Prefer the seer and bake technique myself .

Yet another satisfied convert ! 

I guess that I am rather spoiled over here as we have the best fresh chilies from the US southwest , Mexico and Asia....I am partial to the Mexican peppers .

So , basically Pat has sold out ! ?

Ditto Darklord....you don't need the extra oil !

Well , cantgetitright , you will have to decide , based on the sauces posted on this site ( and experimentation ) which base sauce reigns supreme....are you a proponent of lots of oil or less oil and more ingredients . There are a number of superior bases posted that proclaim to be - BIR ( like ) , the best , ultimate , to die for , sub-orgasmic etc. etc. - but in the end it , personal preference will dictate your culinary choice .

Again , the method may well be - what works best for you . A lot of the Indian restaurants here utilize the " lost water technique " , but even more use either rice cookers or the microwave . The rice  , needless to say is perfect . The proof is in the pudding - find a method that works for you and stick with it . Having said that  , the quality of the rice is imperative in producing a good result .

I also follow CP's method for simmering , as do most of the chefs that I know . A long controlled simmer with spicing at critical stages provides superior results not only in BIR/Indian cooking but in other genres as well .

Darth...cantgetitright needs to be introduced to the darkside...who will be the mentor...who will be the Jedi Master ! 

I guess that it boils down to a matter of perception....which is more important - taste or appearance . As CP previously pointed out , most base sauces will produce that well known greenish-brown hue . If you wish to disguise the colour , so be it....but maintain the taste ! Since most traditional / BIR recipes fall into this section of the colour spectrum , I really don't think that most curry aficionados will give one...perhaps two hoots about colour .