When cooking in bulk to such a degree as these recipes represent, you can't reduce the base sauce down as far as you can in a small pan containing only a portion or two.  The amount of base Bob is adding might seem low to you, but I bet it is used to provide enough liquid to achieve the right consistency and after cooking out for the requisite time, it will not need topping up with more base as the water lost through evaporation will be much lower (proportionally) than for a smaller batch.

Bulk cooking is a little different like that, and if you wanted to get technical you could calculate the amount of heat energy needed to evaporate 200ml of water from 350ml of base and multiply that energy by 60 to see if it seems reasonable that a commercial cooking range could supply it, or whether Dungeness B has more chance of achieving the feat.

Interesting Rob. I would never have thought you could make two portions of curry from just one medium onion. BIR chefs seem to use a massive pot of onions with just a small proportion of other veg, so I've always viewed base gravy as mainly onion based with just subtle other flavours coming from the peppers, coriander, etc.

Making a small portion of base will appeal to those who dread spending all day prepping, boiling and portioning out base for the freezer, so I'm sure you'll inspire a few others to try.

nice one Frank! ( on both counts  )

Ps. If you're visiting London there's a Swedish shop near Edgware Road tube, who probably have Kalles. Totallyswedish,com is the website I think

Hope next year brings you all you wish of it, including new curry cooking skills 

They look healthy Rich. Something I've never quite nailed down with naan is how much kneading they should receive before being balled up and left to rest.  Is naan a low gluten or high gluten bread? What approach do you use to get good results such as you've pictured?

If it's too sweet a possible fix could be adding lemon juice or tamarind, both of which are sour. Obviously this will come through in the final dish, but both are curry house staples so shouldn't be out of place if used in proportion.

Asian bay leaves need a long cooking time to produce their characteristic flavour. They should be dark black and floppy by the time they're cooked right. Throwing one into a curry isn't going to achieve much as the leaf won't get broken down and release its flavour in such a brief cook.
They come into their own added to a slow cooked bunjarra.

Just to note that over time, as I've made these more often and experimented with the spicing, I've increased to 1 level tsp cumin and 1 level tsp coriander. Other measurements all as originally posted.

That's quite an increase in the cumin and coriander compared with my posted recipe, but I think I was Somewhat too cautious with the spicing at first.

I also fry them 170C for five mins now. Perfect every time 

I'd be careful of buying substantial stock on the say so of one person. It might serve you well to do some more research on whether there's really enough demand for all those items.

Thanks Rich. I simply use a sorbet scoop then roll the between my palms to smooth the surface. I was using a fancy dancy falafel press imported from Israel but found it took far longer.  deep fried at 175C for five mins they are pretty much foolproof and always taste great.