Rai,

have a read through this post which i think has almost all that anyone could want to know (except for the last 3 questions asked of SnS).

https://curry-recipes.co.uk/curry/index.php/topic,2041.40.html

SnS,

thanks for info which is appreciated. hope u don't mind me pushing it a little further:

1) so once the steam's gone give the toffee smell a bit longer but not too much
2) do you think personally a wok burner gets closer to the BIR taste than a hob
3) is the oil reclaim worth anything in terms of getting that smokey BIR flavour

Rai,

QuoteI then added a reasonably runny spice paste (water plus ground spices) and the temperature of the ingredients immediately dropped to 80C to 90C and remained there for several minutes (even when the spice paste was "churping" and "cratering" jerry).

I then added uncooked chicken cubes

my thinking is still not joined up. your hob is clearly running at more than 220. are you sure that the paste when churping & cratering does not continue to increase in temp very quickly once the steam has pretty much stopped with the temp heading weigh over 100C. i say this as i always chicken out at this point expecting to burn the spices - it might be the case (given the evidence that the spices with experience can be added direct to oil ie not in a water paste.) that i should continue to cook at this point to get more in the way of the toffee vapour (i don't have to open the windows like gary has to).

QuoteI doubt that they burn the oil

if above is not true ie churping & cratering towards 180c does not produce greater toffee vapour then hobs must be fine and we need another explanation.

what i was getting at with the oil is i don't recycle any from the base and maybe i should to use at the frying stage to get the smokey BIR flavour

Gary/Domi,
The discussion on the toffee i feel is getting us in the right direction. i am currently thinking i need to buy a propane wok burner to get the smokey BIR taste. now i'm not so sure.

a couple of questions in my mind which would help me, my buddy Rai and i would say many others a lot:

1) do you have a feel on if it's a specific spice or are there a few essential spices needed to get the toffee smell
2) is the toffee smell only produced from the spices ie does the tom puree not have a contribution
3) i think i get the toffee smell (a choking vapour i call it) but how long do you need to keep frying at this point - is there anything else to look for. i'm sort of searching for where your 2 methods differ ie hot fry works in say 5mins whereas slow fry works in 20 mins

Assam-it,

nice idea. i've just come round to using a spray in my diy work (diluted washing up liquid) to fix/smooth sealants.

i can imagine it being a time/help saver in cooking and going to look out for a sprayer i can convert (thinking say "x" number of shots = 1tbsp etc).

Quoteconcluded that the potato was the overriding factor

i'd taken conclusions as:
1) the red pepper was improvement - added sweetness & creaminess
2) the type of potatoes is not significant - use which type u like
3) the extra carrot was improvement albeit not essential - increased thickness

i guess smokenspices given the lawyers on the site u will need to adjudicate

Davy,

i am convinced a little methi in the dish is definitely a must (i add 1 tsp once the base has been added). decided to try and repeat the grinding but alas could not get the smell like u managed. all i can think is that u maybe did some other spice grinding and it sort of collectively built up. i did just the methi (4 tbsp or 60 ml).

also convinced on coriander in the base (i can't be bothered to take the leaves off so i use the lot - i don't cook & make base on same day so leaves don't tend to keep).

Darth's base has good reviews so would expect u will get good result. I've tried 3 since joining (rajver, saffron & ifindforu - used KD before). all 3 have been spot on with the rajver what i call a delux version. i think once a base has reached a threshold then they are all effectively good albeit they produce slightly different tasting curries. the rajver & ifindforu have coconut in which i like a lot.

Rai,

sorry. it was the masking that initially got me going. but then i realised you were having a good laugh as well and that got me going a 2nd time.

all the best.

Smokenspices,

thanks but which spud are u going to use salad or std or does it not matter

tasting the salad spuds on their own - they are clearly in a different league but is the price difference worth it?

QuoteBy which time the pan will be about 85C (ive measured it).  Question is, is this hot enough?

Rai,

please explain what you've done and what you've measured so we can understand a little better.

i know what your getting at and i'm 100% attentive - do we all need to buy a propane burner or can we get the BIR taste on our measly standard electric hob (mines is a 1.5kw) or gas hob.

i think the answer is yes but Domi has now got me uncertain.

please use your prob to measure the temp of the hob itself on full wack. i presume you are aiming it inside the pan.

why i ask is i can get my oil smoking on the electric hob, i then add the garlic/ginger paste (the vol/mass is low) and i don't think the temp dips much. i then add the spice mix paste (vol/mass is high) and temp dips but the base of the pan i feel is still or almost the same as the hob. the steam given off by the paste soon slows and the paste then starts to crater - what is the temp at this point (or what does it need to be to have cooked the spices (180c ?, i presume from smokenspices advice). given that the oil must have got near 180 to smoke then surely the spice mix must have also got there (it's only a matter of time as i find the spice burn soon after cratering).

in short i am now gutted - maybe its the oil that's effectively burnt in the BIR that gives the smokey taste (ie before anything is added).

Domi - we need to know more about how you feel you get the BIR taste - have we missed some vital posts