Thank you seeking curry for all your advice
i decided to have a crack at both the curry sauce and method you rec comended it was a hard slog i started it at about seven after already making tea so we had the finished product for our supper at about ten o clock but all the work was well worth it the finished curry was fantastic my fiancee was blown away.
the only problem i had was finding a big enough cooking pot but i halfed the mixture at the adding water stage so managed ok so that wasn't much of a problem after all.
the only worry i/my fiancee had was the amount of oil surrounding the finished product shes a nurse and is obsessed with eating healthy etc so would be interested in ways of cutting back on the oil but not compromising on taste impossible maybe but would appreciate any suggestions. 
cheers

Thanks for the advice funnily enough i printed off the saffron base recipe after my post so going to start the base tonight cant wait to get home and start cooking.

been cooking curry for years and have always been disappointed with the results my curries have never tasted anything like the ones I've enjoyed in my local restaurants(i live in bradford so no shortage of restaurants here or good quality ingredients)
last year a friend i met on a middle eastern cooking course recommended the curry secret by kris dillon my curries were instantly transformed although this was a vast improvement on my earlier efforts Ive now become a bit bored of the taste and increasingly disappointed so decided to have a nosey about and came across this site
going to start with darthpall recipe and see how it goes from there.
ps i am not or ever have been a member of any forum so please pardon my inexperiance its my love of a good curry that has inspired me to join and post
thanks