Topic: Eureka

[gazman1976]

Ok so made the new glasgow base, everything to spec, required 1 litre extra water though, I must say tasted exactly like most bases I have tried

Then I made a simple madras

1 tablespoon veg oil
one teaspoon gg paste
One teaspoon chilli powder
Half teaspoon methi leaves

Heated oil, everything in,stirred and scraped for 30 secs then ladle of base in, cooked high heat until like a paste then in with 2 ladles of base and precooked chicken, simmered for 8 min, same as glasgow bir wow

[Peripatetic Phil]

Ok so made the new glasgow base, everything to spec, required 1 litre extra water though, I must say tasted exactly like most bases I have tried.  Then I made a simple madras : heated oil, everything in,stirred and scraped for 30 secs then ladle of base in, cooked high heat until like a paste then in with 2 ladles of base and precooked chicken, simmered for 8 min, same as glasgow bir wow

This sounds very promising, but one important question : how far back do your BIR memories go ?  I am perfectly willing to accept that the results are near-identical to a Glasgae BIR Madras as served today, but how do you think it compares with (say) a Glasgae BIR Madras of the 1970s ?

** Phil.

[ELW]

Ok so made the new glasgow base, everything to spec, required 1 litre extra water though, I must say tasted exactly like most bases I have tried

Then I made a simple madras

1 tablespoon veg oil
one teaspoon gg paste
One teaspoon chilli powder
Half teaspoon methi leaves

Heated oil, everything in,stirred and scraped for 30 secs then ladle of base in, cooked high heat until like a paste then in with 2 ladles of base and precooked chicken, simmered for 8 min, same as glasgow bir wow

It's the same as a lot of bir Gazman. OP has posted lots of great dish recipe's over on "itv" if you haven't saw them already.

Regards
ELW

[ELW]

Ok so made the new glasgow base, everything to spec, required 1 litre extra water though, I must say tasted exactly like most bases I have tried.  Then I made a simple madras : heated oil, everything in,stirred and scraped for 30 secs then ladle of base in, cooked high heat until like a paste then in with 2 ladles of base and precooked chicken, simmered for 8 min, same as glasgow bir wow

This sounds very promising, but one important question : how far back do your BIR memories go ?  I am perfectly willing to accept that the results are near-identical to a Glasgae BIR Madras as served today, but how do you think it compares with (say) a Glasgae BIR Madras of the 1970s ?

** Phil.

Glasgow bir is no different to any other bir phil. Bengali/Punjabi/Pakistani in bir terms is near identical give or take a few ingredients. The Glasgow Asian community is majorty Pakistani.
The old style Glasgow methods would be similar to old style anywhere else. The size of the place makes it significant

[gazman1976]

@ phil, I go back as far as 1986 madras, fav used to b cafe india charing cross, new curry house there called punjabi, same curries as the early 80s, wot u mean elw?

[ELW]

@ phil, I go back as far as 1986 madras, fav used to b cafe india charing cross, new curry house there called punjabi, same curries as the early 80s, wot u mean elw?

Thers a stack of great dishes on rcr from OP

[gazman1976]

Op? Rcr u have lost me, rcr didnt let me look at recipes, closed forum? Who is op?

[DalPuri]

OP = Original Poster. AKA Bigboaby1

All the same recipes were posted on here first.

[Whandsy]

Think im up for a crack at this one, my only concern is i make my daughter kormas occasionally and this recipe looks like itd be too spicy for a korma base. What dyou think gazman

W

[gazman1976]

It will b fine for a korma, thats next on my list for the kids