Finally got some Indian Bay from here https://www.theasiancookshop.co.uk/
Slow to reply to emails and a little pricey but have the indian bay  and a wide range of things. tbh my local Asian supermarket cheaper but didnt have what i needed.

Has anyone mane a base using red onion or aty least a few thrown in? I did a few batches that were around 25% red onion and found them very good and quite sweet. Interested to hear your thoughts.

Recently  have been using 2 whole black cardomons in my Base recipe, and it makes and impressive difference, probably not for the BIR purists but for a tasty base it really works, i have used it in Korma, Ceylon and Madras and i think it really works well. Anyone else tried the same? Thoughts etc

Anyone recently grown curry leaves, i come from Bradford the home of curry lol but the price of fresh curry leaves is horrendous so want to grow my own.  I have used the search function but looking for recent growers. Where can i get seeds/saplings from and will they do well indoors?

So new member here and have been using BIR methods for a while, but my question, sometimes i cook large quantities of curry say 20 portions for friends and family, can the BIR base sauce be used in a massive Karahi or stock pot to cook big quantities? Obviously im not going to get the heat and caramalisation or am i better just reverting back to traditional methods.  This week i am making a pot of a chicken curry all done in one pot  a basic dish but will be for 20 people, i am considering using a base sauce as my stock what do you think?

Hey guys just joined seems a very informative site, read a few posts and looks like i can learn a lot.  I have been cooking currys for years and in the last 8-10  years using a base sauce first Kris Dhillion then my own then dan toombs and now back to my own. I have a few questions but will find the relevant sections in the forum for them.  Look forward to learning more.