Following on from JB?s excellent base recipe / article, I thought I would post my pressure cooked version of Mr Singh?s Glasgow style base. Pressure cookers are used widely in Northern India and throughout Pakistan for making bases, part curries and whole dishes. I find the pressure cooker is especially an excellent method for cooking curry bases (and traditional curries) . Not only does it significantly reduce cooking times, but recipes are readily scalable and results are consistent time after time.
After much pestering, my wife (who teaches photography at the local college) agreed to take some shots of me making the latest batch. Photo article -
https://curry-recipes.co.uk/curry/index.php/topic,13167.0.html More photos are also on my wife's website @
http://lmlphotography.co.uk/curry-kitchen.htmFor a 7 Litre Pressure Cooker
Stage 1
half fill with onions (about 1 kg peeled & quartered)
sprinkle with cumin seeds (1 tbsp) , 6 - 8 crushed cardamom pods (always crush for max flavour release)
2 bay leaves
large cinnamon stick
150 mls veg oil
add water to level with onions
pressure cook for 30 minutes
off pressure
Stage 2
Add approx 2 tbsp (mix) of tumeric (2tsp), garam massala (1tsp), red chilli powder (I use 1 tsp of kashmiri)
add 1 tbsp salt (adjust if required)
add 1 chef's spoon tinned tomatoes
add 50gms block coconut cream
mix well, add more water if required (depending on your preferred consistency or if too dry)
pressure cook for 15 minutes
off pressure
Stage 3
blend well (I use hand blender)
cool & store (refrigerator) for later use (enough for 6 - 8 curries, warm again before use!)
Base should be aromatic, quite light in consistency, yellow(ish) in colour - works great in most BIR curries (even korma!) - I now use this base almost exclusively.
Cheers
Chrisnw
Topic: Pressure Cooker version of Mr Singh's Glasgow style base ( 7,921 )