Having seen videos, read info and talked to the chef, 2 tins of tomato seems excessive, since its an onion soup and seems to involve non at all to a spoon full of paste for an extremely large pot. Haldi mentions 8kg of onions but a large pot will take 20-40kg.

No offence but 8kg of onions, then peeled is what I can get in my 11.5 litre pot so I wouldn't call this a definitive large scale test by any means, no offence. Even more so when you use 2 tins of tomato for 7-8kg of onion. This is home scale and lasts me a short time. A TA wouldn't last 5 mins.

I'm struggling to see how 8kg of onion has been touted as the large scale test and used as an example or the sense to suggest its large scale. It reads like a fuddled small scale base.

We have those crappy dial a curry type places here with tomatoey taste and also the good TA and BIR that don't have tomato taste and they insist to me the crapness of your broad TA is not your authentic curry house. They informed me of difference when I first started going 15-20 years ago, I pointed how some are more like tomato and disappointing as these were popping up and not the real deal.

As said, if these are what you have then you'll be chasing that taste but I can't stand tomato taste in curry.

The Worcestershire sauce point is a bit of a cheap shot to chewy, its not like some instant BIR must have or a dish transformer.

Good stuff there. I on instinct wait till the base is bubbling away before mixing it in fully, seems to be best way to keep the flavours going. I normally put the corriander in after the second base though and give it a medium heat for a few mins at the end like the chef does at the TA.

Second packet is certainly off putting.

First packet reminds me of Clockwork Orange or some video game box cover. I'd imagine it would even be cool in some way.

What are the thoughts on CBM's base? They seem to put a lot of coconut and carnation milk in. Does the coconut tone down the heat in the final curry? What other effects does it have?

I love carnation milk with strawberries, its also popular here (manchester/tameside) in general. Think I might add some to chewys base

-https://curry-recipes.co.uk/imagehost/pics/.jpg-

I quoted your post and this kind of link won't work

try to copy paste the direct link by right clicking the image if you use firefox

With 1 table spoon of Deggi and a teaspoon already in the mix power, its not hot at all for me. I need to put at least 4 bird eye chillis in too. Last night I ran out of chillis so had to treble up on the powder. It did end up hotter than 4 fresh cut chillis but not too much.

Curry ended up much like the local, rich and red, their Madras is hotter than most it seems but they may have tailored it to me over the years or maybe its more oldschool? I'm only in my early 30s and started eating curries when I was 13 so don't really know about 70s 80s Madras. Most other places, especially restaurants I've gone to lately, madras might as well be a masala.

Can't see the pics.

Looks pretty good.

Oil separation is what varies for me lately. Don't know if its down to using sunflower oil.

I got a good aroma with last nights madras. probably more vindaloo heat with 3 table spoons of Deggi Mirch chilli powder. I cooked the spices a lot longer, with more stirring on medium/high heat, got a thick emulsification and gave it a brief full high heat. Aroma lingered around the house for hours.

Yes, really hit the spot.

I look forward to making currys, seeing how it'll turn out. Cooking this I was using high heat twice and inbetween/last stage was medium to low heat. Seem to really get a nice texture forming at the end on low.

Thanks for viewing. Probably look better in a tray or dish like some of you do.

With 4 hot fresh chillis and cooker a mess 

Before you say. I didn't add wilted corriander, just looks a little dark under the flash and bits are wet. Also the corriander I sometimes get from the veg shop have very large storks and darker leaves, the supermarket stuff are lighter green with tiny thin storks.