No worries.

I use CA Korma recipe https://curry-recipes.co.uk/curry/index.php/topic,3975.0.html
Adding base will calm the coconut flavour down or just leave out the coconut.

Just use evaporated milk Carnation milk can be very expensive.
Asda/Tesco 55p a tin.
Also add, may be 1- 1.5 ladles of base to your korma sauce and treat this like you would a Base.

You have to use your imagination, i have no idea what the curry looks/tastes or even what the texture looks like so treat it like you would if cooking a Korma, or use a Korma recipe with no meat added.
Add the main ingredients from the recipe link the onion, garlic, ginger, cumin, tomatoes in the pan first then add korma sauce see how that works out.

Found this http://www.examiner.co.uk/news/west-yorkshire-news/exclusive-secrets-behind-curry-thats-5088857

CT that looks absolutely delicious, what recipe did you base this dish on.

I know that SS but nothing was mentioned about the Kafir lime leaves being the main flavour.
Will try this recipe again when i get some Kafir.

I just used lime juice instead had not got any lime leaves.
I had no idea what this dish looks, texture or tastes like, if you could order one from your T/A and take a few pictures with a brief description of what it tastes like then we can start from there.

Soya chunks will not give you any meat flavour at all, they are tasteless.
I tried to use these Devils Pellets to make a curry, after soaking overnight, what a complete waste of time the texture of these things is revolting, mushy and just plain horrible.

One local T/A near me has said that you need a good Balti Garam Masala powder mix to add near to the end of cooking then mix in and serve, whether this is true or not i have no idea, i don't add it to my Balti's just to a Karahi which lifts the dish, i used to use ground whole coriander seeds dry roasted and added to a Karahi recipe towards the end of cooking.

One thing that might help in making Baltis is to use a slice of fresh lemon added to the dish when adding the 2nd ladle of base, because of the oil in the dish it seems to caramelize the lemon, giving it a quite sourish and sweet flavour but not too overpowering.
Now this might be a regional thing to me but this is what the flavour of Baltis taste like from my local T/A's and restaurants.

Thanks chillie.