I tend to concur with CK .. i think the flavour from the oil is a result of many many
usings.. it needs to be really infused with flavour to make much of a difference ..
personally i think the BIR "taste" we are looking for is probably:

15% due to base
35% due to cooking method
50% due to oil

regarding cooking method .. i once asked a guy i got very friendly with called Raj, who ran an epic BIR(sadly now closed) near me in Ilkeston, what the secret to the taste was .. and though he was a bit coy, he said as well as ingredients, the cooking method was very important and when i asked him to illucidate further, all he said was that the first 30 seconds or so are the most important .. but that was all i got out of him ..

anyone trying it ? mine is in fridge marinading nicely ..

You know the feeling its boxing day youre already sick of turkey, feeling
a little bored, tired and sluggish .. what you need is a way to blow away the cobwebs and use up the rest of the bird ..
this was my solution for last year and it certainly did the trick ..

these quantities are assuming enough for a meal for 4 .. so just adjust to suit if you have more or less ...

boxing day evening: mix these and leave in fridge to marinade (ideally overnight to
have on saturday but you could have it that night i guess if you cant wait)

marinade:

turkey leftovers (try and keep in big pieces to stop getting too dry)
small tub natural yogurt
1 bulb garlic (crushed)
1-2 inch grated ginger
1 heaped desertspoon garam masala
3-4 hot chilli peppers(scotch bonnet/habanero etc..)
1-2 desertspoon/s hot chilli powder
1 desertspoon tomato puree/keptchup
seasoning to taste
*****************************************
main event:

1 bag/portion of your fav base
2 medium onions
1 level desertspoon cumin
1 "     "           turmeric
1 "     "           coriander
1 teaspoon of panch poran (optional but good if you have it)   
1 cardomon pod
1 desertspoon cranberry sauce
all the marinade mixture

i wont tell you all how to suck eggs as to the cooking method etc ... im sure
you can all handle that .. i will just say that as meat is already well cooked separate from marinade and add towards the end of cooking process

anyway enjoy and have a merry xmas ..
and if anyone dares to try it let me know how it went (and if youre still alive  ;D )
im gonna do it again 

any luck ?

darths is an excellent base that will work with most curries (though more suited to hotter ones if followed to the letter)
why not split the base into two pots and just add less chilli to one of them then it will be good for most milder dishes too ..

glad you liked it .. have you tried my base yet ?

Hi Derek .. as its quite a tomatoey base then anything suited to that
will work well .. the recipe i have had the best results with was my lamb rogan jhosh
.. which is basically just adding more of the same spice mix and another bulb of garlic and another coriander plant ..
for best results marinade some leg of lamb pieces in yogurt and the bulb of garlic(crushed)along with a desert spoon of garam masala.. ideally leave this (well covered as it stinks)in the fridge for about 2 days before adding all spices .. quickly seal meat and fry down onions etc... in separate pan add alltogether with tomatoes and coriander add some stock/water then put in a caserole type dish in the oven on low heat and leave to cook for about 4-6 hours .. maybe just remove any scum now and again .. and you will have a very tasty and tender dish ...

Just a quick update .. i now substitute some of the water for about 1/2 pint of chicken stock (real not from cubes) this does seem to add a little something to the dishes .. it doesnt give it any more BIR authenticity just makes it better somehow ..
has anyone tried my base yet ? with or without stock ...

Just a quick update its better if use some beef stock instead of some of the water

This is my own creation homed to perfection over many years , i dont claim it to be authentic just that it tastes delightful....

Ingredients.

1 pack(500g)of beef mince
2 rashers bacon (pref streaky)
2-3 large onions
6 cloves garlic
1 yellow pepper
1 red pepper
button mushrooms (a good handful)
2 tins chopped tomatoes
1/2 a jar of sundried tomato paste (sacla is best)
good handful of fresh basil leaves
1 large glass of red wine (shiraz or similar)
1 good glug of worcester sauce
1 glug of balsamic vinegar
pinch of oregano
seasoning to taste (plenty in my case)
a good piece of parmegano reggiano

Method.

chop all veg
put a good load of oil in a big pot (i usually use a big wok but whatever)
when oil is hot put in all veg except for the garlic then fry quickly until reduced half size then turn down the heat and add the garlic further reduce down until all veg is soft and about 1/3rd of original volume.
whilst this is doing .. in frying pan fry the bacon until reasonable crispy
take out then seal meat for a few secs on high heat..
then add meat and the bacon(finely chopped)
stir well in, add the seasoning and the tomatoes, paste ,herbs,wine,worcester and balsamic..
let that cook on medium heat for about 15 mins stirring once in a while ..
add some water then leave on very low light or in oven on low
return to skim off the scum on top evey 30 mins or so and top up water, if needed..
for best results cook for as long as possible (at least 3 or 4 hours)

grate over parmesan to taste and serve with pasta of your choice ( i dont like spaghetti with mine its too much hassle to eat .. lol)
and just to make the whole thing complete serve with garlic ciabatta bread
trust me its a winner !