Thanks for the replies!
Curries I have experimented with so far are:
Madras, Korma, Vindaloo, Garlic (var. Chilli) Chicken, Massala, Pathia, Jahlfrezi, Dansak, Pasanda to name but a few.
I 'condensed' many recipies into a large list I wrote (my personal Indian cook book - receipes researched from BIR menus) from which I just pick out what I fancy depending on what is in my fridge & cupboards.... you see the flavour I get basically matches what I 'think' of when I want a certain curry. I have no training whatsoever, it is all self taught from books / internet / experient / trial & error.
This forum has already taught me a huge amount and has certainly set me right. Like I said I get the flavour (very) basically 'right' (closeish, if you like)... but always something missing. No recipe I have ever come across, beit from internet recipes or books mention the use of a.....
Shocking! This is what I am missing it is plain. It is obvious. The key thing missing in ALL those recipes.... the texture and consistency of a BIR curry.
Why is that I wonder....
Anyway, when I get a blender (no sniggering please) in the sales (yay) I will try your forums highest rated base... But this is mute: I know enough of cooking to see straight away this will work and this will make me a nigh on perfect indian 'just like you get from the take away'.
That's all I want, and after ALL my searching (in an eureka moment of thinking ...curry
forum 
!!!! doh) I found this perfect site!
Roll on the good times! ;D
Andy