Hi soberRat
                      I agree with Bhaji Bob,s comments, the dishes look amazing, Given that they are produced from a base with very little ingredients. Like yourself i am swaying towards your idea of a base sauce with minimal ingredients used purely as a carrier.
 My own personal view is that most base sauces here and elsewhere follow the same format of onions,carrot,cabbage,peppers,coriander etc which i tend to think standardises most dishes.
However your approach of a minimalistic base which can be then be adapted by the addition of spices/ingredients relating purely to that particular dish would appear to produce a more individual end product.
 A similar approach was used by an award winning chef on a recent TV show as mentioned in previous posts,Britain's best takeaway.
Whereby his base appears to use only used onions and selected spices.
  In keeping with Bob's request, recipes would be most welcome, as would any input from members on this approach to a base sauce.

King regards





 

Is this Britain's earliest curry, found in an old cookbook from 1793 at a monastery in Somerset.

THE CHICKEN CURRY RECIPE (AS IT WAS WRITTEN)
Three spoonfuls of curry powder
Two spoonfuls of rice
A tea-spoonful of salt
 Two large onions
A chicken Lemon rind
Veal gravy Butter
[Original recipe word for word]
Take an ounce of butter and make it hot in your stew pan, put to it about two spoonfuls of rice pounded fine, a teaspoonful of salt and three of curry powder.
With a little veal gravy, boil it up and cut them fricasee fashion and fry them in butter with two large onions thin.
Put them to the other ingredients and let it all stew to tender before you take it off put in the rind of a lemon rubbed in salt and the juice of a large one. A small bit of Indian pickle will improve it.
Do Lobster, Veal or Rabbit the same


Read more: http://www.dailymail.co.uk/sciencetech/article-4353808/Is-Britain-s-earliest-curry.html#ixzz4cYWfE6cD
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