Curry Recipes Online
Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: Secret Santa on January 21, 2013, 01:20 PM
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BB1 has asked me to post this updated version of his base sauce:
THE NEW UPDATED GLASGOW BASE SAUCE
5KG of onions
2 LITRES OF WATER..COULD VARY
1 TBLS CORIANDER SEEDS
1 TBLS CUMIN SEEDS
1 TBLS METHI LEAVES
3 TBLS turmeric (HALDI)
1 TBLS GARAM MASALA
1 TBLS CHILLI POWDER
2 TBLS SALT
2 TBLS SUGAR
2 TBLS GARLIC GINGER PASTE
3 TBLS TOMATO PUREE
BLOCK COCONUT CREAM 200 GRAMS
1 LITRE VEGY OIL
METHOD
STEP 1.. FINELY CHOP ONIONS AND ADD TO THE POT
STEP 2..ADD CORIANDER SEEDS AND CUMIN SEEDS
STEP 3. ADD ENOUGH WATER TO COVER HALF THE ONION'S..DO NOT COVER ONIONS WITH WATER
STEP 4..ONCE REDUCED ADD 1 LITRE OF 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
THIS IS FINISHED A CURRY SAUCE NO NEED TO REDUCE WHEN COOKED
FOR A SIMPLE MADRAS
CURRY SAUCE
1 TBLS OIL
1/2 TSP GARLIC GINGER PASTE
1/2 TSP METHI
1/2TSP TOMATO PUREE
1/2 CHILLI POWDER
HEAT OIL AND THEN ADD INGREDIENTS AND ENOUGH OF THE BASE SAUCE FOR A PORTION SIZE
NO NEED FOR MIX POWDER OR SALT...THE MIX POWDER AND SALT IS ALREADY IN THE BASE SAUCE
SAVES TIME IN RESTAURANTS AND TAKEAWAYS
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The problem i see in this base ,is what if someone want a korma which is a grabi with little spice powder,
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I think you would just add coconut and cream. At least, having used the base, that's what I would do. The slight extra spicing comes from the masala that the chicken is cooked in.
Edit: actually ifindforu I've just remembered that BB1 has already posted a Korma recipe here: http://www.curry-recipes.co.uk/curry/index.php/topic,11410.msg86970.html#msg86970 (http://www.curry-recipes.co.uk/curry/index.php/topic,11410.msg86970.html#msg86970)
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Hi SS
I know there was alot going on last night and I mght have missed afew things :-\
why did he feel he should up date the base
Cheers Michael
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He didn't say but I think it's mostly to address the oil problem.
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thanks
I will do some Tinkering :)
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Hi all
Be interesting to hear what the people who had success with the original recipe find with this recipe. this was quite an overestimation on the oil content originally from someone who should have made it a few times??
May give this a try if any of the original users of the base report success.
Just my thoughts
Regards
Barry
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barry,
i originally only used 1 litre of oil so didn't have any real issues
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mr.mojorisin what is your thoughts on this base? is it good? does it taste like a glasgow curry? how do you rate it? not many people giving their thoughts so far apart from SteveJet
Garry
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not many people giving their thoughts so far apart from SteveJet
I can't help wondering if there's some link or association between SteveJet and BB1.
After all BB1 said about the importance of making the original quantity, it turned out he'd already scaled it down from 25Kg to 7Kg onions. I fear he may have mucked up the calculations and not made it many times. But if it tastes great at 7Kg I guess that's all that matters.
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very true George, we have seen this all before, i will make this at the weekend, will cook the onions whole as thats how i have seen it done in the BIR's in glasgow, not sure if that makes a difference but will give it a bash
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If you look at the poll the base is split equal
I made the base it was oily next time less oil
you really can't comment unless you make it
otherwise you will keep going round in circles
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I made a Jalfrezi tonight (own recipe) with the original Glasgow base and it was really nice. I altered the water content and the cooking method to suit what I'm used to though and that seemed to make all the difference. Strangely, unlike the previous two curries I made, it didn't seem oily this time.
Anyway, I suppose that as the oil content has been reduced in this version it will be even better and I would recommend giving it a go. Remember though that the precooked meat has to be used, as well, as much of the spicing comes from this.
It's a pity that bb1 has been scared off because I would have liked some more recipes. Personally I think we've lost a good resource (no thanks in particular to CA's paranoid posting!).
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IF the OP had said in his first post that the recipe was in the experimental and testing phase, then things might've been different.
He's already on his 3rd revision. ::)
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I'm less worried about the base because I have the intelligence to work around the problems I have with it. But we've lost the recipes as well now! :-\
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I'm less worried about the base because I have the intelligence to work around the problems I have with it. But we've lost the recipes as well now! :-\
Is this (http://www.curry-recipes.co.uk/curry/index.php/topic,11343.0.html) not it ?
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Is this (http://www.curry-recipes.co.uk/curry/index.php/topic,11343.0.html) not it ?
No phil. I meant we've lost any further curry recipes that bb1 was going to post - and irrespective of the base saga, that would have been useful information for the forum.
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Has BB1 left the forum?
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No phil. I meant we've lost any further curry recipes that bb1 was going to post - and irrespective of the base saga, that would have been useful information for the forum.
Oh, I agree with that completely : I thought you meant that either the Big Yin had deleted them or you had been unable to find them after Stew's re-shuffle.
** Phil.
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Has BB1 left the forum?
I think the poor chap is in hiding!
He feels, and probably with some justification, that he has been badly got at when all he was trying to do was share his experience.
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thanks SS
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I'm down to my last half litre of base and there's a mob descending on us for Easter so I'll try this version, using 5kg of onions. Noob question: I have a set of stainless steel spoons on a metal ring, when using the Tablespoon measure is that supposed to be heaped, rounded or scraped off flat across the top of the measure?
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when using the Tablespoon measure is that supposed to be heaped, rounded or scraped off flat across the top of the measure?
Scraped off flat.
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when using the Tablespoon measure is that supposed to be heaped, rounded or scraped off flat across the top of the measure?
Scraped off flat.
woop woop - thanks for common sense!!!
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"My measures in my recipes are heaped" : BB1 (http://www.curry-recipes.co.uk/curry/index.php/topic,11401.msg86878.html#msg86878)
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As you say, thank goodness for common sense (who on earth wants to waste time scraping spices back into the jar ?)
** Phil.
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Also good advice on the other thread, rather than going out and buying five kilos of onions, I'll get six and keep topping, tailing and peeling until I end up with actual five kilos of prepared onions. :)
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"My measures in my recipes are heaped" : BB1 (http://www.curry-recipes.co.uk/curry/index.php/topic,11401.msg86878.html#msg86878)
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As you say, thank goodness for common sense (who on earth wants to waste time scraping spices back into the jar ?)
** Phil.
Don't talk daft Phil! You're rapidly going from being barely tolerably arcane to being annoyingly stupid. A TBSP measure is just that - a defined measure and as such has to be levelled off - this is fact and not up for debate.
In the context of this base however bb1 has totally confused the issue. His words are:
1 ROUNDED CHEF SPOON 3 TBLS
1 HEAPED CHEF SPOON 4 TBLS
1 LEVEL CHEF SPOON 2 TBLS
1 SOUP LADEL =125ML
My measures in my recipe are heaped
This was one of the issues with this base if you recall, i.e. the uncertainty of providing ridiculously non standard measures, and you want to perpetuate the uncertainty Phil? Just give it a rest eh, and join the rest of the rational world in using well defined measures.
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Also good advice on the other thread, rather than going out and buying five kilos of onions, I'll get six and keep topping, tailing and peeling until I end up with actual five kilos of prepared onions. :)
If I recall correctly the onion weight is before any topping and tailing (i.e. the weight of whole onions). Further confusion abounds and again demonstrates the need for common sense measures such as, in this case, giving the weight of prepared onion after peeling and topping and tailing.
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I agree, asking for defined measurements is not asking too much
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I totally agree with SS on the use of accurate measurements. There are enough variables in even a well written recipe without compounding things further.
Sure when you know what you are cooking and have made something many times you won't need that level of accuracy but a recipe is a form of communication and should be as accurate as possible.
When I made ifindforu's base sauce I used double the spicing due to confusion over the size of chef spoon and really I wasted a lot of time.
Paul
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"My measures in my recipes are heaped" : BB1 (http://www.curry-recipes.co.uk/curry/index.php/topic,11401.msg86878.html#msg86878)
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As you say, thank goodness for common sense (who on earth wants to waste time scraping spices back into the jar ?)
** Phil.
Don't talk daft Phil! You're rapidly going from being barely tolerably arcane to being annoyingly stupid. A TBSP measure is just that - a defined measure and as such has to be levelled off - this is fact and not up for debate.
Beachbum asked :
I'll try this version, using 5kg of onions. Noob question: I have a set of stainless steel spoons on a metal ring, when using the Tablespoon measure is that supposed to be heaped, rounded or scraped off flat across the top of the measure?
and the answer you gave was :
when using the Tablespoon measure is that supposed to be heaped, rounded or scraped off flat across the top of the measure?
Scraped off flat.
The answer you gave was completely wrong, and utterly misleading. Beachbum was asking about Bigboaby's recipe, and Bigboaby himself had clearly stated "My measures in my recipes are heaped". If you had bothered to do any research at all, you would have realised that your answer was incorrect and that you were giving Beachbum false and misleading information. Instead you just trotted out the answer you would have /liked/ to be true, and then, when this was pointed out, rather than apologise to Beachbum for having misled him, chose yet again to attack the messenger who had pointed out your error and recycle yet again your never-ending diatribe about metric units and flat measures.
** Phil.
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I'll openly admit Phil that in my eagerness to help out I forgot the context in which the question was being asked. I therefore gave the technically correct - but contextually incorrect - answer that tablespoons (or any other measure for that matter) are levelled off measures.
Now, are you man enough to admit your stubborn unwillingness to accept agreed standards?
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I'll openly admit Phil that in my eagerness to help out I forgot the context in which the question was being asked. I therefore gave the technically correct - but contextually incorrect - answer that tablespoons (or any other measure for that matter) are levelled off measures.
Thank you. I can hear Tony Blair and Lance Armstrong using exactly the same words ;)
Now, are you man enough to admit your stubborn unwillingness to accept agreed standards?
Of course : there has never been any denial on my part that I have zero interest in adopting metric units in the context of recipes, nor have I ever sought to deny that my spoonsful are rounded. These are simply incontestible facts. The only question at issue is whether members should be /required/ to use metric measures and flat spoonsful, and of course I would argue "most certainly not" : each member should be free to post his/her recipes using whatever units he/she actually uses, but as a courtesy to other members should indicate whether their spoonsful are flat, rounded or heaped. And of course no-one should mislead by using spoonsful in real life but posting as if they have used scales or a balance : the frequently adduced equality "1 teaspoon = 5ml = 5gm" should be treated with the contempt it deserves -- it is at best an approximation and at worst a serious source of error. In other words, if you use a teaspoon, say you used a teaspoon : don't pretend you used an analytical balance or a calibrated volumetric measure by presenting your measurements in gm or ml.
** Phil.
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It turns out you're wrong anyway Phil.
"1 HEAPED CHEF SPOON 4 TBLS...
...My measures in my recipe are heaped"
His measures are heaped and he has given a more accurate 1heaped = 4 TBSP, so I was correct in saying the measures are actual tablespoon measures, i.e. levelled off measures and not heaped as you suggest.
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It turns out you're wrong anyway Phil.
"1 HEAPED CHEF SPOON 4 TBLS...
...My measures in my recipe are heaped"
His measures are heaped and he has given a more accurate 1heaped = 4 TBSP, so I was correct in saying the measures are actual tablespoon measures, i.e. levelled off measures and not heaped as you suggest.
So BB1 says that his measured are heaped, and you say they are flat. Who would you recommend we trust : the author of the recipe, or someone who has never seen him cook ?
** Phil.
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This is quality reading. I think I have just pm'ed myself!
Rob :)
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So BB1 says that his measured are heaped, and you say they are flat. Who would you recommend we trust : the author of the recipe, or someone who has never seen him cook ?
The measures originally given for bb1's base were only given in chef's spoon measures, which he later clarified as being heaped. He later added further clarification by translating his chef's spoon measures into tablespoon measures, i.e. true, levelled off tablespoons - refer to his table.
So, just in case you still don't get it, the measures in his base are heaped, the tablespoon equivalents are not (i.e. they are levelled off)! ::)
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the measures in his base are heaped, the tablespoon equivalents are not
Had you said that in the first place, with the same clarity and precision, no-one (including myself) would have been confused.
** Phil.
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the measures in his base are heaped, the tablespoon equivalents are not
Had you said that in the first place, with the same clarity and precision, no-one (including myself) would have been confused.
** Phil.
Yes, because my original statement, i.e. "Scraped off flat." was a model of obfuscation wasn't it Phil? ::)
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Sheesh, are you guys bored or something?
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Anyway back on topic, I made a version of the base - I went to buy 6 kg of onions - Aldi had a good special on 1kg nets of smallish onions that I guess would be similar to the Dutch Onions used in the UK.
After putting 3 nets in the trolley I thought "no way on this planet" ;D so I halved the recipe and as you can see I've ended up with heaps of it anyway - these are 750ml T/A containers so I guess about five litres overall, with a cup left in the stockpot which I'm going to use in a Brinjal Bhaji - when I walked round to the supermarket just now to get the containers they had lovely young firm eggplant on sale.
I note there's no Brinjal in the side dish forum - when I lived in Cardiff I loved the BB and also the Bindi Bhaji being a bit of a vego student in those days and I'd love to recreate the roasted oily saucy dish I remember. If it turns out I'll post in the sides forum . :)
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I note there's no Brinjal in the side dish forum - when I lived in Cardiff I loved the BB and also the Bindi Bhaji being a bit of a vego student in those days and I'd love to recreate the roasted oily saucy dish I remember. If it turns out I'll post in the sides forum . :)
There never used to be until I posted mine :D
http://www.curry-recipes.co.uk/curry/index.php/topic,7778.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,7778.0.html)
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Missed that one, CH mine turned out but a shadow of that but not too bad - I'll try again ;D ;D
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Hi Everyone,
Just letting you know that I made my SECOND batch of this base up yesterday. First time I made a half batch of the 7kg recipe. Yesterday I made a 5kg batch up. I noted that the sugar contend was probably a bit sweeter than the original recipe (mistake in the conversions I suppose). Either way I only added 1tbs instead of the suggested 2 - I could always add it later! The result was pretty much the same as my first attempt. I do like this base, despite the comments made by some, and will continue to enjoy it as my base of choice. It gives me a taste of home that is familiar, I don't care if it appears too oily or it can't be decent because of x or y reasons, it's good. The 5kg version produced 20 portions for me. This base does produce results that are different to some establishments I've eaten in and yet is very similar to others so if you're not getting close to the results you're looking for I'd try this one? The onions cost me
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Hi all, whats the smallest batch of this 5kg base anyone has made with good results?
This is a good example of scaling a base,where we know the base should taste more like curry sauce & not the better known recipes
When its compared to others available, it doesn't have much spice/GG content ???....scale down the 5kg to 2.5 & it has less than ca's & slightly less oil ::)
halving the 5kg recipe will not produce the required results, for anyone thinking of having a go, the rest of the ingredients will need adjusted
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When its compared to others available, it doesn't have much spice/GG content ???....scale down the 5kg to 2.5 & it has less than ca's & slightly less oil ::)
BB's base has more than CA's? Seriously?!?!?! After all the crap that's been written here, even after the recipe got tweaked? I give up!
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BB's base has more than CA's? Seriously?!?!?! After all the crap that's been written here, even after the recipe got tweaked? I give up! (http://BB's base has more than CA's? Seriously?!?!?! After all the crap that's been written here, even after the recipe got tweaked? I give up!)
BB's slightly less...here's what i posted earlier
ca's(to name a one, there are others) 600gm onion + 125ml oil- if i wanted to make 5kg version ..how much oil should i use? ???...1ltre ?
Keep the vids coming
ELW
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By my calculations that means that CA's base would work out at 1.458L of oil. I'm speechless...BB1 will be just slightly peeved as the oil content was the factor in all the bleating and whinging.
:o
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BB's slightly less...here's what i posted earlier
It has about a third more.
7kg onions / 600g = 11.6. 2L oil / 11.6 = 172ml.
600gm onion + 125ml oil- if i wanted to make 5kg version ..how much oil should i use? ???...1ltre ?
Slightly more.
5kg / 600g = 8.33. 125ml x 8.33 = 1041ml
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By my calculations that means that CA's base would work out at 1.458L of oil. I'm speechless...BB1 will be just slightly peeved as the oil content was the factor in all the bleating and whinging.
You continue to ignore the crucial point. Unlike other bases and methods the Glasgow base does not (at least in my experience) release the oil that it contains. So the fact that it may contain slightly less than other bases is moot because it all stays in the finished curry.
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disregard the 7kg batch as that has been corrected, as i posted earlier
The revised 5kg comes in less, but i doubt if many have made a 5kg batch of ca's base
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By my calculations that means that CA's base would work out at 1.458L of oil. I'm speechless...BB1 will be just slightly peeved as the oil content was the factor in all the bleating and whinging.
You continue to ignore the crucial point. Unlike other bases and methods the Glasgow base does not (at least in my experience) release the oil that it contains. So the fact that it may contain slightly less than other bases is moot because it all stays in the finished curry.
???? My first photos of the results clearly showed oil at the side of the pan and sitting marbled on top of the curry so I think I did get the point being made. Also oil separates from the base too so giving another opportunity to skim some away. The amount of coconut block used could also be contributing to the greasiness comments some are making.
Regards,
Martin
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I had plenty oil coming out on the plate ss, but it was almost folding over like a cloth in the pan. The chilli & methi fried away in the initial chefs spoon i added, not a ladle.I'm putting that down to my own version. With a bit of tinkering i think it has potential to create something closer to what i'm used to
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So the fact that it may contain slightly less than other bases is moot because it all stays in the finished curry.
It doesn't contain less oil that CA's, it (the Glasgow base) contains about a third more scaled up on the onions. But the major difference is that the Glasgow base contains a fraction of the water CA's contains.
Glasgow base: 7Kg of onions to 2L of oil and 2L of water.
CA's would be (scaled on the onions, 7kg to 600g)
7kg of onions to 1450ml oil but 18560ml of water.
HUGE difference in dilution.
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By my calculations that means that CA's base would work out at 1.458L of oil.
Hum!
Glasgow base: 7kg of onions to 2L of oil.
CA's base: 600g of onions to 125ml of oil.
7Kg/600g = 11.6. 125ml x 11.6 = 1450ml of oil.
The last time I looked 2L was more than 1.450L.
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Glasgow base: 7kg of onions to 2L of oil.
obsolete recipe by the original poster, should have been 1.5 ltrs...my point is the revised 5kg version, of which i made exactly half batch, comes in less in oil content than ca's(if you made a 5kg..it may never have been designed for that) & was still greasy...it may not be the oil at all...i've had exactly same problems with Ashoka base(very similar)& i've never found ca base greasy
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obsolete recipe by the original poster, should have been 1.5 ltrs...
Now I'm getting confused.
1.5L of oil per 7Kg of onions or 5kg? If it's 7kg then its the same ratio of oil per onions, if it's 5kg of onions then it's less oil than CA's but...don't forget the massive water ratio of CA's compared to the Glasgow base, that's significant.
Because CA's base contains so much more water, the amount of oil per portion will be significantly less.
my point is the revised 5kg version, of which i made exactly half batch, comes in less in oil content than ca's
How much oil does the 5kg version use? 1.5L? As I said, don't forget the much increased water ratio of CA's, it's quite significant.
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1ltr 5kg onion -2 litres water-could vary
7kg original should have been 1.5ltre oil rather than 2ltr -ca base 7kg would be around 1.5 also
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1ltr 5kg onion -2 litres water-could vary
It could.
But CA's base contains over 13 litres of water in it for a 5kg / 600g onion ratio.
That's significantly diluted, so much so that 1.5L of oil per 13L of water means you're getting far less oil per portion than the Glasgow base, regardless of the fact that CA's contains more oil.
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That's significantly diluted, so much so that 1.5L of oil per 13L of water means you're getting far less oil per portion than the Glasgow base, regardless of the fact that CA's contains more oil.
Agreed they are two different bases
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Agreed they are two different bases
Which is why it's a little dubious to do an oil comparison between them given the very different levels of dilution each one contains.
Has anyone done a significant scaling down of this base yet, as I would like to try it in a scaled down version.
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There appear to be some dubious calculations going on here.
It is clearly more relevant to compare the oil content of the curry base with the volume of curry base (rather than with the mass of onions).
The following then holds:
- BB1's original base (i.e. 2 litres of oil & 7kg of onions) - about 54ml of oil per 300ml of curry base
- BB1's revised base (i.e. 1 litre of oil & 5kg of onions) - about 38ml of oil per 300ml of curry base
- MYN's (yet again) revised base (i.e. 800ml of oil & 5kg of onions) - about 30ml of oil per 300ml of curry base
- CA's curry base (i.e. 125ml of oil & 600g onions) - about 16ml of oil per 300ml of curry base
So, it is clear that there is considerably more oil (at least about twice as much, and up to about 3.5 times as much, oil per volume of curry base) in all of the BB1 variants compared to mine.
Compensating for this is that BB1's recipes do not (generally) call for the addition of any more oil at the curry cooking stage (but there is the addition of amounts of oil with any pre-fried onions, precooked chicken, pureed garlic/ginger, minced chillies, etc). Whereas mine (like most that we are more familiar with) do.
Having said that, oil is our friend (curry cooking wise, if not health wise) and not our enemy. I'm not particularly concerned with any of the above amounts of oil.
Nevertheless, I found BB1's original curry base and recipe "greasy" (rather than "oily"). I also put this down, in part, to the addition of a whole block of creamed coconut in the original recipe. I have also found "greasiness" an issue (for me) with other bases using relatively large amounts of creamed coconut block (e.g. Ashoka).
Clearly BB1's original recipe was "work in progress" and, the fact that MYN has revised it AGAIN, suggests that it probably still is.
MYN, I think you might do us all a favour if you could please post the FULL recipe that you massaged to get the reduced quantities. Each of us can then scale it as we deem to be appropriate (and, hopefully, get more mileage from this curry base and associated posts).
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There appear to be some dubious calculations going on here.
Stop pinching my words.
And I agree that your revised oil per base by volume is probably the most accurate way of assessing the oil content of the various bases. Which shows clearly that yours (which is what my own is broadly based on, with some personal modifications) contains the least oil.
Accepting (as you rightly point out) that more oil is added at the initial frying stage, but you can control and modify that according to your own requirements which you cannot do with oil contained within a base.
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CA and others,
I agree the observation that once the oil is in the base it can't come out and that with CA's recipes, you can therefore control the oil a bit more. Fair enough but the comment is getting made that the oil isn't the major issue here, it's the greasiness. I agree with CA that it will be the coconut (I've posted this already as an observation but I fear it got buried in sideways arguement?)
It's not my recipe to post so I will ask him, if you don't mind.
For what it's worth, when I looked at the full 25kg recipe the calculations I offered (800ml are exactly proportionate to the *estimated* 4L of oil that went into the pot direct from the oil tin)
I also suggested halfing the sugar for the same reason
I also suggested halfing the coconut for the same reason
If people stopped burying these comments with blah it would have been easier to find? (Not having a go, just an observation)
I think this post will tweak the 5kg base to something less oily and less greasy. It was the recipe I used for the base in the videos and was less 'heavy' in the mouth than my first attempt with the 7kg version.
I think there is mileage in this base for sure - close to many restaurants I've eaten in up and down the country. Please go with this for now, if BB is content I'll post his recipe.
I'm glad this post is kinda back on track - for now at least!
Regards
Martin
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I appreciate you posting this Martin and I'd like to try something different myself.
So I'd be happy to see a fool-proof version of this Glasgow base sauce recipe.
Cheers,
Paul
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I don't know if this has been documented anywhere but I pm'ed BB1 when his recipes were 1st posted and the takeaway he works in uses reclaimed bhaji oil :-\
W
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I don't know if this has been documented anywhere but I pm'ed BB1 when his recipes were 1st posted and the takeaway he works in uses reclaimed bhaji oil :-\
W
Hi,
I wouldn't let that put you off. It is debatable how much that will affect the outcome as it depends on how used the oil is (you'll never know that!). I've done it, taking C2G's suggestion in his book and I didn't notice much of a difference TBH.
Regards,
Martin
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I don't know if this has been documented anywhere but I pm'ed BB1 when his recipes were 1st posted and the takeaway he works in uses reclaimed bhaji oil :-\
W
Hi,
I wouldn't let that put you off. It is debatable how much that will affect the outcome as it depends on how used the oil is (you'll never know that!). I've done it, taking C2G's suggestion in his book and I didn't notice much of a difference TBH.
Regards,
Martin
I'm fine with that and have some bhaji oil myself (a la C2G as you say), it makes perfect sense that bhaji oil would be used, just that I know some members are uncomfortable with that. Anyway I'll leave it at that as its been discussed many times elsewhere on the forum ;)
W
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I don't know if this has been documented anywhere but I pm'ed BB1 when his recipes were 1st posted and the takeaway he works in uses reclaimed bhaji oil
???, in the base? in the dish??..I seldom see anyone with bhajis in glasgow, unless he meant pakora. "seasoned oil" is appearing in a few more vids these days i've noticed :-\
I found using half of the 5kg batch left this underspiced for a finished sauce, still greasy. A chefs spoonful of this base does fry tomato paste/GG/methi really well, why wouldn't it?
The instruction was to stick with the oil, add no extra water. The amount of water evaporated or gained from the onions could obviously vary( i recently made 2kg onion CBM Little India base, using 150ml water initially & ended up with over 3ltr of base un doctored with water after blending, which i was surprised by)I think mine needed more water & less coconut(hardly any oil floating on top)
I ended up with the Glasgow base which was almost identical in taste & texture to the Ashoka version, minus some extra water for thinning it out. For anyone who has not made it, Ashoka is nowhere near a finished sauce, as it gets alot of its spice content from the onion paste. So a basic curry following the Glasgow recipe was way underspiced as there's a pretty standard amount in a 2.5kg base, with no more to be added at dish stage. I don't yet know what effect on taste will be by upscaling the spice in the 5kg version
Thats when i looked at a few other bases i had made to firstly try & find a balance with water & oil, hopefully to make this technique work, before the thread went all Asperger style again, sums included
To say this bir method whatever anyone thinks of it, is strange, unusual, wrong, is neither here nor there unless you have broad kitchen experience, have experience of varying bir business models(i have none of both so could never make a comment like that ::))Corner cutting/lazy/astute - possibly
If it didn't cook curries "properly" ...no one would buy it....if the Asian chefs don't care much for scientific knowledge of ingredients then i sure don't...i'm trying to copy them
I'll do a 5kg next time tinkering a little before making my mind up
@martinwhynot - posting the 25kg recipe would be great. It would let me see if less is more regarding spices as the base scales up
Regards
ELW
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, in the base? in the dish??..I seldom see anyone with bhajis in glasgow, unless he meant pakora. "seasoned oil" is appearing in a few more vids these days i've noticed
It was about the base ELW
W
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Did he say why he never included the bhaji oil initially whandsy?
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Did he say why he never included the bhaji oil initially whandsy?
No mate, it was just a quick pm as I am aware that a lot of discussions revolve around it. I've deleted it now but if I remember correctly, the tone intimated that it would be something that was obviously done to save wastage
W
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Got a batch of this base cooking up now, I'm looking forward to seeing if it lives up to the hype that surrounds it; it certainly smells good at least!
Just as an initial test I'm using the 3.5kg version on which I've thirded all the ingredients (1.16kg onions.... 1 tsp instead of 1 tbsp etc)
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that's the thing about hype - it is rarely equalled by reality.
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I've tried two basic madras style curries with it now and it's a tough one to judge - it's very flavoursome, maybe overpoweringly so due to the lack of watering down but it does give a very good result. I'm going to try and do a taste test against the punjabi c2g base and a takeaway from my favourite local BIR - see which gets closest
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I've tried two basic madras style curries with it now and it's a tough one to judge - it's very flavoursome, maybe overpoweringly so due to the lack of watering down but it does give a very good result. I'm going to try and do a taste test against the punjabi c2g base and a takeaway from my favourite local BIR - see which gets closest
OMG. When will peeps catch on that this is not a base but a finished sauce. That is why it is thicker. That is why it smells and tastes so much 'better'. That is why you cannot compare it a true building block BIR type base. .
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OMG... :o
i'm not comparing sauce to base, i'm comparing the finished article using two different methods - if the "glasgow" sauce with its additions to make it a madras compares more favourably to my taste buds in replicating my local BIRs fayre than for example a c2g madras made in the more conventional way using base and mix powder then i'll stick with it - if not, then I won't but I see little difference between the ingredients in this 'finished sauce' and that of some bases... onions, peppers, ginger, garlic, tomatoes and spices, he's just omitted the watering down stage as far as I can see ???
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OMG... :o
i'm not comparing sauce to base, i'm comparing the finished article using two different methods - if the "glasgow" sauce with its additions to make it a madras compares more favourably to my taste buds in replicating my local BIRs fayre than for example a c2g madras made in the more conventional way using base and mix powder then i'll stick with it - if not, then I won't but I see little difference between the ingredients in this 'finished sauce' and that of some bases... onions, peppers, ginger, garlic, tomatoes and spices, he's just omitted the watering down stage as far as I can see ???
Missed point here is that a base will give you the option to adapt / construct a curry in many different ways and to many differing tastes. The sauce thing will limit the final dish due to its existing depth of flavours etc.
Each to their own. ;)