Made a Chicken Dopiaza today but with a Saffron base. My Saffron base seems sweet to me and thought it would go well with this dish. I couldn't tell you if it was any where near a BIR, as the only time I've had this dish was after a good night in the  pub  ;D

Hi CK
Made your Lamb Bhuna today and very good it was. I used SnS 2008 revised base. First attempt at your pre cooked lamb and the only omission to that, was the bay leaves, as i do not have any Asian at the mo.
I took some photos during the cooking and here they are.

Hi Chilli Prawn.
Made your Saag Aloo today and it was very good. I halved all the ingredients. I think half a tsp of salt was a tad too much. I would also prefer more Spinach to Potato ratio, but that's a personal preference.Next time I will have a little tinker with it and post results.

Tried that yesterday and although the info was there, it did not give link to that thread. from that post, as yours and others do.

Hi johnnyeq
I'm pretty new to cooking curry's this way, in fact still really feeling my way around
The biggest factors that I think, are using the different bases for different curry's.

The cooking methods.

Using pre cooked meats.

Having said that I'm still experimenting and have only made two bases so far. Tonight I'll be making four curries Using two different bases The SnS 2008 and the Saffron base although this one has turned out a little sweet.
Will post results and photos later of tonight's attempts.

Could someone please advise on how to post links to other threads please.

The onions  I used were large onions from Sainsbury's, I think Spanish. Made your revised 2008 base and used cooking onions and the base was not that sweet at all.

Hi johneyeq
I stumbled across this site earlier this month. Up until then had been using various Indian cookbooks including Pat Chapmans curry bible, with no real success. Made very nice Curry's, but not BIR style. This site has changed all that.
Welcome and enjoy
Bob

Thanks for that BB

It was my first atempt at a base gravy, I've since made the SnS2008, which worked really well with a Prawn Madras and the Chicken Jalfrezi that I've made so far,

As stated earlier, the base i made was very sweet. Could this be used to make a Korma or Passander. I really appreciate your answers, you can't beat experiance.