glad you had fun and enjoyed using my base sauce but I think you should have used the mouchak mixed powder ... recipe already on here and If you ask jerry it is the real deal! lol I cooked a vindaloo the other nite I had no tomato puree or garlic but I did have a jar of east end garlic chilli sauce so used that with mixed powder and chiili  powder and base and a little butter ghee and fresh coriander to garnish and while I was having sneaky smoke out the window of my flat which is 20 feet above the street below 2 young lads walked down the street and said bloody it smells like indian down here I did smile to myself!!!
 anyway I hope you persist with my base it does mellow with time and you can make every curry on the menu using it but as I have said there is a mixed powder recipe which goes with this base! 

regards
gary

hi bob none at all. but you can add whole garam masala to your akhini water!
gary

hi chef add a liberal sprinkle of garlic powder after the last base ladle and you should end up getting the sicky garlic burps and omg 2mora if you dont get the comments i will eat a korma! pmsl its the only curry that i just cook if you know what i mean with the exceptions of curry contaminated with fruit ( other than chillies and tomatoes that is)
regards
gary

try this mix powder u might be surprised! its from the chef at mouchak in st michaels in kent which is my alltime favourite and the recipes for their base and vindaloo and madras recipies are also on  here too!

1 dsp Mouchak mixed powder ( 6pts curry powder,4pts turmeric,2pts coriander, 1pt cummin, 1pt chilli powder)

1 dsp turmeric

1 dsp coriander

1 dsp cummin

1 dsp chilli powder

regards
gary ;D

it can be used to cook any curry korma to phall! 
regards
gary