I would have a go at making your own paste using ca's recipe or pat chapmans, both on the site. They both work really well.

Well the restaurants, ta's here seem to manage with fresh curries for every customer, i would have thought thats the only way to go. Surely if freezing single portions worked then every body would be doing it.
I would say its all in the prep work.
Pre-cooked base, pre-cooked meat and or veg.
As  you or your chef become more and more used to the cooking process and timings then you'll be able to do as all chefs do, cook with 2 pans or more.
Has anyone looked into the health and safety part of serving frozen foods? its something you might not be able to do, i don't know myself.
Finally, you could always hire a sou-chef and bottle washer.

Ok, but i'll have to leave it till next w/end.
I have the step-daughter, her other half and my 3.5 y/old Granddaughter coming round today, they have ordered 3 Balti's with pilau rice for early afternoon  :.
I have a hangover, every time someone open's the kitchen door the smell of brummy balti house wafts through the place. And then im making Jen and i Dupiaza's tonight.
So as soon as my heads calmed down enough, im going to make more pre-cooked chuck and sort my rice out.
I was going to make fresh naan but i don't think i can handle the kneading.
Rough

Glad i helped
Well i finished work early today, nipped home, mowed the lawn and then got stuck into the ABC.
My book hadn't arrived so i took the recipe off CR0 and followed that for the base sauce.
Just as the base finished simmering the posty turned up with the book so it was straight onto the Kushi spice mix and the pre-cooked chuck.
I spent a pleasurable 2-3 hours in the kitchen and now have almost 3 litres of base and half kilo of pre-cooked chuck in the fridge .
I've even got my basmati rice weighed, washed and drying on the kitchen window sill.
The house smells like an explosion in a garlic factory and my stomachs rumbling lol.
The only slight mishap may be that i used rajah hot madras curry powder in stead of plain curry powder but the missus won't know if i dont tell her 
The base smells lovely, and am looking forward to tonights meal.
I just don't know whether to make standard chicken balti or a Dupiaza now.
The book is excellent, well laid out probably the easiest step-by-step cookery book i have read.
Its also well written and im going to sit and read the introduction in a bit as it looks a good read.
Actually its written a bit like a menu, i couldn't see a problem with handing it round to your visitors and letting them choose the meal they want, it just feels like the natural thing to do with it.
Balti!!!!

Thanks mate but i had a delivery yesterday, got abc of balti in the post aswell so im like a kid waiting for father chrimbo lol.