The photos are not that good after all that !

 

 >:(Yes i know & i dont know why?

Wow guys thanks for all your comments and interest i will try to answer all your points in one go..
I am trying my best to get access to the kitchen in this takeaway they have got fairly chatty with me over the 3 years or so i have been ordering there, the chef reckons he has been in the trade for over 20 years and looks quite old! lol.
The chap who takes the orders over the phone and counter told me that he prepares the base gravy and other ingredients they use as he lives upstairs. I told him of my exploits at home to make my own base and curry dishes and he said "if you need any help let me know"! so i have and when he has time he will help me, i gave him my phone number to text me, i am keeping my fingers crossed. He also shruggingly said yes its not rocket science! to which i answered not to you but its magic to me!
I suppose thinking about it this might well be an "All in one Base" as i have my usual chicken Jalfrezi and she who must be obeyed a Bhuna and both look exactly the same colour and consistency but different heat/spices.
I have noticed the inclusion of Kalonji seeds in my Jalfrezi along with the usual green chillies red pepper onion and on occasional sliced garlic cloves. They must use more than one base though as when we have had a Korma for my daughter it is obviously a different colour so they must use another base?
I have loved my curry since the mid seventies i am an oldie at 59 lol and for me personally this Jalfrezi they do is as good as anything i have ever had and better than most but i guess that if other members had the op pertunity to try it they wouldn't agree its what make the world go around!.
It is definitely not a dirty base gravy made from dregs as it always looks and tastes the same its very consistent.
I agree it is only a step or two from the finished article.
I told the assistant that i had made my own base gravy and could i sample some of theirs so i presume that what he gave me was their basic base gravy but it is obviously not basic but possibly the all in one variant that has been reported.
All this might well be driven by labour costs as there are only two staff in the kitchen the main chef and a trainee there is always a different assistant every three or so months and one other who is the permanent counter assistant who i have befriended.
I can post a photo of my Jalfrezi that i get from there if anyone is interested?
Thanks Guys.

Hi emin-j
The gravy is even thicker has been reduced a bit further in the foil container with all the chicken onions & spices added
Cheers and thanks for the welcome and reply.