Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: stevejet66 on January 18, 2013, 08:32 AM
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(http://www.curry-recipes.co.uk/imagehost/pics/bc58f618fc3a0de24023228e51add161.JPG) (http://www.curry-recipes.co.uk/imagehost/#bc58f618fc3a0de24023228e51add161.JPG)
Madras, Although a few have said the oil in the base seems a lot it work's out very well, Not scary at all!
(http://www.curry-recipes.co.uk/imagehost/pics/9edc40cf7b6cb4831148cbfdd8815eba.JPG) (http://www.curry-recipes.co.uk/imagehost/#9edc40cf7b6cb4831148cbfdd8815eba.JPG)
The finished madras dish, oil content very good, All be it wiIh a sainsburys nann bread,
Taste))))) JUST QUALITY! Time now to get the side dish's together!
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Looks better than mine well done Steve..I'll be round for some later on
BB1...AKA.. Mr Big Boaby
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Looks delicious Steve!
Rob :)
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Hi
Lovely looking curry Steve!
Why oh why is there no smell-taste-O-vision on the internet yet :(
Cheers
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LOL, thanks guy's, one day we will have scratch and sniff pc screen's :P
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Looking good to me,the madras looks spot on.As you say there's an unbelievable amount of oil in the base.I was really expecting an oily curry,the sort you get sometimes at an average or not so good BIR,but like yours my results are excellent.
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Thanks jb, Of coarse if you boil the living day lights out of it your going to get more oil as it reduce's, as you know, the idea is to get the balance correct as it does result in a smoother better texture.
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The oil content is putting me off. I'm still going to try it because it looks different to the normal stuff but if that oil doesn't cook out I won't be eating many of the curries, no matter how good they are.
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SS trust me, i was shaking putting the oil in but it turned out brilliant.
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Very well done, looks ace!
W
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It does indeed - and to be honest the finished dish looks to have less oil content than many of the curries I cook using the old-school (thinner) base gravy recipes + a chef spoon of oil to fry off the g/g past, spices, etc in the curry pan.
I'm no good with figures (my maths teacher declared me 'figure blind'), but I'll have a go at working it all out. (Help and corrections welcome from any mathematically minded types out there!).
Thanks to differing quantities of oil in different bases, it's an inexact science, but, generally, in a standard portion of curry we use around 300ml of base, and in that base there will already be a certain amount of oil. Not a massive amount (some base recipes use more or less oil), but when added to the chef spoon (3tbsp) of oil that goes into the curry pan, let's say a total 4tbsp, or around 70ml ends up in the curry.
Now, the Glasgow curry base uses 2L (2000ml) of oil in total, and that's it. No more is added to the curry pan.
I'm not sure exactly how much in litres the Glasgow base recipe produces, but with 2L of water, 2L of oil and 7kg of onions, etc., it must be in the region of 8 litres?
So, 8000ml divided by 300ml gives us around 26 portions of curry.
2000ml of oil divided by 26 equals, near as dammit, 77ml.
Which means, of course, that the Glasgow curry base isn't significantly heavier in oil than curries produced using old school bases. (This is all assuming that the Glasgow base recipe does, in fact, produce 8L. If it's more, then we're obviously looking at less oil per dish.)
I've probably got this all horribly wrong, but if not then it's not too bad at all...
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It does look good, but I can feel the calories pounding on already!
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Salvador Dhali, your probably not far out there, with the glasgow base i just halved everything, it did make life a little easier, for one im not cooking for loads of guest's or diner's so to speak, the oil content is fine, just the right balance,
Axe, you will be fine with the calorie's, We have curry night twice a week, thursday and friday, And it does'nt contain ghee butter which would pile the puond's on.
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Salvador Dhali, your probably not far out there, with the glasgow base i just halved everything, it did make life a little easier, for one im not cooking for loads of guest's or diner's so to speak, the oil content is fine, just the right balance,
Axe, you will be fine with the calorie's, We have curry night twice a week, thursday and friday, And it does'nt contain ghee butter which would pile the puond's on.
It really all depends on just how many portions the base is expected to produce. I've asked this on JB's topic. If its any use, I have calculated the total calories in the entire base though, which works out to Kcal 31889.1
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It does indeed - and to be honest the finished dish looks to have less oil content than many of the curries I cook using the old-school (thinner) base gravy recipes
It's exactly that that's putting me off. In a normal curry I will be able to spoon off the excess oil at the end of cooking but, not having made a Glasgow curry yet, it does still look as though all the oil stays in the curry (as you say it looks to have less oil - so it must be in the curry). :o
I dare say Jerry and his magic spreadsheet will be along shortly to tighten up those figures! ;D
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It does indeed - and to be honest the finished dish looks to have less oil content than many of the curries I cook using the old-school (thinner) base gravy recipes + a chef spoon of oil to fry off the g/g past, spices, etc in the curry pan.
I'm no good with figures (my maths teacher declared me 'figure blind'), but I'll have a go at working it all out. (Help and corrections welcome from any mathematically minded types out there!).
Thanks to differing quantities of oil in different bases, it's an inexact science, but, generally, in a standard portion of curry we use around 300ml of base, and in that base there will already be a certain amount of oil. Not a massive amount (some base recipes use more or less oil), but when added to the chef spoon (3tbsp) of oil that goes into the curry pan, let's say a total 4tbsp, or around 70ml ends up in the curry.
Now, the Glasgow curry base uses 2L (2000ml) of oil in total, and that's it. No more is added to the curry pan.
I'm not sure exactly how much in litres the Glasgow base recipe produces, but with 2L of water, 2L of oil and 7kg of onions, etc., it must be in the region of 8 litres?
So, 8000ml divided by 300ml gives us around 26 portions of curry.
2000ml of oil divided by 26 equals, near as dammit, 77ml.
Which means, of course, that the Glasgow curry base isn't significantly heavier in oil than curries produced using old school bases. (This is all assuming that the Glasgow base recipe does, in fact, produce 8L. If it's more, then we're obviously looking at less oil per dish.)
I've probably got this all horribly wrong, but if not then it's not too bad at all...
Minus the tops n tails and peelings from the onions. About 1kg?
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I sort of think that 1 ltr of oil would be ok, but would you get the right taste, It's like baking a nice cake, Im sure if you left the egg's out of the recipe it just would'nt be the same as with the egg's.
just my thought's :D
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It does indeed - and to be honest the finished dish looks to have less oil content than many of the curries I cook using the old-school (thinner) base gravy recipes
I dare say Jerry and his magic spreadsheet will be along shortly to tighten up those figures! ;D
Excellent! In the meantime, if anyone who's made a full portion of GCB could let us know how many litres the recipe produces, that would be great...
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And it does'nt contain ghee butter which would pile the puond's on.
Any fat will pile pounds on just as much as butter ghee. Butter ghee might be even more likely to clog up you arteries and cause a heart attack or something but I'd hardly call vegetable fat a healthy option. The closer you get to real BIR food, the more risk there must be if you eat that stuff much more than once a month.
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So very true George, but if thats what it needs to get the right taste so be it , fortunately for me, i do not eat crisp's,chocalate,red meat,sweet's etc so hopfully i will get away with eating 2 curries a week :)
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Hi Steve, how does it taste, and what curry house can you refer the taste to? i havent been around for a while but looking to get back into it
Garry
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And it does'nt contain ghee butter which would pile the puond's on.
Any fat will pile pounds on just as much as butter ghee. Butter ghee might be even more likely to clog up you arteries and cause a heart attack or something but I'd hardly call vegetable fat a healthy option. The closer you get to real BIR food, the more risk there must be if you eat that stuff much more than once a month.
The full 7 killo produces about 15 full long curry trays..it could be more after adding veg,creams etc We use 25 killo in our takeaway..the 7 killo is the version i scaled down..I din't want to scare anyone with 25 killo so i thought 7 killo was a safe bet...loving the posts guys keep them coming
BB1 Mr Big
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Hi gazman, Can i say first this recipe is the, yes the bir taste, my wife and i said last night it was exactly the same taste as the taj tandoori in wednesfield wolverhampton. Its quality mate trust me, Just keep to the base recipe and the dish recipe's.
You wil not go wrong.
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what restaurant do you work in Mr Big to get an idea of the taste?
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I brought a 10 kg bag of onions then weighed them after top and tailing and after throwing away afew bad ones it was just under 7kg
and this made 12 litres
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I brought a 10 kg bag of onions then weighed them after top and tailing and after throwing away afew bad ones it was just under 7kg
and this made 12 litres
So, based on 12 litres, we're looking at 40 300ml portions of curry base, which if my head doesn't explode with the effort, works out at a positively healthy 50ml of oil per dish for you, Michael.
Sounds as though you need to add a little more!
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Gazman - i think it is taste of india glasgow bb1 said
Barry
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I could drive up get a takeaway and ask if I could film it being made
In current traffic 6hr 28 min
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Well having just eaten my first attempt at this I have mixed feelings. The thing that jumps out at me is the flavour of coriander (seed), it clearly dominates the overall flavour and I wonder if this is the 'Glasgow' flavour. It's no surprise as both the base and pre-cooked chicken have this dominant flavour separately.
There was no oil separation and what with the amount in the base, plus that from the pre-cooked chicken (which is essential as many spice flavours come with it) and that contributed by the coconut cream, I'm not overly happy at the calories that must be hidden in the curry. Add to that that, for me at least, it didn't seem to improve the curry in any way and it makes me prefer to stay with the English way of doing things where I can at least scoop the excess off at the end.
Tastewise the curry was good but surprisingly hardly any different to the curries I already make the English (Bangladeshi) way.
Although the pre-cooked chicken spice mixture was very tasty, the chicken itself was lacklustre in flavour.
Overall I felt that a lot of work (compared to my normal method) went into something which is no gain on my current efforts and the overpresent coriander flavour, retained oil and lacklustre chicken flavour doesn't persuade me from the English way.
However, I'm only one Madras in and I've got enough for another couple of curries, so we'll see.
Oh and I should fess up and say I only made a 1kg of onions' batch as I don't subscribe to the theory that you can't do smaller batches pro-rata, although I accept that this may open up a debate as to whether I have made a real 'Glasgow' base or not.
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Just to show you how things can differ
my curries came out oily and I could spoon off excess oil
mine were cooked on a very high heat probably too much reduction
early days yet still experimenting :)
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Hi ss, well what can i say! my base was spot on and it lit every candle, once you diverse into very smaller amount's i dont think it will have the same effect, i would say it's splitting hair's so to speak, The emphasis on oil content is sometimes over the top (no disrespect) but would one go into a takeaway and ask the chef for the oil per portion ratio of the curry before the order was taken, I think the scientific side need's to be left aside as there to much calculating over portion's and oil. that's why the bir has its taste, in my opinion to cut corner's and still expect the bir taste is not going to happen.
steve.
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The problem is Steve that I haven't had a Glasgow curry recently so I don't know what I'm aiming for. Thirty years ago when I did have a few they were no different to the ones I got down South.
However, there was no cutting corners here. The notion that scaling down in some way changes the outcome is really not valid and apart from that I followed the recipes near enough to the letter. Don't forget that while this 'Glasgow' curry may be the type you and a few others have been trying to perfect it may not be (and certainly isn't in my case) what others may be looking for in a curry, particularly if this curry is supposed to be different from those down South.
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once you diverse into very smaller amount's i dont think it will have the same effect,
steve.
Salvador Dhali, your probably not far out there, with the glasgow base i just halved everything
This base is already scaled down from a 25kg onion base. :P ;)
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I don't know what I'm aiming for. ...The notion that scaling down in some way changes the outcome is really not valid
I agree. I don't mind where a recipe comes from or what it's called as long as it tastes good to me.
I also agree that scaling-down shouldn't change much.
I still haven't collected together the spices and other ingredients needed to try some of the Glasgow recipes for myself. So last night I threw various ingredients which I did have into a pan, to make a quick curry-from-scratch with no name. The ingredients included yellow pepper (always left over from the packs of three colours) and a couple of red onions. I ended up with a very unattractive-looking mid-dark brown sauce, after I'd blended it. It wasn't like anything in particular, except it tasted excellent.
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This base is already scaled down from a 25kg onion base. :P ;)
Precisely. And it would have been better all round if the scaling by BB1 had been to 5kg of onions instead of 7kg because dividing 25 by 5 is far less prone to error than dividing 25 by 7. In fact I would have preferred the original quantities, exactly as used in the takeaway, without any scaling at all.
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Just to show you how things can differ
my curries came out oily and I could spoon off excess oil
mine were cooked on a very high heat probably too much reduction
early days yet still experimenting :)
That is interesting because I started off the cooking on my wok burner at 4.5KW which is more than most people have at home. I rapidly had to back that off as I would have had a pan full of charcoal (due to the overly thick base sauce) two minutes into the cooking. Even so I really hammered it and barely a trickle of oil escaped.
I know BB1 said full heat throughout cooking but the thick base just doesn't allow for that.
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my base didn't feel too thick
Hard to compare unless we are all in the same kitchen
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my base didn't feel too thick
Hard to compare unless we are all in the same kitchen
Well I went by what BB1 said, i.e. "END RESULT SHOULD LOOK LIKE THICK LENTIL SOUP", and mine did.
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In fact I would have preferred the original quantities, exactly as used in the takeaway, without any scaling at all.
I'd have preferred to see the list of ingredients for the full sized 25Kg batch as well.
BB1 - could you perhaps supply an ingredients list for the original quantities?
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Now I've never had a curry in Glasgow BUT I don't think we can say that a Glasgow curry is necessarily a different species to the rest of Scotland. However I have had curries from Edinburgh, Aberdeen and Dundee (next next biggest cities behind Glasgow) and loads of other other smaller towns in Scotland.
For point of comparison with Scotland I've also had curries in Cumbria, Yorkshire, the Midlands and Dorset. My g/f is from Dundee but lived in Northamptonshire for 20 years until last year and so I also have her experience as reference point of comparison. I see as much in the way of similarities from my own experience.
My point is that I believe there is a certain amount of geographical mobility amongst Scottish and English Indian/Pakistani/Bangladeshi people and therefore the must be some element of cross-fertilisation in terms of curry knowledge and skills amongst proprietors and chefs. I don't think it's right to assume that BB1s recipes represent the whole of Scotland any more than Abdul Mohed's, Dips, or Julian's recipes represent the whole of England. We should just judge and enjoy them for the curries they produce and as BB1's posts are getting great feedback that is valuable in itself.
Therefore I don't think we should get too carried away with differences and thinking that as soon as we cross the border we enter a totally different curry world. Sure you may not understand my accent and may wonder what possesses us Scots to wear the kilt and extend a friendly welcome with the phrase "what the (moderated) are you looking at". Yes we have our funny ways but the tartan (or Glasgow) curry is not, in my opinion, a homogeneous product.
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Well i must say my base was thick too, i did cook on a fairly high heat, last nights picture of my madras shows little oil, As from north to south on taste im 300 miles from glasgow, weve got the same taste here as in scotland, BB1's base prove's it. secondly i phoned my friend barry in burnham,south buck's and asked him what the taste of the curries were like down there, his answer the same as the west midland's, George, im afraid you need to go and do some real cooking rather than cook a concoction and say it taste's nice! then ask for a full size version of the glasgow base, why not just cook what's been given to you? And come back with some positive result's, another useless contribution to the site, no offence.
but there you have it.
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Sure you may not understand my accent and may wonder what possesses us Scots to wear the kilt and extend a friendly welcome with the phrase "what the (moderated) are you looking at". Yes we have our funny ways but the tartan (or Glasgow) curry is not, in my opinion, a homogeneous product.
indeed, "we're not all Rob Roys you know"... ;)
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Sure you may not understand my accent and may wonder what possesses us Scots to wear the kilt and extend a friendly welcome with the phrase "what the (moderated) are you looking at". Yes we have our funny ways but the tartan (or Glasgow) curry is not, in my opinion, a homogeneous product.
indeed, "we're not all Rob Roys you know"... ;)
aryt Jimmy?
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Sure you may not understand my accent and may wonder what possesses us Scots to wear the kilt and extend a friendly welcome with the phrase "what the (moderated) are you looking at". Yes we have our funny ways but the tartan (or Glasgow) curry is not, in my opinion, a homogeneous product.
indeed, "we're not all Rob Roys you know"... ;)
aryt Jimmy?
no bad, how's yersel? ;)
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Well stephen ive been to glasgow 100's of times and yes i love the scotts, very welcoming and friendly and ive had some great times there, i used to go to blantyre.
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...I don't think we should get too carried away with differences and thinking that as soon as we cross the border we enter a totally different curry world...
I agree with your view, Stephen. I haven't tried any of these recipes yet, and may never do so (I wonder how many of our friends down south know what a "boaby" is?), but if its in any way authentic it goes a long way to explain how almost every T/A meal local to me tastes the much same with only the odd tweak here and there.
...i used to go to blantyre...
Pronounced "Blantir" by the locals (don't forget the glottal stop on the "t")... :)
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Your right what is a boaby :)
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Your right what is a boaby :)
Boaby:
Noun.
Definition
(a) Scottish diminutive for a person named Robert, e.g. "Hey! Boaby, it's your round!"
(b) Scottish slang describing the male member, e.g. "She likes a bit o' the boaby."
As the OP's name appears to be Alex, I think that definition (b) is the one! :)
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ohh
I thought everyone was called Jimme :)
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As the OP's name appears to be Alex, I think that definition (b) is the one! :)
That explains the Mr Big part then lol ;D
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That looks every inch what I would want a madras to look like - well done! I can practically taste it!
The oil looks about right, certainly to the levels I experience. 'Healthy Curries' just don't taste the same so I'd rather have 1 cracker than a few compromise ones.
Keep cooking!
Martin
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Thanks martin/everyone for the comment's, it truly was awsome. Nice balance of spice's added to the base, cooked on a medium to high heat at first then a 5 min simmer. It didnt taste oily either so that's another bonus,
cheers.
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(http://www.curry-recipes.co.uk/imagehost/pics/bc58f618fc3a0de24023228e51add161.JPG) (http://www.curry-recipes.co.uk/imagehost/#bc58f618fc3a0de24023228e51add161.JPG)
Madras, Although a few have said the oil in the base seems a lot it work's out very well, Not scary at all!
(http://www.curry-recipes.co.uk/imagehost/pics/9edc40cf7b6cb4831148cbfdd8815eba.JPG) (http://www.curry-recipes.co.uk/imagehost/#9edc40cf7b6cb4831148cbfdd8815eba.JPG)
The finished madras dish, oil content very good, All be it wiIh a sainsburys nann bread,
Taste))))) JUST QUALITY! Time now to get the side dish's together!
looks the bomb steve!, well done mate, out of 10 wots ya rating?
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Hi unclebuck and thank's, May i say 10/10, my wife and i cant believe that it was identical to our takeaway, Yes! hard to beleive but very true. i just wish someone lived to me to try it! Thats how impressed we are.
cheer's
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ok cheers steve, it gonna be my next
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Hi unclebuck and thank's, May i say 10/10, my wife and i cant believe that it was identical to our takeaway, Yes! hard to beleive but very true. i just wish someone lived to me to try it! Thats how impressed we are.
cheer's
Well, there
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Are you local? if so the taj tandoori, linthouse lane wednesfield. pukka! Lol we only live 3 miles from ikea.
recommended, madras, bhoona, jalfreze, spot on mate.
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am lovin how this thread has embraced aspects of the Scottish vernacular - I have a pal who is originally from Blantyre - anyway back to topic and the Madras pics as posted by stevejet - simply stunning and 10 out of 10 is no mean verdict!.
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Are you local? if so the taj tandoori, linthouse lane wednesfield. pukka! Lol we only live 3 miles from ikea.
recommended, madras, bhoona, jalfreze, spot on mate.
Nice one. 15-20 min away from me. Will give it a go; are the starters any good? Cheers,
Rob :)
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Yep, bombay potaoe, tandoori chicken starter, It's all good check out the menu, just think when your there im 2 mins away from that takeaway.
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This has really inspired me, I'm down to my last few tubs of c2go bangladeshi base - gotta try this one next. :)