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Author Topic: GLASGOW MADRAS  (Read 7078 times)

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Offline bigboaby1

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GLASGOW MADRAS
« on: January 16, 2013, 12:05 AM »
8 PIECES OF GLASGOW PRE COOKED CHICKEN
1 HEAPED TSP TOMATOE PUREE
1 HEAPED TSP METHI
1 HEAPED TSP GARLIC GINGER PASTE
2 HEAPED TSP GREEN CHILLI PASTE (RECIPE BELOW )
1 TBL SPOON FRESH CORIANDER
200ML GLASGOW BASE SAUCE
1 TBL spoon RED SAUCE MIX (recipi below)

METHOD

ADD ALL INGREDIENTS TO A DRY PAN ALONG WTH YOUR GLASGOW PRE CHICKEN PIECES
+1 CHEF SPOON GLASGOW BASE SAUCE TO KICK THINGS OFF

STEP 2 TURN GAS ON TO A HIGH HEAT AND COOK FOR A 2 MINUTES

STEP 3 ADD MORE BASE SAUCE AFTER 2 MINUTES ENOUGH FOR A PORTION SIZE 200ML ROUGHLY I'LL LET YOU BE THE JUDGE

STEP 5 COOK FOR  ABOUT 8 MINS ..NOTE.. WITH ALL MY CURRY'S GAS MUST BE KEPT ON A HIGH HEAT THROUGH OUT TO ENABLE CARMELISATION STIRRING AND SCRAPING TO BRING IT BACK INTO THE DISH.. ALMOST TO THE POINT OF BURNING... TECHNIQUE USED BY MOST INDIAN CHEFS ..CAN TAKE A WHILE TO PERFECT


NOTES...NO NEED FOR MIX PDRS OR SALT EVERYTHING YOU NEED IS IN THE BASE AND
PRE COOKED CHICKEN

RED SAUCE MIX
LGE TUB OF NATURAL YOGHURT 300ML SIZE
1 TSP RED FOOD COLOURING POWDER
1 TSP DEEP ORANGE FOOD COLOURING
JUST A PINCH OF KASHMIRI RED CHILLI POWDER
1 ROUNDED TSP SALT
MIX ALL TOGETHER
THIS WILL DO ABOUT 10 CURRY'S....THIS MIX IS USED IN A NUMBER OF CURRYS

GREEN CHILLI PASTE
ONE BIG HANDFUL OF BIRDSEYE GREEN CHILLI'S AND SOME VEGETABLE OIL AND BLITZ INTO PASTE
JUST TAKE THE ENDS OFF

BB1

PS THE RED SAUCE WILL GIVE YOUR DISH A SLIGHTLY ORANGE COLOUR....THE SAUCE IS RED BUT WHEN COOKED IT'S ORANGE OR THERE ABOUTS...JUST GIVES IT A LOVELY COLOUR..THE COLOUR CAN CHANGE DEPENDING WHAT INGREDIENTS YOU HAVE IN THE PAN... VEG MASSALAS ETC
 

« Last Edit: January 16, 2013, 11:46 PM by bigboaby1 »

Offline Wickerman

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Re: GLASGOW MADRAS
« Reply #1 on: January 16, 2013, 06:09 AM »
Excellent!
I am so looking forward to trying this along with your base.
Many thanks
« Last Edit: January 16, 2013, 06:52 AM by Wickerman »


Offline Martinwhynot

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Re: GLASGOW MADRAS
« Reply #2 on: January 16, 2013, 08:59 PM »
BB1,

Many thanks indeedy! I'm on the road at the mo but am back in the kitchen on Friday. This is first in the list - there's enough differences in the ingredients to make me really looking forward to it!

Martin

Offline BoneHoney

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Re: GLASGOW MADRAS
« Reply #3 on: October 09, 2013, 11:18 PM »
That you so much for taking the time to share with us. I have one question, your Red Sauce Mix appears to be lightly spiced coloured yoghurt. Why are these ingredients mixed together and not specified as single items on your ingredients list?

Offline mrsg4owt

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Re: GLASGOW MADRAS
« Reply #4 on: October 03, 2014, 07:14 PM »
What happened to step 4 in the method above? Is there something missing?

Offline gazman1976

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Re: GLASGOW MADRAS
« Reply #5 on: October 03, 2014, 07:33 PM »
step 5 is actually meant to be step 4

Offline Bengali Bob

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Re: GLASGOW MADRAS
« Reply #6 on: October 03, 2014, 08:50 PM »
Step 6. Place madras in bin. 

Only kidding  ;).  Haven't tried the recipe.  Have decided though that my next base will be Taz, to spec.  Interested to see how it goes.

Rob  :)
No bagar, no taste.

Offline Onions

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Re: GLASGOW MADRAS
« Reply #7 on: October 03, 2014, 08:55 PM »
OOC, what happened about Bonehoney's query?

littlechilie

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Re: GLASGOW MADRAS
« Reply #8 on: October 03, 2014, 09:59 PM »
Can't thank you enough for this, I have been using yoghurt in madras of late to great effect as a marinade on chicken, so can't wait to try this out.

I can also see quite clearly, In the recipie the ingredients are a paste not separate items!
Many thanks.

Offline Madrasandy

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Re: GLASGOW MADRAS
« Reply #9 on: October 03, 2014, 10:02 PM »
Interested to here your results LC
You cant beat the heat


 


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