Here's a weird one that is working for me at the moment.
I went to a foodshow and found a company exhibiting pesto on the day.  It consisted of Coriander, Chili, Almond and oil all mashed up into an oily pesto.

I bought some and now add half a teaspoon to my curry when its bubbling away on the stove....it really works and adds that depth and nutty feel to the dish.
I always make prawn madras and it seems to coat the prawns so you get that crunchy coriander taste on the prawn as well...very impressive.

I will update this thread on the exact ingredients in the pesto but it might be worth having a look around next time your at the shops.
I am using Darth's base and for the final curry just half a teaspoon of spice mix, 1 teaspoon chili powder, 1 desertspoon tomato paste and 1 teaspoon of coriander powder towards the end plus the pesto......

Stew ;D

Hmmmm - Italian curry...should we have wine instead of beer? as a beverage ?....need basil though to make it a true pesto .? ;D ;D

Yep its getting desperate but this so called pesto just explodes corriander, chilli and almonds into your curry....

Just make sure you don't put too much chillies in, or something else will explode  ;D

 
Pesto

    * 2 cups fresh basil leaves, packed
    * 1/4 cup grated Parmesan cheese
    * 1/2 cup Olive oil
    * 3 tablespoons pine nuts or walnuts
    * 3 garlic cloves, finely minced

Ive tasted a great variation which uses sundried tomatoes too. Im sure if you drop the parmasan and use spiced oil instead of olive oil. coriander instead of basil, it would inhance the flavour. Sounds like a nice marinade.
Im sure restaurants try alot of strange combinations to try and get an edge over the competition

Hi All,

Ok so this is what is in the Pesto i bought: -

Corriander
Chives
Almonds
Garlic
Ginger
White wine Vinegar :-[
Lime Juice
Veg Oil
Chillies

Its called Asian Green Pesto (Corriander & Mild Chilli)

Its my secret weapon at the moment, just little spponful is making a difference.

Stewpot ;D

That sounds very tasty
There really isn't anything in it, that wouldn't improve most curries
Nearly all the ingredients are part of most recipes