First of all, what does this remind you of?

https://www.youtube.com/watch?v=-Y2g342s7P8
https://www.youtube.com/watch?v=eiLYdc5hkyc

Here's the Tomato Gravy used in place of Base Gravy.
https://www.youtube.com/watch?v=c09Zoi8CK9U

Anyway, I've watched a few videos lately on 3 Indian Curry Gravies and then 5 Indian Curry Gravies, being what they appear to call Mother Gravies.  The 3 Gravy principle reminds me very much of Masala Mark's 3 paste Aussie IR method. Tomato, Nut and Onion.
https://www.youtube.com/watch?v=VLPkTGPo1XQ
https://www.youtube.com/watch?v=CUccE4U8TCw&t=549s

Then today I found a couple specifically on Hotel Style Yellow Gravy.

https://www.youtube.com/watch?v=hk5um1pvZZY
https://www.youtube.com/watch?v=uHJ3sU0PFGQ

Of course one thing leads to another (youtube click frenzy) and then I stumbled upon this page which has 14 different Hotel Style gravies.  I found it very interesting and something I intend to explore a bit further.
https://setupmyhotel.com/train-my-hotel-staff/chef-training/707-basic-indian-gravy-standard-recipe.html

I'll be cooking Chef Abdul's BIR Base Gravy and Chicken dish tonight, using boneless thigh fillets as I don't have enough pieces on the bone.

I cooked this dish last night with pleasing results.  The freshly made Jaffna Seafood Curry Powder is winner for me.

https://www.youtube.com/watch?v=NKczaxJbniY

Take care of the printed recipe listings attached to the video.  There are some ingredients listed in the wrong place and it is not a 100% accurate representation of the video demonstration.  The chilli powder is meant to go into the cook not the powder, not that it really matters too much.   I used a bit of both red and green fresh cayenne chilli.  It's a pretty easy cook for a very tasty coconut fish curry.  I used Barramundi but any firm white fish will work.

Mickyp, if you haven't tried this yet, you really should.

On the subject i found this today, anyone seen it?

https://www.thefooddictator.com/the-hirshon-british-indian-restaurant-curry-base/

I recommend anybody with a bit of time give this a try.  You won't be disappointed.  Ignore the advice that it doesn't scale down well. This is clearly wrong as it does.

I made a reduced quantity of this curry base yesterday and then used it to make 3 standard chicken dishes plus a Bombay potatoes. The end result was very pleasing. The flavour and aroma of this base gravy are very nice and we'll developed with the extended frying stage and the inclusion of fenugreek.  This has just become a standard curry gravy for me.  It's a bit of work but we'll worth it.

I used a reduced quantity of the Akhni stock (3 cups water and half spices) and I feel that the amount of base gravy in full as per the recipe would require additional water. The recipe procedure is incomplete and says nothing about using any liquid other than only half of the Akhni stock.  Even at the stage it is added this would be insufficient for a 10 onion quantity.  Extra liquid is required and this isn't mentioned.  The recipe says to make 4 cups of stock but only uses 2. I made 3 cups, used all of it and still added more liquid to get a workable base gravy consistency.  It would be very thick and could possibly catch on the pan if not watched closely without additional water.

For the dishes I made last night the chicken and potatoes were simply pre-cooked in seperate dilutions of the gravy, the potatoes with a bit of salt added as well.  The used chicken pre-cook dilution I added back to the base gravy pot instead of diluting with plain water. It is quite thick at the end of the recipe cooking. The whole lot is all tied together and the dishes were made using this thinned down base gravy thickened by reduction.  Based on how much I have left, the 2 onion quantity of this gravy would produce about 10 8 individual serves of curry.

I just reviewed the remaining base gravy and the 2 onion version will make easily 6 - 8 individual serve curries depending upon how much sauce you like in your dish.

Any ideas how to tell our PM that his blaise faire attitude to the global pandemic is worrisome? Ive told him he's an idiot. We now have a Minister of Home Affairs, after meeting the US President's daughter, coming home positive to Covid19, then having a meeting with other senior federal politicians before the PM went on and met with every State Premier.

Some poetic irony in them telling us it's all ok.

I have transposed this recipe from the video by cook Nisa Homey.  It is her work and this is simply to provide written transcript of the recipe for ease. I take no creative credit for this recipe.  I do suggest watching the video for technique.  On the occasions that I have made these I always receive comment about how good they are. 

https://www.youtube.com/watch?v=eoW_dpjOdnQ

The wrappers are tricky and could probably be substituted with bought fresh or frozen Chinese style Spring Roll wrappers.  In the past I have used my steel tawa (slightly concave) with good results. Yesterday I bought and seasoned a cast iron model (flat) which didn't perform as well. I think due to the more uneven surface finish.  I might see what I can do to smooth it by tooling in some way then reconditioning it.  On this part of the recipe using the right amount of water in the batter is crucial.  Not enough and you'll have really thick wrappers and too much water will give steam bubbles that leave holes in the wrapper.

Ingredients:
Part 1:
250 g Chicken cut into small chunks (10 to 15 pieces)
1 tsp Kashmiri Chili Powder
1 tsp Coriander powder
1/2 tsp Turmeric
3/4 tsp salt
Water to cover in a small pan.

Part 2:
2 Cups Maida Flour (plain)
2 tsp Corn Flour
1/4 tsp salt
Water to make a free flowing batter

Part 3:
1 TBSP Vegetable Oil
1 Onion (chopped small to medium)
1 Green Chili (sliced thin)
6 cloves Garlic
1" Ginger  (I use 1 heaped TBSP Garlic Ginger paste)
Salt to preference
1 tsp Garam Masala
2 TBSP fresh Coriander leaves and stalks (rough chopped)

Part 4:
Egg
Breadcrumbs

Method.
Part 1:
Combine all ingredients in a small pan and bring to the boil.
Reduce heat and simmer till chicken is cooked.
Drain and allow to cool.
Shred or chop chicken to small pieces.

Part 2:
Combine dry ingredients.
Add water gradually while stirring to mix.
A smooth flowing batter is required. (I ended up using about 4 1/2 cups)
Note: I guess a hand or electric beater could be used here.
Reserve 2 - 3 TBSP of batter to seal wrapped rolls.
Heat a crepe pan or tawa to low medium heat.
Distribute and spread 1 1/2 soup ladles of batter to the pan (see video for technique)
Cook and stack each wrapper and keep covered.

Part 3:
Heat oil in a curry pan
Add onion, Green chili, Garlic, Ginger and pinch of salt.
Cook till onion is translucent.
Add shredded chicken
1 tsp Garam Masala
Taste and adjust salt / seasoning to preference.
(Nisa says here that this can be ground at this point or left as it is.)
Add chopped fresh Coriander and stir through.
Remove heat and allow to cool completely.

Part 4:
Wrap 1 heaped TBSP of filling in each wrapper sealing with reserved batter.
Egg wash and breadcrumb each roll. (I've done with and without crumbs. Both good)
Fry the rolls in oil heated to 160' C until golden.

I think that's about it.  Watch the video. These are really nice.

I was inspired to search for the recipe after eating a similar thing from the T/A section of a large Indian Grocery Store in Wentworthville (ie Little India Sydney) a year ago.  This recipe was the nearest I could find and it didn't disappoint.  These are actually better than the ones I bought.  With the spicing given here they are mild enough for kids to eat.  If you like a bit of kick, use hot chili instead of kashmiri.

I see I didn't need to do this.
https://www.nisahomey.com/2015/06/malabar-chicken-spring-rolls-iftar-recipes.html