PTR
Striker
I tend to use a full takeaway's worth of base for each curry. And then I water it down in the pan that I heat it in.I make sure it's a milk consistency before I add it to a curry just by adding water if necessary. (I make a big batch (abt 10 litres at a time) and freeze individual portions in those take-away foil containers. Works well. I also make a big batch of tikka (lamb or chicken breast) and freeze that. I find curries are much better if the meat has been tikka'd.
I do find that a lot of his recipes don't use enough base gravy and can therefore lack a little sauce upon completion - a question of personal choice maybe. I use at least 5 ladles in his madras / vindaloo recipes. That is for abt 7 pieces of chicken (1 portion).