Here i would like members to post there second stage Curry recipes that they feel to date are the closest to our beloved BIR, as ive indicated in my recent posts.
We may get further to our goal if we stop going over the same ground.

My personal opinion(Don't count for much on this forum, i know !!) is that the base is good enough.

The difference in flavor in the dishes served up by our BIR`s are too diverse for it to come from the base, logic dictates( time & money !!) therefore that our final goal (& it could be the hardest due to regional variation in ingredients) is to acquire the recipe`s for the second/final cooking stage .The actual Curries themselves !! & lets see what conclusion we come up with , you never know we may come up with several common denominators !!! ie ( there is a load of Turmeric in my local BIR Vindalloo, so that`s one definite to add).
we may end up with a good list of spices that are in there !!!( there cant be that many(time & money again).

Blondie ( thanks for answering my thread).
I don't think the taste that I'm trying to achieve is in the base , but next few days I'm going to my local BIR an order a madras,Vindalloo & a Chiken Curry just to see how similar they are & too see if they all have this particular taste/smell that i`m trying to re-create.
It`s not in their Chiken Tikka Masala ( its exactly the same as a supermarket one, bloody awful !!)
But i can see how the same base is used.
   

            Your Darth.

Resteraunt Masala ( is that the one with mainly Paprika & turmeric ??).

Which thread is it in Mark ?

Restaurant Masala
   coriander         8 tsp
   turmeric          7 tsp
   cumin             5 tsp
   curry powder   4 tsp   
   paprika            4 tsp
mixed in these proportions