Sneaky, artistpaul.......but sure to be right!!
al.

An excellent and informative post, Whandsy.  Well done, and many thanks for getting answers to so many questions.

As many on the site have speculated for quite a while, it really does seem as if the secret is in the way the base sauce is prepared......rather than in special 'techniques'.  I can appreciate that some spice mixes (such as that identified by Ifindforu) will make a difference, but as ever, simplicity wins and cooking the gravy base right is the prerequisite for a real BIR.

I don't know if I have missed this, but did you post their base recipe?  It definitely sounds like it'll be well worth giving it a go.
Best
al.

Now you're talking, Darth........can't wait to check out your recipe!
al.

Darth

Thanks for your view on the spices.  I'll follow your advice, basically because I'd hate to reduce the spice infusion into the curry!
I used to use the oven method about 20 years ago when my best curry was a variation on a Madhur Jaffrey recipe!  Can't remember now why I stopped, but I do remember the same problem with the tomatoes that you mention!
Meantime, and back on thread, I'm going to be using the coconut oil that was recommended by Mak.
Cheers guys
al.

Now the nation and outposts around the world wait with bated breath.  Could this truly be what we've been looking for??  I can see I'll be returning to this thread at least every hour until PaulP posts his report!!
al.

Quote from: mak on December 01, 2011, 09:24 AM

Why not look into Coconut oil mate ?
Supposedly the best for cooking at high temperatures and has other health benefits

Cheers guys

Mak

I used to use Olive Oil in curries many years ago, had no probs.

If you are really concerned about the health risks of eating too much Oil/Fat, reduce & use more water.
[/quote]

Thanks for the suggestion, Mak.  I just happen to be making a supermarket trip today so I'll try the coconut oil!

Olive oil has always seemed like a good fallback, Darth....surely the whole population of the Mediterranean cannot be wrong......and with the dangers of an ever expanding waistline, I'll take your advice about reducing oil and using more water!  Do you have to compensate with an increased quantity of spices as a result?
Best
al.

PaulP
Thanks for the links about Canola oil......that makes scary reading.  Yet another example of an uninformed public being misled by the food industry!  Unfortunately they're more inyerested in money than they are in consumers' health!
Looks like it's back to the olive oil!!
al.

Hi Brian39
The best result I have found is to add the yoghurt a desertspoon at a time......and as soon as it hits the pan, STIR LIKE HELL!!  That way it never gets time to curdle!
al.

Makes sense to me, mickdabass............much more of a productive way forward than trading personal insults!!
al.

Hi All

Here in the Philippines we have recently been treated to the first edition of 'The Biggest Loser' programme!  The nutritionists attached to the programme swear by Canola Oil as the healthiest among the more commonly used oils - Sunflower, Corn oil etc.  I've used it in all my bases and main dishes over the past 6 weeks or so and the results are tasty.  Mind you, how much of that is down to the recipes is another matter!!
Best
al.