This is Hopey in Canada.

You are right.....the secret ingredient is poppyseeds!

I was amazed that many cooks in India use poppyseeds, watermelon seeds, soaked cashews and black cardamom seeds to achieve depth and thickness to their curry base.

Raj took his time to make this curry base. But it was well worth it.

I would be happy to give you lots of other tips that I gleaned on my food adventures.

Do you know of Kokum?  I discovered this Gujerati ingredient, much like tamarind, that is used in many curries in the north west. 

Guess how many kilos of spices I sent home from my travels.....50 !!! I have certainly been cooking up a storm.

I have a more exact recipe at home (at work at the mo) if you would like me to post it.