OK JB thanks for that.

JB how much almond powder and coconut powder would you say there is in the big tray?
Thanks.

Hi JB again thanks for posting these recipes, one question does this dish contain any garam masala powder at all?
Cheers.

Hi Johnny i use this recipe https://curry-recipes.co.uk/curry/index.php/topic,13136.0.html

I have made this to spec and also made it without adding the coconut block having great results with each one, this base is just so versatile plus it smells absolutely wonderful too. Give it a go and post your results on here.

Shame because the last prawn on the top left of the skewer looks delicious.
Do you buy your paneer in block form or are they already cubed, i ask because the paneer looks a little too thin to be cooked in a Tandoor, done same thing myself. I buy in block and cut into quite thick cubes, only need about 5-6 pieces per person.

Hi Waya from the West Midlands myself, if you need any advice on sourcing ingredients ask away.

Made this last week and what a surprise it was, it's an absolutely lovely dish,  the lavour of this was spot on for me i loved it.

Again JB thanks for posting these recipes, one question though 
What size ladle does the chef use 100ml/150ml/200ml/250ml/300ml

You could add some Naga pickle or some green chillies which i have done in the past and it does spice the curry up, finely slice the green chillies and don't deseed them, lovely, could also add spinach too.
If you have any base you could add 200ml of korma sauce and 100ml of base and then use that as your base to cook curries adding as much chilli as you want.

I would pre-fry it first then add to sauce.