Author Topic: Glasgow new improved 4k base sauce  (Read 16494 times)

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Offline bigboaby1

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Glasgow new improved 4k base sauce
« on: July 30, 2013, 05:30 PM »
Hi guys..Mr Singh is on holiday this week.. We have another chef coming in so at long last he showed exactly what he puts in his base sauce..The 25k version takes about 2 nights to make so half the time i would miss things.....this one is only 4k...He would never divulge anything to me in the past..I would pick things up here and there.. His recipe is a closely guarded secret..He had no choice in the matter and showed me everything..he didn't want another chef making some other base sauce..I've never had the luxury for example CBM being showing everything step by step......Made the base in the house today and it taste's incredible i'm having to pull myself away from the pot it's that good..for new members on here you really need to try this or any one else for that matter..A few things i noticed when he was making the base there was no garlic or ginger or methi...i asked him why..he said "you only add it when making your final curry." I thought "ok makes sense"...i made a quick chicken curry earlier on with the addition of garlic and ginger methi..it just blew me away///That' my rant over with guys enjoy..ps probably with this base it will enable you to add mix powders if you prefer..This is totally BIR don't miss out guys....

4kg sliced onions
Approx 2 ? 2.25L water
Heaped tablespoon salt

Cook until reduced then add:

1TBSP cumin seeds
Handful of coriander leaf
1 tsp garam masala
4 heaped TBSP turmeric
50g creamed cocnut block
1 green chilli
? red pepper
1 litre veg oil
4 TBSP tomato puree

Cook on for 1 hour then blend
Cook on until oil rises to top (about an hour)

Note no garlic, ginger, methi as these are added at the curry making stage
http://www.youtube.com/watch?v=scQqsdxBREA
« Last Edit: October 15, 2013, 12:08 PM by Admin »

Offline gazman1976

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Re: Glasgow new improved 4k base sauce
« Reply #1 on: July 30, 2013, 05:51 PM »
How does it compare to the 3.5k base as I think that's brilliant


Offline Stephen Lindsay

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Re: Glasgow new improved 4k base sauce
« Reply #2 on: July 30, 2013, 08:26 PM »
Does the chef know you have published his closely guarded secret?

Offline natterjak

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Re: Glasgow new improved 4k base sauce
« Reply #3 on: July 30, 2013, 08:40 PM »
The video is "not available on this platform" (ipad). Have you ticked the box which says not to make it available on mobile devices?


Offline commis

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Re: Glasgow new improved 4k base sauce
« Reply #4 on: July 31, 2013, 01:16 AM »
Hi
Can't view as stated. Could someone write this video down please, just in case it gets taken down.
Regards

Online Peripatetic Phil

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Re: Glasgow new improved 4k base sauce
« Reply #5 on: July 31, 2013, 09:36 AM »
Can't view as stated. Could someone write this video down please, just in case it gets taken down.

Already downloaded.  I can make available via Dropbox if Bigboaby gives his permission.
** Phil.

Offline sp

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Re: Glasgow new improved 4k base sauce
« Reply #6 on: July 31, 2013, 11:02 PM »
thanks alex/fred/bigboaby, looks to be worth a go, is it the same deal as the original Glasgow base with no mix powders required, or...?

how do we make a madras with it?


Offline Dajoca

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Re: Glasgow new improved 4k base sauce
« Reply #7 on: August 01, 2013, 01:10 AM »
Thanks BB1. I hope your efforts are not going to get you into trouble in any way.

All the best.

Offline Aussie Mick

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Re: Glasgow new improved 4k base sauce
« Reply #8 on: August 04, 2013, 06:14 AM »
Thanks for this BB.

Tried it last night and have to say I was seriously impressed with the Korma and CTM that I cooked, the best I've ever made.

Looking forward to trying more..... :)

Offline acrabat

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Re: Glasgow new improved 4k base sauce
« Reply #9 on: August 08, 2013, 08:34 PM »
I tried this base at the weekend. Impressions are that its a nice simple base but not that different from any others here. Plus points are that it is very easy to make. I left mine on heat for a bit too long on the final boil and it had just started to develop a brown tinge, however I was constantly tasting and the colour change did not affect the flavour.



 

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