Hiya Dom,
Well, I promised myself no more curries this week as I think I'd overdone it. So guess what I had for mi tea last night?....fekin Chicken Tikka Jal Frezi

I reverted back to my own base
http://www.curry-recipes.co.uk/curry/index.php?topic=4596.0 and I used some reclaimed oil that I had in the fridge. It was probably my best effort this year. Everything was on the money. I pre-fried my peppers, onion and green chillies in a bit of the reclaimed oil for about 1 minute, then added a couple of chef spoons of base, and just reduced it off.
It was fantastic, it really was. Now I don't know if it was down to the oil or not, but the flavour was deep, savoury, something that I don't get as obvious when using fresh oil?
My experimental base, you know, the custard colour one, was ok but it stunk to high heaven, and the day after, mi arse sounded like a load ov bagpipes :

The initial smell of it was very old school, but after a couple of days in the fridge, it just smelt awful.
Back to the old drawing board with that one I think.
Ill send you the pics of the madras that I made with it, see what you think.