Love the common sense Jimmy - a wonderful antidote to some of the more mystical posts that appear from time to time.

It ain't magic it's just cooking.

Here's my recipe, no trade secrets, just yummy curry

https://curry-recipes.co.uk/curry/index.php?topic=3003.msg26612#msg26612

eww, that made me think of a Chicken Korma there 

all of the above Axe plus the added benefit of clogging up your arteries and keeping health workers in a job  :

having said that I'm gonna give this recipe a go!!

I agree that perhaps the addition of the odd carrot or pepper wouldn't add much to a huge pot of base, but then again it shouldn't detract from it either. When trying out a base I think it is important to stick to whatever ingredients are in the recipe though, otherwise you are not actually using that base. Hence I am happy to add carrots or peppers when the recipe calls for them. One of the joys of being a curryholic and member of this site is the variety of bases and associated recipes. My partner refers to this site as gastro porn!

I can remember waking up after one drunken night out and wondering what this waxy stuff was that was all over my shoes - it was fat that had dripped off the kebab and solidified onto my shoes.

or blue even...they would look mouldy lol

Looks good Axe and I think you should forgive yourself for using colouring, BIRs use them all the time and I usually to a mix of red with a little yellow for my tikka.

My late father in law got a job driving a delivery van for a butcher's after he retired. They used to make donners in 40, 50 or 60 lb weights for local kebab shops. After being shown how they were made he wouldn't ever eat them again due to the amount of crap in them.

The experience described by Razor is one I can relate to. I often find myself thinking, "that was nothing special", or " I could cook that just as good if not better" when I am eating out whether it be Indian, Chinese or Italian. I don't think of myself as being any kind of super chef but I can cook. I am happy with the level that my curries are at now and I enjoy cooking them. This site is a genuine treasure trove to curryholics like me.

I remember the 1970s when Naan breads were the size of a table for 4.

I remember when Cadbury's Creme Eggs were the size of melons.