Yes, you can freeze it.

Separate into portions using old plastic TA dishes.

I would suggest you don't keep it in the fridge for more than 3-4 days - although some members here have admitted to keeping bases in the fridge for 2 weeks 

SnS 

I go along with Jerry on this. I've kept my base in a fridge for a week and it's been alright. The rest of the base is frozen in individual portions. As for the taste I have not noticed any discernible difference. Will test at some stage, a base that has been frozen, against freshly made and one that has been kept in a fridge for a week.

Well i finished the curry of to become a Prawn Madras,alas it did not taste right to me,there was a kind of sweet taste there(might of been the carrot)a taste i don't recognise with a takeaway.My girlfriend enjoyed it tho,but not me,sorry.
The base looked the same as the pictures shown,however the finished curry did'nt.
That finished madras picture shown was what inspired me to do this recipe,because it looked the real deal,alas i was left with a damp squib!!

I will try again,although ive seen a recipe here that uses 15 cloves of garlic,and many many years ago,an Indian friend of mine told me a similar recipe,so that one sounds very promising.

Thanks Jerry for your words of encouragement!!
Seems there is soooo much to do in trying to recreate a restaurant curry!
Over the years ive tried so many ways to cook and different flavours and yet still no nearer!!
Maybe we should all stick to just using a Pataks paste!

Or perhaps,maybe we have produced something near to a Bir but it has not registered in own minds.
I mean sometimes i'll make a curry and friends will say how great it is,yet i might hardly touch mine,might be because sometimes when you have been cooking,you sit down to eat and bang,your appetite has just gone even though your hungry!!
sounds crazy i know,but this has happened a few times to me.

Or,when we go to a restaurant,we have paid good money,so an appetite seems to come on stronger even if the food is just standard.

Well i am trying to make excuses for my/our failures,but maybe its just in our minds and not our tastebuds?

I mean,how hard can it be to produce a decent type restaurant curry!!!!!

Seems its easier to find our government secrets than it is to produce an authentic curry!!

currypot65,

just take u're time and get it in your mind that things won't go well all the time. ask the members on specifics too.

i've approached it as a jig saw of various pieces and have read up each area on the site and asked if i could not find the answer i was looking for or needed clarification. i believe everything we need is on this site.

i think also it's important to accept as Secret Santa is effectively saying u can't replicate exactly the taste u've had in a restaurant or TA. u can get very close if not better in that u can Tailor the recipe to suit u're own taste buds.

i'd also add that i get inconsistency and expect to do so for quite some time - if u think the BIR chefs are cooking many meals every day and it must become 2nd nature to them.

i think u're good lady or close friend is best to guide on how your curries are progressing - as u say in cooking yourself it makes it harder to make a judgement. what u don't need is polite comment either. i also tend to do side by side comparison  if i'm not sure.