Hi Ian,
I might just add this.
Having just looked at the video again the first thing that I notice is the Ginger mystery. In the ingredients for the base sauce he say's "use 2 ozs Fresh Ginger, PEELED! Hope that helps.
My personal opinion is not to get too wound up by amounts!
There is a bit of leeway with some of the spices I think although I agree what gets shown seems to be on the generous side.
The way I look at is is this. Spices such as Paprika, Turmeric, Coriander Powder are relatively mild tasting and too much will not affect taste so drastically. You can be fairly safe with an overdose of these kind of spices especially in say a two litre base sauce.
The spices I tend to be careful with are Chilie, Cumin, Garam Masala, Cardamom, Pepper etc, you know what I mean. Any of these are bound to affect the taste if too much (or too little ) is used as they are very powerful. Garam Masala is a particularly potent spice and I have ruined many a dish with overuse of this one!
In the video I wonder if they just show each spice in a small dish just to demonstrate what it looks like rather than have put in an accurate amount for the recipe. It seems to me the actual amount he tips in the pot is closer to a measured amount and I think a rounded measure would be what is shown rather than a flat measure.
Regards
Ray