Curry Recipes Online
Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: bigboaby1 on January 08, 2013, 10:35 PM
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Hi i've been working in my local takeaway now for about 6 months helping to prep most of the sauces and marinades..It differs quite a lot from the curry's from England where they tend to go for ghrabi and mix powder which i've used for years ...Below is their base sauce which is packed with full of flavor..There is also a marinade for the chicken they use which is cooked with oil and spices..no water...I don't think there is any base sauce like this on the site that i have seen
What you are actually doing is making on big pot of curry sauce that you can eat on it's own without
adding any other ingredient mix powder etc..To eat Ghrabi on it's own for instance can taste bland after
adding all that water killing all the flavour hence the mix powder and other ingredients to try and get flavour back into it...With my base sauce this is not required
My motto is keep things simple..
alexwilkie12@yahoo.co.uk...
Don't be put of by the amount of onions...It wont work otherwise
A POT THAT WILL HOLD 7 killo of onions
2 LITRES OF WATER..DEPENDS ON SIZE OF POT
HALF CHEF CORIANDER SEEDS
HALF CHEF CUMIN SEEDS
HALF CHEF SPOON METHI LEAVES
1 CHEF spoon turmeric
HALF CHEF SPOON GARAM MASALA
1 TABLE SPOON RED CHILLI....ADDS COLOUR TO YOUR SAUCE
1/2 CHEF SPOON SALT
1/2 CHEF SUGAR
1/2 CHEF SPOON GARLIC GINGER PASTE
1 CHEF SPOON TOMATOE PUREE
BLOCK COCONUT CREAM
2 LITRE VEGY OIL
METHOD
STEP 1.. FINELY CHOP ONIONS AND FILL TO RIGHT ABOVE THE POT
STEP 2..ADD CORIANDER SEEDS AND CUMIN SEEDS
STEP 3...FILL HALF THE POT WITH WATER TURN ON GAS TO HIGH AND COOK ONIONS UNTIL THEY REDUCE
COULD TAKE ABOUT HOUR HALF OR LONGER
STEP 4...ONCE REDUCED ADD 2 LITRES VEGETABLE OIL ALONG WITH ALL THE OTHER INGREDIENTS
COOK ON A SIMMER FOR ABOUT HOUR AND HALF
STEP 5...BLEND AND THEN SIMMER FOR 1 HOUR UNTIL YOU HAVE A NICE THICK SAUCE
END RESULT SHOULD LOOK LIKE THICK LENTIL SOUP NOT THE RUNNY GHRABI
CARFULL NOT TO BURN...NEVER LEAVE THE SAUCE FOR ANY LENGTH OF TIME
CURRY SAUCE
TSP GARLIC GINGER PASTE
TSP METHI
TSP TOMATOE PUREE
SOME CHILLI
SOME OF THE BASE SAUCE
NO NEED FOR MIX POWDER OR SALT...EVERYTHING YOU NEED IS IN THE BASE SAU
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Hi bigboaby1, thanks for the base recipe, Can you tell us a bit more about it's use?
Not being watered down i would imagine it takes at least twice the amount of base to be made initially, to make the same amount of finished dishes as seen with the well known base gravies. This wouldn't take any reducing in the pan when your cooking a dish?
What sort of dishes do you have on your menu where you work? Some recipe's & how they are used along with the thick all in base, would be great.
If youve got any recipes for main dishes, stick them in the main dishes section, under a new thread such as bigboaby1 Glasgow Jalfrezie, to keep the stuff together.
You could post the meat marinade in this section as it goes with the base gravy
ELW
Edit-it's similar to a scaled up taz base & method, I think?, but not jagged with added water :-\
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Okay,
I made up a half portion of this base today and, frankly, am utterly delighted. I first thought, 'heavy on the oil' but it has turned out brilliant and tonight I made it into Chicken Curry (from the recipe provided by Bigboaby1) The base is more like a finished curry in terms of taste and thickness, subtle tones of cream, slightly sweet and cumin in comparison to others. When I was cooking I noticed how quickly the sauce 'looked ready' so very early on. Due to the method, not adding powders that need oil, etc, the dish was finished quicker than normal...perhaps twice as quick. The wife liked that point! I made:
Chicken Curry - pretty much exactly what I am after, better than anything I've tried before and I have been around the block!
Prawn Madras - I basically added chilli paste and lemon juice to the basic curry recipe
Chicken Chasni - used a chasni mix and cream
Chicken Korma - Base + cream + coconut cream....about 1 minute, honest!
This recipe very much replicates what I have had in Glasgow and I am not intending to change a thing with this recipe....100% replication - not even a subtle element missing.
PLEASE DO NOT ADJUST THIS RECIPE UNTIL YOU HAVE TRIED IT ONCE AS I OFTEN SEE COMMENTED ON OTHER RECIPES - MAKE EXACTLY TO THE LETTER AND TRY IT BEFORE YOU START DECIDING TO CHANGE THINGS!!!!
Photos of the base prep and finished curries imminent, if I can get the files small enough!!!!
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PLEASE DO NOT ADJUST THIS RECIPE UNTIL YOU HAVE TRIED IT ONCE AS I OFTEN SEE COMMENTED ON OTHER RECIPES - MAKE EXACTLY TO THE LETTER AND TRY IT BEFORE YOU START DECIDING TO CHANGE THINGS!!!!
Understood, nice one martinwhynot!
ELW
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The photos. Please move if some are in the wrong place, I'm not an expert at this and had to e-mail the photos to myself to get them smaller in file size!
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Very interesting. I am trying to work out the oil (fat) content of the finished base/dish. I am thinking it's very high, and possibly off the chart. Any ideas?
Rob :)
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Need to dwell on is a bit but .............. Any base I have made, CT! CA! C2G etc etc is always 'thick' at that similar stage. Now we are then 'told' the trick with a good base is to thin it to the right consistency. Who am I to say what is right but thin and almost transparent seems to be the norm.
Going from there the next stage is the cooking. Add a thick base and it takes less time to reduce to what is required. Add a thinner base and it will reduce in more time but, still reduce to the same consistency but with more concentrated flavour? ( debatable)
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So, is it best to have more reduction time as yet. ;) for added flavour or is it best to reduce quicker from a thicker start? Not convinced by either
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Rob,
I made a half portion so used 1L of oil (!). I nearly filled a 7L pressure cooker with the finished base and used about 200-250ml per curry (no need for 350ml as there is much less reducing. With that in mind I think there is about 3-4 TBS per portion.
Bear in mind that for BIR taste you need oil to cook the spices, be it in the base of the main dish. If you compromise on anything, including the oil, you WILL compromise the final taste.
I'd rather eat half a 'proper' curry than eat a full one that hasn't had the spices cooked out !
Purely to experiment, if I was to do it with less oil, I'd try with 600ml for a half portion. If it doesn't taste as good I could possibly recover this by adding oil at the cooking stage.
MAKE IT PROPERLY FIRST SO YOU HAVE SOMETHING TO BENCHMARK ANY ALTERATIONS FROM THE ORIGINAL!!!! IF YOU DON'T TRY THE ORIGINAL RECIPE YOU CAN'T REALLY COMMENT ON HOW GOOD OR BAD THIS BASE IS.
Hope that helps!
Martin
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Maybe should have added a further concern that this is a well spiced base that is to all intents and purposes a finished curry sauce. I am sure it is very tasty but does it not follow that every dish made with this 'base' will taste the same. Ish.
Edit - more convinced now that this is not actually a base in the true sense. Sh* t guys - look at what is in it. :D ;) :D.
Bet is still V nice though. And I WILL try it. 8)
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Rubydoo,
Don't dwell, just cook!
If you analyze and compare to what you normally do, you'll end up straying to what you always get.
I normally use the Shah base with my own adaptations - a more watery, traditional base. I normally add 350ml of base and reduce to cook out the spices, etc. Not a regular here but I have worked in TA and have cooked at home for 20 years.
Remember that this base includes the spices and is cooked for THREE HOURS. If that doesn't cook spice I don't know what will! The sauce is thicker but is practically the end result when it gets added - remember you are only adding tomato paste, methi and garlic/ginger to start - no powders. This reduces the time. I added about 200-250ml of base as there was much less reducing so the base goes a lot further than a watery one.
At the risk of being critical, I see loads of 'experienced' cooks on here that analyze to death and make changes to a recipe before even trying it. I presume that these people are still looking for their perfect curry yet don't try the new recipe actually offered?!?!!? I admit this process is different from the main but I urge you to try it.
Remember also that this is a GLASGOW takeaway recipe and so may not replicate what you are after somewhere else - for me, this is a terrific base that produces the results I want. If I adapted it I would not have got the results I got. Only now can I decide to change things. That said, I doubt I would.
Regards
Martin
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Rob,
I made a half portion so used 1L of oil (!). I nearly filled a 7L pressure cooker with the finished base and used about 200-250ml per curry (no need for 350ml as there is much less reducing. With that in mind I think there is about 3-4 TBS per portion.
Bear in mind that for BIR taste you need oil to cook the spices, be it in the base of the main dish. If you compromise on anything, including the oil, you WILL compromise the final taste.
I'd rather eat half a 'proper' curry than eat a full one that hasn't had the spices cooked out !
Purely to experiment, if I was to do it with less oil, I'd try with 600ml for a half portion. If it doesn't taste as good I could possibly recover this by adding oil at the cooking stage.
MAKE IT PROPERLY FIRST SO YOU HAVE SOMETHING TO BENCHMARK ANY ALTERATIONS FROM THE ORIGINAL!!!! IF YOU DON'T TRY THE ORIGINAL RECIPE YOU CAN'T REALLY COMMENT ON HOW GOOD OR BAD THIS BASE IS.
Hope that helps!
Martin
Hi Martin. Yes, will try the base without changes. My previous post was meant as constructive critique. The pics of your dishes look really good. At the mo I use a very thin base for my curry and after reduction (est. 30 %) 45-60 mls oil as you suggest would result in a bit of a slick. Not a bad thing mind.
Rob :)
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Rob,
Sorry if I came across as a bit 'pushy' but from experience I see loads of users questioning recipes on here that they've never tried but have made up 100's of other bases (that don't work for them) and complain that the latest one isn't similar to other bases that didn't work for them - no logic! Great that you will try it exactly. To be honest my results were a bit oily but that's what Glasgow curries are like. If someone reduced the oil then it would probably change the end result. We would then have another 'expert' who's posted 1,000,000 posts but is still here looking for their perfect curry, and thinks this one isn't that good.....despite not trying it correctly.
If I have a point here it's that if you do what you've always done, you'll get what you've always got.
Sorry, I'm excited that I've found the base I was looking for, so I don't want anyone to tweak it without trying it.
Let us all know how it goes for you!
Martin
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Top report martinwhynot, reading that, you obviously understand what your doin. I had an idea bigboaby's info would produce results like yours. He'll be back with some more recipe's to use with the base, which may build up new method & recipe set once tested. It's similar to the Taz base & method which Stephen Lindsay has stuck with.
I find that some Glasgow curries don't seem overly oily ie pools of oil, but texture wise, the moisture is oil & less water.People I know from all over always comment on the flavour of a curry here. I don't think there's been anything like this posted previously, although I think Haldi may have picked this a while back
ELW
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Rob,
Sorry if I came across as a bit 'pushy' but from experience I see loads of users questioning recipes on here that they've never tried but have made up 100's of other bases (that don't work for them) and complain that the latest one isn't similar to other bases that didn't work for them - no logic! Great that you will try it exactly. To be honest my results were a bit oily but that's what Glasgow curries are like. If someone reduced the oil then it would probably change the end result. We would then have another 'expert' who's posted 1,000,000 posts but is still here looking for their perfect curry, and thinks this one isn't that good.....despite not trying it correctly.
If I have a point here it's that if you do what you've always done, you'll get what you've always got.
Sorry, I'm excited that I've found the base I was looking for, so I don't want anyone to tweak it without trying it.
Let us all know how it goes for you!
Martin
Nice one! I think one of the things that is so great about all of this is the diversity; be it regional, own preferences, skills, and so on. And agree, you can't knock anything if you haven't even tried it.
Rob :)
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Hi ELW,
Yes, the content is a bit like the TAZ base, particularly with the use of cumin seeds. I used that a while back, but it is much runnier than this and so requires loads of reducing. Think TAZ base, but quicker! ;D
Tonight I could simply add more base as I saw fit without worrying about diluting the mix, etc - so much easier!
I hope you try it and it works for you - can't wait for the other recipes to get posted as I'm having to wing it a bit using my current knowledge to make dishes up. The fact that the family LOVED them can only be an indicator of how much influence this base plays in the final dish. To be honest this method is hard to mess up!
:D
Martin
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I am trying to work out the oil (fat) content of the finished base/dish. I am thinking it's very high, and possibly off the chart. Any ideas?
This is Scottish fare so of course it's an artery hardener. My only surprise is that the chicken pieces aren't deep fried in batter! ;D
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They were! :D
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Well I tried this base today,actually it seemed to take all day,simmering,blending then simmering again.
(http://www.curry-recipes.co.uk/imagehost/pics/bcfb0df7b066f6eb418bdb6511e0e32e.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/82aa486719b70aec507389b5a8237110.JPG)
I couldn't believe the amount of onions I went through!
I was really impressed with this,I couldn't stop stop having a quick taste every now and again once it was finished,it definitely had something addictive about it. The amount of oil was a bit frightening,but after I blended it the texture was very good.I was surprised that the oil didn't separate more,I guess the inclusion of the whole coconut block was a factor in this.Incidentally the finished sauce didn't taste of coconut at all.it just had a nice sweet,curry flavour.I'm going to keep this in the fridge for a day and then cook a couple of dishes.I have to say it's totally different to what I'm used to using,I feel like I need to thin it out but that's not the idea.Hopefully there will be a few new recipes posted to go with this base sauce.
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Hi jb, thats a 7kg onion batch as spec right?. What size of stock pot are you using?
ELW
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JB,
Nice! Reassuring as it looks like mine! I chopped the onions more so that may have sped up the process? Cooked the onions for an hour, added everything else then a hour, blended then another hour.
I used a mandolin (and swimming goggles to protect my eyes!) to chop them quickly!
It was strange to make a base with no pepper/carrot/cabbage etc. you could practically have the base on its own, lol!
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Can see serious oil separation happening with this recipe in a dish. Multiple options thereafter. Could mix it in. Or, dither about, scooping purposely away from the slick areas. After that it's just a test of will power.
Rob :P
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JB,
Nice! Reassuring as it looks like mine! I chopped the onions more so that may have sped up the process? Cooked the onions for an hour, added everything else then a hour, blended then another hour.
Thats the way to cook this base as Martinwhynot has just said chop the onions first to speed the cooking process.
best, Rich
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Forgot to add - we use 10 kilos of onions in a pot and have made this way without the coconut - good results
best, Rich
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I used the full 7kg of onions.The pot was the biggest one I have,about 10 inches in diameter and 9 inches deep.I just didn't fancy chopping them all up,I know the original recipe did say to do that but I think that's just a time issue.As long as the onions are cooked properly,that's the thing.
I had another taste this morning,very nice indeed(and very thick).I guess the proof will be in the cooking!
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Nice one, JB, you'll not be disappointed with the results I'm sure, regardless of where you live. This is still a lovely base and for me produced curries that are familiar to me.
11/10 this one, for me at least.
Martin
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Right.
As a huge fan of Glasgow curries (albeit from the early '80s) I'm going to have to give this a go.
Maybe things have changed in Glasgow since then, but it will be interesting to see how it compares to the curries I enjoyed at some of the city's finest curry establishments at that time.
For reference, the closest I've got to the 'Scottish taste' to date is via a Little India / Zaal style of base, Chewy Tikka's Madras recipe, and the use of a good spiced onion paste (bunjara / bunjarra) a la Ashoka or CBM. I've found the bunjara to be the essential component in delivering what I can only describe as a 'Glasgow kiss' in terms of intensity and depth of flavour.
Anyway, really looking forward to trying this out, and will report back as soon as I can (likely to be the end of next week, the way things are shaping up).
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Very interesting. I am trying to work out the oil (fat) content of the finished base/dish. I am thinking it's very high, and possibly off the chart. Any ideas?
The fat content in most BIR curries I've had seems "off the chart" so it must bode well for this recipe.
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I couldn't believe the amount of onions I went through!
I agree with Martin and others about the importance of not changing a recipe, at least the first time you try it but there's no way I'm going to use 7kg onions and end up with gallons of base sauce, so l'll pro-rata the recipe back to 0.7kg onions (10%).
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George,
I would be interested In trying a scaled down version. If your going to do the conversion please post up the scaled down version for testing.
Recognise we dont want to deviate from the Main recipe but as you say 7kg of onions is loads
Stew
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Martin
This looks very promising and your curries look great. Just wanted to check in terms of the amount of spices added to the base - 1/2 a chef spoon , coriander and cumin and one of turmeric- how much spices would you say that is in terms of tablespoons?
Steve
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George,
I would be interested In trying a scaled down version. If your going to do the conversion please post up the scaled down version for testing.
Recognise we dont want to deviate from the Main recipe but as you say 7kg of onions is loads
Stew
I'm with Stew on this one George, So if you would be so kind, I think more of us would give it a try out.
Thank's in advance. Or maybe bigboaby1 could help us out here.
Les
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I think a manageable size for me here would be to scale to around 3 kg. won' t happen for a while though unless someone buys me a third freezer ;) ;)
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If it helps you to know, my 1/2 portion of base sauce fitted into my 7L capacity pressure cooker - this is the pot pictured in the pictures I posted. From them you can see that 3.5Kg of chopped onion bowled over the edge but soon sank down as they softened.
For the record the family are still talking about the curries we had last night.
Regards to all,
Martin
(from this experience I am thinking that I the volume of the pot needs to be double the weight of the onion/carrot/pepper/cabbage used in the recipe - grateful for your wider thoughts)
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That is handy. Just the pot I was thinking of using.
Also - did I read somewhere that Spanish onions are recommended / preferred for this Glaswegian stuff? Or is that me getting confused with another post at another time in a different world? ;)
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I agree with Martin and others about the importance of not changing a recipe, at least the first time you try it but there's no way I'm going to use 7kg onions and end up with gallons of base sauce, so l'll pro-rata the recipe back to 0.7kg onions (10%).
Just as a point of interest, when authors specify (e.g.,) 7kg onions, is that normally interpreted as "7kg before skinning, topping and tailing", or "7kg pot-ready" ? In my experience, I normally need to purchase 20% extra to allow for skinning, topping and tailing if I am aiming at a pot-ready weight.
** Phil.
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George, I would be interested In trying a scaled down version. If your going to do the conversion please post up the scaled down version for testing. Recognise we dont want to deviate from the Main recipe but as you say 7kg of onions is loads
Yes, certainly. I hope to try this recipe within the next few days, at 10% of the original quantities. I'll report back with my findings.
In order that I don't deviate, unwittingly, from the original proportions, could the OP please let us all know whether the chef's spoon measures are level, rounded, heaped or what, please?
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we're talking about scaling down, but at the top of his recipe he says
"Don't be put of by the amount of onions...It wont work otherwise"
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Just tried this, made 2/3 volume base recipe.
very very oily finished dish. Similar to some 'run of the mill' takeaways - sorry mate.
I've def tasted similar around here, but this is not near my favorite homemade BIR....
My best is Zaal technique with Zaal or Ashoka base....mmmm
PS. I'm from Glasgow.
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we're talking about scaling down, but at the top of his recipe he says
"Don't be put of by the amount of onions...It wont work otherwise"
I have to agree on that,seemed like an awful lot of onions to use but they're quite cheap to buy in bulk,it's really worth it.I believe the recipe itself is a scaled down one to what is used his place(heaven knows how many onions they use there),but to do this justice I really think you should follow his recipe.
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we're talking about scaling down, but at the top of his recipe he says
"Don't be put of by the amount of onions...It wont work otherwise"
Science and logic suggest otherwise. I'm scaling down to 10% at my own risk It's either that or it won't get tried. I live alone and don't have a freezer so what would I do with a year's supply of base sauce, especially if it doesn't taste very good? I'll be starting with 700g onions (about 4 onions). I normally make base sauce starting with 400g onions (about 2 onions) and it tastes divine, so I'm not convinced that small-ish quantities don't work. At least the base sauce remains fresh, being made in small amounts.
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I agree George I don't see how 7 kg of onions can possibly be essential or that the recipe is doomed to failure if reduced. I'm also a bit confused by the amount of spice - 1/2 chef spoon (is that 2 tbsp?) seems a bit light for 7 kilos of onions.
I usually make base using 1 or 2 kilos of onions which gives me roughly 8 or 16 curries. A 1 kilo batch has 1 tbsp of each spice. I want to have a go at this but there's no way I'm doing that amount of onions. Will await your 10% trial with interest.
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I'm also a bit confused by the amount of spice - 1/2 chef spoon (is that 2 tbsp?) seems a bit light for 7 kilos of onions.
Once the spoon measures are confirmed, I'll be interested to compare the spice levels with my normal base. I don't want to pre-judge this Glasgow base too much before trying it but one would expect the amount of spice, curry/mix powder or whatever to be higher than normal in order to deliver what amounts to a near-finished curry, which doesn't need any more spice added, if I understand the concept/methodology correctly.
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Just been reading this thread would I right in thinking this base would be good for doing large quantity of curry in one go as the base is nearly the finished article ?
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we're talking about scaling down, but at the top of his recipe he says
"Don't be put of by the amount of onions...It wont work otherwise"
I have to agree on that,seemed like an awful lot of onions to use but they're quite cheap to buy in bulk,it's really worth it.I believe the recipe itself is a scaled down one to what is used his place(heaven knows how many onions they use there),but to do this justice I really think you should follow his recipe.
You can't send my base down if you don't stick the original recipe....It is no longer my base sauce if you have scaled down in anyway so the only comments you can make is on the base you have created not mine..So you can't come on and say "sorry mate this one's not for me " when you haven't stuck to the recipe i posted..Am i bad for trying to help...
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You can't send my base down if you don't stick the original recipe....It is no longer my base sauce if you have scaled down in anyway so the only comments you can make is on the base you have created not mine..So you can't come on and say "sorry mate this one's not for me " when you haven't stuck to the recipe i posted..Am i bad for trying to help...
The forum just crashed for the first time, so I need to reconstruct my response to bigboaby1. Oh well...
I'd still like to try making a 10% quantity. If it turns out well, I'll say so with the expectation that it could be even better if you start with 7Kg onions. Please confirm how the spoon fulls were measured, as that's likely to cause an even greater difference.
Just been reading this thread would I right in thinking this base would be good for doing large quantity of curry in one go as the base is nearly the finished article ?
I guess you're right. It could make cooking a large quantity much easier.
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Martin
This looks very promising and your curries look great. Just wanted to check in terms of the amount of spices added to the base - 1/2 a chef spoon , coriander and cumin and one of turmeric- how much spices would you say that is in terms of tablespoons?
Steve
(sorry, don't know how to quote properly!)
Steve,
My Chefs spoon is pretty standard (arguement on it's way no doubt!) and can place 3 TBS of water onto it. When loading on spices I would say I roughly kept it level but didn't get too anal on it. With that in mind I halfed the recipe in total: 3 TBS = 45ml of volume so I used 2 slightly rounded DSP. Hope that makes sense. You need to remember that things like that are less critical when making large amounts, etc.
Regards,
Martin
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Guys,
Regarding scaling down: if you scale down by a lot the need for ABSOLUTE accuracy/risk of different results becomes disproportionatley higher. *Personally* I'm struggling to work out what spicing I'd be putting into a dish scaled down by a factor of 10 but I do appreciate the restrictions you are under, George!
It's probably not meant like this but some are suggesting lowering the quantity of onions (inferring they will keep other items the same) this would be quite wrong. I halfed the ENTIRE posted recipe. Even then I knew that this would probably change the outcome slightly but would give me enough to go on if I fancied taking things further (God, it sounds like some illicit affair, lol)
For measurements I hope this may help (although it'll no doubt kick off a sub-argument ;D)
1 Chef Spoon = 3TBS. (yes I know some are only 2 but most are 3)
3TBS = 45ml by volume. (Yes if it is water but, as we're picking up spices, and they don't naturally level off on the spoon, I will *estimate* that I probably was picking up 60ml by volume each time).
Halfing a chef spoon would *roughly* equal 1.5 rounded/2 level TBS by volume.
Good luck reducing by x10, George as, by my rubbish maths, a Chef Spoon would become 6ml by volume - rounded TSP? - suddenly we're in the area of fluctuation, unfortunately, due to the proportionate changes small variations would cause?
We see the restaurant chefs on You Tube/local BIR use the chef spoon for everything - they are much less worried about conversions due to the volume they are making. Heaped/rounded/slightly rounded all become more unimportant to them and also helps to ensure 'consistency' in the results we eat. Bigger the better, unfortunatley. I know there is an arguement that they are more experienced, etc but when even the chefs are saying 'about a TBS of x' and 'just a tsp of y' clearly we need to appreaciate that keeping to the spirit of these measurements will get you near enough - it works for them!
Just my opinion but we need to be less hung up on being so exact with something which is, afterall, something we consider to be an art.
;)
For the record I will not be halfing the next batch I make as I am lucky enough to have a 24 pint stock pot and inherited a spare freezer to keep it in.
Anyone in Shrewsbury area is welcome to PM me and try some first hand as I'll give you some to try?
Hope that helps!
Martin
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we need to be less hung up on being so exact with something which is, afterall, something we consider to be an art.
Hear, hear !
Anyone in Shrewsbury area is welcome to PM me and try some first hand as I'll give you some to try?
Could you ask your local mincab company what they would charge to deliver to Kent ?!
** Phil.
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I'm worried about the Red Chilli:
Is it Red Chilli Powder?
Is the final gravy not too hot?
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struggling to work out what spicing I'd be putting into a dish scaled down by a factor of 10 but I do appreciate the restrictions you are under, George!
Thank you for your information in what you used and, given you got quite good results, it might be useful for my hoped-for trial. The only restriction I'm under is the OP not having responded to my question. It's very disappointing.
I don't agree that it's splitting hairs when talking about the differerence between a (roughly) level spoon measure and one that's (roughly) heaped. It could be twice the amount of spice. I say that's significant and far more important than whether rice is called fried or pilau.
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struggling to work out what spicing I'd be putting into a dish scaled down by a factor of 10 but I do appreciate the restrictions you are under, George!
Thank you for your information in what you used and, given you got quite good results, it might be useful for my hoped-for trial. The only restriction I'm under is the OP not having responded to my question. It's very disappointing.
I don't agree that it's splitting hairs when talking about the differerence between a (roughly) level spoon measure and one that's (roughly) heaped. It could be twice the amount of spice. I say that's significant and far more important than whether rice is called fried or pilau.
IF YOU WORRIED ABOUT THE CHILLI. SIMPLE.. DON'T USE IT..If your experienced enough you'll know when and where to use it..hope that helps
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;D
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I am very interested in making a batch but it includes my pet hate coconut the taste, texture :+o( would it make a big difference to exclude ?
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I am very interested in making a batch but it includes my pet hate coconut the taste, texture :+o( would it make a big difference to exclude ?
Trust me although you need a whole coconut block(if you make the full 7kg version) you cannot detect it at all in the finished gravy.Then why add it I suppose is the question,it does contribute to the finished texture/taste in its own way if that makes sense.
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I am very interested in making a batch but it includes my pet hate coconut the taste, texture :+o( would it make a big difference to exclude ?
You won't taste coconut although it is there...Everything is there for a reason do not exclude anything or it wont work..unless you have a coconut allergy then I'm sure you will be fine..Cheers pal
BB1
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we need to be less hung up on being so exact with something which is, afterall, something we consider to be an art.
Hear, hear !
Nonsense!
The 'art' comes at the curry cooking stage, the base is pure proportions, no art involved whatsoever. Why is it so hard to supply teaspoon or tablespoon measures as appropriate?
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Why is it so hard to supply teaspoon or tablespoon measures as appropriate?
To be honest I'd sooner have a genuine-looking, large recipe like BB1 has posted and then scale it back myself, rather than have the chef(s) take the time to do it. The BIR chefs use a chef's spoon, most of the time, including frequent dip measures. It irritated me when the undercover guy used that approach in his book, but that's different. BB1 has now kindly replied to me about spoon measures via a PM, so I thank him for that.
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Why is it so hard to work it out?
Sorry... Too much paralysis by analysis!!!
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BB1 has now kindly replied to me about spoon measures via a PM, so I thank him for that.
And will you be sharing that information with the hoi polloi George or will you covet it unto thineself?
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Why is it so hard to work it out?
Sorry... Too much paralysis by analysis!!!
It's not hard. Nothing could be easier as long as one has the minimum information, i.e. whether spoon measures are level, rounded or heaped.
There's no analysis required, that I'm aware of.
I'll open a new thread (soon) about spoon measures.
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To my mind, cooking (at least repeatability in cooking) is a science and a process, not an art form. It's all about understanding and controlling variables and reproducibility.
Artistry plays a part in recipe creation and dish presentation, but not in reproducing established recipes and procedures in a controlled manner.
That said, I respectfully ask that BB1 please confirms the size of his "chef's spoons" and whether the measures are level, rounded or heaped.
Clearly this is significant and important (and maybe more so than batch size) in being able to successfully recreate this base. My "chef's spoon (level) is 40ml.
Once BB1 has confirmed that, I will be happy to make and assess a full scale batch of this base and compare it with a small scale (scaled) version and others.
Until BB1 confirms the size of a chef's spoon and whether it's level, rounded or heaped, I believe that trying to reproduce it is erroneous.
PS: I presume that this is from a Punjabi owned (rather than a Bangladeshi owned) restaurant BB1? Either way, that's a lot for posting; looks sufficiently different to be interesting and worth trying 8)
Cheers,
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CA,
We'll have to respectfully agree to disagree :P. I actually kinda believe we are on the same page as I obviously have to agree that you need to keep consistency high on the list of anything you do - but there is measuring and there's MEASURING! I'm just not visualising a BIR chef sitting thinking, "no, that's not quite a level spoon, but it is more humped than heaped", or "etc. I think that the level of questioning, not just on this recipe but plenty of others too, is sometimes a bit challenging for the OP. I believe a chef looks at an amount on his spoon and through experience gets a margin for acceptable error (if this didn't work they'd all be seen using a knife to scrape off excesses, etc. I'm just trying to get people to remember that if you want 1 TBS of X you can go into a tub and pull out your spoon, look at it and think "yeah, that's fine". I know there is a passion to get things as the chef wants it to be but there is a line!
To keep the peace, I will post no more on the matter :) .....unless provoked ;)
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To keep the peace, I will post no more on the matter :) .....unless provoked ;)
Happy to oblige.
We're not BIR chefs and we weren't there when the base, curries etc. were being made. That being the case it's normal practise (see any cookbook) to provide teaspoon, tablespoon or mL measures so that you can make what the recipe author intended and not some 'nearly but not quite' copy.
If you and other hippies (Phil to name but one) choose to prep your meals with buckets, ladles or shoes' worth of ingredients well bully for you, but if you want to relate anything to others about your or other's recipes how about falling in line with the way 99.99999% of the rest of the world does things. God forbid you might even drag yourselves into the 21st...nay...20th century and use the metric system too!
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;)
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If you watch any videos of white guys cooking in a BIR kitchen, the chefs ALWAYS corrects the trainees dips.
"a little less, a bit more less"
"no, more. bit more, again."
They KNOW the difference between a teaspoon, half teasoon and a tablesoon.
They just know it from a pile on a large spoon.
So for the inexperienced yes, it does help to know exactly what amount of spices are going in.
In time, it becomes second nature.
ermmm, i forgot the point i was trying to make ;D ;D
edit: They recognise the margin for error is very small. ;)
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"To my mind, cooking (at least repeatability in cooking) is a science and a process"
For McDonald's this may be true, they have perfected the science of ensuring that no matter which McDonald's you visit the food will be consistent and recognisable.
Take two people give them the same recipe and if they follow it to the letter you would assume that the end result would be identical.
I think that there are many other factors that would ensure that would not be true.
There is a skill/art in cooking something that comes with experience. I work in IT and understand your view that a recipe like a computer program should produce the same result if followed correctly, but sadly there are too many variables that cannot be written down.
McDonald's however have eradicated these variables much to the detriment of taste and quality.
But a Big Mac will always taste like a Big Mac even in Glasgow :)
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That said, I respectfully ask that BB1 please confirms the size of his "chef's spoons" and whether the measures are level, rounded or heaped
For anyone wishing to try this base, BB1 has confirmed (in another thread) the following measures for his "chef's spoon":
"1 LEVEL CHEF SPOON 2 TBLS
1 ROUNDED CHEF SPOON 3 TBLS
1 HEAPED CHEF SPOON 4 TBLS
My measures in my recipe are heaped"
BB1 has also confirmed that the weight of onions is, in fact, before peeling.
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Is the sauce cooked WITH or WITHOUT lid?
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I was fairly quick to use this recipe and it was a dream...I did not use a lid. (If you use a pot as suggested by OP it wouldn't fit anyway - the onions have to sink down. I believe the final result was more important so you could always add water at the end if ou felt it was too thick. But not forgetting it should be as thick as thick lentil soup anyway.
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I was fairly quick to use this recipe and it was a dream...I did not use a lid. (If you use a pot as suggested by OP it wouldn't fit anyway - the onions have to sink down. I believe the final result was more important so you could always add water at the end if ou felt it was too thick. But not forgetting it should be as thick as thick lentil soup anyway.
Good stuff Martin..If too much water is added then you are in danger of going back to the Garhbi but in saying that the amount of onions that are in in it will prevent that from happening...When making a portion size water can be added then if think your sauce is too thick or adding some seasoned oil..As i've said in a number of posts the sauce loosens anyway when it hits the pan..The base sauce looks after itself don't worry about it being too thick that's normal..I know your more than happy with it Martin and thanks to yourself for getting it of the ground and to everyone else
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Is the sauce cooked WITH or WITHOUT lid?
no lid...keep and eye on the sauce 24/7..it needs looking after..don't just throgh everything in and then go for a pint..you have to be there for it..because of the amount of onions there is a danger of it sticking to bottom of the pan....3 hours of cooking time
cheers pal
BB1
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Thanks for your precious hints!
I did well to ask, because my assumptions were wrong.
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In the recipe it says to add 1 tbsp red chillies, are these dried red chillies. What is everybody using.
Thanks.
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I used chili powder as he did say for colour :)
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Cheers michael.t
Is it Kashmiri or just regular chilli powder.
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I used Deggi mirch for the colour :)
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I used Deggi mirch for the colour :)
You may wish to try Kashmiri mirch : to my mind, it imparts a better, deeper, richer colour and can be used in greater quantities (i.e., for even greater depth of colour) because it lacks the heat of Deggi mirch. My last two curries have had three heaped teaspoons of Kashmiri mirch, and were still on the mild side.
** Phil.
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Thanks.
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You may wish to try Kashmiri mirch : to my mind, it imparts a better, deeper, richer colour and can be used in greater quantities (i.e., for even greater depth of colour) because it lacks the heat of Deggi mirch.
Indeed that is true but it also imparts its own unique, and to me, non-BIR flavour to the curry. I dare say that'll be a regional thing though.
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Hi guys.
Looking forward to trying my hand at this recipe,just one question:
Am I right in thinking that a 'BLOCK COCONUT CREAM' is the same thing as Creamed Coconut?
I have a box of Pataks Creamed Coconut Sachets,and although they're in Sachets,does this constitute as a block of coconut cream?
Does anyone know what a block weighs?
Sorry if this is a stupid question. :-\
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You need block coconut you would buy in a little box, not powder, and it weighs 200 grams, dont not use coconut milk either, i must stress do not wonder off stick to the exact recipe, Its awesome!
steve.
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Hi Steve.
I know it's not the coconut powder.
I have a couple of these in the cupboard,they're from pataks and i think they're the right ones,just checking.
There's 4 Sachets of 50g in each box.
(http://oi46.tinypic.com/9s71xk.jpg)
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Im not sure about those, Are they like hard butter type sachets. if so they will be fine.
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Yeah.
Sorry,I should've posted this picture.
Hard with a bit of separation at one end.
I think i've only ever used them once in cooking.
(http://oi50.tinypic.com/2cgmo43.jpg)
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Perfect mate, Look forward to your test too, this bloke BB1 is spot on. take your time with the base it does take around 3 1/2 hours and it is exceptional.
steve.
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Thank you Steve,
I'm hoping this weekend or next.
Thanks for your help.
Have a good day ;D
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No problems, Catch you later.
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At a guess I would expect that the reference to coconut block is a single 200g block of coconut cream.
http://www.ktc-edibles.com/shop.php?sec=prod&prod=90 (http://www.ktc-edibles.com/shop.php?sec=prod&prod=90)
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Spot on axe, thats the one.
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This looks really interesting, thanks to the OP for posting.
Does anybody know what the finished volume of base sauce is and how much to use for a single curry. I'm assuming about 250ml for the latter.
I just want to do the sums for the amount of oil per curry.
Cheers
Paul
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Paul do you mean how much oil you put in the pan before the base goes in? to cook a dish.
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Based on BB1's recent reply on SJ's Madras I'm calculating it at 9 Litres of finished base which my maths calculates to the follwing figures:
30 x 300ml portions @ 1034 Kcal with a 67ml oil content
-or-
36 x 250ml portions @ 862 Kcal with a 56ml oil content
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Paul do you mean how much oil goes in the pan to cook the dish,
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Paul do you mean how much oil goes in the pan to cook the dish,
Hi Steve, no I understand no extra oil is used at the dish cooking time.
Paul
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Sorry mate i misinterpreted the question,
cheers
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Thanks for the replies, I agree with the figures from Axe for 55.5 ml oil making a curry with 250 ml base from a 9 litre finished base.
I've got a figure of 8 Kcals per ml of any oil or fat so I get 444 Kcals for the oil in a curry. That sounds fine to me, I'll have to make this when I get a chance.
Cheers
Paul
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What's the recipe for the full size 25kg base please Boaby?
Cheers, Frank. :)
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Thanks for the replies, I agree with the figures from Axe for 55.5 ml oil making a curry with 250 ml base from a 9 litre finished base.
I've got a figure of 8 Kcals per ml of any oil or fat so I get 444 Kcals for the oil in a curry. That sounds fine to me, I'll have to make this when I get a chance.
Cheers
Paul
Just to let you know Paul, most oils contain 899 Kcal per 100ml which of course equates to 9 Kcal per 1 ml of Veg Oil. This brings your calorie count up to 499 Kcal in this scenario. I know some may think this is splitting hairs but for those watching their calorie intake, it's quite a hike.
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Just put on the other base thread 7kg onions gave me 12 litres
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Hi Micheal I think the only difference is that you weighed out 7kg of prepared onions whereas BB1 bought 2 bags of unprepared onions a 5kg and a 2kg and then prepared them. I don't know what his final weight would have been but I guessed it at around 6.5kg for my calculations.
Your 12 litre base will return slightly different figures as follows:
36 x 300ml portions @ 886 Kcal with 56ml oil content
-or-
44 x 250ml portions @ 725Kcal with 45ml oil content
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Axe, what's the average amount of oil per 300ml portion in a standard base gravy?
I was never any good in maths.
Cheers, Frank. :)
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Hi Frank,
All you need to do is divide the total amount of oil in the recipe by the amount of portions the recipe yields. For example CA's uses 125ml and yields 9 portions which equates to 14ml per portion. Dip's 250ml and yields 5 portions which equates to 50ml per portion.
Hope this helps. :)
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Either way, it looks like the oil content of the finished dish when using the GCB sauce and method is actually less than when using the more traditional style of base gravy and adding extra oil to the curry pan to fry g/g paste, spices, etc.
(Not that I worry too much about these things, mind. If it tastes good it's going down the hatch!)
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That said, I respectfully ask that BB1 please confirms the size of his "chef's spoons" and whether the measures are level, rounded or heaped
For anyone wishing to try this base, BB1 has confirmed (in another thread) the following measures for his "chef's spoon":
"1 LEVEL CHEF SPOON 2 TBLS
1 ROUNDED CHEF SPOON 3 TBLS
1 HEAPED CHEF SPOON 4 TBLS
My measures in my recipe are heaped"
BB1 has also confirmed that the weight of onions is, in fact, before peeling.
4 tbls is that 4 level or heaped tbls i am trying to make a half version.
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Either way, it looks like the oil content of the finished dish when using the GCB sauce and method is actually less than when using the more traditional style of base gravy and adding extra oil to the curry pan to fry g/g paste, spices, etc.
(Not that I worry too much about these things, mind. If it tastes good it's going down the hatch!)
Less? :o I wouldn't have thought that but you could be right.
Its all flavoured oil going into each curry though ;) ;D
Which gravy is top of the leaderboard for oil content per portion? ;D
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That said, I respectfully ask that BB1 please confirms the size of his "chef's spoons" and whether the measures are level, rounded or heaped
For anyone wishing to try this base, BB1 has confirmed (in another thread) the following measures for his "chef's spoon":
"1 LEVEL CHEF SPOON 2 TBLS
1 ROUNDED CHEF SPOON 3 TBLS
1 HEAPED CHEF SPOON 4 TBLS
My measures in my recipe are heaped"
BB1 has also confirmed that the weight of onions is, in fact, before peeling.
4 tbls is that 4 level or heaped tbls i am trying to make a half version.
Scooby,
I've taken it (rightly or wrongly) that BB1's "chef's spoon" is 30ml capacity (i.e. 2 x 15ml level tablespoons).
And BB1's "chef spoon" measures, in this recipe, are "heaped", which is 60ml (i.e. 4 x 15ml level tablespoons).
I guess, unless BB1 wishes to put weights to his measures, which I doubt, we're going to have to work the rest out for ourselves.
Hope this helps!
-
That said, I respectfully ask that BB1 please confirms the size of his "chef's spoons" and whether the measures are level, rounded or heaped
For anyone wishing to try this base, BB1 has confirmed (in another thread) the following measures for his "chef's spoon":
"1 LEVEL CHEF SPOON 2 TBLS
1 ROUNDED CHEF SPOON 3 TBLS
1 HEAPED CHEF SPOON 4 TBLS
My measures in my recipe are heaped"
BB1 has also confirmed that the weight of onions is, in fact, before peeling.
4 tbls is that 4 level or heaped tbls i am trying to make a half version.
Scooby,
I've taken it (rightly or wrongly) that BB1's "chef's spoon" is 30ml capacity (i.e. 2 x 15ml level tablespoons).
And BB1's "chef spoon" measures, in this recipe, are "heaped", which is 60ml (i.e. 4 x 15ml level tablespoons).
I guess, unless BB1 wishes to put weights to his measures, which I doubt, we're going to have to work the rest out for ourselves.
Hope this helps!
Your right in your assumption you'll have to work it out for yourself from now on i've just about had enough of the crap i've been reading on here lately about oil..spoon measures etc...i've been very patient and tried my best to answer everyones questions to the best of my knowledge...from now on i will only speak to genuine members by pm only and not by the crazy's...i wish i could turn back the clock i never knew what i was getting my self into...guys guys you really need to chill out..if you don't want my advice fine but don't criticise everything i do..you know who you are..I'm only trying to give you an insight in how we do things in Glasgow restaurants.....I wont be replying to this post..
One pissed of bloke from Glasgow
BB1
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Jesus BB1 stop taking things so personally. This is a forum for the discussion of all things curry and when someone posts a relatively new idea it becomes the main focus of discussion for a while. Any criticism you perceive is, in any case, directed at the recipe and therefore the takeaway from which it came, and not at you personally who is, after all, only the messenger.
But I will say that to do justice to the recipes they need to be reported as accurately as possible and so we need accurate quantities.
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Its quite obvious the man has passion for his curries and the restaurant he works in
And for the short time he has been on the forum it must be hard to work out the different personalities
and who to ignore
It's taken me a year :)
The old quantities thing does get a bit tirering for the non purists ;)
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Your right in your assumption you'll have to work it out for yourself from now on i've just about had enough of the crap i've been reading on here lately about oil..spoon measures etc...i've been very patient and tried my best to answer everyones questions to the best of my knowledge...from now on i will only speak to genuine members by pm only and not by the crazy's...i wish i could turn back the clock i never knew what i was getting my self into...guys guys you really need to chill out..if you don't want my advice fine but don't criticise everything i do..you know who you are..I'm only trying to give you an insight in how we do things in Glasgow restaurants.....I wont be replying to this post..
One pissed of bloke from Glasgow
BB1
If you feel that strongly about it BB1, You can always Delete you posts, But I don't think anybody is knocking you or your recipes, just trying to get it right, We don't all have super size stock pots on hand.
anyway thanks for all your efforts so far, I think there brilliant :)
Les
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I think alot of the debate and confusion can be caused by one subject spanning over multiple topics that have sprouted due to people getting excited about a new recipe and wanting to show their efforts in separate threads (not that, that is wrong of course).
The result is that the same questions can be asked several times in several places and it becomes very hard to track where the actual answers are provided. Which is both frustrating to the reader and especially the topic originator, in this case BB1, who has to keep reading the same debates.
That said BB1 people here are so dedicated to the cause that and have tried so many variations and different measures that only the most accurate measurements can provide assurance of recreating a recipe to the best of their abilities, hence the repeated comments about how much is in a chef spoon. Stick with it mate, we all appreciate your efforts. :)
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The old quantities thing does get a bit tirering for the non purists ;)
Yes you're absolutely right. Coincidentally, while we've been discussing this I've fallen on the recipe for the old-style 80's curries that blow any curries on this site out of the water. Here's the recipe, do try it and tell me what you think.
A jug of oil
a string's length of cinnamon
a hamster's chuff of green cardamoms
A gnat's fart of asafoetida
Two monkey's buttocks' worth of red stuff
A scant whale's scrotum of chilli powder
Equal measures of coriander and cumin, about as much as will fit into the tyre tread of a bicycle wheel
Half An elizabeth II silver jubilee egg cup of some other stuff.
Throw it all in a pan and cook it for a bit.
::)
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The old quantities thing does get a bit tirering for the non purists ;)
Yes you're absolutely right. Coincidentally, while we've been discussing this I've fallen on the recipe for the old-style 80's curries that blow any curries on this site out of the water. Here's the recipe, do try it and tell me what you think.
A jug of oil
a string's length of cinnamon
a hamster's chuff of green cardamoms
A gnat's fart of asafoetida
Two monkey's buttocks' worth of red stuff
A scant whale's scrotum of chilli powder
Equal measures of coriander and cumin, about as much as will fit into the tyre tread of a bicycle wheel
Half An elizabeth II silver jubilee egg cup of some other stuff.
Throw it all in a pan and cook it for a bit.
::)
Looks good SS,
But haven't you forgot the small tad of dustbin lid's worth of coriander? ;D
Les
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...Here's the recipe, do try it and tell me what you think...
Excellent! I like it! At last we can have a laugh about this madness and get the toys back into the pram! :)
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The old quantities thing does get a bit tirering for the non purists ;)
Yes you're absolutely right. Coincidentally, while we've been discussing this I've fallen on the recipe for the old-style 80's curries that blow any curries on this site out of the water. Here's the recipe, do try it and tell me what you think.
A jug of oil
a string's length of cinnamon
a hamster's chuff of green cardamoms
A gnat's fart of asafoetida
Two monkey's buttocks' worth of red stuff
A scant whale's scrotum of chilli powder
Equal measures of coriander and cumin, about as much as will fit into the tyre tread of a bicycle wheel
Half An elizabeth II silver jubilee egg cup of some other stuff.
Throw it all in a pan and cook it for a bit.
::)
God that made me lmfao, by the way i never give you permission to post my secret recipe. top stuff SS
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people here are so dedicated to the cause that and have tried so many variations and different measures that only the most accurate measurements can provide assurance of recreating a recipe to the best of their abilities.
It is very rare indeed that I do not agree with Axe, but here at least may I beg to differ ? I believe that the above would be more accurate cast as follows :
"people here are so dedicated to the cause that and have tried so many variations and different measures that some of them now believe that only the most accurate measurements can provide assurance of recreating a recipe to the best of their abilities."
Not all of us subscribe to this hypothesis : for myself, I believe that cookery is an art, not a science, and that recipes can offer only guidance, not a 100%, cast-iron-certain, guarantee that, if followed exactly, deviating not by a minim or even a scruple, perfection will be achieved. A kitchen is not a laboratory, and we are not scientists (in the main); we cannot, and should not, believe that we can replicate exactly what others have accomplished. All we can do is interpret their findings for ourselves, and then experiment within the limits of our own ability, equipment and ingredients to replicate (or even better) what others have already achieved.
Learning 'how much' teaches you one dish; learning 'how and why' teaches you, or opens up the doors of, the entire cuisine. [...]
** Phil.
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An excellent Quote from Ajoy there Phil. One which we should all pay heed to.
Les
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Not all of us subscribe to this hypothesis : for myself, I believe that cookery is an art, not a science, and that recipes can offer only guidance, not a 100%, cast-iron-certain, guarantee that, if followed exactly, deviating not by a minim or even a scruple, perfection will be achieved. A kitchen is not a laboratory, and we are not scientists (in the main); we cannot, and should not, believe that we can replicate exactly what others have accomplished. All we can do is interpret their findings for ourselves, and then experiment within the limits of our own ability, equipment and ingredients to replicate (or even better) what others have already achieved.
Couldnt of said it better myself phil, To many scientist's on here!
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Not all of us subscribe to this hypothesis : for myself, I believe that cookery is an art, not a science
Which is a shame Phil because, like all flat Earthers, you're misguided beliefs are easily put to bed. Cooking may start out as an art but in all other respects it is a science. In fact no, it isn't one science, it's at least four, i.e. chemistry, physics, biology and mathematics. You may not need to understand the science to cook, but it certainly helps and adds to the pleasure.
And being a science it helps to keep it, within sensible limits, on a scientific footing whereby measurements are given as accurately as possible and preferably in units not dredged up from some bygone era.
If a person values their culinary efforts and chooses to share those efforts then some small extra effort should be put into achieving this for the removal of doubt and the avoidance of pointless discussions such as this one.
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Skipping the rhetoric which has already been adduced ad nauseam/i] :
If a person values their culinary efforts and chooses to share those efforts then some small extra effort should be put into achieving this for the removal of doubt and the avoidance of pointless discussions such as this one.
My emphasis. "should", Santa ? Why ? They do not owe it to any of us to be any more precise than they would normally be. They have every right to measure as they will (metric, imperial, avoirdupois, apothecary's measure, ...) and to the accuracy and precision that they choose ("a spoonful", "a teaspoonful", "a flat teaspoonful", "5gm", "5.127gm", "3.95 scruples", whatever). They owe us nothing : they choose to contribute out of kindness, generosity and a wish to share. We should not look a gift horse in the mouth, nor demand more than the recipe author is willing to give.
** Phil.
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An excellent Quote from Ajoy there Phil. One which we should all pay heed to.
Les
Actually les Ajoy is rehashing the old "give a man a fish and he'll eat for a day, teach a man to fish and he'll eat for a lifetime" statement, which itself is a paraphrase from a 19th century book by William Makepiece Thackeray's daughter Anne Ritchie.
Ain't nothing new in this old world! (I wonder who coined that one? ;D )
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My emphasis. ""some small extra effort should be put into achieving this"", Santa ? Why ?
As already explained Phil "...for the removal of doubt and the avoidance of pointless discussions such as this one."
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As already explained Phil "...for the removal of doubt and the avoidance of pointless discussions such as this one."
That's not a "should", Santa : that's an "it could be helpful if". "Should" implies a duty, and contributors to this forum do not have a duty to be accurate and precise. They have a duty to be polite and respect other's point of view, and a duty not to be offensive (I am sure there are others, but being accurate and precise is not one of them).
** Phil.
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We'll just have to agree to disagree Phil. However, as a parting thought, pick up a cookery book - any one that comes to hand - and look at a recipe. What do you notice?
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What a total load of old tosh!
I have seen this several times before:
- someone coming here claiming to work in a BIR and/or knowing the "secret" to reproducing BIR curries
- that someone posting all over the place
- that someone being seemingly quite literate (when it suits them) and being seemingly quite illiterate (when it suits them)
- that person having (seemingly) absolutely no regard for the forum, it's members or the structure, or the etiquette of the forum
- that person becoming most indignant when the SIMPLEST questions are asked in order to clarify their recipes in order to give others the best chance of replicating them
- that person threatening to stop posting because of the perfectly sensible questions regarding clarity of information
I am personally very curious about the other glowing reports that have been quickly submitted by "other members" :-X
My assumption is that anyone legitimately posting recipes on this forum are doing so for the benefit of the members.
I also presume that they wish members to fully replicate their recipes.
I also presume that legitimate posters would like their recipes to be able to be followed as precisely as possible.
I conclude that anyone that is reluctant to do this is not genuine or sincere in that endeavour.
Anyone who disputes that clarity is good in order to reproduce a recipe is seriously misguided, in my opinion.
Anyone who claims that cooking is an art and not science (regarding reproducing posted recipes) is also seriously misguided, in my opinion.
Anyone who claims that batch size is critically important and that a "chef's spoon" size is not important, or that whether the "chef's spoon" is "level", "rounded" or heaped" is not important is also seriously misguided, in my opinion (in terms of replicating recipes)
I think that anyone who argues the toss otherwise is either seriously misguided or just here to argue the toss ::)
I have cooked BB1's curry base (7kg version which, it materialises, is a SCALED DOWN version anyway - though scaling it down is a definite no no - apparently!) and will post my findings shortly.
I think BB1 has, so far, been extended the utmost courtesy, which many others here would never have been afforded...yet he is STILL offended! Go figure! :o
Posters of recipes owe it to themselves to make their recipes as easy to follow as possible. Otherwise, they should not (cannot) be dismayed when others fail to replicate their results.
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Gonna peel some more onions
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I think that someone feels his status as sometime alpha male threatened and now seeks to oust the newcomer from the tribe. Fortunately the vast majority of the tribe will have the sense to see through this ploy and will reassure the newcomer that he is extremely welcome. Indeed, there are already some who have proclaimed him the new Messiah. I recommend Franklin Russell's "Season on the Plain (http://www.amazon.co.uk/Season-plain-Franklin-Russell/dp/0883490242)" to anyone wanting to understand what the alpha male goes through when he loses his position in the tribe.
** Phil.
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To right phil, BB1 is more than welcome here by me, he's opened up a new world for me and other's are really over looking what he has contributed to the site, And believe me it's pukka stuff, My wife and i are overwhelmed with his glasgow base, What folk need to do is cook and stop harping on about complete crap!
Just my opinion.
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I reckon Ive got enough onions to do the full 25kg base
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Go for it michael, Its good stuff mate.
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I reckon Ive got enough onions to do the full 25kg base
Where's the recipe for the full 25Kg version?
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What folk need to do is cook and stop harping on about complete crap! Just my opinion.
Perhaps you should keep your opinion to yourself, just in terms of using words like "crap" when you don't agree with someone else's point of view.
Maybe you're easily pleased or maybe this base sauce really is very special. I'm keen to hear what CA thinks, and any other long standing members.
If BB1 is genuine, I urge him to understand that it can be hard work dealing with 'fame' where lots of people are suddenly interested in something you're doing, whether it's being a pop celebrity or even publishing recipes on the internet, when they attract a lot of attention.
If CA is right and BB1 is some kind of fraud, perhaps like the "10 year's experience" recipes posted a few years ago, then BB1 should be ashamed.
I simply don't know what to think. The jury is out. Early reports seem promising but who knows?
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I think it just proves that the same regular posters, prefer to post the same tired arguments
just for the sake of posting and hardly cook in reality.
Thanks for posting this Mr. Big
I'm understanding a bit more about this type of Pakistani "TakeAway" Curry and its simplified curry recipes.
It looks like your Mr. Singh sells most kinds of TakeAway foodstuffs, Curries, Pizza, Donna Kebabs etc...etc...
No offence, but its not really in the same league as Bengali BIR or TakeAway, but very interesting info for members
who eat this kind of TakeAway Curry, with the bonus that its simple to recreate at home.
Hopefully other Scottish members, may get the chance one day, to report on more authentic Pakistani/Punjabi "Restaurant"
methods rather than this curry shop curry.
I also doubt this reflects Glasgow Pakistani/Punjabi curry across the board, to my mind the threads should be headed "TakeAway Base, Glasgow"
There must be some Bengali run Restaurants in Glasgow?
Thinking out loud, ChewyTikka
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If CA is right and BB1 is some kind of fraud, perhaps like the "10 year's experience" recipes posted a few years ago, then BB1 should be ashamed.
Well george you obviousley didnt put yourself out to try it did you, Your taste is seemingly reliant on someone else cooking it! There will be no shame on BB1 because i for one know that this is the real thing.
Sorry for saying the word crap George I ment to put "(moderated filth)"
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No offence, but its not really in the same league as Bengali BIR or TakeAway
In your opinion, CT, but not necessarily in the opinion of others. You may prefer Bengali cuisine, others may prefer Pakistani or any of the many other regional variations that the sub-continent has to offer.
** Phil.
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Well george you obviousley didnt put yourself out to try it did you, Your taste is seemingly reliant on someone else cooking it! There will be no shame on BB1 because i for one know that this is the real thing.
In case you haven't noticed, there's been quite a lot of snow about. I havent had a chance to gather together the required ingredients, but I will, before too much longer. In any event, perhaps my intended 10% version won't be as 'meaningful' as a 7Kg attempt.
I'm not relying on anyone else at all, but the more positive reports we have, then the more credibility BB1 will enjoy.
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Hi chewy, The curry house where we have our takeaway's from is a bengali quisine so is the one in our high street, called the rose of bengal BB1's curries i cooked the other evening were identical to both.
cheers
steve.
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Cooking: Art versus science
Cooking is a great example of a melting pot between art and science. The science process starts when you collect ingredients, identifying which works well, blends into amazing flavors to come up with your dish. One could say cooking is like a chemical equation - you add all the ingredients, apply heat and you get a chemical reaction. So the equation would look like this: ingredient A + ingredient B ... + ingredient N = product A + product B ... + product N.
On the other hand, cooking is also an art. It is symphony of taste, aroma and colors that tickles the senses. The cooked product appeals to the senses - eyes, if you like how a dish looks like; nose, if you like the smell; touch, if you like it hot or cold; and especially the tongue, for tasting whether the dish tastes good.
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What a total load of old tosh!
I am personally very curious about the other glowing reports that have been quickly submitted by "other members" :-X
Not entirely sure what you mean by that.I was on the forum when the mysterious Andy appeared so I think I know what you're getting at,however I can assure you I am real person from sunny Essex and did actually cook his base sauce and did get excellent results.
;D
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I love this place. ;D
Certainly makes for better reading than birthday greetings. ;)
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Too right dal, beat's watching tv too!
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I reckon I can fill my bath full of onions
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this isn't a typical Glasgow base but it is the one from the T/A where BB1 works and as he was good enough to at least put some time and effort in, I thank you BB1
no different to any other city, there are many different regional/racial variations and methods therefore you cannot label this as typical Glaswegian.
I've seen 6 or 7 different kitchens cooking curries and all are using the "runny" garabhi which we all make.
BB1s base is slightly different but this doesn't make it wrong. IMO its excellent.easy to make. curries are easy to create from resulting base.
a winner in my eyes
many thanks again BB1 :)
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Still scared of the cocoanut in the base :(
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Little suspicious of Martinwhynot coming out of nowhere. Reads like the same person or a friend.
Sorry if not the case.
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Harley,
I wasn't going to dignify your comment with a response but, due to the language and undermining going on in this thread I feel duty bound to:
I 'came from nowhere' onto this forum in 2007...feel free to check. I also checked: and you, you old veteran, joined 4 years afterwards in 2011. Please feel free to be 'sorry!' This may come as a shock but just because I haven't posted much doesn't mean I'm clueless or have no experience, just no questions. That in turn infers that i know what im doing or am eased with rubbish results; either way im happy! Look at my posts - the ones I do make (apparat from a couple of 'defensive' ones recently) are congratulatory or complimentary.
Every time a finger gets pointed and then taken away when people back it up with compliments Nd even photos, the flippin' arguement gets changed! Can people stop throwing up ever-changing crud onto this post and either cook it and comment or ignore it.
I'm beginning to see why there are always more guests watching from a distance here than actually registered users online - they don't need body armour and have to put up with this nonsense!
I urge you all to stop embarrassing yourselves in public.
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Here's the recipe, do try it and tell me what you think.
A jug of oil
a string's length of cinnamon
a hamster's chuff of green cardamoms
A gnat's fart of asafoetida
Two monkey's buttocks' worth of red stuff
A scant whale's scrotum of chilli powder
Equal measures of coriander and cumin, about as much as will fit into the tyre tread of a bicycle wheel
Half An elizabeth II silver jubilee egg cup of some other stuff.
Throw it all in a pan and cook it for a bit.
::)
is this a scaled down version?
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I made a "full size" (i.e. 7kg) version of BB1's curry base, exactly as specified. I added 3 litres of water to the onions (which, as specified, half filled my stock pot).
It yielded about 11 litres of curry base.
I also made BB1's precooked chicken (but a one quarter sized portion and cooked for only 15 minutes rather than for the 1 hour specified)
I also made BB1's Chicken Curry (exactly as specified).
I took "1 heaped chef's spoon" to be equal to 60ml (as confirmed by BB1)
Here are the photos:
7kg of onions (unpeeled weight) plus spices and water:
(http://www.curry-recipes.co.uk/imagehost/pics/54b43bdd77355918a09d0efac1fc64cb.jpg) (http://www.curry-recipes.co.uk/imagehost/#54b43bdd77355918a09d0efac1fc64cb.jpg)
After simmering the onions in water until soft and reduced:
(http://www.curry-recipes.co.uk/imagehost/pics/40c8e9999cba4321da269dfb265144d0.jpg) (http://www.curry-recipes.co.uk/imagehost/#40c8e9999cba4321da269dfb265144d0.jpg)
After adding the oil:
(http://www.curry-recipes.co.uk/imagehost/pics/371efc66510c5e1ffed32e1994646460.jpg) (http://www.curry-recipes.co.uk/imagehost/#371efc66510c5e1ffed32e1994646460.jpg)
After adding all the other ingredients and simmering for one and a half hours:
(http://www.curry-recipes.co.uk/imagehost/pics/3d8eb704b605bbec3f548c0a47b432a5.jpg) (http://www.curry-recipes.co.uk/imagehost/#3d8eb704b605bbec3f548c0a47b432a5.jpg)
After blending:
(http://www.curry-recipes.co.uk/imagehost/pics/acd95ef856a9719efb428bc988b7d172.jpg) (http://www.curry-recipes.co.uk/imagehost/#acd95ef856a9719efb428bc988b7d172.jpg)
After simmering again for 1 hour:
(http://www.curry-recipes.co.uk/imagehost/pics/8fd8b4c4b4cba78d238ab79565cc4606.jpg) (http://www.curry-recipes.co.uk/imagehost/#8fd8b4c4b4cba78d238ab79565cc4606.jpg)
After standing:
(http://www.curry-recipes.co.uk/imagehost/pics/2675df6af069d9a86469fc6322e4a5e4.jpg) (http://www.curry-recipes.co.uk/imagehost/#2675df6af069d9a86469fc6322e4a5e4.jpg)
Precooked chicken:
(http://www.curry-recipes.co.uk/imagehost/pics/2b4646ba921ec3fd0be413af3fdca2c0.jpg) (http://www.curry-recipes.co.uk/imagehost/#2b4646ba921ec3fd0be413af3fdca2c0.jpg)
Cooking the chicken curry (single portion):
(http://www.curry-recipes.co.uk/imagehost/pics/690e3e2b72febc309cd53fe216344589.jpg) (http://www.curry-recipes.co.uk/imagehost/#690e3e2b72febc309cd53fe216344589.jpg)
The finished chicken curry (plus about 60ml of excess oil that was removed):
(http://www.curry-recipes.co.uk/imagehost/pics/66c50e8732d78a68df0517ec9bdf78da.jpg) (http://www.curry-recipes.co.uk/imagehost/#66c50e8732d78a68df0517ec9bdf78da.jpg)
The finished chicken curry:
(http://www.curry-recipes.co.uk/imagehost/pics/d897a78513b93fb3fddb5ea005b56d4c.jpg) (http://www.curry-recipes.co.uk/imagehost/#d897a78513b93fb3fddb5ea005b56d4c.jpg)
Comments and observations:
- The final curry base was quite a bit darker than the photo seems to show. It smells and tastes quite pleasant (but not sufficiently flavoured, to my mind, to constitute a "curry sauce"). It is quite sweet. The coconut block isn't particularly discernable (flavour wise) apart from giving the base a degree of creaminess. The base is a bit greasy on the palate; probably due, in large part, to the large amount of oil present, and partly due to the creamed coconut block (I have found this before when adding quite a bit of coconut block to a curry base
- The precooked chicken had a nice flavour (quite smokey)
- The basic chicken curry was interesting. It released a fair amount of oil (much of which - about 60ml worth - I spooned off). But an amount of it came from the precooked chicken (and its sauce) that I added. The oil wasn't particularly flavoursome, nor did it have much of an aroma. The final dish was quite greasy on the pallate, but otherwise enjoyable. The texture was more "congealed" than I am used to (as can be seen from the photos)
The chicken curry was enjoyable. I will certainly use the remaining base up. But I doubt that I would make it again.
Perhaps it's just that I am not familiar with this type of curry (Punjabi? Pakistani?) cooking. But it's not particularly like that with which I am familiar (i.e. Bangladeshi/Bengali).
I have also never eaten a curry in Scotland.
OK, I won't add any more comments or observations, because I am sure I will be criticised and attacked for them.
A huge thanks for posting your recipes, BB1, they are an enjoyable change from the norm on the forum. And you seem to have made some of our Scottish friends very happy 8)
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...................and your verdict is CA ? :-\
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CA,
Thanks for posting. The finished curry looks really good. Interested to know if you felt it is similar to any BIR you've tasted before, even if not to your personal taste?
The residue oil is interesting also as my results were less oily than this? I'm trying your base at some point soon too as I do like the curries 'down south' too!
Regards
Martin
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Whatever the verdict, at least CA's latest report has brought this thread back on topic. Maybe now we can attempt to keep it that way ::) At least from the pic it looks a good curry and i am sure perfectly edible. Obviously, it won't taste like they used 30 or 40 years ago, but hey ho ::)
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Hi CA,
That looks very good, but please don't keep us on tender hooks, what did you think of it?
You also seemed to have reclaimed quite a bit of oil too.
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Good report cory, I must say my curry was not so oily, Each to there own i suppose. The taste as i say is exactly the same as our bengali takeaway, Not sure where the punjabi taste come into it. but there you are, good report,
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Sorry guys, I was busy editing my previous post to add some comments (I wanted to post the photos first in case I lost my post!). So my comments are now added to my previous post.
....Sad news, I'm afraid. My wife (who has just eaten the chicken curry) has just informed me that she doesn't want to eat "that" again and for me to bin the rest of the curry base :o
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Sorry guys, I was busy editing my previous post to add some comments (I wanted to post the photos first in case I lost my post!).
Sad news, I'm afraid. My wife (who has just eaten the chicken curry) has just informed me that she doesn't want to eat "that" again and for me to bin the rest of the curry base :o
Hahahah. ..... And what did you think of it?
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Sorry to hear that cory, shame all that sauce is going down the plug hole, Well in my opinion the glasgow curry puts all the other curries ive tried on here to shame, I really dont know what you guys are really looking for in taste, Im lost. No offence intended of coarse.
Im saying no more on the subject!
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So my comments are now added to my previous post.
I fair appraisal CA, thanks for sharing.
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A fair and honest assessment CA,it's a shame it didn't work out as good for you.I'm wondering how you managed to get so much surplus oil,could it have been from the pre-cooked chicken method? I must admit I dont't lke very oily curries myself. I had very little oil from mine as you can see...
(http://www.curry-recipes.co.uk/imagehost/pics/191a773d93856dec7be864dcce120b19.JPG)
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(http://www.curry-recipes.co.uk/imagehost/pics/f6f17d9385c308ed5e61c9846f560c78.JPG) (http://www.curry-recipes.co.uk/imagehost/#f6f17d9385c308ed5e61c9846f560c78.JPG)
Here's my madras, hardly any oil. It was superb, Cory's looked over cooked. To much high heat can cause spices to burn to much, it can leave a bland taste.
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Here's my madras, hardly any oil.
That's exactly why this curry is so offputting to me, the oil remains in the sauce.
It was superb, Cory's looked over cooked.
If you cook the curry as BB1 instructed there's no way to avoid overcooking the curry. Clearly you didn't follow instructions (as I won't on my next attempt in hope of producing a better outcome).
To much high heat can cause spices to burn to much, it can leave a bland taste.
Nonsense.
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I'm wondering how you managed to get so much surplus oil,could it have been from the pre-cooked chicken method? I must admit I dont't lke very oily curries myself. I had very little oil from mine as you can see...
As you rightly say, JB, and as I said in my post:
"It released a fair amount of oil (much of which - about 60ml worth - I spooned off). But an amount of it came from the precooked chicken (and its sauce) that I added"
That's not to mention the oil in the pureed chili and the oil in the garlic/ginger paste, of course....
Bottom line, for me, is that the curry base tasted greasy, the precooked chicken tasted greasy and the chicken curry (unsurprisingly) tasted greasy. I am truly sorry to say that ???
To your credit, you also cooked the full 7kg version of BB1's base (I don't think anyone else has yet?)
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Here's my madras, hardly any oil. It was superb, Cory's looked over cooked. To much high heat can cause spices to burn to much, it can leave a bland taste.
Sorry SJ66, but I have to say that I went out of my way to cook BB1's recipes EXACTLY as he prescribes. And I am confident that my results reflect that intent. That includes the cooking methods (i.e. "high heat" and 10 minutes cooking time for the chicken curry).
As I understand it, you claim that you mustn't deviate from BB1's recipes, least you get a different result, but you cooked half the amounts (or did you?) for the curry base?
Nevertheless, greasy base + greasy precooked chicken + greasy minced chili + greasy minced garlic/ginger paste = greasy curry.
The oil is there, whether it "comes out" or not. I'd rather it did come out, in the final curry, so that I can spoon off the excess.
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Hi cory, yes i cooked the full version, Just sorry it didnt suit your pallet,
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Here's my madras, hardly any oil. It was superb, Cory's looked over cooked. To much high heat can cause spices to burn to much, it can leave a bland taste.
Sorry SJ66, but I have to say that I went out of my way to cook BB1's recipes EXACTLY as he prescribes. And I am confident that my results reflect that intent. That includes the cooking methods (i.e. "high heat" and 10 minutes cooking time for the chicken curry).
As I understand it, you claim that you mustn't deviate from BB1's recipes, least you get a different result, but you cooked half the amounts (or did you?) for the curry base?
Nevertheless, greasy base + greasy precooked chicken + greasy minced chili + greasy minced garlic/ginger paste = greasy curry.
The oil is there, whether it "comes out" or not. I'd rather it did come out, in the final curry, so that I can spoon off the excess.
i'm sure your scottish friends will be very happy with it well Mr cory ander not if has been cooked by you ..is this whats it's all about Scotland and England if i had known that i would have singed up for the site..and guys this is not how my base looks pay no attention to the (moderated) he has hust served up c.mon guys look at these pics...the sick individuals will be pleaesd it wad (moderated) and gloat why i haven't a clue..well maybe i do.....as you can see from the pics he hasn't a clue..would you eat this...Bad trades men good trades men.......and i quote again his Scottish friends.....what we are dealing with here is someone who is sick to the core and his supporters....
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Well BB1, All i can say is that you have given me the chance to produce the finest curry one could ever taste. Proper BIR, It certainly replicate's our local BIR's and takeaway taste 100%,,,,Thanks for your contribution, time and effort in sharing it. Maybe some need to go to cookery school.
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Well said, Steve, I agree it's the one I've been looking for and I hope others find their perfect base soon.
Good to see that some aren't trying to put others off trying it. 10 people probably would want 10 differing curries as their fav so let's keep it positive and on topic?
Ta!
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BB1, Sorry mate, but there was no need for that (moderated) you just laid on CA, he was just giving his own personal opinion after trying you base and curry, The base aint going to rock everyones boat, that's life. Live with it.
Les
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Get a grip guy(s).
I am very happy for whoever believes these recipes hit their personal curry nirvana. And I would not wish to deter anyone from trying them.
We are all different and we all have different expectations.
But please don't criticise and insult those who spend a whole day trying their best to do justice to the recipes, by trying to reproduce them, as faithfully as possible, just because you disagree with their (quite polite, nonthreatening and objective) assessment :-\
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BB1, Sorry mate, but there was no need for that (moderated) you just laid on CA, he was just giving his own personal opinion after trying you base and curry, The base aint going to rock everyones boat, that's life. Live with it.
Les
You said exactly what I was thinking Les. A bit of tact or diplomacy goes a long way.
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Well ive travelled the length and width of britian, Had many many bir's and takeaway's. Taste wise! pretty much all the same as BB1's curry, So what you guy's are looking for is beyond me for sure. Yes ive eaton in glasgow, edinburgh, and the curries in cornwall taste the same too!
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Yes ive eaton in glasgow, edinburgh, and the curries in cornwall taste the same too!
What a load of cod's wallop that statment is, Out of 6 where I live you will be very lucky to get 2 the same, and yes, i have eaten curry's in Scotland and Cornwall, Very Different,
(A Scot living in England ;))
Les
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Well ive travelled the length and width of britian, Had many many bir's and takeaway's. Taste wise! pretty much all the same as BB1's curry, So what you guy's are looking for is beyond me for sure. Yes ive eaton in glasgow, edinburgh, and the curries in cornwall taste the same too!
It's difficult to see how that could be true steve. There is no doubt that this method retains all the oil that is in the base and other sources and is quite noticeable in the final texture of the curry. No other curry that I've made or had in a BIR has ever had this texture and I wouldn't expect them to because the oil separates from the curry in 'English' curries.
Don't get me wrong, the two curries I've made are flavoursome enough (although no improvement on the curries I already make) but the oily texture is a real turn off for me.
I'm still glad BB1 made the effort to post though as it's always good to see new ideas and I hope he continues to post more recipes (Bhuna please BB1 - I've still got some base left ;D )
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One thing about these posts is that they have stimultated a lot of interest - am sure the post rate has rocketed this last wee while. Some will like and others will lump it and apart from a few rougue comments I think BB1's posts have made a great contribution to the life of the forum and for those who have found their curry heaven.
Great work BB1 you have got 2013 off to a great start.
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Great work BB1 you have got 2013 off to a great start.
Hear, hear.
** Phil.
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Well said stephen, Well done BB1, your my god!
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Many thanks to everyone who has tried and tested the recipe(s) thus far. Much appreciated.
Rob :)
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Well said stephen, Well done BB1, your my god!
...On the subject of oil and spices..when i make the base sauce in the takeaway's nothing is measured....i made the base sauce today in the house for my family i bought my 2 litre bottle from farmoods..when i poured it from the bottle i only used abut a lite and a 1/4..why and not the full 2 litre's..i just that knew that was enough...it's the same when i use a 5 gallon drum in the takeaway..you just know ..it's down to experience i guess....the recipe was purely a guess and i do aploigise if some of the measures where wrong...the recipe was purely guess work..but CA your still (moderated) but i will always stand by that.....
If you don't have the experience i would suggest even more oil until you know what your doing..Don't go by Ca pics....how many currys would i sell if his pics where on the menu.. precisely SFA..I Just can't believe he put him self to all that bother just to prove me wrong what a ...(moderated) please stay away from me.. I'm one of the good guys..so please stay well clear...
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BB1, if the recipe quantities are, by your own admission, a "guess", you can hardly blame us when we report that it isn't the greatest base ever can you?
How about giving us the actual quantities used in the restaurant.
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BB1, if the recipe quantities are, by your own admission, a "guess",
He's about as bright as a dark night.
Les
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BigBaby1, CA is one of the most respected members on the forum and has probably contributed more than any other member ,he certainly is no ' ass ' when it comes to making curries.
Do you really think he would go to the time and expense plus the excellent photo's just to give your recipe's a not so favorable report ?
I'm getting fed up reading your posts with attitude and this forum was doing OK before you came along !
About time you moved on and take your greasy recipe's with you.
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Personally i think a lot of you need to go to cookery lessons, BB1's stuff is pukka.
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Personally i think a lot of you need to go to cookery lessons, BB1's stuff is pukka.
(moderated), Another one with no taste, Take your mate and go bother another forum somewhere else
Les
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Personally i think a lot of you need to go to cookery lessons, BB1's stuff is pukka.
You've spent too long playing with your cucumber sunshine ::)
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k..but CA your still an ass but i will always stand by that.....
If you don't have the experience i would suggest even more oil until you know what your doing..Don't go by Ca pics....how many currys would i sell if his pics where on the menu.. precisely SFA..I Just can't believe he put him self to all that bother just to prove me wrong what a fud....The sickos out there please stay away from me.. I'm one of the good guys..so please stay well clear...
BB1, bang out of order comments mate. It's as simple as that.
Rob
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What a total load of old tosh!
I have seen this several times before:
- someone coming here claiming to work in a BIR and/or knowing the "secret" to reproducing BIR curries
- that someone posting all over the place
- that someone being seemingly quite literate (when it suits them) and being seemingly quite illiterate (when it suits them)
- that person having (seemingly) absolutely no regard for the forum, it's members or the structure, or the etiquette of the forum
- that person becoming most indignant when the SIMPLEST questions are asked in order to clarify their recipes in order to give others the best chance of replicating them
- that person threatening to stop posting because of the perfectly sensible questions regarding clarity of information
I am personally very curious about the other glowing reports that have been quickly submitted by "other members" :-X
My assumption is that anyone legitimately posting recipes on this forum are doing so for the benefit of the members.
I also presume that they wish members to fully replicate their recipes.
I also presume that legitimate posters would like their recipes to be able to be followed as precisely as possible.
I conclude that anyone that is reluctant to do this is not genuine or sincere in that endeavour.
Anyone who disputes that clarity is good in order to reproduce a recipe is seriously misguided, in my opinion.
Anyone who claims that cooking is an art and not science (regarding reproducing posted recipes) is also seriously misguided, in my opinion.
Anyone who claims that batch size is critically important and that a "chef's spoon" size is not important, or that whether the "chef's spoon" is "level", "rounded" or heaped" is not important is also seriously misguided, in my opinion (in terms of replicating recipes)
I think that anyone who argues the toss otherwise is either seriously misguided or just here to argue the toss ::)
I have cooked BB1's curry base (7kg version which, it materialises, is a SCALED DOWN version anyway - though scaling it down is a definite no no - apparently!) and will post my findings shortly.
I think BB1 has, so far, been extended the utmost courtesy, which many others here would never have been afforded...yet he is STILL offended! Go figure! :o
Posters of recipes owe it to themselves to make their recipes as easy to follow as possible. Otherwise, they should not (cannot) be dismayed when others fail to replicate their results.
Agree totally with CA. Precisely the reasons I won't post anymore (well except this one :-)
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I Just can't believe he put himself to all that bother just to prove me wrong
I wish I could agree with you, but sadly I can't. Anyhow, the important thing is not to let the moaning minnies get to you --- keep posting your recipes : many will try them, some will rave about them, some will dismiss them, some will ignore them. None of that matters. What matters is that you are providing an alternative approach, which in my humble opinion is no bad thing -- we have all been pursuing virtually the same methodology, with countless minor variations, but every now and then something very different comes on the scene. Last time it was the visit to Zaal, which inspired almost everyone to see how close they could get to cremating their spices without actually ruining the curry; now, with your posts, we have something that Stevejet before you was advocating : the "all-in-one" curry, which is anathema to the old hands but which may well ring 100% true with those who started their curry journey fairly recently. So, stick at it and keep posting : none of us know so much that we cannot learn from someone new.
** Phil.
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we have something that Stevejet before you was advocating : the "all-in-one" curry,
** Phil.
Which is nothing new,
Madhur showed one chef using the all-in-one method in her "Curry Nation" series, (episode 2)
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Right guys,
I have been out all day, enjoying myself playing in the snow with the kids
or was i in the pub watching football and the kids were outside somewhere hmmm
Anyway i did make the base with 7kgs of onions and the marinated chicken
Now I don't know who else made both and made the curries apart from me and CA
What I can say is I liked the taste but the curries were very oily just like CA's picture I have made several curries since and all have been oily
Next time I make the base I will adjust things because I felt it had promise
One more thing I must ask CA and not too sure if this is good or bad thing
But after eating the curries I'm suffering from terrible wind ???
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we have something that Stevejet before you was advocating : the "all-in-one" curry,
** Phil.
Which is nothing new,
Madhur showed one chef using the all-in-one method in her "Curry Nation" series, (episode 2)
It is a very sad thing, is it not Les, that of late no matter what someone writes, someone else elects to argue with it ? I wrote that before BB1, Steve Jet was advocating the all-in-one curry. I didn't say that Steve was the first to do this; I didn't say that Steve was the only person before BB1 to advocate this; so why did you find it necessary to state that this "is nothing new", as if I was suggesting that it was ? Without trawling back in the archives, I have no idea when Steve first mooted this idea, nor have I the slightest idea when Madhur Jaffrey's television programme was shown : all I said was that Bigboaby1 was not the first to propose this particular methodology.
** Phil.
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Yes ive eaton in glasgow, edinburgh, and the curries in cornwall taste the same too!
What a load of cod's wallop that statment is, Out of 6 where I live you will be very lucky to get 2 the same, and yes, i have eaten curry's in Scotland and Cornwall, Very Different,
May I suggest we all try and cool it a bit. Take the above difference of opinion, for example. I suggest both points of view are valid. I used to think along Steve's lines - that most BIR curries tasted very similar wherever I went. Recently, I've detected more differences, so I can understand Les's opinion as well.
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May I suggest we all try and cool it a bit. Take the above difference of opinion, for example. I suggest both points of view are valid. I used to think along Steve's lines - that most BIR curries tasted very similar wherever I went. Recently, I've detected more differences, so I can understand Les's opinion as well.
Spoken like a true moderator, George : well said.
One of the most interesting things to come out of this whole discussion for me is that it has triggered some long-dormant inverse-Proustian memories [1] : just thinking about the one and only curry I have ever eaten in Glasgow (blisteringly hot) is actually able to trigger vague olfactory/taste sensations. Just as with a dream, these memories are too evanescent, too ephemeral to hold on to -- certainly not for long enough to rationalise them, let alone to write them down. But what I am increasingly certain of is (a) that the memories are there, and (b) what I am remembering is nothing like a BIR curry today (not even one of my own making). So there we are : I never believed it was possible to recall smells and tastes, and certainly not from 35 years ago, which is when these memories date from. Amazing.
** Phil.
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[1] In Proust's "Remembrance of Things Past", he tastes a Madeleine (cake) and some lemon tea and this brings back memories from 40 years earlier, coming home from church and drinking lemon tea and eating a Madeleine at his aunt
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Hi all,
Lets keep on topic.
Given we live in a democracy, then please exercise your right to vote if you have made this curry sauce and use the Poll I have setup.
You get one vote so use it wisely and don't vote unless you have made this base and can clearly demonstrate you have made it or I will remove the vote.
I guess this is the fairest way for all to proceed.
As ever always a great debate on CR0
Stew
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we have something that Stevejet before you was advocating : the "all-in-one" curry,
** Phil.
Which is nothing new,
Madhur showed one chef using the all-in-one method in her "Curry Nation" series, (episode 2)
It is a very sad thing, is it not Les, that of late no matter what someone writes, someone else elects to argue with it ? I wrote that before BB1, Steve Jet was advocating the all-in-one curry. I didn't say that Steve was the first to do this; I didn't say that Steve was the only person before BB1 to advocate this; so why did you find it necessary to state that this "is nothing new", as if I was suggesting that it was ? Without trawling back in the archives, I have no idea when Steve first mooted this idea, nor have I the slightest idea when Madhur Jaffrey's television programme was shown : all I said was that Bigboaby1 was not the first to propose this particular methodology.
** Phil.
Apologies Phil, I think that you took my statement the wrong way,(or I put it wrong) I was not trying to bring you down or anyone else, I was just saying that it was nothing new as it had been done before. No animosity was intended.
Les
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Apology willingly accepted, Les : all friends again :)
** Phil.
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all friends again :)
** Phil.
Of course Phil, As alway's :)
Les
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I persevered with this base (in an attempt to give it the utmost benefit of doubt) and made a chicken vindaloo.
However, I used the base, as I would use any other base, to make the vindaloo. The exception was that I did not add any more salt, or oil, for the preparation of the final dish.
But I did add (despite BB1's suggestions):
- tomato paste/puree
- pureed garlic and ginger
- "spice mix"
- chili powder
- dried fenugreek leaves
- fresh coriander
I added all (or most of) the ingredients to a dry pan and heated them, on high heat, for a about 5 minutes minutes.
I also added BB1's precooked chicken with the spices.
Here is a photo of the result:
(http://www.curry-recipes.co.uk/imagehost/pics/cbeceeab39c49b75cc5fcca6165f62a6.jpg) (http://www.curry-recipes.co.uk/imagehost/#cbeceeab39c49b75cc5fcca6165f62a6.jpg)
All in all, it produced a very paletable BIR-like chicken vindaloo. But I do feel that it was still a little too greasy on the palate.
It seems to me that you have to play with this base (and the precooked chicken mix) to match the final dish cooking. But, as it stands, I think the final dish recipes (ingredients and cooking times) are not particularly in accord with a good (BIR-like) final dish.
I will add that I do resent insinuations (yawn ::)) that I am a major cause of BB1's departure from this site. BB1 made many noises, to that effect, well before I made a single post. Those that suggest that I was a major reason for his departure must clearly ask themselves where the paranoia really lies ::) And, anyway, that's their choice.
Given the angst on the forum, nowadays, I will leave it at that.
But, by all means, try this base - or the subsequent variations! - and see what you think. :)
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PS: (because I can't see how to modify my owns posts now).....don't you think it's rather strange how BB1, SJ66 (and MWN) seem to have all (simultaneously) left the forum? I do :-X
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Having latterly and purposely stayed away from the 'Glasgow' scene due to the aforementioned 'angst ' it has created, I now feel compelled to break my 'silence' to,say that this is the first time Anybody has posted something that actually looks edible. Yes I know that photography between poster and forum does not help anybody but generally peoples' efforts ( not Glasgow) do look edible notwithstanding that they may taste of mongoose ear wax for all anybody else can be expected to know. Whilst it has previously been a freezer full of base that has stopped me from trying the Glasgow thing I do not now intend to try it at all having weighed up the responses thus far. My loss? Maybe, but I still maintain that all you are doing is producing a full blown and not very adaptable completed sauce that smacks of oily overload.
I do however congratulate and respect those members who have actually tried this and thank you for your feedback which has convinced me to stick with the proper bases gravies that already produce the result that I personally seek.
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That looks stunning, CA - and as RD points out, eminently edible.
I haven't tried making the GCB myself so have yet to experience the taste, but in terms of how I like my curries to look, that hits the spot.
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...don't you think it's rather strange how BB1, SJ66 (and MWN) seem to have all (simultaneously) left the forum? I do :-X
http://www.youtube.com/watch?v=9KsVu11CSrQ (http://www.youtube.com/watch?v=9KsVu11CSrQ)
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Secret Santa - Absolutely brilliant......FACT
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Reports of my demise seem rather exaggerated.
I have been on a course, away from my pc and have been getting on with my life!
I'm not travelling home this weekend due to the weather but am getting some base sauce brought to my weekend stopover instead so I don't miss a weekend with curry.
I suppose some will remain blind to the immature comments above, wondering how anyone could be wound up by them, starting arguments off again but retaining their innocence of course!
Glad that you made a cracking looking curry that is to your taste!
Martin (deceased) :'(
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Martin (deceased) :'(
Remindes me of a TV prog way back when,
"Randall and Hopkirk (Deceased)," :)
Les
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Elvis is in the building
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Elvis is in the building
A peanut butter, banana and bacon sandwich anyone 8)
Les
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Yes Please !
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Elvis is in the building
A peanut butter, banana and bacon sandwich anyone 8)
Les
As I recall the recipe for that is in the book Nigella Bites.
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As I recall the recipe for that is in the book Nigella Bites.
I don't know, I don't have the book, But it wouldn't surprise me with Nigella :)
I can remember it from an documentary on Elvis's life story.
Les
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"Christmas morning wouldn't be Christmas morning without quails eggs for breakfast" ~ Nigella Lawson
she's from another dimension in my household...all down to her da of course ::)
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...As I recall the recipe for that is in the book Nigella Bites.
Nigella bites books? ;)
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Nigella bites books? ;)
Too name just one :)
Les
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I tried bb1's base last weekend and have used it to make four curries so far. I did not make the base exactly to the recipe. I scaled it all down to 5kg of onions and only used 1l of oil. I live within 20 mins of bb1's takeaway and can confirm that the finished curries are exactly what you would expect from most takeaways in this neck of the woods. I did not use bb1's pre cooked chicken, I did what I always do, I pre cook whole breasts in the base sauce for 40 min, remove from base, chop up then used. I also did not use green chilli paste, I used regular chilli powder.
I made chasni with lemon juice, sugar, cream and chewytikka's tikka.
I made garlic chilli chicken with bb1's regular curry ingredients plus chilli powder, chopped green chilli, chopped fresh garlic and a pinch of sugar.
I made curry sauce to go with some tandoori chicken exactly to bb1's method plus a bit more methi sprinkled in at end.
I made a Bhuna with the curry recipe plus half a tomato cut into 3, an extra tspn tomato pur?e, a black cardamom, cooked longer to thicken sauce slightly and an extra pinch of methi near end of cooking.
All the curries were indistinguishable from local takeaway versions.
I will also comment that I have eaten curries in Glasgow, Edinburgh, Dundee, aberdeen, Inverness, fort William, Warrington, Bradford, mine head, Glastonbury and Manchester. Everywhere I have been the curries have been different, similar but different. Obviously I prefer the Glasgow taste because that's what I was raised on.
Why people here are getting their knickers in a twist over this base is beyond me.
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Reports of my demise seem rather exaggerated.
I have been on a course, away from my pc and have been getting on with my life!
I'm not travelling home this weekend due to the weather but am getting some base sauce brought to my weekend stopover instead so I don't miss a weekend with curry.
Martin (deceased) :'(
You managed to get home for the weekend then?
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I live within 20 mins of bb1's takeaway ...
Why people here are getting their knickers in a twist over this base is beyond me.
What's the name and address of the takeaway, please?
The BB1 base has attracted a lot of interest and comment. Not everyone will have the same opinion - it's only to be expected. I can't see how that's a bad thing.
Thank you for the feedback on your results.
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Hi Acrabat,
what is the restaurant called, i work in glasow in st vincent street across the road from charcoals which got voted best indian restaurant in 2012 in scotland, i want to get a curry from the place and make the base also so i can compare
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I can't recall the name, it was mentioned in another thread. I do recall that it was in bargeddie.
I rate this base highly but I doubt it will stand up to a city centre restaurant standard, if you do try the base do not compare it with high end places who employ highly skilled chefs with deep understanding of spicing. Compare it against your local takeaway who like us need a basic reliable recipe.
Cheers
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Reports of my demise seem rather exaggerated.
I have been on a course, away from my pc and have been getting on with my life!
I'm not travelling home this weekend due to the weather but am getting some base sauce brought to my weekend stopover instead so I don't miss a weekend with curry.
Martin (deceased) :'(
You managed to get home for the weekend then?
Or I did get the base sauce at my mother in law's house in Newbury when my wife turned up and am posting stuff using my iPhone and my data allowance? It's not hard! You appear determined to undermine and challenge me and I'm not sure why, particularly in public. Why don't you PM me and hopefully sort it out. Lets not clog up this thread with rubbish?
Regards,
Martin
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I've just made this base, too
So much talk about it, got me quite excited
I boiled 7 kg of onions for two hours along with the whole cummin and whole corianderI
The smell was really quite nice
Slightly spicy but not overpowering
Next stage:
blend the onions, add oil and other spices
I admit it
I bottled out
I was measuring the oil and adding from a jug
I got to a full litre and thought "no"
I couldn't add any more
It was quite clear, this would be too much
The oil actually thinned the mixture out
Being as you don't add water, something was needed, because it was very thick
Anyhow, I continued simmering the gravy for another two hours
The whole thing looked and smelt very encouraging
Then I made the curry sauce as posted by bb1 and added pre fried mushrooms
What did I think?
Well the curry really did have a moreish flavour, but it is oily
Very very oily
and that's using less oil than originally said
The oil upset my wife and I felt a little embarassed
The flavour is odd
You can definitely taste the coriander and turmeric
I could also taste the coconut
It reminded me slightly of the Taz base
That had quite a coriander flavour too
Unfortunately there is no way I could cook with this amount of oil in the base
I've thrown nearly all of it away and froze just a litre
But there is promise in the flavour
I just don't know how to modify it
But I must add, it is very mooreish and well worth trying something so different
Thanks BB1 for posting
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the finished curries are exactly what you would expect from most takeaways in this neck of the woods. I did not use bb1's pre cooked chicken, I did what I always do, I pre cook whole breasts in the base sauce for 40 min, remove from base, chop up then used.
Did you discard the base sauce used to cook the chicken or did you use the chicken-infused base in your curry?
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i just cook the chicken in the big pot of base sauce, no vegetarians to consider in my household
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I am curious about something. I read a lot of members are looking for that 70's/80's taste to their curries but at the same time are concerned about the amount of oil in this base. If I look back at the curries from those decades that we were served in my area, they usually came with a quarter an inch of oil floating on top when you opened the container. BB1's base is way less oily than they used to be here. But I suppose this is the home of deep fried everything. ;D ;D ;D
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i just cook the chicken in the big pot of base sauce, no vegetarians to consider in my household
Then you haven't cooked a proper Glasgow (bb1) curry as the spices that the chicken get cooked in are essential to the flavour of the finished curry.
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I am curious about something. I read a lot of members are looking for that 70's/80's taste to their curries but at the same time are concerned about the amount of oil in this base. If I look back at the curries from those decades that we were served in my area, they usually came with a quarter an inch of oil floating on top when you opened the container. BB1's base is way less oily than they used to be here. But I suppose this is the home of deep fried everything. ;D ;D ;D
I remember exactly the same thing with the curries in Cardiff in the 1970s. Remember that in those days vegetable oil was not common at home, most cooking was done with lard, dripping or butter or something like "Fairy" a block of white fatty stuff if I remember rightly - in fact veg oil never appeared in our own kitchen until about 1980 and was regarded as being a bit "posh food".
So my overwhelming memory of 1970s curries - and this was before take aways had been invented - was being served a metal dish of mysterious morsels swimming in pools of lovely golden oil that we would soak up with our paratha or rice. Yum.
Edit: Off topic, as an example of the culture, I grew up in Council Flats in Newcastle and Mam had a bottle of olive oil in the bathroom medicine cabinet for earwax I suppose. When I was 7 I drank it - tasted quite nice IIRC - and Mam rushed me off to the doctors in a panic ;D
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BB1's base is way less oily than they used to be here.
The problem is that the oil (and there's lots of it) does not separate from the curry (or at least it didn't for me). So you can't spoon it off if you don't want to eat it, unlike almost any other curry method I've used.
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I read a lot of members are looking for that 70's/80's taste to their curries but at the same time are concerned about the amount of oil in this base. If I look back at the curries from those decades that we were served in my area, they usually came with a quarter an inch of oil floating on top when you opened the container.
That rang a bell. Not in a container, but in a giant stainless steel tub, the sort of thing in which 976bar now serves the Royal Holloway masses. This was in a very ordinary Indian restaurant close to Warren Street station which catered primarily for people from the sub-continent and very poor UCL students. There was a good quarter of an inch of oil on top of each bain marie, maybe even a third. Still tasted wonderful !
** Phil.
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The smell was really quite nice
To be honest, at this stage, it reminded me of the smell of boiled onions on a hotdog stand.
I was measuring the oil and adding from a jug
I got to a full litre and thought "no"
I couldn't add any more
It was quite clear, this would be too much
It is unfortunate, to say the least, that having been so insistent on not deviating from the original amounts, that BB1 has subsequently said that 2 litres is too much oil (by almost a factor of 2!).
You can definitely taste the coriander and turmeric
I could also taste the coconut
I couldn't really detect any of these (apart from some greasiness imparted from the coconut block)
It reminded me slightly of the Taz base
Probably because it is made with the same intent...add lots of oil to the base and don't use any in the final cooking.
Unfortunately there is no way I could cook with this amount of oil in the base
I've thrown nearly all of it away and froze just a litre
I threw about 8 litres of it away (after boiling it and recovering as much spice infused oil from it as possible) and froze the remaining 3 litres for further work
But there is promise in the flavour
I agree. There is a nice background depth and flavour to it (that warrants further investigation). It is also very sweet (due in large part, no doubt, to the sugar added)
I just don't know how to modify it
I found that by using no oil in the cooking and no salt (but otherwise making a curry as you are probably more familiar with) that it produced a very palatable vindaloo (please refer to my previous post).
But I must add, it is very mooreish and well worth trying something so different
Indeed. But is it really much different than most other bases, apart from the large amount of oil and little amount of water in it? If anything, I would say that is is quite underspiced compared to many other curry bases on this forum?
PS: When I made the chicken vindaloo, I sieved the precooked chicken to remove the surplus oil from that. I think that helped reduce the "greasiness"
Thanks for your review Haldi :)
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Or I did get the base sauce at my mother in law's house in Newbury when my wife turned up and am posting stuff using my iPhone and my data allowance?
Please forgive my scepticism, MWN, but when you post, on the other forum, that you are about to try this base, for the very first time, yesterday, and then exult in your excellent results, you compound my scepticism.
And if BB1 and SJ66 are not one in the same person (plus one or two others too), or are at least very closely related, I'll eat my hat.
Please do not bother to read or respond to this post if you do not share my scepticism.
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The base thickens
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To all those (and there seem to be a fair few) who criticise other members who seek to clarify amounts of ingredients in a recipe:
Are you better off or worse off (i.e. more likely to reproduce the intended result or less likely to reproduce the intended result?) if you know the size of a "chef's spoon"?
Are you better off or worse off (i.e. more likely to reproduce the intended result or less likely to reproduce the intended result?) if you know whether the "chef's spoon" is level, rounded or heaped?
Are you better off or worse off (i.e. more likely to reproduce the intended result or less likely to reproduce the intended result?) if you know that the weight of onions is before peeling rather than after peeling?
Are you better off or worse off (i.e. more likely to reproduce the intended result or less likely to reproduce the intended result?) if you know that it should really be 1.25 litres of oil rather than 2 litres?
Anyone who thinks they are better off not knowing these things is seriously misguided, in my opinion.
Period.
PS: I admit I am a little bit miffed, with all the liberal defence of not practically defining quantities, to find out that I have spent the best part of 2 days (not to mention the expense) in making 11 litres of curry base when the recipe is (grossly) incorrectly defined.
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Or I did get the base sauce at my mother in law's house in Newbury when my wife turned up and am posting stuff using my iPhone and my data allowance?
Please forgive my scepticism, MWN, but when you post, on the other forum, that you are about to try this base, for the very first time, yesterday, and then exult in your excellent results, you compound my scepticism.
And if BB1 and SJ66 are not one in the same person (plus one or two others too), or are at least very closely related, I'll eat my hat.
Please do not bother to read or respond to this post if you do not share my scepticism.
CA, just a small point...
How could I respond if I did NOT read it, lol.
I'll think you'll find I did NOT state on the other forum that I was trying the base for the first time, I said I was new to it and consider this still to be the case even now; I want to try more dishes with the base (as I have it anyway!) before concluding what I'd use it for.
I'm not really bothered what others think abiut the base but I genuinely like it and think it is similar to ones tried in Scotland. I have got 'uppity' when others who dismissed it without trying it or got personal.
The other 2 people you talk about are both quite happy on the other forum now, much less infighting, the recipe is there for all to try and like or dislike. If they are one and the same they are using 2 different email addresses and writing styles. I'd never been so suspicious about all of that, really, as its always been about the curry for me, not how many are pushing it, etc.
Just a consideration though: I have typically looked at both forums from time to time. A 'Scottish' curry doesn't come up to try that often. My spurts of posts do seem to be around such events(Panpot and all that). Maybe there's a link and the reason for the spike in enthusiasm? So it's a pity that when those who normally read here as a guest finally get to try something they are interested in and let others know how good it is they would apper to come from nowhere, etc. except they didn't..always been ther and were posting before some of the people her found the site!
Just a thought.
Martin
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Forum rules
You agree, through your use of this forum, that you will not post any material which is false, defamatory, inaccurate, abusive, vulgar, hateful, harassing, obscene, profane, sexually oriented, threatening, invasive of a person's privacy, etc.
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youre on the money george, this is what makes cr0 exciting ffs ::)
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As all of this bickering and childish back biting has got us nowhere, can we go back to the topic gentlemen.
Thank's :-*
Les
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Guys lets get back on topic.
Not sure where this thread is going as this recipe is effectively redundant given BB1 revised the recipe and posted a new thread.
Perhaps this should be locked as there is a new recipes with less oil.
Stew
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...Perhaps this should be locked...
I think that would be the best policy.
Try as I might, I can't find any trace of a "Taste of India" T/A in Bargeddie, Bargeddie itself is in North Lanarkshire anyway, not Glasgow, the OP has made a couple of revisions to the base gravy recipe "that should not be changed" and last, but not least, the OP has baled out to the other forum.
The recipes suit some and not others - what's the problem? I can't see any reason to get het up over it.
Please put this subject to bed, Stew, and maybe the forum can settle down a bit.
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Please put this subject to bed, Stew, and maybe the forum can settle down a bit.
Agreed, as a newcomer to the forum I can't believe what a pan of onions and spices with some oil in can cause.
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i just cook the chicken in the big pot of base sauce, no vegetarians to consider in my household
Then you haven't cooked a proper Glasgow (bb1) curry as the spices that the chicken get cooked in are essential to the flavour of the finished curry.
Yes you are right I did not cook a bb1 curry. Having watched curries being made in my favourite local TA's the meat they add is not coloured in any way so I have always aimed for the same. The texture of chicken I am used to from the TA is not like meat that has been fried but much more like meat that has been roasted or boiled.
Anyway for the sake of being thorough I have now tried the BB1 pre cooked chicken. I left the chicken fillets whole during cooking then chopped them up after removing from the oil. The oil itself tasted good and had a good smell, I have kept it to use later, I even dipped some crusty bread in and had a taste, mmm. But, it had a home-made curry smell and much to my disappointment gave my curry a home-made taste. I was not expecting that as the curries I have cooked with the base before were spot on. My guess would be that in the TA a much greater amount of oil would have been used for the same amount of spice giving a much milder taste to the meat and less spice being added to the curry.
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Try as I might, I can't find any trace of a "Taste of India" T/A in Bargeddie, Bargeddie itself is in North Lanarkshire anyway, not Glasgow,
The recipes suit some and not others - what's the problem? I can't see any reason to get het up over it.
I think the problem is that some members smell a rat; that it's all one big wind-up or somehow not genuine. I still say the Jury's out but you have to agree, there are several grounds for suspicion, such as no clear identification of the claimed take-away, as you yourself agree.
I can't see how it helps the forum if there's no scrutiny or quality control on what get's posted. If we took everything at face value and lapped it up, how can that be helpful?
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I don't know about QC George but I am a member of the "other" forum and I see that BB1 has posted his recipes as fred45 there. His recipes haven't exactly been welcomed without some secpticism there either. It is also of note that another member has posted a criticism of CBM about the way he been carrying out the role of moderator.
Regardless of the accuracy of BB!/fred45's authenticity or how CBM carries out the role of mod I think it's interesting that the other site also has it's moments of disharmony.
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I do not want to become involved in speculation about anything other than curry. I don't particularly care about the provenience of BB1' claims. I saw a new take on a base, I made it with a few alterations such as cutting down the coconut slightly and a bit less oil. The results for me were very good. Not perfect, but very good IMO. I intend to make this again with a few more alterations e.g. no sugar, whole onions, sieving chewy style, whole spices added after sieving for a short period, coriander added as a powder at the same stage as turmeric instead of whole. I will try to remember to post back when I do.
cheers
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Regardless of the accuracy of BB!/fred45's authenticity or how CBM carries out the role of mod I think it's interesting that the other site also has it's moments of disharmony.
Your feedback is interesting, thanks. To be honest I don't visit the other site enough to be fully aware of what's going on. I think my vitriol is based on how one or more people over there generally welcome refugees from here with a message suggesting they've arrived in some kind of heaven where there's zero disharmony or ANY of the issues sometimes experienced here. I think any issues here are a result of having so many members with their own opinions, which must be good, rather than bad. It's certainly not boring.
I still reckon there's a good chance the BB1 recipes are genuine and he really does work in the takeaway. I certainly hope so.
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Just had a quick look on google maps George and you are right, there is does not seem to be a TA with that name anywhere near bargeddie, the closest is in rutherglen. It's funny, I know this area pretty well and can't remember any TA there, only a burger van along from the car sales place. My work is only two mile along the road so if it bugs me I might take a drive
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Sorry to hear about the salt O/D, George : is it worth boiling a few raw potatoes in it to try to extract as much salt as possible ?
** Phil.
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I cooked the base this week-end, using half quantities (3.5 kg onions) with only 600ml of oil instead of 1 litre.
The result was really thick (maybe I need to add more water or a little bit more oil), but the taste and smell was really brilliant and amazing. Exactly what I was looking for!
I have to say that I've only ever eaten curries in Scotland, but the point to me is that I was VERY PLEASED by the result. I will make it again and again.
I'm disappointed by some personal attacks, because the only thing that matters to me is: am I satisfied by the taste and I'm sure that we all know that it is a personal matter needing no argument.
I was also uneasy with the imprecision of the measurement, but I can easily understand it. My grandmother cooked really good French cookery, but without using any recipe or book. She learned by oral tradition. When I asked her for a recipe, she was totally unable to do so. She only offered to cook with me and was always saying something like: "add a little more" or "Ok, that's it". That sounds amazing, but that was how she cooked. When I wanted a hot chocolate, she simply poured some milk in the pan, WITHOUT measuring anything, and when the milk was hot, it filled perfectly my mug! She knew it by instinct, but really couldn't give any measurement. So I suppose that, without being so extreme, it is the same for BB1.
So, if you're looking for something different, you MUST try this base. But you can't complain that the result is different to what you're used to, because that's exactly what it claims to be!
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The bad news is that I misread some of my revised quantities and added far too much salt, meaning this sauce can't be used and will be thrown away. I'm so angry, and hungry too, since it was supposed to be this evening's supper.
George just make up another batch, or two (400g is a small batch!), leaving out the salt and just mix it all together...problem solved.
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Sorry to hear about the salt O/D, George : is it worth boiling a few raw potatoes in it to try to extract as much salt as possible ?
** Phil.
That is a myth Phil, it hardly makes any practical difference:
http://www.genuineideas.com/ArticlesIndex/potatosponge.html (http://www.genuineideas.com/ArticlesIndex/potatosponge.html)
Paul
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That is a myth Phil, it hardly makes any practical difference: http://www.genuineideas.com/ArticlesIndex/potatosponge.html (http://www.genuineideas.com/ArticlesIndex/potatosponge.html)
I'm perfectly willing to accept that it is a myth, Paul, yet (like homoeopathy [1]) is it not possible that it is a myth that works ? Chefs through the ages have sworn by it, including Raymond Blanc jr., so there must surely be more to it than /just/ myth ?
** Phil
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[1] No rational person could possibly believe that the more you dilute something, the more powerful it becomes, yet homoeopathy is successfully used in both human and veterinary medicine. And whilst in humans it can be explained by the placebo effect, the same cannot be said for veterinary medicine where the patients are simply incapable of "believing" that they are receiving an efficacious treatment. Yet it cures mange in foxes (amongst other things), something for which there is no rational explanation. It demonstrably works and is used by (amongst others) Willow Wildlife Rescue (http://willowwildlife.co.uk/), based near my former home : their foxes were pre-released in the fields where I kept my horse, and I can attest at first hand that the homoeopathic treatment was completely successful in curing mange in many many cases.
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Other aspects of the BB1 recipe interest me, too, which is why I'm keen to try it. It's a pity he didn't like answering questions here. I guess there may fewer questions in another place, so it may well be less stressful and time-consuming, but I suggest it''s also BORING.
But there not a happy medium, George, for which we should all be striving : lively and intelligent debate, rather than (on the one hand) personal abuse and (on the other) mind-numbing acceptance of anything said ?
** Phil.
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Just to let eveyone know ive recieved 160 emails from my last thread about BB1's base, All are pleased and said they wouldnt cooked anything else, I see the debate still renders around Scientifc numbers again I.E george's example!
I tried a scaled down version of the BB1 base this evening. The good news is that the oil level seems commensurate with what I normally use, and the resultant sauce looked just like many BIR curries to me, i.e. quite oily.
BB1 specified 2 litres of oil to 7Kg onions.
I used only 400g onions. I calculated the oil as 0.4/7 x 2 = 114ml compared to the 120ml oil I'd normally add. It doesn't strike me as too much oil.
Cant understand how you can get a simple recipe wrong! total cock up and the base look's a complete mess. Thats what i say george, TO MUCH WAFFLE, Totally of the proper recipe trail, NO TIME FOR COOKING! That's why they turn out rubbish!
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Just to let eveyone know ive recieved 160 emails from my last thread about BB1's base, All are pleased and said they wouldnt cooked anything else
It's a shame they didn't vote in the poll then Steve! Actually it's rather disheartening that they'd rather email you than take part in the forum where their input would be invaluable.
I'll make no comment about George's version but as far as scaling goes, as long as it's done right, there's absolutely no difference between a 7kg version and a 400g version. If you disagree with that perhaps you'd explain why you believe you can't scale the base.
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Just to let eveyone know ive recieved 160 emails from my last thread about BB1's base, All are pleased and said they wouldnt cooked anything else
Really ? I wonder why they haven't reported the same here.
** Phil.
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I made some kind of chicken curry with my BB1 inspired base sauce and 'stage 2' recipe this evening. It was one of the best curries I've made in the past 3 months, and I've made quite a few. It had a delightful more-ish quality, not that I've ever eaten anything similar in a BIR. There again, I've never had a Madras, which is probably nearest. It's a bit frustrating, not being able to compare these best-of personal attempts with dishes produced by other members. I don't really have a benchmark, apart from tastes I enjoy.
That's all a bit wooly George. "some kind of chicken curry"?
If you haven't made a curry to bb1's recipes together with the pre-cooked meat I don't really see the validity of your comments - which I think is what stevejet66 is trying to say.
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That's all a bit wooly George. "some kind of chicken curry"?
Given that all of the names by which we know our BIR curries are completely made-up (I don't mean there is no such place as Madras : I mean that a "Chicken Madras" is not a chicken curry as made in Madras), I think that George's description is a lot more honest than many. I may choose to claim that I mainly cook Chicken Madras, but in practice whilst what I am aiming at is a Chicken Madras flavour as I know it, that may be completely different to a Chicken Madras as you know it, or as BB1 knows it, and so on. So I feel inclined to defend George's terminology here.
If you haven't made a curry to bb1's recipes together with the pre-cooked meat I don't really see the validity of your comments - which I think is what stevejet66 is trying to say.
Surely the "validity" of the comments cannot be questioned : they are a perfectly valid comment on what he has done. Whether they cast useful light on BB1's recipes and methodology is questionable, but an honest report on what one has done is surely to be encouraged, is it not ?
** Phil.
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That's all a bit wooly George. "some kind of chicken curry"?
Yes, BB1 didn't give it a name when, in post #1 on this thread, he said:
CURRY SAUCE <-------- <--------
TSP GARLIC GINGER PASTE
TSP METHI
TSP TOMATOE PUREE
SOME CHILLI
SOME OF THE BASE SAUCE
NO NEED FOR MIX POWDER OR SALT...EVERYTHING YOU NEED IS IN THE BASE SAUCE
I don't care what it's called. All I know is that the curry I made, inspired by BB1s recipes, tasted very good.
It's called "CURRY SAUCE" George. ;D
So you did actually make one of his curries then (albeit without the necessary precooked meat). Fair enough.
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Just to let eveyone know ive recieved 160 emails from my last thread about BB1's base
Probably all from BB1 and yourself....plus a couple from MYN ;)
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Ok.one way and another today has not been a good day but without boring anybody with the rest of it I did actually bite the bullet and do a 7l bucket of this to spec including precooked chicken done yesterday. I then rolled out two portions of Highland Madras for a four handed tasting.
I am not going to write loads but suffice to say whilst finding the ' base ' reasonably flavoursome albeit a tad oily my suspicions were compounded in that this is not a base gravy but a finished sauce and therefore limiting in how it will effect the taste of any dish it is used with. The Madras was ok for me but the other three tasters were not impressed at all. In fact they really did not like what they described as a tackiness and rawness to the flavour. Might be my cooking, accepted but the final verdict is that I will stick to a 'proper' base in future that can be used as the building block to a multitude of curry delights. Not exactly muck but limited in its potential use and certainly not worth murdering another batch of onions for.
End of and no offence meant to anybody. My post, my opinion and that is the end of that. :)
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Just had a quick look on google maps George and you are right, there is does not seem to be a TA with that name anywhere near bargeddie, the closest is in rutherglen. It's funny, I know this area pretty well and can't remember any TA there, only a burger van along from the car sales place. My work is only two mile along the road so if it bugs me I might take a drive
Its not the one in Ruggy, They have about 20 staff and wear black t-shirts. And dont ever buy fish pakora from them either!!! Cheap battered frozen fish, then re-battered with their own over the top!! :-X >:(
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And don't ever buy fish pakora from them either!!! Cheap battered frozen fish, then re-battered with their own over the top!! :-X >:(
Complimentary Mars bar sandwiched between the two layers of batter, I hope !
** Phil.
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Complimentary Mars bar sandwiched between the two layers of batter, I hope !
** Phil.
A Scottish delicacy!
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Hi I am keen to try your base sauce. Can you provide more details on what you mean by a "Block of coconut cream" is there an equivalent in grams.
Cheers Gaz
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Can you provide more details on what you mean by a "Block of coconut cream" is there an equivalent in grams.
I've already asked this question to BB1.
His answer:
Blue dragon 200g from morrisson's
http://www.bluedragon.com/products/ingredients/creamed-coconut-block.aspx (http://www.bluedragon.com/products/ingredients/creamed-coconut-block.aspx)
Try this base, because I found it absolutely fantastic!
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Grobb, this is an example of coconut cream block: http://www.tesco.com/groceries/Product/Details/?id=272666106 (http://www.tesco.com/groceries/Product/Details/?id=272666106)
Usually it's a 200g block.
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Rajah also do a 200g block, at Morrisons, (at least at my store they do)
Les
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Hi,
Sorry I got to this late. Blue Dragon, rajah and Dunn's River are all makes I know that sell it. Most big supermarkets will sell this, beside coconut milk and other international stuff.
If you get totally stuck, take some dessicated coconut and blend it's to a powder. That goes hard and is similar to the block. Put the same amount into your base.
Good luck
Martin
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Got it completely wrong sorry guys..i had only been working there a few days and tried to scale down a 25k version down to 7k..9 months down the line and a bit more experience with working in the takeaway this is now the end result..This version is now a big success and taste exactly like the takeaway 25k version.. I never actually made the 7k myself..I wasnt far away with my method..oil was the main issue..my chef has a ten gallon drum and just poured it in .. My guess was way out...I got it wrong, that's all ..we all make mistakes
3.5 killo onions chopped
1/2 litre vegetable oil
2.7litr's water
one side of green pepper chopped
50grams coconut cream
3 green chilli peppers chopped
2 medium tomatoes diced
1 handful fresh coriander
6 garlic cloves chopped
1 inch piece ginger chopped..or 1 table spoon garlic and ginger paste
1 table spoon salt
1 table spoon sugar
1 table spoon of garam masala
3 table spoons turmeric
1 table spoon cumin seeds
1 table spoon tomato puree
1 table spoon fenugreek leaves ( methi )
all measure are heaped
step 1..place onions in pot add cumin seeds and coriander and add water
cook for about 2 hours untill soft..time may vary
step 2..add the rest of your ingredients and cook for another hour
step2...the sauce is now ready to blend.after blending cook for a further 2 hours on a low heat
untill the sauce sweetens..keep tasting as you go along...when you get that sweet taste then it's ready
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Well done, BB1 : it takes guts to say "I was wrong", or even "I made a mistake", but you have done it and we all will benefit.
** Phil.
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Well done, BB1 : it takes guts to say "I was wrong", or even "I made a mistake", but you have done it and we all will benefit.
** Phil.
thanks Phil....base sauce video http://www.youtube.com/watch?v=7mQcmf5zvII (http://www.youtube.com/watch?v=7mQcmf5zvII)
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i use this base all the time, its brilliant
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I've got a latest recipe of this on the go now. Has any one tried it with other peoples recipes, not just the Glasgow ones and if so what were the results?
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Giving this one a go, since it seems to be quite different from most of the other recipes on the forums. Looking forward to trying the Glasgow recipes to go with it.
Pot is bubbling away on the stove right now - just added all the spices and veggies.
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Got it completely wrong sorry guys..i had only been working there a few days and tried to scale down a 25k version down to 7k..9 months down the line and a bit more experience with working in the takeaway this is now the end result..This version is now a big success and taste exactly like the takeaway 25k version.. I never actually made the 7k myself..I wasnt far away with my method..oil was the main issue..my chef has a ten gallon drum and just poured it in .. My guess was way out...I got it wrong, that's all ..we all make mistakes
3.5 killo onions chopped
1/2 litre vegetable oil
2.7litr's water
one side of green pepper chopped
50grams coconut cream
3 green chilli peppers chopped
2 medium tomatoes diced
1 handful fresh coriander
6 garlic cloves chopped
1 inch piece ginger chopped..or 1 table spoon garlic and ginger paste
1 table spoon salt
1 table spoon sugar
1 table spoon of garam masala
3 table spoons turmeric
1 table spoon cumin seeds
1 table spoon tomato puree
1 table spoon fenugreek leaves ( methi )
all measure are heaped
step 1..place onions in pot add cumin seeds and coriander and add water
cook for about 2 hours untill soft..time may vary
step 2..add the rest of your ingredients and cook for another hour
step2...the sauce is now ready to blend.after blending cook for a further 2 hours on a low heat
untill the sauce sweetens..keep tasting as you go along...when you get that sweet taste then it's ready
Made this yesterday. Looks and smells really good. I guess it will be ok to freeze this base?
Slipperz :)
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Made this yesterday. Looks and smells really good. I guess it will be ok to freeze this base?
Slipperz :)
Yes it's fine for freezing
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I've got a latest recipe of this on the go now. Has any one tried it with other peoples recipes, not just the Glasgow ones and if so what were the results?
Is it ready yet Gav? ;D
How was the base?
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I've got a latest recipe of this on the go now. Has any one tried it with other peoples recipes, not just the Glasgow ones and if so what were the results?
Is it ready yet Gav? ;D
How was the base?
You're obviously bored... Anyway it wasn't for me but a lot of people did like it. Stevejet66 for example was one who claimed he had found true bir and didn't need this place anymore then disappeared never to be seen again so it must be good for some people.
http://www.curry-recipes.co.uk/curry/index.php/topic,11443.msg87501
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maybe he resurfaced as somebody else.
what did you find wrong with the base?
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what did you find wrong with the base?
Can't remember now it was that long ago and I can't remember which version as there was a load of them. The base uses his recipes as its nearly a completed curry in itself if I remember correctly.
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Thats what I was thinking, not really a universal gravy.
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maybe he resurfaced as somebody else.
Snoopy,, along with his cucumber.
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maybe he resurfaced as somebody else.
Snoopy,, along with his cucumber.
Nooooo not the cucumber ;)
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;D ;D ;D ;D
Now which base version would that be? There's been so many ::)
Naughty naughty DP ;D
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Wow! I'd completely forgotten about the cucumber! :o
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maybe he resurfaced as somebody else.
Snoopy,, along with his cucumber.
Did'nt realise they were one and the same. Makes his penultimate post a bit silly then. I've lost count of the 'better than the last base' bases he's done over on the AIR site.
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I find the glasgow base flavourless,but i did not want to waste what i had left of it so i put a bhaagar in it and it turned out pretty good.
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I find the glasgow base flavourless,but i did not want to waste what i had left of it so i put a bhaagar in it and it turned out pretty good.
It's definitely not flavourless madpower (in any of its incarnations). I'd call it a neutral base as the flavour is certainly subtle but very pleasant if done right. That lends it to more variation in the final dish which I prefer. The majority of the flavour comes from the added stuff in the Glasgow curries.
Actually this is a prime example of why you can't just use any base with any recipe. You'll generally produce an edible curry but for best results the recipe has to marry with a particular base.
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I've never heard it called flavourless before!
When using this Base, you can try adding 1 tsp -1 tbs mango chutney and ramp up the METHI (I blend the leaves and add 1 tsp of that....it tastes VERY good.
Regards to all,
Martinwhynot
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I made a potato madras and a prawn vindaloo, with this base last night
these are some of the best curries, I have made in the last 20years
Something is still not quite right, but so much is correct
I use the updated ginger garlic blend, which also has chilli and coriander in
I will keep using these recipes
To make them work you need to dry out the initial ingredients in the pan, then also cook without stirring for 6 minutes
Both of these instructions are critical
The drying out gives the garlic a chance to develop it's flavour
and the 6 minute cook changes the sauce, and caramelises it on the sides of the pan
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I wanted to try something different for a change, having read loads of posts about base sauces this one intrigued me.
Made the base Thursday night, blitzed on Friday and final cooking. Also made the precooked chicken, although I cooked it for about half the time the book recommends.
I cooked the Dil Cognac for my wife and the Vindaloo for me, best curries I have ever made. I am a Vindaloo fan and have been adding a teaspoon of vinegar to try and replicate the authentic taste, the taste is in this curry, there is a hint in the background, very impressed. I can only think it can come from the red sauce which has what will amount to about one eighth of a teaspoon of Pataks Tandoori paste.
Can't wait to have a go at a other one.
Cheers guys
AS