This was the base made up for a CTM, firstly the base was made by using:-
4 onions
1 red pepper
1 tin of chopped tomatoes.

The veg was added to ginger and garlic paste being ently fried then water to cover. Then left to boil for half hour.  Then half a tsp of garam masala, half a tsp of salt, and a tsp of mix spice (turmeric,paprika,cumin,coriander,curry powder).  Then a tablespoon of pataks tandoori paste/(masala paste) was added, then cooled and blended.  back in the pot and on the heat and 2 tablespoons of sugar was added along with an unmeasured guess of 4 tablespoons of golden syrup and half a tablespoon of almond powder and a full tablespoon of coconut powder.  To finish off a knob of butter was put in as he said this will help keep it tight and congeal it in the fridge when cooled.  Then all he did to make CTM was to add the meat 3 ladels of base and 2 tablespoons of the chilled CTM base and hey presto, and a drop of single cream to garnish

my friend Taj who was the chef showing me also stated that it will taste nicer if you put fruit in it, such as any tinned fruit like peaches, pears, cherrys, mango, thigs like that but the only reason he doesnt do it in his restuarant is because he'd have to put up the prices to high due to the costs.

that was in the boiling of the veg stage so they would also be blended up aswell

I'm sorry Tgad2007, I'm being a little unfair to you.  But, those ingredients are definately NOT part of any BIR curry that I'm familiar with...and certainly not a CTM! 

Maybe so Tgad2007, but they didn't bother to point out that THIS IS NOT BIR FARE!