I like the look of that Boaby. My favoured places usually add two pieces of quartered tomato a few minutes before end of cooking. They also do not use the onion/peppers, when they add this they call it a punjabi masala. In your takeaway do they fry the onion/peppers in the pakora oil? I have had a few really rank punjabi masalas where the pakora oil was past its best and badly tainted the curry.Curious if it is common practice.

So the secret to glasgow takaway lamb curry turns out to be traditionally cooked lamb curry. I need to try this out soon. I have tried the glasgow pre cooked chicken twice now. Was not impressed the first time but liked it much more the second time round when I used more onion and diced my chicken as specified in the original recipe instead of lobbing in whole breasts.
cheers bb1

I have no problem with it provided it is restricted to the product reviews section of the forum and does not spill out into the other popular discussion groups where it antagonises members who give up their own time and effort not for profit.

In the last 20 years curries from most of my locals have gradually changed from that old school taste that we all want to be able to recreate to something quite different. With the exception of the few I still patronise most of the modern curry TA's/sit ins seem to have gone for currys with fresh ginger being a very prominent flavour/aroma.
Coming from less than a dozen miles from the city I tried the Glasgow base and found that it was really was very close to the usual taste in these parts. As much as I liked it something was not right. So I made the base again but with 3/4 the oil, 1/4 creamed coconut, added some extra water before blending to make it easier, seived the mixture and had a final 15 min boil with a few whole spices. The result was good, no better than any of the good bases here, but still well worth using.
To turn the base into a finished dish I used the methods that are well documented on this site by well known names such as CA, CBM, CT et.al.
The resultant currys were very good, however they did not have that old school or new school taste.
Anyways, until happy-chris gives us the secret, I thought about trying to recreate the modern taste in these parts. I first tried experimenting with ratios of gg paste but did not have much success. Tonight I tried something different. The ginger I use is the Taj frozen ginger blocks. After cooking the curry and turning the gas off I finely grated 1/2 a block of the ginger into the pan. Well, was I surprised, exactly the taste of most of the curry shops in this area. Not 99% of the taste but the whole taste.
Unfortunately this is not the taste I'm looking for, but it may be useful for some who like it.
I would appreciate feedback from anyone else from central scotland who could try this and compare results.
cheers

My earliest memories of this is that back in the late 70's I remember clearly that my parents would always order a chicken bhuna breast. The curry would arrive with a whole breast and what is now called a goujon in the sauce. The meat had clearly been taken of a whole cooked chicken. I guess whole birds is all they used to use. I remember going to pick up a curry with my dad when I was a nipper and seeing a plastic pallet full of whole chickens lying next to the kitchen door.