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Poll

I have made the Glasgow Curry Base and my vote says:

Excellent, this just like a takeaway...try it
Good, I will make again
Not for me, there are other Curry Sauces I prefer
Poor, Yucky
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Author Topic: Glasgow curry base sauce  (read 257,778 times)

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Offline bigboaby1

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  • Location: Glasgow
Re: Glasgow curry base sauce
« Reply #70 on: January 17, 2013, 08:49 AM »
Quote from: Achille17 on January 17, 2013, 07:13 AM
Is the sauce cooked WITH or WITHOUT lid?
no lid...keep and eye on the sauce 24/7..it needs looking after..don't just throgh everything in and then go for a pint..you have to be there for it..because of the amount of onions there is a danger of it sticking to bottom of the pan....3 hours of cooking time

cheers pal

BB1
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Offline Achille17

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Re: Glasgow curry base sauce
« Reply #71 on: January 17, 2013, 09:07 AM »
Thanks for your precious hints!

I did well to ask, because my assumptions were wrong.
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Offline Unclefrank

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Re: Glasgow curry base sauce
« Reply #72 on: January 17, 2013, 10:01 PM »
In the recipe it says to add 1 tbsp red chillies, are these dried red chillies. What is everybody using.
Thanks.
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Offline Micky Tikka

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Re: Glasgow curry base sauce
« Reply #73 on: January 17, 2013, 10:08 PM »
I used chili powder as he did say for colour  :)
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Offline Unclefrank

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Re: Glasgow curry base sauce
« Reply #74 on: January 17, 2013, 10:23 PM »
Cheers michael.t
Is it Kashmiri or just regular chilli powder.
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Offline Micky Tikka

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Re: Glasgow curry base sauce
« Reply #75 on: January 17, 2013, 10:28 PM »
I used Deggi mirch for the colour  :)
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Offline Peripatetic Phil

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Re: Glasgow curry base sauce
« Reply #76 on: January 17, 2013, 10:37 PM »
Quote from: michael.t on January 17, 2013, 10:28 PM
I used Deggi mirch for the colour  :)

You may wish to try Kashmiri mirch : to my mind, it imparts a better, deeper, richer colour and can be used in greater quantities (i.e., for even greater depth of colour) because it lacks the heat of Deggi mirch.  My last two curries have had three heaped teaspoons of Kashmiri mirch, and were still on the mild side.

** Phil.
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Offline Unclefrank

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Re: Glasgow curry base sauce
« Reply #77 on: January 17, 2013, 11:41 PM »
Thanks.
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Offline Secret Santa

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Re: Glasgow curry base sauce
« Reply #78 on: January 17, 2013, 11:51 PM »
Quote from: Phil [Chaa006] on January 17, 2013, 10:37 PM
You may wish to try Kashmiri mirch : to my mind, it imparts a better, deeper, richer colour and can be used in greater quantities (i.e., for even greater depth of colour) because it lacks the heat of Deggi mirch.

Indeed that is true but it also imparts its own unique, and to me, non-BIR flavour to the curry. I dare say that'll be a regional thing though.
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Offline Wickerman

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Re: Glasgow curry base sauce
« Reply #79 on: January 18, 2013, 01:55 AM »
Hi guys.
Looking forward to trying my hand at this recipe,just one question:
Am I right in thinking that a 'BLOCK COCONUT CREAM' is the same thing as Creamed Coconut?
I have a box of Pataks Creamed Coconut Sachets,and although they're in Sachets,does this constitute as a block of coconut cream?
Does anyone know what a block weighs?
Sorry if this is a stupid question. :-\
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