Good to read that you have had positive results from your trial of this base Jimmy. When you first posted the recipe i looked at it and thought there was nothing new or different other than the inclusion of the sugar, the use of mustard oil and that it was quite heavily spiced for a base 
. Will be interesting to hear how you get on with CA's ceylon tonight. I suppose a real test would be to make a couple of your normal curries using your normal base of choice and do the same using this base. That would give a better comparison and would determine whether we could in fact move one step further on 
. I can hear the purists now - if they don't use it in kitchens then neither should we !!!!! But at the end of the day we are after trying to emulate the taste of BIR dishes and we are at a disadvantage trying to do it at home, so in my book, anything goes providing the taste is right ;D ;D
. Will be interesting to hear how you get on with CA's ceylon tonight. I suppose a real test would be to make a couple of your normal curries using your normal base of choice and do the same using this base. That would give a better comparison and would determine whether we could in fact move one step further on . I can hear the purists now - if they don't use it in kitchens then neither should we !!!!! But at the end of the day we are after trying to emulate the taste of BIR dishes and we are at a disadvantage trying to do it at home, so in my book, anything goes providing the taste is right ;D ;D
. Enjoy the forum.
. I didn't realise that it was the same stuff they served it up in my local BIR in Essex. I just love it with poppadums so i'm sold on it ;D ;D. Must get round to trying it with some pakora sometime. Add the recipes to the forum. The more the merrier 
. That is what this site is all about - sharing experiences and good recipes.
I will post my 100 narga base recipe soon, then any posts that say use any base will now read 
. I am tempted to try it in my north indian special at some stage though instead of tamarind.