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Author Topic: New Glasgow curry base sauce.  (read 71,934 times)

AI Summary
The updated Glasgow curry base sauce recipe includes a variety of ingredients such as onions, spices, and coconut cream, designed to create a flavorful base for curries. While some users have expressed concerns about the oiliness and spicing of the sauce, others have reported positive results, indicating that it can produce a satisfying curry when adjusted properly. The community appears divided on the effectiveness of the recipe, with some advocating for further experimentation and adjustments to achieve desired flavors, leading to a general consensus that while the base has potential, it may require tinkering to suit individual tastes.

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Offline Secret Santa

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New Glasgow curry base sauce.
« on: January 21, 2013, 01:20 PM »
BB1 has asked me to post this updated version of his base sauce:

THE NEW UPDATED GLASGOW BASE SAUCE

5KG of onions
2 LITRES OF WATER..COULD VARY
1 TBLS  CORIANDER SEEDS
1 TBLS CUMIN SEEDS
1 TBLS METHI LEAVES
3 TBLS turmeric (HALDI)
1 TBLS GARAM MASALA
1 TBLS CHILLI POWDER
2 TBLS SALT
2 TBLS SUGAR
2 TBLS GARLIC GINGER PASTE
3 TBLS TOMATO PUREE
BLOCK COCONUT CREAM 200 GRAMS
1 LITRE VEGY OIL

METHOD

STEP 1.. FINELY CHOP ONIONS AND ADD TO THE POT
STEP 2..ADD CORIANDER SEEDS AND CUMIN SEEDS
STEP 3. ADD ENOUGH WATER TO COVER HALF THE ONION'S..DO NOT COVER ONIONS WITH WATER
STEP 4..ONCE REDUCED ADD 1 LITRE OF VEGETABLE OIL ALONG WITH ALL THE OTHER INGREDIENTS
COOK ON A SIMMER FOR ABOUT HOUR AND HALF
STEP 5...BLEND AND THEN SIMMER FOR 1 HOUR UNTIL YOU HAVE A NICE THICK SAUCE

THIS IS FINISHED A CURRY SAUCE NO NEED TO REDUCE WHEN COOKED

FOR A SIMPLE MADRAS



CURRY SAUCE
1 TBLS OIL
1/2 TSP GARLIC GINGER PASTE
1/2 TSP METHI
1/2TSP TOMATO PUREE
1/2  CHILLI POWDER


HEAT OIL AND THEN ADD INGREDIENTS AND ENOUGH OF THE BASE SAUCE FOR A PORTION SIZE


NO NEED FOR MIX POWDER OR SALT...THE MIX POWDER AND SALT IS ALREADY IN THE BASE SAUCE
SAVES TIME IN RESTAURANTS AND TAKEAWAYS
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Offline ifindforu

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Re: New Glasgow curry base sauce.
« Reply #1 on: January 21, 2013, 03:16 PM »
The problem i see in this base ,is what if someone want a korma which is a grabi with little spice powder,
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Offline Secret Santa

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Re: New Glasgow curry base sauce.
« Reply #2 on: January 21, 2013, 03:39 PM »
I think you would just add coconut and cream. At least, having used the base, that's what I would do. The slight extra spicing comes from the masala that the chicken is cooked in.

Edit: actually ifindforu I've just remembered that BB1 has already posted a Korma recipe here: https://curry-recipes.co.uk/curry/index.php/topic,11410.msg86970.html#msg86970
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Offline Micky Tikka

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Re: New Glasgow curry base sauce.
« Reply #3 on: January 21, 2013, 03:56 PM »
Hi SS
I know there was alot going on last night and I mght have missed afew things  :-\
why did he feel he should up date the base
Cheers Michael
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Offline Secret Santa

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Re: New Glasgow curry base sauce.
« Reply #4 on: January 21, 2013, 04:14 PM »
He didn't say but I think it's mostly to address the oil problem.
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Offline Micky Tikka

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Re: New Glasgow curry base sauce.
« Reply #5 on: January 21, 2013, 04:48 PM »
thanks
I will do some Tinkering :)
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Offline bamble1976

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Re: New Glasgow curry base sauce.
« Reply #6 on: January 23, 2013, 07:48 PM »
Hi all

Be interesting to hear what the people who had success with the original recipe find with this recipe.    this was quite an overestimation on the oil content originally from someone who should have made it a few times??

May give this a try if any of the original users of the base report success.

Just my thoughts

Regards

Barry
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Offline mr.mojorisin

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Re: New Glasgow curry base sauce.
« Reply #7 on: January 23, 2013, 08:12 PM »
barry,

i originally only used 1 litre of oil so didn't have any real issues
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Offline gazman1976

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Re: New Glasgow curry base sauce.
« Reply #8 on: January 23, 2013, 08:47 PM »
mr.mojorisin what is your thoughts on this base? is it good? does it taste like a glasgow curry? how do you rate it? not many people giving their thoughts so far apart from SteveJet

Garry
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Offline George

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Re: New Glasgow curry base sauce.
« Reply #9 on: January 23, 2013, 09:10 PM »
Quote from: gazman1976 on January 23, 2013, 08:47 PM
not many people giving their thoughts so far apart from SteveJet

I can't help wondering if there's some link or association between SteveJet and BB1.

After all BB1 said about the importance of making the original quantity, it turned out he'd already scaled it down from 25Kg to 7Kg onions. I fear he may have mucked up the calculations and not made it many times. But if it tastes great at 7Kg I guess that's all that matters.
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