Curry Recipes Online
Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: bigboaby1 on June 04, 2015, 11:05 AM
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My old boss Mr Singh has left has now been taken over from the Cafe India chain of restaurants in Glasgow...The base now has some minor changes,the biggest being, a base with no visible signs of oil...Below is video of how they achieve this.....previously after i blended my base i would put it back on the heat again for the oil to seperate but there is no need ..The separation occurred earlier on in the process,so there is no need to start the process again, as explained to me by the cafe india chefs...The biggest complain from costumers in any takeaway is an oily curry...This method will guarantee no more oily currys......Sorry guys i'm not being ignorant or anything but i don't reply to my posts,, email only
Boaby
https://www.youtube.com/watch?v=aPVdn2W1g1k (https://www.youtube.com/watch?v=aPVdn2W1g1k)
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looks so good
thanks for posting
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Nice to see someone standing up for non-oily curries.
Some on here would have you believe that if it doesn't have a slick around it, it isn't properly cooked.
:)
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Hi Boaby, many thanks for posting the video it looks great and I much appreciate the video work.
I'm following you on the tube so any uploaded showing those fantastic looking currys would be a great bonus. ;)
Regards LC.
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Alex - nice to see someone cooking like us mate
best, Rich
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A real positive development. I'll definitely be following this one - and trying it out.
Well done. Al
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Nice to see someone standing up for non-oily curries.
Except they're not are they?
The base is cooked in such a way that the added oil is mixed back into the sauce so you can't see it. And the curries are started with oil in the normal manner.
This is just a takeaway trick so that they don't have to bear the cost of disposing of excess oil.
Personally I'd rather have a slick which I can choose to remove or not rather than all that oil being hidden!
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I get why people would be put off by seeing a layer of oil on top of their curry but what, (from a chefs point of view) is so important about seeing the oil separation when making a base?
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MM, from my understanding the oil separation indicates that the onions have cooked completely, given up all their water and it is time to move to the next step in the recipe.
I agree with SS about the oil. I'd rather be able to see it and avoid if desired, although I have to say that it looks a good gravy and those dishes prepared in the photo are very nice to see.
In viewing the video I also noticed a few of BB's others. The precooked meat and chicken look good and I'll be giving his Rogan Josh a try.
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MM, from my understanding the oil separation indicates that the onions have cooked completely, given up all their water and it is time to move to the next step in the recipe.
I agree with SS about the oil. I'd rather be able to see it and avoid if desired, although I have to say that it looks a good gravy and those dishes prepared in the photo are very nice to see.
In viewing the video I also noticed a few of BB's others. The precooked meat and chicken look good and I'll be giving his Rogan Josh a try.
The combination of pre cooked meats & their liquid also do away with the need for oil & powdered spices at dish cooking stage,
much like the Ashoka Banjara that's been on here for years livo
Regards
ELW
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Cheers guys. People always say things like "I could tell it was cooked because the oil had seperated" etc. I always thought that was a bit barmy because oil floats on water whatever but I can see how there may be an element of truth in it.
I always add my oil as the baghaar at the end of cooking and therefore have never realised an association between cooked onions and risen oil. I also use relatively little oil - maybe this is a mistake...
All the best
MM
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There are no mistakes, only variations.
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What I mean is maybe if I used more oil I'd get a tastier curry. :-)
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Again guys thanks for the encouraging comments . ...Regards alex
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On the off chance that you can answer a question BB, the chili you use in the video appears to be quite pale in colour, more orange rather than red. What type is it? I would usually use just "Red Chili powder" or "Kashmiri" as these are all I have?
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If anybody is interested in trying a reduced quantity of this base I have done a ratio conversion to allow a small batch to be cooked in a 2 litre (7") saucepan. This will probably yield about 1.5 litres of base, so enough to make a few different dishes for a single nights feed. I'm cooking it now so I don't know the yield yet. You can fix the spelling mistake yourself if you want.
Attached word document.
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You can fix the spelling mistake yourself if you want.
Livo, if you use the "modify" option retrospectively, you can remove unwanted attachments and add new ones, thus allowing you to effectively correct typos in attachments. I've made the corrections in the attached, and also added one or two requests for clarification.
** Phil.
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Thanks phil. Without going to your effort, (sorry very tired as I've had to split logs for firewood).
Yes, capsicum is green pepper, but the video showed the use of yellow bell pepper. We call them capsicum and only distinguish them by colour, either green or yellow or red. Any will do. I used green.
Again, the video showed the use of block coconut cream. I would use either block cream, or a liquid cream. I used block today.
From video chili is powder. I used normal Red but I have asked bigboaby1 about this, as the one shown in the video was a very orange colour. See post above.
And yes, I reduced the salt level so you are correct in detecting this anomaly. You could use the extra if you wish but I tend to reduce salt where possible.
I would add here that this yielded about 1.2 litres of very nice base gravy. I cooked it with a lid on and had to add a little extra water at 3/4 time even though I shortened the whole process to only 3 hours, not 4, for reduced quantity.
I've also done a kg of Alex's pre-cooked chicken breast and a batch of his pilau rice (using safflower instead of food colouring) in preparation for tomorrows dinner. Think I'll do a korma and something else.
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I cant understand why anyone would try the base again just because its got a bit of water in to hide the oil,remember how it tasted last time,well that is how it is going to taste again.
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I've never done it before so I am trying it for the first time, and I would add that I like it anyway after trying it today. I also have JB's, Chewytikka's and a previous one of my own creation already in the freezer. I'm happy to try this one as well.
Having just read back over all of your posts madpower. I would ask what contribution you have made to any discussion of any version of the Glasgow base. I note that you were in one post critical of JB's base and also mention pots of onions in another, but that is about it. Do share with us your preferred base gravy, or perhaps your own.
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hi livo,
are you going to cook the curry glasgow style,in the YT videos i have watched they did not use mixed powder in the finished dish,i give this method a go and i found it lacked flavor,so i used it like i would any other base (used mixed powder)and it was much better this way.
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I have a very open mind and plenty of time so I'll be trying it as recommended with the appropriate matching recipes and then with my own variations if and as required. I already have one in mind for a modified korma.
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hi livo,
are you going to cook the curry glasgow style,in the YT videos i have watched they did not use mixed powder in the finished dish,i give this method a go and i found it lacked flavor,so i used it like i would any other base (used mixed powder)and it was much better this way.
You have to use the precooked chicken or lamb as they do though because that's a big part of the flavour. I get annoyed with the constant updates/variations Alex comes up with but I do like the Glasgow curries that I make (from his e-book). I'm not saying they're perfect but they're definitely palatable.
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You have to use the precooked chicken or lamb as they do though because that's a big part of the flavour. I do like the Glasgow curries that I make (from his e-book).
I'm making up the ebook base now
Some of my best results have been with this
This is as close as you can get without using genuine bhajee oil
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I just did the ebook basic korma and the Sri Lankan using the pre-cooked chicken and they were delicious. I also used the leftover cooking liquid from the chicken to pre-cook a batch of vegies and then used his base and some tomato with standard onion and G/G for a really nice side.
His Pilau rice from the ebook is good. I used Safflower instead of yellow colour. Very good rice. Served with a Lamb Madras from the freezer and some samosa and naan, it was all great. Loved the smell of the Sri Lankan Korma with the methi. Curry heaven.
Best $5.23 AUD I've spent in a while.
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chicken ... veggies ... tomato ... onion...G/G ... rice ... Safflower ... Lamb ... samosa ... naan ... methi.
Best $5.23 AUD I've spent in a while.
Bl@@dy h@ll, food must be dirt cheap in Oz if you can buy all that lot for AUD 5.23 !
** Phil.
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No, ah sorry phil. I wasn't very clear on that at all was I? I paid that for the ebook after exchange to AUD from GBP.
The food was probably more like $20 AUD or
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'Twas a joke, Livo, just a joke ...
** Phil.
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Fare enuff, but I wasn't clear so, worth clarification anyhow. Food is cheap out here though, for now. You just have to hope you don't come back as a chicken or a sheep in your next life.
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Thanks Alex for the copy of you're book and the recent updated Base Gravy, I have been totally enjoying the read ;)
Having cooked and enjoyed the original Glsgow Base many times I now have the updated Glasgow Base on the stove top as I write.
I'm most looking forwards to trying out a list of you recipes and will feed back my thoughts.
Just to add I have been using jb's and Ali's base for the last few months, both great gravies, but I'm looking to tone down and mellow the flavour of my finished dish.
As I'm now finding I'm achieving to much flavour! it's just astounding the difference gravies make to the finished product, even using a small amount of Garlic tarka in Jb's base carries itself right through my finished Madras Sauce.
LC