For me, this (i.e. the small scale version of the curry base that I outlined above) is a very good curry base. 

The following (in my order of priority) is what I distill from it for inclusion (and experimentation) in my own curry base:

• Large amounts of asafoetida (this definitely, in my opinion, contributes to a "BIR smell")
• Powdered fenugreek (this definitely contributes to, in my opinion, the depth and savouriness of resultant curries)
• The ratio of onions to other ingredients (the texture of resultant curries is nicely "flocculated", like I've only otherwise seen using Darth's curry base.....and in BIR curries)
• The ratio of oil to other ingredients (the oil separates nicely in the resultant curries, if not when cooking the base)
  
• the inclusion of cabbage (but I'm not too sure that this produces any discernible difference or advantage?)

I didn't use "bhaji oil" and I presume this might even improve things further.

So far, I've made the following recipes from this book:

Tomato Puree
Tandoori Marinade
Patia Sauce
Vindaloo Sauce
Chicken Rogan Josh
Chicken Tikka Masala
Chicken Patia
Curry Gravy (small-scale batch):

• 1kg red onions
• 100g carrots
• 100g green cabbage
• 100g green capsicum
• 100g red capsicum
• 25g ginger puree
• 20g garlic puree
• 200g tinned Roma tomatoes (with juice)
• 1 dsp salt
• 1 dsp coriander powder
• 1 dsp cummin powder
• 1 dsp asafoetida powder
• 1 dsp fenugreek powder
• 1 dsp curry powder ("Eastern" brand)
• 1 dsp turmeric powder
• 30g coriander roots
• 200ml canola oil (fresh)
• 200ml water (plus more for second stage of cooking)

I made the small batch version of the base (rather than scaling down, strictly pro-rata, the big batch version), as written above, and largely as specified in the book.  I calculated that it takes about 1kg of onions.  I did this 'cos Haldi made the small batch version, and liked it, and SS scaled down the big batch version (strictly pro-rata) and didn't seem to like it much.

I think the base is really good.  It gives a very pronounced and enduring "BIR smell" to the curries - it stinks the house out for days.  I reckon it's all that asafoetida (and maybe the powdered fenugreek) in it.  You can't really taste it, but you can sure smell it.  I'm not sure that the cabbage adds anything; I can't really detect it in the cooked base. 

I didn't use bhaji oil, just fresh.  I understand and accept that using bhaji oil (or other reclaimed/spiced infused oil) may very well improve things.

It's also nice and sweet, probably partly due to the initial stewing of the veggies in their own juices.  Be careful not to burn it though!  It is easy to get a burnt mass on the bottom of the pan.

I also used red onions (I got a big bag full, very cheap, so used them) and slow cooked for over 2 hours (the carrots were otherwise undercooked and hard).

Next time, I'll add more water to the initial cook.  Or maybe do it all in one go.  I'm not convinced about the two stage cooking process.  The risk is, as it stands, that you burn the veggies and spices in the first cook. 

I hardly got any oil separation in the second cook (I cooked it for well over an hour).  There, again, I rarely do.  And I don't really care.  I think the oil separation is a furfee.  BIRs get it 'cos their base simmers for hour upon hour.

The tandoori marinade is just that.  Bog standard tandoori marinade (typically used to make tikka).  I did add it to the madras and it was OK.  I'm not sure it's required or even desirable though.  I tried it with and without.  Both madras versions were tasty.  No "magic" there though (in the marinade, that is).  I think it's a little peculiar to add it to all curries (though it is presented as an option in the book).

I think all the "sauces" are a little strange and I'm not convinced they add a lot to the curries.  The "patia sauce" seems, to me, to resemble what some from Scotland seem to seek regarding "pakora sauce".  The patia, I made, was certainly sweet and sour, though it contains too many sugary ingredients for my liking.  But the patia was certainly edible and enjoyable.  Be careful not to burn the patia sauce too....so much sugar in there.

So, the bottom line, for me, is great base, and great smelling ("BIR-like"...mostly from the base, I feel) and enjoyable curries. 

Taste wise, the curries are nothing particularly out of the ordinary (though I accept that using bhaji/reclaimed spice infused oil may improve this).  The dishes are arguably peculiar (with some "unusual" combination of ingredients) but they are nice, tasty and moreish nevertheless. 

Even the CTM  is tasty and moreish.  It is really strange (i.e. ingredients and method) and nothing like any CTM I've ever eaten before.....though I knew that before even trying it.  The fruit cocktail (plus juices) does add some nice sweetness to the dish without it being overtly sugary.

I find the writing style of the book rather imprecise and muddled (rather different from the norm and and arguably more interesting because of it).  For example, he talks about having identified that garlic is used in the tomato puree but then proceeds to specify using ginger powder instead (I used garlic powder).  Maybe that's just a typo?  But there are other, similar, examples too.  It almost looks as if the book was written and published in a bit of a hurry to me.

I think it would be far more helpful, to readers, to state precise quantities of ingredients (e.g. weights and volumes in recognised measuring units rather than "dips", "scant dips", etc).  His recipes are otherwise open to far too much interpretation and are difficult to reproduce with any reasonable degree of accuracy.  The book would probably suit more experienced curry cooks, than beginners, accordingly.

All in all, a good book, a good buy, a welcome addition to the collection, a great base....and good, tasty, moreish curries.  There are some interesting and different aspects to explore, such as the large addition of asafoetida in the base.

Here are some pics of some of the curries I made (some would undoubtedly prefer their sauce thicker.  No problem, simply cook them for longer):

Chicken Rogan Josh:



Chicken Madras:



Chicken Patia:



Chicken Patia (left) and Chicken Madras (right):

In this recipe he puts in 2 chefs spoons of the stuff!

2 chef's spoons, 120ml? 

Thanks for being more specific chris, it makes more sense to me now.

People have been reluctant to post recipes through fear of infringing copyright.

You only infringe copyright if you copy the recipe or text word for word.  Far too many of the posts on this thread have been far too allusive and far too non specific to be at all helpful in my opinion.  Happy as to what I have an attitude now ramirez?  Because the vagueness is pissing me off ok?

Why all this silly ummming and arrrring?  What's the point of a lenghty debate on a book and spurious allusions to unusual ingredients, so called mistakes, and recipes if your not going to say what they are?