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Messages - HeehawBaws

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1
Trainee Chefs / Beginners Questions / Re: Using the Glasgow Base Sauce
« on: August 02, 2014, 09:00 AM »
Between foreign holiday and other stuff I haven't had to make a base since I last posted here, but this week I came up with my own recipe, which I will post to these forums.

I've tried to scientifically come up with a good blend of Glasgow and others and I've taken on board the comments about oily bases and creamy curries. You add oil when cooking, anyway.

2
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / HeehawBaws Base
« on: August 02, 2014, 08:57 AM »
There is a bewildering array of base recipes on here, so I'll give you a quick bit of chat about mine so you can decide whether to give it a go or not.

When making curries, I need to make Korma a lot for my Mrs who has a small stomach issue and I've come to see Korma as a good yardstick for a base as it has little to no added spices - just coconut, sugar and cream. If the base is lacking, the korma is boring and most of mine have been. Being from Glasgow, the one I tried when I joined this forum was the Glasgow base, which was getting close but all that oil!  :'( Especially in a korma.

So, I sat down with a spreadsheet and 4 or five of the best/most expert base recipes and came up with the below. This is heavily influenced by the Glasgow/Mr Singh recipes but with much less oil.

The first thing I did was make a korma from it and it was as close to my local Glasgow takeaway as I have ever managed. The Glasgow recipes say you don't need mix powder. I'm not sure how true that is of this one as I've still to try out a few other curries.

HeehawBaws Base Sauce
Requires a big pot!

5kg bag of Onions (chopped)
1 tablespoon Coriander
1 tablespoon Cumin
3 litres Water
1 tablespoon Salt
1 Green pepper (chopped)

Boil and simmer for 2 hours to reduce, then add

400ml Oil
1 Carrot (chopped)
1 Potato (diced)
1 tablespoon Garlic & Ginger
1 tablespoon All-purpose seasoning
1 tablespoon Garam masala
2 tablespoons Turmeric
1 teaspoon Sugar
100g Coconut block
2 tablespoons Tomato Paste

Simmer for another hour

Switch off, cool and blend

Simmer for half an hour to an hour

Leave overnight

3
Highly Recommended British Indian Restaurants / Re: Ludlow recommendation
« on: June 01, 2014, 05:02 PM »
Quote
So what your saying are that the curries in Scotland are miserable.


Ooooooh. I hope you end up with the banana fritters.

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Trainee Chefs / Beginners Questions / Re: Using the Glasgow Base Sauce
« on: June 01, 2014, 12:18 PM »
Will do - next time I'm making a base.

If I was to describe the taste I'm talking about it would probably be "carroty" maybe even "burnt carroty".

Perhaps it was leaving it in the buffet warmer? Maybe we don't pay enough attention to the bit in the recipe that tells us to reduce and scrape the caramelised bits back in.

5
Trainee Chefs / Beginners Questions / Re: Using the Glasgow Base Sauce
« on: May 31, 2014, 11:50 PM »
As requested, here is a photo. The buffet warmer is my new toy. A facebook friend offered it for sale for a tenner and I snapped it up.

I spent today with family, putting up a treehouse that my dad made for his grand-weans. He went a bit overboard , though, so picture something a bit like the Amish barn building scene from "Witness".

It was my job to supply the curry buffet, so I put out:

a load of Mick Crawford Pathia;

a mix of many, many frozen Korma experiments (including the Glasgow recipe) that actually blended together nicely;

a Glasgow Madras straight from the "Updated Glasgow Base" recipe. The camera flash has done strange things to the madras. It looks like I've swirled something into it, but that's not what it looked like in real life.

I have to say the Glasgow Madras was spot on. There's a certain smell and taste to the curry sauce from an Indian. I'm talking about the kind of generic curry sauce they always gave me when I bought a Tandoori Mixed Grill. The madras filled the kitchen with that smell - for the first time since I started making my own curries.

It has inspired me to experiment and come up with my own base. One that uses all the onions of the Glasgow base, but not nearly so much oil.

6
Trainee Chefs / Beginners Questions / Re: Using the Glasgow Base Sauce
« on: May 27, 2014, 07:55 AM »
Lol, my autocorrect came up with Bhunana because I made a"Bhunana hammock" joke to someone last week.

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Trainee Chefs / Beginners Questions / Re: Using the Glasgow Base Sauce
« on: May 27, 2014, 07:53 AM »
.alba?

I have already frozen a portion of Glasgow Korma, a litre of Glasgow Madras and a litre of weird hybrid Bhunana experiment.

My neighbour also got a big bag of Madras and said he would pay good money for more like it.


8
Trainee Chefs / Beginners Questions / Re: Using the Glasgow Base Sauce
« on: May 26, 2014, 09:31 PM »
What you've sent through is awesome. Thanks a lot.

9
Trainee Chefs / Beginners Questions / Re: Using the Glasgow Base Sauce
« on: May 25, 2014, 10:17 PM »
Ye hud me fooled fur a minnit.

Yes, please Gazman. I went ahead and made the base. Will I PM you my email or something?

Cheers.

10
Trainee Chefs / Beginners Questions / Re: Using the Glasgow Base Sauce
« on: May 25, 2014, 08:16 PM »
That's great,Phil. Thanks.

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