Topic: Glasgow curry base sauce

[Naga]

Wow! I'd completely forgotten about the cucumber! 

[Gav Iscon]

maybe he resurfaced as somebody else.

Snoopy,, along with his cucumber.

Did'nt realise they were one and the same. Makes his penultimate post a bit silly then. I've lost count of the 'better than the last base' bases he's done over on the AIR site.

[madpower]

I find the glasgow base flavourless,but i did not want to waste what i had left of it so i put a bhaagar in it and it turned out pretty good.

[Secret Santa]

I find the glasgow base flavourless,but i did not want to waste what i had left of it so i put a bhaagar in it and it turned out pretty good.

It's definitely not flavourless madpower (in any of its incarnations). I'd call it a neutral base as the flavour is certainly subtle but very pleasant if done right. That lends it to more variation in the final dish which I prefer. The majority of the flavour comes from the added stuff in the Glasgow curries.

Actually this is a prime example of why you can't just use any base with any recipe. You'll generally produce an edible curry but for best results the recipe has to marry with a particular base.

[Martinwhynot]

I've never heard it called flavourless before!

When using this Base,  you can try adding 1 tsp -1 tbs  mango chutney and ramp up the METHI  (I blend the leaves and add 1 tsp of that....it tastes VERY good.

Regards to all,

Martinwhynot

[haldi]

I made a potato madras and a prawn vindaloo, with this base last night
these are some of the best curries, I have made in the last 20years
Something is still not quite right, but so much is correct
I use the updated ginger garlic blend, which also has chilli and coriander in
I will keep using these recipes
To make them work you need to dry out the initial ingredients in the pan, then also cook without stirring for 6 minutes

Both of these instructions are critical
The drying out gives the garlic a chance to develop it's flavour
and the 6 minute cook changes the sauce, and caramelises it on the sides of the pan

[Alastair Sim]

I wanted to try something different for a change, having read loads of posts about base sauces this one intrigued me.
Made the base Thursday night, blitzed on Friday and final cooking. Also made the precooked chicken, although I cooked it for about half the time the book recommends.
I cooked the Dil Cognac for my wife and the Vindaloo for me, best curries I have ever made. I am a Vindaloo fan and have been adding a teaspoon of vinegar to try and replicate the authentic taste, the taste is in this curry, there is a hint in the background, very impressed. I can only think it can come from the red sauce which has what will amount to about one eighth of  a teaspoon of Pataks Tandoori paste.
Can't wait to have a go at a other one.
Cheers guys
AS