Quote from: Peripatetic Phil on December 10, 2018, 11:04 AM
Made a third version of this last night, again using a chicken leg chopped through the bone, but on this occasion allowed to defrost naturally (before chopping, needless to say !) and then cooked from raw by adding to the pan as soon as the spices and g/g paste were giving off their "we need base" smell. 

I'd like to try this tonight Phil  How long did you cook the chicken leg for approx

Tai

I think I should have been more specific Livo regarding the silverside, and have to say I had never heard of this when I was in England. Corned beef there came in tins from Argentina! Hence I've had it blocking my small freezer for months! I might do a test (using up the Glasgow base) to see what happens.

ScottyM I think the video (thank you) is more to do with 'proper' beef'rather than what I have.

Kind regards, Tai

Well I certainly didn't expect to cause any discord with my post!.

As Bowie once sang "We're absolute beginners" so ask stupid questions often & be grateful someone reaches out to help through our early fumblings! We can only get better (you'd hope) ....... If I have to dump it & start again so be it. Its all a learning curve, but also a better learning curve if you have a chance to correct for future curry cooking experiences as Livo suggested.

By the way I'm a she not a he Sverige .. women love & cook curries too

Your right Les & thank you .. cooking a curry should be a joy not a bible, just have to have an understanding which I'm working on

Kind regards, Tai

Thanks Livo,

Much appreciated. I'm just cooking off a heap of veggies to have another try, after that I'll stick to chicken and not the Glasgow base. I'll do as you suggested & add small increments to the pan. The Steve Heap recipe came out well as it was much thicker! I will definitely check out Chewy Tikkas & JB's base recipes for my next attempt!

Watery vegetables anyone  :

Before joining this site I had found a youtube video of Steve Heaps base gravy & seasoned oil. I have to say the gravy was spot on! The oil though I discarded. When that base ran out I made (yesterday) the updated Glasgow base. I have found recipes using this base hard to find. I used some pre cooked beef. The results were really poor, glad I wasn't feeding anyone else  The curry gravy was really thin, does anyone know how I would thicken it? also, where are the recipes for this base mix hiding? I don't think I'll make it again but have 4 portions in the freezer.

Regards, Tai

Hi

Can someone tell me if its possible to use silver side in a curry? I'm presuming you'd have to slow cook it first?

I have a big chunk in the freezer & would like to use it, can't find a recipe.

Thanks, Tai

Hi Livo,

Thank you so much to the link you sent for the place in Lambton. I'll go there on my next trip to Newcastle. The closed shop was in Wallsend a 5 minute walk up from the one you gave me the address of. They had big pans in the window, couldn't see any frying pans though. Lambton sounds the go & reasonable too!

Hi shatkora

Welcome 

Hello dask & welcome,

I'd love to hear how your buffet goes!

Hi Livo, the chicken 65 recipe looks good .. a fair bit of faffing around tho. I'll try mastering a few of the 'proper'curries first ......

Talking of which I went to Raj's Corner yesterday, ate first of course! I had 2/3rds chicken Masala with 1/3rd aloo gobi & customary garlic naan YUM  I did try the goat a few weeks ago but it wasn't to my liking. Then I waddled next door to collect all my ingredients which were many!

I went to the store at Wallsend but had pretty much got everything I needed From Raj. Did you know there's another store a block up selling Indian stuff? It was closed due to prayer, I had a sticky beak through the window. It wasn't as big as Raj's they had a lot of pots & pans though. I would have liked to see if they had an aluminium pan, next time!

Trying lamb bhuna tonight  ;D