Glasgow here
every time i have a T/A its either Beef Madras or Beef Vindaloo
i never find the beef dry. its like melt in the mouth beef like its came from a pot of stew thats been slow cooked for hours.most probably beef shoulder braising steak
never personally cooked a beef curry, its either lamb or chicken
probably 80% of restaurants/ takeaways here have beef on the menu.

i've used a base that was a week old (from the fridge). didn't make my curry taste any better tho
next on the list is spiced oil..79p from Aldi (I have shares in Aldi)
also,I find if i make a curry on the Friday and eat it both Friday and Sunday it definitely tastes far better on the Sunday.
Same happens when I buy one from local TA. I always leave it for a day to "mature"

spiced oil...79p from Aldi
https://curry-recipes.co.uk/curry/index.php?topic=6154.0

just bought the hot curry oil from Aldi...79p...bargain...smells and tastes as though it would add something interesting to my curries

great post.well put together...plate of food looks good to me 

looking good my friend
always tastes better the next day..or the day after that...
looks as though you're gonna put Wetherspoons nose outta joint for their currry nights M8
best of luck

blades tikka.mmmm.now we're talking. i make this every weekend 
cr0...best site on the interweb for BIR my friend...welcome

not to my taste
but looking very good
well done

i put fennel seeds in a lot of my curries.i enjoy the taste. put em in my pakoras too.
too many will overpower the dish though so its trial and error

i copied and pasted them into word documents on my PC.
started doing this with recipes i liked when the forum was experiencing difficulties.
didn't want to lose them and couldn't remember exactly how to make them