Many spices (especially turmeric and chili) are predominately oil soluble, therefore omitting oil will not only affect the final result (taste) but also the now well publicised health benefits. For example cooking tomatoes in oil helps to release lycopene from the tomato cells as Lycopene is fat soluble. Lycopene is a powerful antioxidant and believed to ward against many common types of cancer.

Agree with the above
But does it matter as long as you start the final curry with oil then add any spices or base with or without oil ?

Not for me to judge right or wrong I was wondering what an Aussie curry looks like ;D

Is that what to expect in  Australia for a curry?

When starting a curry oil is 1st put in the pan then cooking begins, so how can it matter whether there is oil in the base or not?
Does anyone have any good reason for the "must have oil in base"?
I believe its all in the mind and what pleases the eye when the important part is the end result
;D

Tasty looking what about calling it
Randy Adams sauce


Anagram of madrasandy
;D

Just onions cooked and blended as a base is a good method for home cooks
After all a base is only a method of getting onions in and quenching the spices cooking and a convenient habit ;D

Livo
There gm masalas used in early stage of cooking not roasted and there are gm masalas roasted and added at the end of cooking
Where this is not understood there will be conflicts in recipes

Garp
Any pre cooked lamb recipe will do

In some Birs mutton is goat
Where as in the uk its OAP sheep

Neck fillet is a good price and very tender
From supermarket or butcher
Not chewy either ;D

Worth the money lasts for ever 1/2 tsp grated into some oil added to the base in the last half hour issues a pleasant Bir aroma
Another 1st for this site ;D