Thank you for the info !

Thank you for taking the time to reply, I will try and get some piccies up when I do it !

 I have had a few takeaways in my time and one of my all time favourites was a madras with bright red oil and it had a barbeque taste. Was it liquid smoke or paprika ? 

 I am having a curry night for 8 people, with my new found skills from this wonderful website I feel confident enough for this. Has anybody done this before ? I do not want to cook everyone's meal to order, I am thinking along the lines of just putting everything out. I am not averse to buying a few items i.e. poppadums and naan bread but I want to make all the rest. So far I am thinking of poppadums onion bhaji maybe mulligatawny soup ? pilau rice, aloo gobi and chicken madras. This is still in the planning stages at the moment, I am planning on prepping most of the dishes beforehand. What would be your perfect combination of dishes for this ?

Thanks for the info. The wife is already going berserk ! I have claimed a drawer in the freezer already. Plus a liquidiser (stained yellow now ). Stunk the house out of garlic and onions. I bought a lot of spices etc. from ASDA (where I work) so 10per cent discount. I have also been to P K foods on Blackburn Rd. loads of bulk bags of spices, cooking pots etc. etc. Anybody else been there ?

 Yes thanks, I think I will. After spending over ?30.00 on spices and ingredients, staining everything yellow and spending hours making Darth Phalls base it does seem a bit pointless.   

A good decision to move it. It is not a BIR recipe.
Here is some more info. This was first used by medical students who had no time or facilities to make a proper base.
Here is a usual recipe, (not mine) just for interest. I am not suggesting anybody tries it, I will probably try this when my Darth Phall base runs out.
The base should be mixed with water until thin and runny and kept hot until use.
1 TBSP ghee or oil
1 clove of garlic sliced
1 quarter green pepper sliced
1 fresh tomato quartered
1 small tin of new potatoes, rinsed and diced and/or tinned chickpeas, precooked meat etc.
1 heaped teaspoon ginger/garlic paste
1 onion
Pataks madras paste to taste (catering ?)
1 quarter teaspoon chipotle chilli powder (yes I know its Mexican)
salt to taste
small amount of chopped coriander.
Fry the sliced garlic, green pepper, fresh tomato and new potatoes on high for a few minutes and remove from oil when cooked, leaving the garlic in the oil.
Turn to low and add the g/g paste and onions and cook until the onions soften and are well cooked. Add the madras paste, chilli powder, and any precooked meat.
Add base and cook down, add more base as needed. Put the precooked vegetables and coriander back in and heat through.

 I was talking about the curries I had made, Julian Voigt base , Darth Phall base and Darth Phall madras. This base came up in conversation with an Asian co worker. I decided to post it out of interest. Remove it if you wish, I will not be offended.

 I will try and get some more info today. I guess the curry it is used in has more onions in it.

 As used by some of my work colleagues 
1 tin baxters spicy parsnip soup.
1 teaspoon ghee or other oil
1 inch square piece of green pepper grated
1 quarter teaspoon mild madras powder
1 eighth teaspoon garam masala
1 quarter teaspoon chopped coriander stalks
1 eighth teaspoon paprika
2 drops Worcester sauce

All measurements are LEVEL
combine all ingredients in a large pyrex bowl and microwave for 6 minutes, you should be left with a thick sauce base.I have not actually tried it yet. Let me know how you get on if you try it. I will be trying it shortly.