HEY EVERYONE!!!

I've just had a look and, apparently, there's other threads on this forum!  Now I know that some won't realise this but there's people making other curries and joining and....oh, everything! 

Let's enjoy all of the forum!  I'm going to be making CA's base as I still love 'English' curries  ;D

Regards,

Martin

Quote from: Martinwhynot on February 11, 2013, 06:24 PM

At no point did I put para 3 stuff in twice!

Your dish contains it twice.

You added it (I presume you added it, it is in the recipe) in the curry sauce (1/2 chef's spoon garlic/ginger paste, 1 chef spoon tomato puree) and you're adding both those ingredients again in the assembled dish. Yet you're not frying them at the beginning, simply dropping them into the middle of the dish, but the sauce already contains both those ingredients already in it.

So now you've put two lots of the same thing in your dish, one lot originally in the sauce, and another lot in your final dish. The second lot not being fried, so why are you adding them again?

Right, sorry, I think I have your tone of writing sorted out (when you ask "why" in the current context, it sounds judgemental).  From what I think you're asking me you've just queried why I added g/g and tom paste into the main base sauce that any BIR style curry makes (you state that is the first time) and then I add some again during the 'main curry cooking stage.  Forgive me if this is wrong.  If I'm right I would have thought the idea of having garlic and tomato in a base then adding more in the curry pan would have been seen in your 30 years of curry cooking, from my limited experience of 25 years I've not seen much else.  Your suggestion that the second addition is not going to cook is, to my mind, incorrect.  It does cook out and it does fry; it just happens to have other things there with it - to fry only needs heat and oil; just because it has other things doesn't mean that it won't fry IMHO.  It works, for me at least.

Regards,

Martin

Hi Mate and welcome.  Please feel free to get a good feel for the forum, incl the video area as pictures paint a thousand words, etc and ask plenty of questions!

Martin

George - thank you for the value added.  I know I've seen this technique as far south as Manchester.

Rubydoo - the g/g is properly cooked out matey, honestly! The base sauce has enough oil to do it.  I know it's hard to go against what we normally do (I used the 'oil in first then g/g, mix, methi etc' method for 20 years so it was hard for me too!) I suppose I was blind to the method as it promised a Glasgow Curry - and I wanted that a lot! 

I understand that some won't try it because it doesn't fit their window of acceptability but I'm cooking it and it tastes how I expected.  If that, to some, by assumption, means raw g/g and tom paste then they underestimate how well I can cook and how good the results are...but I know it's not gonna be loved by eeveryone, I've tasted some utter garbage in restaurants that have had customers actually in it - although not many, lol!

Regards,

Martin

Hi,

Thanks for the questions:

Cold base: It had been defrosted and then heated up in the microwave so was actually quite hot, although not like in a pot.

g/g halfway through cooking: It didn't, it went in at the start with tom paste, methi, chilli, etc.  The process starts with base instead of oil and it's a different technique - more used than you might think.

spices & tom paste halfway through: as above

Oil separation:  This is a different technique so can't be compared to what you may be doing.  The base is actually a fully cooked out 'sauce'.  It's more ready to go than a watery base.  Also, as there are no dry spices being added, it doesn't need so long to cook out the raw taste, etc.  The oil had definitely separated from the base at the end (perhaps it didn't come out well enough in the video though).  But definitely a finished dish, trust me.

I accept this is a different method!  I've had several comments to the effect that this is the style they've seen in their BIRs and were a bit relieved to see it offered here.  It's just a regional thing.

Hope that answers your questions, have a look at the recipes posted here and see the technique as it's written.  You start with a dry pan and put in base instead of oil.  Taking the pan off the heat is commonly done in BIR to add things (You Tube has countless examples) but not enough hands was a bit of a factor, lol!  The curry is still cooking for around 8-9 mins - the video was chopped up a bit as I was running out of memory as I progressed.

Regards,

Martin