Hi Steve, how does it taste, and what curry house can you refer the taste to? i havent been around for a while but looking to get back into it

Garry

Quote from: George on January 18, 2013, 01:20 PM

Quote from: stevejet66 on January 18, 2013, 12:27 PMAnd it does'nt contain ghee butter which would pile the puond's on.

Any fat will pile pounds on just as much as butter ghee. Butter ghee might be even more likely to clog up you arteries and cause a heart attack or something but I'd hardly call vegetable fat a healthy option. The closer you get to real BIR food, the more risk there must be if you eat that stuff much more than once a month.

The full 7 killo produces about 15 full long curry trays..it could be more after adding veg,creams etc We use 25 killo in our takeaway..the 7 killo is the version i scaled down..I din't want to scare anyone with 25 killo so i thought 7 killo was a safe bet...loving the posts guys keep them coming

BB1 Mr Big

Hi gazman, Can i say first this recipe is the, yes the bir taste, my wife and i said last night it was exactly the same taste as the taj tandoori in wednesfield wolverhampton. Its quality mate trust me, Just keep to the base recipe and the dish recipe's.
You wil not go wrong.

what restaurant do you work in Mr Big to get an idea of the taste?

I brought a 10 kg bag of onions then weighed them after top and tailing and after throwing away afew bad ones it was just under 7kg
and this made 12 litres

Quote from: michael.t on January 18, 2013, 03:41 PM
I brought a 10 kg bag of onions then weighed them after top and tailing and after throwing away afew bad ones it was just under 7kg
and this made 12 litres

So, based on 12 litres, we're looking at 40 300ml portions of curry base, which if my head doesn't explode with the effort, works out at a positively healthy 50ml of oil per dish for you, Michael.

Sounds as though you need to add a little more!

Gazman - i think it is taste of india glasgow bb1 said

Barry

I could drive up get a takeaway and ask if I could film it being made

In current traffic   6hr 28 min

Well having just eaten my first attempt at this I have mixed feelings. The thing that jumps out at me is the flavour of coriander (seed), it clearly dominates the overall flavour and I wonder if this is the 'Glasgow' flavour. It's no surprise as both the base and pre-cooked chicken have this dominant flavour separately.

There was no oil separation and what with the amount in the base, plus that from the pre-cooked chicken (which is essential as many spice flavours come with it) and that contributed by the coconut cream, I'm not overly happy at the calories that must be hidden in the curry. Add to that that, for me at least, it didn't seem to improve the curry in any way and it makes me prefer to stay with the English way of doing things where I can at least scoop the excess off at the end.

Tastewise the curry was good but surprisingly hardly any different to the curries I already make the English (Bangladeshi) way.

Although the pre-cooked chicken spice mixture was very tasty, the chicken itself was lacklustre in flavour.

Overall I felt that a lot of work (compared to my normal method) went into something which is no gain on my current efforts and the overpresent coriander flavour, retained oil and lacklustre chicken flavour doesn't persuade me from the English way.

However, I'm only one Madras in and I've got enough for another couple of curries, so we'll see.

Oh and I should fess up and say I only made a 1kg of onions' batch as I don't subscribe to the theory that you can't do smaller batches pro-rata, although I accept that this may open up a debate as to whether I have made a real 'Glasgow' base or not.

Just to show you how things can differ
my curries came out oily and I could spoon off excess oil
mine were cooked on a very high heat probably too much reduction
early days yet still experimenting