I have done Asian curries starting with curry paste. Tonight I did my own starting with oil and onions. It turned out OK. I like cooking with fresh tomatoes, but I really like it after the flavors have "sat" for a day.
I'll give this one a "rest" and check back in on it tomorrow.
There are great reviews for the cookbook I used: 50 Great Curries of India. The 10th anniversary edition has been released. So I guess I'm in good hands. I'll keep you posted.