Wilkinsons do a splatter guard for ?1.25
http://www.wilkinsonplus.com/pots+pans/wilko-splatter-guard-29cm/invt/0817440/?VBMST=splatter%20guard

I did try the pound shop first but couldn't find any.

I use this YTD
http://download.cnet.com/YTD-Video-Downloader/3000-2071_4-10647340.html
works with vimeo too, lets you pick the quality and downloads fast. Nice thing is it will auto paste the url and you can start many multiple downloads

That does look very good. Seems like you cracked it.

Still no aroma plugin for firefox, dammit.

Looks like we have the same New World cooker?

Aye, correct.

If you watch the other vids you get a grand tour with the name at the start. Google it and you get more info.

Tour vid
virtualtour 0001

pilau rice vid
pilau rice dad 0001

basic curry sauce dad 0001

Maybe of interest to some here. Seems like his daughter put a few films up and can't see it ever being posted.

Might be dismissed straight away by people as there's no oil in the huge pot of over 40kg of onions.

Oil looks the business

Not every TA/BIR around my way has this orange stuff but a few and my fav one over the years has exactly like you say, this stuff leaking out of the carton. Stains your hand easily. I though it was some food dye.

With chewys base I get a yellowish staining but not hard to remove. I'm not sure I want to replicate the extra oil. One thing my family didn't like from the TA is the heavy chest feel afterwards. The curry was never swimming in oil, actually rather thick and rich but did ooze this orange looking stuff. Incidentally their base is rather orangey.

Must admit the extra cost and faffing about to make this also puts me off. How much do you get for the cost?

What curry powder if any do you use?

You probably need to state which recipes have failed. Go in to detail how the base went, how long it took and what you do, like buy garlic ginger paste in tubes.

Maybe watch chewys video on the base and study the cooking the madras video, make sure you're getting it right. Following some text may not help and watching someone over and over, noting the times etc might be better.
Chicken Madras (Classic Indian Restaurant Curry) on Vimeo
http://vimeo.com/mikestyne

I blend fresh garlic and ginger with oil and salt for paste, use Natco madras curry powder, then a mixture of east end, trs and natco for turmeric, cumin etc. Various chilli powder shouldn't be a big deal.

One thing I've noticed is if I put too much base in on the second part I can lose TA/BIR curry if cooking for 2/3 people and now do it in more stages if I've got 600-1000mil. To me if you don't get the aroma then probably be down to the base.

Anyway, i'll let more esteemed members try to help but be sure to at least follow chewys 3hr base and madras cooking video to spec before giving up.

Seriously impressive and beautiful. Can only begin to imagine the prep.

Has anyone got that BIR taste/smell with supermarket brand spices?

I feel many may substitute these as not many live near an Asian grocery. I've compared by tasting them raw and smelling. The stuff you get at the Asian shop are much better to me. The East End Turmeric seems really high quality and familiar taste/smell on its own. When I used to get supermarket stuff, the Turmeric was really bland, I'd leave it and nothing would change. Another extreme I've found is the corriander powder in supermarkets is very strong in smell, almost like some boosted perfume where as the stuff from the Asian shop that the BIR/TA's use is a quarter of that strength. Cumin again has a nice balance to it but the supermarket is pretty singular.

Well I don't want to add to myths but to me if you want to fully replicate then you have to go the extra mile and use what the BIR/TA use. I'm certainly getting the aroma, even when cooking the base I get its smells like an Indian Restaurant.