Topic: GLASGOW TAKEAWAY CURRIES

[Martinwhynot]

I knocked these curries up in half the normal time using BigBoaby1's Glasgow Takeaway Base...

The beauty of this base recipe is that if you want more sauce, just add it - due to the spicing being mainly in the base, you aren't diluting the finished dish! 

I felt the Do Piaza was a little dry looking and added some more base after this photo was taken

The Korma took literally seconds to make and was the nicest my daughter has ever had (and we've eaten them all over the world!)

Martin

[bigboaby1]

Well done Martin excellent results.. Hopefully after all those years of searching for the perfect base sauce your journey is over.. you've done a grand job..well proud

[Yousef]

Looks excellent, what madras recipe did you use for this one Martin.
Nice work

Stew

[Martinwhynot]

Alex,

And I'm grateful, sir!  Anyone who wants a Glasgow BIR need look no further. Between this and the Ashoka recipes, I'm in heaven to be honest.  My problem for today is to bag the base up for the freezer or keep cooking!

Martin

[curryhell]

Some seriously tasty looking food there Martin, courtesy of Biboaby's generosity in sharing his recipes with the forum.  Indeed, for many north of the border, the exiles down here and those who are familiar with and crave the Glasgow flavour, the holy grail would seem to be within grasp at long last 

[Martinwhynot]

Stew,
As I had BB1s recipe for chicken curry, I basically ramped up the chilli paste and added a splash of lemon dressing.

My normal method would be:

Heat oil
1tbs garlic/ginger
1tbs chilli paste
1tsp Tom pur?e
1tsp methi
Splash lemon dressing
Fresh coriander

I typically used Shah base but added 3 cardamom pods to the full recipe

As BB1s recipe contained most of this anyway I felt just adding the chilli and lemon was the right way forward.

Hope that helps.

Martin

[Martinwhynot]

Stew,
As I had BB1s recipe for chicken curry, I basically ramped up the chilli paste and added a splash of lemon dressing.

My normal method would be:

Heat oil
1tbs garlic/ginger
1tbs chilli paste
1tsp Tom pur?e
1tsp methi
Splash lemon dressing
Fresh coriander

I typically used Shah base but added 3 cardamom pods to the full recipe

As BB1s recipe contained most of this anyway I felt just adding the chilli and lemon was the right way forward.

Hope that helps.

Martin

[Martinwhynot]

Just a quickie, the first picture above, of the Chicken Curry, was the very first attempt at using BB1's base and his recipe for the main dish.  Anyone noting the excessive oil in the pan should be aware that was entirely my fault as I didn't stir the base before adding the base - my slip.  In mitigation I was jabbering away to my wife about how the base tasted so good/getting her to try it, etc.  Note the other results are not so oily....

Regards to all,

Martin