A lot of recipes call for Bay Leaves, I know they are the Asian type

I think youre probably being overly presumptious qprbob.  I dont think most people know.  But id use whatever is to hand, though they are completely different.

Not sure about that one.......

What is it that youre unsure of?  Kashmiri mirch is a mild bright red chilli powder.  Paprika is a mild bright red capsicum/pepper powder?  http://www.uni-graz.at/~katzer/engl/Caps_ann.html

So if you cant get kashmiri mirch or kashmiri chilli powder or a mild bright red chilli powder, use bright red hungarian or sweet paprika.  I think its there mostly for the colour anyway.

I noticed that your recipe contains these ingredients:

0.5 tsp kashmiri mirch
some dried methi

I could not find them in the glossary and I don't know what it is. Could you help ?

2.65l will make about 10 single sized portions of curry

kashmiri mirch is just mild brightly red coloured chilli powder.  Paprika is a suitable substitute

dried methi is dried fenugreek leaves http://www.curry-recipes.co.uk/curry/index.php?topic=2432.0

This has already been covered here http://www.curry-recipes.co.uk/curry/index.php?topic=1878.0

I think jerry is maybe talking about fenugreek powder rather than dried leaves?