Curry Recipes Online
Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: markat on February 20, 2011, 12:20 PM
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;D here goes for the Glasgow base.
8 onions
8 cloves garlic
bunch coriander stems
1 red pepper
6 celery stacks
6 carrots
peace of ginger
1 or 2 chillies depending what you are making from base
half a pint veg oil
1 tin tomatoes
3 tsp fenugreek
3 tsp cumin
3 tsp coriander
1 tsp turmeric
2 tsp paprica
1 or 2 tsp hot chilli optional
1 pint chicken stock
chop all veg add oil fry gently for 5 mins then add spices and fry gently for 5 min add the chicken stock and simmer till cooked then blend and add salt to taste
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Thanks for posting.
Where did the base originate from or is it a recipe you've devised? Also, do you know how much ginger exactly is required?
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hi it came from an old friend who has worked in several Glasgow restaurants ,I usually add two 1 inch peace's of thinly sliced ginger ;)
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Thanks.
Might give this a go at some point. Is it right that there is only 1.5 pints of liquid (stock + oil)? Just seems a quite low to me. What about recipes to accompany the base - did your friend pass anything on (e.g. Madras)? ;D
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hi
Ramirez the amount of stock can be adjusted but i prefer to add extra stock in final recipe (saves freezer space in a domestic situation)I will add a madras recipe in the next couple in the next few days
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markat is the fenugreek in leaf form?
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I will add a madras recipe in the next couple in the next few days
Fantastic! Looking forward to it. Presumably it's a recipe from the same fella?