Topic: Glasgow curry base sauce

[bigboaby1]

Is the sauce cooked WITH or WITHOUT lid?

no lid...keep and eye on the sauce 24/7..it needs looking after..don't just throgh everything in and then go for a pint..you have to be there for it..because of the amount of onions there is a danger of it sticking to bottom of the pan....3 hours of cooking time

cheers pal

BB1

[Achille17]

Thanks for your precious hints!

I did well to ask, because my assumptions were wrong.

[Unclefrank]

In the recipe it says to add 1 tbsp red chillies, are these dried red chillies. What is everybody using.
Thanks.

[Micky Tikka]

I used chili powder as he did say for colour 

[Unclefrank]

Cheers michael.t
Is it Kashmiri or just regular chilli powder.

[Micky Tikka]

I used Deggi mirch for the colour 

[Peripatetic Phil]

I used Deggi mirch for the colour 

You may wish to try Kashmiri mirch : to my mind, it imparts a better, deeper, richer colour and can be used in greater quantities (i.e., for even greater depth of colour) because it lacks the heat of Deggi mirch.  My last two curries have had three heaped teaspoons of Kashmiri mirch, and were still on the mild side.

** Phil.

[Unclefrank]

Thanks.

[Secret Santa]

You may wish to try Kashmiri mirch : to my mind, it imparts a better, deeper, richer colour and can be used in greater quantities (i.e., for even greater depth of colour) because it lacks the heat of Deggi mirch.

Indeed that is true but it also imparts its own unique, and to me, non-BIR flavour to the curry. I dare say that'll be a regional thing though.

[Wickerman]

Hi guys.
Looking forward to trying my hand at this recipe,just one question:
Am I right in thinking that a 'BLOCK COCONUT CREAM' is the same thing as Creamed Coconut?
I have a box of Pataks Creamed Coconut Sachets,and although they're in Sachets,does this constitute as a block of coconut cream?
Does anyone know what a block weighs?
Sorry if this is a stupid question.