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Author Topic: Eureka  (read 11,875 times)

AI Summary
The discussion centers around a new Glasgow base recipe for curry, which the original poster found required an additional liter of water but ultimately tasted similar to other bases they have tried. Several participants express interest in the recipe, with one noting that they successfully made a korma and madras using the Glasgow base, resulting in excellent flavors. There is some debate about the ingredients, specifically regarding fenugreek leaves versus seeds, but overall, the community seems to appreciate the recipe and its results.

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Offline gazman1976

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Eureka
« on: March 24, 2013, 11:12 PM »
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
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Offline Peripatetic Phil

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Re: Eureka
« Reply #1 on: March 24, 2013, 11:20 PM »
Quote from: gazman1976 on March 24, 2013, 11:12 PM
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.
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Offline ELW

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Re: Eureka
« Reply #2 on: March 24, 2013, 11:26 PM »
Quote from: gazman1976 on March 24, 2013, 11:12 PM
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
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Offline ELW

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Re: Eureka
« Reply #3 on: March 24, 2013, 11:38 PM »
Quote from: Phil [Chaa006] on March 24, 2013, 11:20 PM
Quote from: gazman1976 on March 24, 2013, 11:12 PM
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
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Offline gazman1976

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Re: Eureka
« Reply #4 on: March 24, 2013, 11:41 PM »
@ 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?
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Offline ELW

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Re: Eureka
« Reply #5 on: March 24, 2013, 11:44 PM »
Quote from: gazman1976 on March 24, 2013, 11:41 PM
@ 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
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Offline gazman1976

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Re: Eureka
« Reply #6 on: March 24, 2013, 11:48 PM »
Op? Rcr u have lost me, rcr didnt let me look at recipes, closed forum? Who is op?

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Offline DalPuri

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Re: Eureka
« Reply #7 on: March 25, 2013, 12:02 AM »
OP = Original Poster. AKA Bigboaby1

All the same recipes were posted on here first.
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Offline Whandsy

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Re: Eureka
« Reply #8 on: March 25, 2013, 06:47 AM »
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
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Offline gazman1976

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Re: Eureka
« Reply #9 on: March 25, 2013, 10:06 AM »
It will b fine for a korma, thats next on my list for the kids
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