hi spotty
try sprinkling garlic powder on top of the dish when it has been cooked  cover and leave it for a couple mins then stir in, but becarefull this stuff is recommended on the packet as use 1/2tsp to 1 clove of garlic. i have done this and believe me it works.
regards
gary

hi dd check out most of the recipes demos posted by haldi/pete i think yoou will find veggie phall/vindaloo/rogan josh or bruce edwards curryhouse cookery posting

regards
gary

hi guys i would say if it were a balti being cooked then it probably was kewra water. rather than make a separate base for all balti dishes.
regards
gary

hi kp
if you do just about cook them then toss them in the curry at literally the last minute. if you marinade them try not to use lemon juice as this starts to cook them. regards
gary

hi dan it does look a bit like a pat chapman base way over spiced. try any of the bases on this forum and you will be kicking yourself for not finding it sooner. regards
gary

hi chowie the hob is fine if all you want is to cook a curry. but it normally chucks out a minimal 1.5 kW of heat and doesnot give the heat of even the most basic cheap gas stove normally 2.0kW of energy and the flame is also not blasting out the middle of the pan and immediate controllability the gas has. and it is probably cheaper than leaving hob on for a couple of hours. try using your side burner on your ouyside grill and you will see the diference. trust my i started on a leccy nob and since i have had my camping stove i have only cooked 2 curries on the electric hob due to not being able to get the gas cannisters. i've had my gas 1 since july last year and it also allows you to minimise on the mess as you can put a large newspaper underneath just like some do in the restaurants and the colours of the splatter giv ethe visual effect of being in your own BIR kitchen ;D
kind regards
gary

hi DM and welcome to our humble curry forum just any questions and we will try to answer. you have reach curry nirvana with demos galore from real BIR kitchens. you are now well on your way to making the best curries you have ever made!but beware you don't cook for your friends or you may end up regreting it ;D
kind regards
gary

hi jerry
the normal ingredients lots of onions, ginger/garlic puree, green peppers, tomatoes, salt coriander, tomato puree, carrots ,spices (curry powder mix) and turmeric ,water, any left over base with lots of reclaimed oil as you would but left in the base. once blended simmer for a long time.
regards
gary

hi kid try either the rajver madras or Bruce edwards curry house cookery madras either will give you excellent results.
re the spice mix it can be used in the base but most add the individual spices as you have, just follow the recipe ingredients for the amount to use

regards
gary

hi guys
just seen them blending the base sauce after a while he emptied the other pot  which was on the cooker in to the other pot it had the curry oil from the previous base i'm sure as it was red like the oil which sits on top of the oil in all of the pictures of the base which has been boiled and then simmered. he thn added water 3 big jugfuls of it and still blending for about 5 mins that i saw.
regards
gary