Not sure if this will work but when making big croutons you just rub a clove of garlic all over the breads surface then cook it, maybe if you tried this only with the naan bread half baked. That should give the outside a garlic flavour.

Ferkin hell i could just eat that, nice one jamie.

You really have to use a lot of oil, if your recipe says 4 tbsp then thats what to use.
I originally started making curries and thinking" bugger it im not using that much oil" and would use a couple of tsp instead. Not the same thing at all, for one thing you'll burn your spices a lot easier as they dry out and catch.
Also the speed of your cooking effects the oil rising when cooking the base.
Too high a heat and the rolling boil seems to keep remixing the oil back into the base.
well i think so anyway, i go for a low-medium simmer, when making the base.
And on the stirfry stage a medium heat and DONT stir too much once you add your base try and leave it alone for a bit, watch it but leave it.
Before adding the base, mix it as much as you like. Also when you add the base and are in the process of leaving it alone, you might notice that the sauce will stick a little bit around the edges of the pan, so much the better, stir it back in, the curry tastes better. Soon with practice you'll be able to resist the urge to shake and stir and your oil will rise easier.

Hi Currypot, i know what you mean about there being 4 stages of prep before actually getting to the edible part of the meal, and i'll tell you that by the time you've roasted and ground all your spices, taking care not to burn any!.
Peeled chopped and blended your Garlic/Ginger paste.
Peeled/sliced/cooked enough onions to make you feel like you've been used in a chemical weapons test.
And probably stained every white cooking utensil you own Yellow with Turmeric.....
You'll probably be feeling a bit anti curry lol.
But Razors right, its worth it, you'll have enough spice mix and sauce to last a good few meals, next time all you have to do is take a portion of sauce out the freezer and dip into your ready mixed spices and you can knock out a decent curry in half an hour including the washing up.
I spent 2 hours in the kitchen the other day and have enough sauce for 16 meals.
ALso enough fresh ground Balti masala paste mix, balti garam masala, Standard garam masala, spice mix and Chaat mix for the same.
Thats not bad for a couple of hours.

Too hot for curry? you should be banned! its never either too hot or too cold for curry!.
This week ive made a chicken Balti, prawn balti madras, and aloo balti and balti madras.
All of them were lovely, all of them made with Dipuraja's recipe(minus the paste) and i must say that i think Dips recipes are the dogs.

I know what you mean Razor about the Rogan josh in brum. in fact its not just the Rogan josh, for me most of the best curries are derivatives of Balti.
Balti
Rogan josh= Balti with extra tomatoes.
Dupiaza= Balti with extra onions.
Jalfrezi= Balti with extra Peppers and a couple of whole chillies.

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I usually marinade for 24 hours in the fridge and then freeze, tastes great.

Lasans tandoori freezes really well, it doesn't lose anything in flavour for it either.
I actually made up 12 thighs and 6 legs of it yesterday, halfs coming camping with me in a freezer bag the others staying home.

Personally id have a go at Dipurajas Base, there's videos to go along with it and i use it all the time now. Its also pretty simple.