Hi from a primary school teacher

[George]

Ive been cooking curry for 4/5 years now and hoping to incorporate it into my job so any ideas how to reduce salt and the less healthy aspects of BIR curries would be appreciated

Welcome to the forum. I fear that high levels of oil and salt are just part of what constitutes BIR curries. Whereas 'authentic' Indian cuisine doesn't seem to use anywhere as much oil and, to my mind, can taste at least as good. So perhaps you should look to non-BIR style cook books. As for reducing the amount of salt, I'm not sure how that can be done, without affecting the taste.