Hi everyone, awesome site, been learning a few recipies from here over the summer and moving into a new house gave me the chance to try them out on a large scale. I understand why restaurants use a base now - i made four different curies at once and the longest thing to cook was the rice 
;D
The SnS Base:
I used SnS as it has always seemed very straight forward to follow, well written and has given good flavour accross a range of curries. I was cooking for 11 so doubled the quantaties of the base and added more oil so it had 500ml oil in 5.65l of base, however I couldn't reclaim that much.
Pictures:
1. just after adding all the ingredients
2. after blending
3. after having left it to simmer for a few hours. I took the scum off and reclaimed some oil after this but didn't get much. I left it in the fridge overnight and added more water before reheating it the next day, which seemed to help compared with the first day but still didn't get as much oil out as I put in!
;DThe SnS Base:
I used SnS as it has always seemed very straight forward to follow, well written and has given good flavour accross a range of curries. I was cooking for 11 so doubled the quantaties of the base and added more oil so it had 500ml oil in 5.65l of base, however I couldn't reclaim that much.
Pictures:
1. just after adding all the ingredients
2. after blending
3. after having left it to simmer for a few hours. I took the scum off and reclaimed some oil after this but didn't get much. I left it in the fridge overnight and added more water before reheating it the next day, which seemed to help compared with the first day but still didn't get as much oil out as I put in!
) and I'm going to be using that to make SnS' madras and AST's jalfrezi, and maybe even make some pilau rice to go with it! Seem to be getting closer to the taste every time I cook, although I'm still getting the popadoms and naans from sainsburys!