Turns out that what I was looking for was under my nose all the time...
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...(from Bill Granger) a cracking curry. I dismissed this as a freezer thing as the salmon will be overcooked by the time it's reheated. The solution... don't put the salmon in and just freeze the sauce. I think time and experimentation will tell if this is a good base for most sorts of curries, veg, chicken, fish whatever.
It's a really simple curry, however there's something special about this that punches above its weight, I'm sure it's the lime juice, not something I wouldn't have previously thought of in a curry.
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I use a charcoal tandoori oven to cook the chicken first, it's hot enough to cook the chicken quickly enough from inside via skewer and outside. But it needs good quality charcoal to work well
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