Hi fellow curry lovers.
Although I'm fairly new on this forum I have been trying to cook BIR style curry for many years.
I always used the Kris Dhillon base, however I have never actually cooked the whole quantity and froze some at the end of the 'green stage'. This makes it awkward to get the corect proportion for the tomato stage to complete the sauce, and It might be where I have been going wrong?
Recently I tried the 'Rajver' base with some success (see Pictures of your Curries), but again I feel there is better to come.
What I would appreciate, and I realise there may be differences of opinion, is whether to try a Bruce Edwards base, (it seems to
curry favour with lots of you)? :

, or try the Dhillon version again from start to finish.

I have read some of the threads suggesting improvements to the KD version and would also be interested to hear your opinions on this.
Thanks, and sorry if this is going over 'old news'!
Eric,