OK, cheers CH 

Hi all, off to Cork (Ireland) next week and just wondered if anyone can recommend anywhere there for a decent Curry  washed down with a couple of pints of Guinness after  ;D

I recently made the 4kg Glasgow base as posted by bigboaby1 and to achieve the 'milky' state of the onions took over three hours of boiling  this needed frequent adding of water to prevent the onions from burning and sticking to the bottom of the cooking pot . The addition of all the extra water did not seem to lessen the flavour of the base and would guess it is only water that is boiling off.
The finished base was creamy sweet and rich , the Madras and Korma curry's I made with the base were excellent.

Hi Ader1 , when it comes to cooking Indian dishes the Asian Bay is much better, sweet and fragrant compared to the more citric flavour of the European Bay.
Asian Bay are not so easy to find as European (not around here anyway) and I have seen many of the well known spice suppliers putting European Bay in their packs alongside all their Indian spices so do your research so you know the difference 
For reference the European Bay has a vein that runs along the centre of the leaf with veins coming off at 90 degrees to the sides whereas Asian Bay has veins all shooting out from the bottom ( fan like ).

Was waiting for my Curry etc at my local T\A and I noticed their giant pot of base on the floor about to be blitzed with a commercial blender which resembled an out board motor from a power boat  ;D
I noticed there was a fair covering of Oil across the top of the container covering mostly cooked onions with the odd piece of carrot , the mixture was clear with no sign of powdered spices being used in the first boil up  just for info ,