yogurt is a no, no.
well it does curdle. agreed, but this is down to bad cooking mostly as i know fine well it goes in some BIR dishes. like i said you can use what you want in the form of cream. i use milk and get great results. so i was basicaly saying you can follow what i do if you like or if you prefer to use the cream like the takeaways then find out what it is. i could of made that up but prefer to tell it like it is. the only thing that i have changed from the BIR is the use of milk.
well so far i have gone out of my way to share what i have been taught only to be slated by people who have not even givven these a go. so far only two have had a go and both have givven two totally different comments. one says my gravy was too strong in G/G and Garam Masala when just about every recipe i have seen on here must use twice as much.
the other had good results but felt it was rarther mild and needed extra spices. a lesson well learned for you all. you can always add but can not take away. i have spent some time taking photo's to help. i was also about to let you in on the other secrets needed to make some of the other dishes but for what thanks.
good luck with your forum

o.k.-o.k.
the questions are worth asking.
i have not made things easy with what i first thought. i do mention all these varied ingredients because i am sure i have seen on varied menues them all mentioned at some points. so i was hopeing to save my self the hassel of someone saying my menue says ground almond not coconut. or my takeaway says cashew not e.t.c. e.t.c.

as for the milk cream e.t.c.
to be totally honest i can't argue with anyone as i am not totally sure.
it looked like a carton of condence cream or carnation cream milk. but on each of your own menue it may say which they use.

however you may think that this is a cop out but it is not. i use semi skimmed milk as i always try and cut down on the fatty stuff if i can. you may yogurt or a mix of the two. i really don't think it matters that much as long as it is about 1/4 pint.
i get great results with semi skimmed milk.

for the nut part of it. he uses and i follow the same. roughly 3 heaped table spoons of ground almond powder, to 1 heaped table spoon of coconut powder. roughly meening he lifts this up with his chefs spoon to what i feel adds to what i say above. again, not really that important as long as is roughly about what i suggest.

oil. he puts roughly two chefs spoons in his pan (roughly 8 to 10 table spoons).
i use less for my own health reasons.
oil heated up medium high. i only have an electric hob so use your ways.
fry 1/4 to 1/2 tea spoon of garlic/g until translucent
remove from heat
now carefully fry a rounded dessert spoon of curry powder-your choice
remove from heat here and there to keep heat under control-my method but use what works for maybe a minute until smells right
remove from heat and you can turn down to a gental simmer. but really use what works for you without burning anything.
add the coconut and ground nut e.t.c. and return to pan stirring well to coat everything with a gental fry. add meat veg pre-cooked.
do not allow to become too dry by adding cream/milk of your choice stirring all the time. be ready to add the base sauce a little at a time at any stage to prevent sticking 1/2 pint in total.
now simmer after a last stir. when oil floats to top is done.
garish with corriander flaked almonds
really now i must call off and try and get back over weekend with my own photos .
where i can answer more questions.
cory you said you would help. please feel free to order this post better and i can look over it.
ronnoc

Hi Ronnoc

Have you tried using the Quote button when making a reply. It's the button (marked QUOTE) to the right of the head of each post (opposite the name of the person making the post).

hope this is right. thanks for the help
ronnoc

no cory i am sure they don't. i know he uses whats left the following day. but he has two different sized pots. they know roughly how much need to make according to how busy they are. they will only make up as much as needed and can easily see if they are getting low to make up another batch. when i make mine it is still warm the following day and i believe you must allow to fully cool before freezing.
ronnoc

in the takeaway i go to. he uses his base straight away after blending. i don't know if it is allowed to cool at all or left to simmer. but as for the oil bit that seems to exist on this site i seen none of it.
ronnoc