At the very least we would need to agree on what constitutes a very basic curry base.
What are the essential ingredients? Onions? Garlic? Ginger? Tomatoes? Capsicum? Carrots? Potatoes? Cabbage? Probably, the only agreement we could reach is that BIR bases invariably contain onions! (and even that's in doubt because, as we have seen, some don't!). And, if so, what type?!

And which spices/spice mix should be added? Coriander? Cumin? Paprika? Chilli? Tumeric? Garam masala? Ajwain? And how much of each? Whole or ground? And when should they be added?
And what about the tomatoes? Fresh? Puree or paste? Tinned (which type)?
And what about peoples' "personal preferences" (comparing the final dish, e.g. a madras, to their favourite local BIR)?
Throw into all of that..how much to make? What ratios? What process? How long to cook for? When to add each ingredient? Whole or ground spices? etc, etc..
I think it's all too difficult to reach any sort of concensus.