;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
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?
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 ;)
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
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
markat is the fenugreek in leaf form?
Quote from: markat on February 20, 2011, 04:54 PM
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?