JerryM ,
      I ended up using a RAJVER recipe for my base which used almost the exact ingredients as the T/A ,but I did leave out the Tom Puree and the 1 Tbs of Chili Powder.I wanted to try to end up with the same colour base as the T/A ( yellowy/green )and a sorta bland taste . I am beginning to think it's easy to overdo the Spices ( and especially Garlic )if it goes into the base and the Curry 
I made the base this afternoon and to be honest when it all boiled down it didn't look to appetizing  but when I blended it all together it looked just like what I remember the T/A looked like and the taste was very similar too ,just like a very very weak Curry Sauce with the flavour of Onions and Coriander ( very mild )and just a couple of seconds of the 2 Green Chilies that went in.I'll get back to you tomorrow night when I make my Curry with the results  :

I have found Butter Ghee to smell and taste quite sickly  and even a smallish amount ruined some Pilau Rice I made  I now use a nob of butter , much better.
However ,ever since I had a visit to my local takeaways kitchen where they mix a small amount of butter ghee with their cooking oil I use a small amount when making a Madras.

Well done JerryM are you into forensic science  ;D I can see how you study this and how your minds working  ;)Don't we have a Chemist on the forum who could analyse some base 
Seriously , I remember the words of the boss of the T/A he said " If the base is not right the Curry will not be " he went on to say they use the same base in most of their cooking.When I think how bland the base tasted this is probably why they can use it in so many products as it wont force any unwanted flavours into say a Korma.
I will be making another base tomorrow and remembering the ingredients he told me I need to find a recipe as close as possible.

Onions
Carrot
Green Pepper
Green Chilies ( small amount )
Fresh Coriander
Ginger ( small piece fresh )
no mention of Spices ( I should have asked  )

The colour was very close to your photo JerryM.

Quote from: JerryM on July 08, 2009, 07:18 AM
emin-j,

i've found that it's best to work on the sort of "safe" side initially by adding "too" much water - the only downside is that the evap off takes longer. u can then start to reduce the extra water and eventually u get a feel for how thin a base should be to suit your own cooking style. i think some members have even said that they keep a jug of water by the base during cooking which is the same but u're then having to react as opposed to plain sailing.

i've added link to my observations on real BIR base for info. the colour was "green/yellow/brown" and very much along what u experienced https://curry-recipes.co.uk/curry/index.php?topic=2368.msg26329#msg26329

Link not working for me JerryM 

Quote from: chilli head on July 07, 2009, 09:55 PM
Just a small thing,did the curry taste a bit sharp i.e. the back of your through seems to get a bit acidic?any one else come a cross this ?I never use much chillies powder when making hot Curry's it is a myth use fresh chillies instead its a better sort of heat without that sour taste.
       Andy

Hi Andy,
       No sharp taste in the Curry ,I have tried fresh Chilies ,dried Chilies ,and Chili powder but to be honest couldn't really taste any difference  and when I watched the Chef at my favourite T/A make my Madras he used Chili powder and his Curries are delicious 

Hi JerryM ,
          I did notice that the base the Chef used at the T/A was thinner than the one I make and It was effortless for him ( practice makes perfect eh !)I also tasted his base ( he did looked surprised when I pulled a teaspoon out of my pocket  ;D )
It was a yellowy colour where my base is more orangey and I could taste Onions and Coriander and that was it ,quite bland really 

Thanks Guys ,
            JerryM . I think I'll try the missus frying pan for the next Curry  :)I know what you mean about the Garlic ,I put the Garlic into the oil just as the oil started to ' shimmer ? 'and it almost shot out of the Wok  I guess that was too hot.So I started again and as you placed the Garlic into the oil within seconds of the Wok going on the hob.Going back to the T/A Chef his gas ring was about 8" diameter but not fierce and he didn't have any of the popping and mess that I make  ;D

qprbob . I think my Wok is the same as yours ,a spun steel but 12" dia ,they sure do get hot !

SnS. Point noted about the Chili Powder ,I'll try putting it in later rather than with the other spices .         

Thank's JerryM ,your replies are allways helpfull and interesting   
Compared to how quick the T/A Chef cooked my Curry I had my Curry in the Wok for too long ,I think your spot on when you said the Curry had condensed and I was left with an 'over rich ' tasting Curry.
I did read that a Wok was the best pan to use for a Curry but I might try just a frying pan next time  Asda have a nice stainless pan for ?9 - ?10 

PS I find the Wok gets very hot at the centre of the base and it is easy to burn the Garlic at the start of cooking.

Hi All,
      Made my Saturday night Madras last night following the same recipe I had from the T/A Chef as in my previous posts.Last nights Curry was the second Madras I have made using the recipe ,the first ( last week )was delicious  :)This weeks was not quite as good and the only change from the original recipe was 1 extra teaspoon of Chili.The Curry tasted too rich which made it a little sickly tasting ( still eat it tho  ;D )A couple of points perhaps you might like to comment on -

1, I think I may have cooked the Curry for too long ,perhaps this is what caused the 'over rich 'taste ?

2, I use a Wok for my Curries but the Chef at the T/A used what looked like an Omelette pan  and he had no spitting and popping like I get ( my Hob and surrounding area looks like a Curry Bomb has exploded  : )The Chef had no 'flames' whilst cooking as has been mentioned on the Forum and it seemed a very relaxed ,clean ,and quick method of cooking.My Question is - It seems that ' Hotter the better ' cooking temperature is the way to go , but I'm not so sure  Your thoughts please.

Quote from: chinois on June 28, 2009, 03:48 PM
Well done emin-j, good work! It's a different order of ingredients than i've seen before but the simplicity seems in keeping with what others have seen.
My favourite TA puts the methi in near the beginning too. I find you need to fry dry herbs (in any cuisine) to make their flavour come out. Much like spices. Adding them at the end like you do with fresh herbs doesn't give the full flavour and can make it musky.
Glad they use lemon in their madras.

JoshAllen, i dont understand what you mean by the difference between curry powder and spice mix. Isn't curry powder a mix of spices and isn't a chef's spice mix his powder to make curry? Obviously mixes like garam masala or panch phoran use specific ingredients but aren't these two just generic terms? I'm interested to know as i have always thought it was just a term that became popular by repetition on these forums, like 'base'.
I have made my own in the past but find it hard to beat shop bought brands.

Hi chinois ,the 'Spice Mix ' is considered as separate from ' Curry Powder ' spice mix is usually a mixture of Coriander,Cumin,Turmeric,and sometimes Curry Powder  : all mixed in different amounts ,if you do a search for ' Spice Mix ' there are some interesting threads to read .