I started a spreadsheet to track my BIR results but stopped after I had my first revelatory 9/10 vindaloo that honestly got very close to what I felt was takeaway taste and then did an exact repeat the following week, only to have the all-too-familiar ?alright but not quite?.
The technique / heat level / timing were the only variances although I thought I?d replicated everything. 
I?ve resigned myself to understanding that I can make a good curry, but not THE curry.
And unlike my fellow Brits back home, I can?t just go out and get takeaway. Boo!

Robbo

Welcome curry man
1) Does it matter whether you add tomato paste before or after adding the spices?
I?ve seen examples of both. I prefer frying the spices first but not sure exactly how much difference it makes

2) Does seasoned oil make a difference?
Never tried, although I do have some oil reserved from making bhajis that I may try.

3) Does onion paste (Bunjarra) make a difference?
I made a batch of this, then froze individual ice cube portions and wrapped in cling film.  I?ve tried curries with and without and honestly couldn?t tell the difference.

4) Does cooking the tomato puree before adding it to your curry help (the idea is that it removes acidity)?
I haven?t tried this yet, but am going to, using Syed?s method on his YouTube channel.

5) What is the best spice mix you've used?
Can?t say any have the magic certain something that many claim.  I?ve usually got a couple on the go. Currently Syed?s from Britishian Food and Romain?s from Glebe Kitchen.

6) What is the best base gravy you've used?
Again, none have absolutely stood out.  Tried Al?s Kitchen, Misty Ricardo, Syed but have used one I kind of cobbled together using my Instant Pot electric pressure cooker.  Seems to be OK and doesn?t take hours like some do.  Very repeatable for me.


Robbo

Fermenting the chilies, (putting them under water, holding them there with weights and adding a vent to allow the gas to escape) really concentrates the flavors.  Same process as making sauerkraut.  And very satisfying ?bloop? sound every now and again as it vents.  Check out Chili Chump, who grows chilies and makes all kinds of sauces. Loads of useful info on his YouTube channel.  A properly fermented sauce, with the right ph level, will stay shelf stable for months and months, even out of the fridge.  I bought a ph meter too.  Very useful.


Robbo

Wise move sir!
After seeing Chilli Chump on YouTube, I?ve made a few fermented hot sauces that turned out great.  Never with Reapers though.  Fermenting is a really interesting process.

Robbo

Hey George
I didn?t know about the water, but that would make sense.  I?ll have to ask the missis why we don?t use water in ours.  It?s just a different kind of butter dish to me.

Robbo

Here it is in all its simple glory.

Just smoosh the butter into the little bell thing and it sits in the cup.
And inverted in the cup thing.  Butter defies gravity it seems.



Robbo

We keep our butter in an old fashioned ?bell? on the kitchen bench so never an issue with it being too hard for a sarnie.  I?d never seen one before, you push butter in this bell and then invert it in a little cup thing and it keeps it at the right temperature.  Old school farmhouse thing according to the missis.  We never keep butter in the fridge.
Here?s a thing: only last week, at the (slightly) ripe old age of 53, did I try pumpernickel bread for the first time, and what a delight that was.  So good.

Mr. Naga pickle arrived ($20) so now to try a Syed dish with that new ingredient.

Robbo

I wonder too Phil.  I think it?s a case of it tasting like childhood.  Warm stotties, or thick white sliced, thick with Lurpak is something dear to my heart.  Can?t be having that spreadable stuff though.

Robbo

3 TBSP oil + 1 tsp ish of ghee is my starter.   All this talk of oils and lard and dripping is making me pine for Lurpak.  Can?t get it here in the Carolinas.  I pay $5 for a pack of ?European style? butter and, not too dissimilar to my own BIR efforts, it?s OK but just not quite.  You Brits still in Blighty don?t know how lucky you are.

Robbo

Turkey curry tonight in the Carolinas.  My jar of Mr.Naga pickle just arrived but will save that as Mrs Robbo not so keen on the heat.  4:27pm here, mid 60s and sunny. Glass of chilled Riesling to start the weekend.  Dopiaza may be a good call for that turkey.

Robbo