Like many of you I have done the rounds of trying to find the holy grail of curry masala gravys. Also like many I have just found this website and look forward to trying out the delights contained herein.

Also in a similar way to my immediate newby predecessors I am a Welshman who lives "abroad" and I do go to Glastonbury every year, when it's open ;-)

I view with genuine appreciation the pole vote for your Best Curry Base Pole. It's a pity there are not more votes we can take comfort in, so I would like to hone the question down to a more simple denominator.

Bearing in mind that most bases are actually very similar and that there is no "real" secret ingredient, and we should always try to change the quantities to suit the produce we have to hand.

I would like to ask you all directly if you prefer to make your base sauce either with carrots, green pepers, potatoes, celery or other vegetable combinations or do you choose to leave these vegetables out and make a base sauce using the common ingredients, ghee/veg oil, garlic, ginger, onion, tomatoes (of whatever varient) curry powder (purchased or ground?), paprika, turmeric, coriander, cumin, salt and sugar.