After seeing the Malik videos before I've since thought oil has a big part to play. But the oil that's in your base and a fair bit too. Oil does add to the taste for me, last curries I made I used oil from the base, mixed it with some oil I used for Pakoras and popadoms and added some chili oil all mixed in a bowl and used that for making the final curry, but ultimately I would like to try the following one day.

I think it can be done at home, but you will have to eat curry all week maybe longer.

Example, make a base, use around 60-70% of it then make another base and add the remaining old base and continue and after many changes you should have some well spiced oil in that base and into your dishes. A constant base out on the stove and making allot of curry, or I suppose you could throw it away each day but that's just cruel, maybe freeze a bit each day.

Just writing this reminds me, it's a bit like keeping a fish tank healthy, anyone whose kept fish may relate to that, you just can't start a fresh tank everytime you clean it, the water needs to be chemically matured and balanced.

Chowie - did you cut the salt in half? If not, you need to be sure to add no salt in the curry.

I personally think its a positive add. A lot of the missing BIR taste seems to center around a slight sweetness and depth of flavor. Don't go more than a tablespoon though in the final curry, as it becomes negatively noticeable after that.

-- Josh

I sure did, still tastes a bit salty tho, thing I'm not to sure on is if these onions are actually burnt or caramelized, I constantly stirred them for around 20 mins, the taste is strong (not sure of sweet) so the proof will be in the final curry I guess.

Hey welcome from Florida, BIR cooking is fun and I think you'll find it allot taster than many authentic recipes but allot harder to find perfection. If you've not had BIR curries before then it will be easier not to have the comparison. As a start off you should try the Bruce Edwards curry base and try the Chicken Madras recipes to go with it, I think that will set you off nicely.

ahh, I thought it was yours too, it's Derrick

Ok, here's my shot at this base (approx. half), it taste great and I should have enough for 13 maybe 14 curries.

3.2 lbs of Onion, covered with water
Cumin x2 rounded table spoons
Salt x2 Flat table spoons
1 small tin of Tomato Paste (6oz around 160g), actually just figured that's to much, don't know why I did that, but my tomato paste is not great or as strong as the good stuff in the UK I don't think.
The Garlic Ginger Paste x3 semi heaped Table Spoons
Chilli Powder 1 flat table spoon
Curry Powder 1 rounded table spoon
Turmeric 1.5 flat table spoon
0.5 Creamed Coconut Block
125gm Marg
Veg Oil 6fl oz