If a base is advised to be of milk like consistency, which most of the time it is, does it really matter who's base or what base is used to get good result's.
I would think the final result would come from the amount of oil, spices, etc when cooking final dish
Surely if base is watered down so much then i don't see the importance of it?

There are many different flavoured bases
You might be lucky mixing and matching recipes of bases and curries, but it's best to stick to a "set" of recipes
For instance some bases have fenugreek leaves in
This means don't add more fenugreek to the curry you use it in

Hi currylover40

Some bases are heavily spiced - so you don,t need to add as much spice to make the final dish.

Some bases are heavily salted...

Regards

Mick

Base thickens as it simmers in your curry,if your base was too thick at the start your curry would resemble a mud pie !