Curry Recipes Online
Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: bigboaby1 on October 09, 2013, 02:31 PM
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Mr Singh has been using this sauce for over the last 20 years handed down to him from his peers.. He has finally agreed to share it with us..and the good thing is, he has made the scaled down version for home use..It makes exactly 13 plastic tray size portions..This will now be used in the ebook..can't get any better than that coming from the horses mouth......Thanks for putting up with me guys
http://www.youtube.com/watch?v=8D7tAuZt8Iw (http://www.youtube.com/watch?v=8D7tAuZt8Iw)
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This video is unavailable?
Edit: Ah, it's ok, it looks like it's still being processed...I'll look later.
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Nice one BB1.
i tried the revised Glasgow base and was impressed.
I wouldn't use this as my stock base due to the amount of oil, but i have to say, it did make a very nice curry. if you're not too botherd about the oil content, i would say, deffo give this on a go.
I'll make this occasionally at home for a special treat 8)
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Thanks for putting up with me guys
Our pleasure, BB1. Informed input always welcomed.
** Phil.
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Hi BB1, I use your Glasgow base all the time
couple of questions
what garam masala is used and also what tomato puree is being used if you don't mind
thanks
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Also when is the Ebook out as I will be buying that
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I really must try this, thanks Bigboaby and Mr. Singh!
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I am thankful for sharing with us. It is appreciable that he has scaled down version for home use.
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Aussie Mick.
You obviously know about restaurant cooking but do you think that is a lot of oil?
I can cook a curry at home with a chef's spoon of combined oil and ghee with some more oil in the base gravy and eat the curry easily and look for more yet when I go to a local restaurant it is hard to get through a portion of curry as it is so heavy (and the portion is small). To be honest I would rather eat a "lighter" curry with still good taste than struggle to eat a portion. Do BIR's (or the Aussie version) use too much oil?
The average good curry must have a fair proportion of oil in it?
Damian
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Not seeking to answer for Antipodean Mick, but from my perspective, "no oil, no curry". If I need to re-spice a restaurant curry after taking it home, I invariably add more oil, and then remove the excess before serving. It is a fact that the essential oils in spices (which carry the flavour) are lipophilic ("fat loving") rather than hydrophilic ("water loving") and therefore bind to the molecules in oil rather than to the molecules in water; the subsequent chemistry is less clear but they almost certainly emulsify during the cooking of the curry. There is obviously some flavour loss when the excess oil is removed before serving, but since that oil will be re-used in the next curry, overall the flavour level is maintained. My advice is "cook with lots of oil, serve with a little".
** Phil.
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Thanks Phil.
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ebook?
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Hi...will be trying this for sure. Can you just specify what kind of oil are we're using here?
Cheers,
CR
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As BB1 works in an Indian T/A, it is almost certain that Mr Singh would use a commercial catering oil such as KTC (http://www.ktc-edibles.com/shop.php?sec=prod&prod=23). At home you can use the oil of your choice : rapeseed is as good as any.
** Phil.
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Aussie Mick.
You obviously know about restaurant cooking but do you think that is a lot of oil?
I can cook a curry at home with a chef's spoon of combined oil and ghee with some more oil in the base gravy and eat the curry easily and look for more yet when I go to a local restaurant it is hard to get through a portion of curry as it is so heavy (and the portion is small). To be honest I would rather eat a "lighter" curry with still good taste than struggle to eat a portion. Do BIR's (or the Aussie version) use too much oil?
The average good curry must have a fair proportion of oil in it?
Damian
Sorry dammag I've only just seen this.
I was actually referring to the previous recipes that BB1 had shared that contained massive amounts of oil.
This one seems about right to me.
We normally use one litre of oil in a 25 litre base (which contains about 8 kg of onions) so, 500ml with 4 kg of onions sounds good.
I'll be giving this one a try over the Christmas break. Thanks again BB1 and Mr. Singh
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The video looks the business, I'm looking forward to trying this one - I've never cooked a base for so long. Are there any accompanying curry recipes? I had a quick look and couldn't see any.
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Most of the recipe videos are on youtube (http://www.youtube.com/user/wulkyboy (http://www.youtube.com/user/wulkyboy)) and in print form on the RCR forum. He's just released an e-book with all the "glasgow" recipes, see my post on here in the eBooks section on here for more info:
http://www.curry-recipes.co.uk/curry/index.php/topic,12626.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,12626.0.html)
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I've just finished a madras and a vindaloo, made using this base and his recipes.
This is REALLY good
I mean REALLY good
I tried the mark 1 recipe posted (was it last year?) and that was too oily and generally disapointed my whole family
So I didn't have high hopes for this version
What can I say?
I was absolutely knocked out, and everyone cleared their plates, then wiped them round with their fingers for the last drops of sauce!!!
I recommend everyone to try this
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I've just finished a madras and a vindaloo, made using this base and his recipes.
This is REALLY good
I mean REALLY good
I tried the mark 1 recipe posted (was it last year?) and that was too oily and generally disapointed my whole family
So I didn't have high hopes for this version
What can I say?
I was absolutely knocked out, and everyone cleared their plates, then wiped them round with their fingers for the last drops of sauce!!!
I recommend everyone to try this
Nice one Haldi ! All about the onions
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I've just finished a madras and a vindaloo, made using this base and his recipes.
This is REALLY good
I mean REALLY good
I tried the mark 1 recipe posted (was it last year?) and that was too oily and generally disapointed my whole family
So I didn't have high hopes for this version
What can I say?
I was absolutely knocked out, and everyone cleared their plates, then wiped them round with their fingers for the last drops of sauce!!!
I recommend everyone to try this
I keep meaning to try this I brought the book recently,now you have Haldi and found it good I shall certainly give it a go.I must admit I did try the last base as well.Clearly too much oil in that one although my curries were still very good.
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It's important to cook the curries on a on a high heat with minimal stirring in an aluminium pan.
You've got to cook just like the takeaway.
The aromas coming from the pan are amazing
There is a pureed chillie/oil mixture
That stuff really adds to the dish
I got nothing but compliments from my family
The whole process may be long, but it's so simple
The base is pretty much all onion and it gives a brilliant background taste that other flavours can be suspended in
It's weird the way you can actually pick out the taste the lemon juice , fenugreek and garlic ginger in the curry
These must be very similar recipes used by BIR's in the 60's & 70's
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The base seems so simple compared to some that I've used over the years.I've been looking through some of the accompanying videos to the ebook,the curries certainly look the part.It's strange the base contains no ginger/garlic,although the guys from my local favourite restaurant insists theirs doesn't either.Haldi the base calls for whole cumin seeds to be added,I'm just wondering if you managed to blend these in? I keep seeing Ajowan seeds in my local Indian shop,I've also seen them in my wholesalers.I wonder if it's these that are used by some chefs and not cumin seeds,they're definitely using them in something. Also the madras recipe uses spiced oil,did you use this and if you did how was the oil made?
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Ajwain has a /very/ different taste to cumin : the former tastes very strongly of thyme (it contains substantial quantities of the essential oil thymol), whilst the latter tastes of, well, cumin ... I cannot see a 1-for-1 substitution working, but introduce a little ajwain into Indian snacks (pakora, aloo tikki, ...) and it can lift them to a whole new level.
** Phil.
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I've just finished a madras and a vindaloo, made using this base and his recipes.
This is REALLY good
I mean REALLY good
I tried the mark 1 recipe posted (was it last year?) and that was too oily and generally disapointed my whole family
So I didn't have high hopes for this version
What can I say?
I was absolutely knocked out, and everyone cleared their plates, then wiped them round with their fingers for the last drops of sauce!!!
I recommend everyone to try this
Hi Haldi, thanks for posting this. So did you buy the e-book and make everything to spec? I've also bought the e-book and was thinking of giving it a go as I've stopped trying to make BIR curries for around 18 months due to a lack of success.
Did you make the (ginger heavy) garlic/ginger paste to spec and also the green chilli puree? Did your food have the aroma you've been seeking?
Regards
Paul
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Haldi the base calls for whole cumin seeds to be added,I'm just wondering if you managed to blend these in? I keep seeing Ajowan seeds in my local Indian shop,I've also seen them in my wholesalers.I wonder if it's these that are used by some chefs and not cumin seeds,they're definitely using them in something. Also the madras recipe uses spiced oil,did you use this and if you did how was the oil made?
the cumin seeds blended fine with a stick blender
I was reading from the book and it didn't say spiced oil, so I used fresh
I think there have been 3 updates to the book, this was the first one
Hi Haldi, thanks for posting this. So did you buy the e-book and make everything to spec? I've also bought the e-book and was thinking of giving it a go as I've stopped trying to make BIR curries for around 18 months due to a lack of success.
Did you make the (ginger heavy) garlic/ginger paste to spec and also the green chilli puree? Did your food have the aroma you've been seeking?
Regards
Paul
The ginger garlic paste was pretty much 50:50
I made too much when I did some tikka a couple of weeks ago
I was using it up
I made the chilli puree fresh though
I quizzed Martin Why Not (he's the one who sends you the pdf) about using vegetables or other ingredients
I made Veg madras, Prawn Madras and veg vindaloo
Everything smelt and tasted very close to a bought curry
They might even be an exact match to somewhere
They taste professional
The best results I have had in years, and it wasn't using manky old oil
I never was happy doing that
It definitely is important to not stir the pan very often, when cooking the curry
It needs to "catch" on the bottom of the pan
These recipes are also quite light on the tomato puree and g/g
I had stopped making curries at home, because I felt they were sub standard
I feel quite enthused again, and will use these recipes again
Given the simplicity of these recipes I can't see a repeat success being hard to achieve
The tandoori paste in the vindaloo (it's in the red sauce mix) really lifts it
I think the book only costs two pounds 50p
The best curry money I have spent in a long time
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yeah its amazing, I have been using the base for a while now, can make a really good curry from it
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The base seems so simple compared to some that I've used over the years.I've been looking through some of the accompanying videos to the ebook,the curries certainly look the part.It's strange the base contains no ginger/garlic,although the guys from my local favourite restaurant insists theirs doesn't either.Haldi the base calls for whole cumin seeds to be added,I'm just wondering if you managed to blend these in? I keep seeing Ajowan seeds in my local Indian shop,I've also seen them in my wholesalers.I wonder if it's these that are used by some chefs and not cumin seeds,they're definitely using them in something. Also the madras recipe uses spiced oil,did you use this and if you did how was the oil made?
Some of the original recipe's & book recipe's are a bit muddled jb, though there are videos for each on YT.
There should be loads of spiced oil from the precook methods.
Base is pretty similar to the old Ashoka on here, minus the G&G.
As with Ashoka there are no mix powders used, instead getting spice from the
base/pre cooked meats, imo is an easier way to do it. Either way they end up in the curry all the same
Catch the video of the bhuna being cooked in the t/a if you can, using only a chefs of gravy, but still ending up with the usual amount of curry served
Cheers
ELW
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The original recipes released by BB1 were very clear about the inclusion of coriander (seeds or leaf) in the base, but the final version has none.
I need to try it for myself, but can I assume from all the positive comments about the recipes, that it's omission is beneficial to the taste?
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I need to try it for myself, but can I assume from all the positive comments about the recipes, that it's omission is beneficial to the taste?
I think one of the main BIR flavours is onion
And onion which has has been boiled, for a very long time
That is more important than any spice
In my opinion, with or without coriander would make little difference, but I had success without it
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made the base 2 weekends ago. not to spec as such. the only difference being I had it on the hob for 12 hours.lovely aromas, lovely taste.
made the fresh chilli paste (100 birds eyes and some oil blitzed to a paste) and popped it in the freezer in an ice cube tray.
last weekend i attempted the madras but not as spec. Added 1 tbsp kashmiri chilli powder.
stunning result. the best yet. better than any t/a i've had in the last 5 years or so.
don't know if it was the base or if my technique has improved after numerous hours of watching videos but absolutely top notch curry both in taste, smell, texture, the lot.
The same as Haldi, i was getting fed up with bang average curries, this has done it for me..curry nirvana.
also made the Bhuna...quite good but not to my taste. mrs loved it.
making the same madras again this weekend,and the next, and the next, and the next.....
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Yep its All in cooking the Base long enough i believe
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In the precooked chicken video he uses reclaimed, seasoned oil but there's no mention of it in the book! Anyone know where the oil comes from?
And which garam masala does he use?
The differences between the book and the videos is annoying as well. In the precooked chicken for example the book says to add water to the onions and simmer but there is no water added in the video, the onions are fried. Grrr! (Just as well I didn't pay for the book! ;D )
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Will give this a try looks great many thanx Mir Singh
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I have tried so many bases from many different sources I made this base it took about 6 hours to get right and I think it certainly is a lot to do with the time it cooks, I used this base and :) it is absolutely brilliant basic ingrediants this makes a excellent sweet base I use a receipe cross between CK's and CBM for madras and I think this matches my local IR I also made a bhuna I can recommend this to everyone
If you interested in my reciepe let me know :)
My first post so be gentle
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I used this base and it is absolutely brilliant basic ingredients this makes a excellent sweet base I use a recipe cross between CK's and CBM for madras and I think this matches my local IR I also made a bhuna I can recommend this to everyone
If you interested in my recipe let me know :)
yes, I would love to see the recipe
This base is really good, isn't it?
The problem I have had with many other bases, is that they had flavours I didn't want in them
Definitely not a problem with this one
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i have been using this base for ages now, its all about cooking it long enough to bring the sweetness through, I cook mines for about 6 hrs also . I have the pdf of the recipes from the Glasgow curries also which are great
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i have been using this base for ages now, its all about cooking it long enough to bring the sweetness through, I cook mines for about 6 hrs also . t
Six hours!
The other day I cooked mine for four hours then left overnight
The next day they no longer smelt like ordinairy cooked onions
They really changed and had a light brown look to them
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I do this with the bases i use i always leave overnight covered and the smell is just wonderful and the oil floating on the top is very reddish in colour.
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It's not as simple as it seeems though is it?
Leaving a huge BIR sized pot overnight will, because of its inherently greater heat capacity, continue to cook for longer than a typical three or four litre base made at home. I think you'd need to compensate in the home cooked version by cooking for longer than typically done at the BIR.
Mr Singh's base as quoted in this thread is cooked for four hours but I wonder how long it is actually cooked for at the takeaway and for how long it is rested - was Alex smart enough to take that into account I wonder?
Didn't you experiment some years back haldi cooking bases for at least six hours, perhaps even longer?
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Didn't you experiment some years back haldi cooking bases for at least six hours, perhaps even longer?
Yes I did
But that was after it was blended
I think the recipes were over complicated too
This stripped down version is the way to do it
You can always add to a flavour.....but you can't remove one!