In my opinion they are part of my kitchen
I use them for the red sauce for CTM and now and then for Tandooring
I think the Indians are great cheats and I'm always on the look out for a new Pickle Chutney or paste
to add to my concoction

Couple of shops to the left of Bhavins do pans 

was supposed to put a  after my post was ment to be a joke
never mind 

You may be missing that vital BIR taste with such good chicken Phil

good one
Bring it on  ;D

 Have been saving myself for a TA all day and this thread has actually made my mouth dribble
only 1 more hour to go   

Your right there jb

More importantly Steve
Do you believe in Father Christmas

I'm sure we all make a great curry  and as good and sometimes better than some restaurants
But I will compare  them with my favorate Curry House and this is where you want to be 
A curry does change flavour through maturity and the base I would say
when to stir and not to stir  In my opinion a CTM will come out spot on its just balancing the sugar and powders(coconut and almond) and red sauce the base seems fine in that dish It doesnt need a lot of reduction (or roasting)
sorry no answers  Just throwing afew things in

Good luck Mick I know a few friends in Perth
I will make sure they pop in
All the best