Topic: Curries using Glasgow base

[bigboaby1]

Nice work, JB - those dishes look superb, and your feedback is much appreciated. I'm looking forward to trying this method out too (using the full 7kg of onions for the base).

On the subject of the base, did you find that the whole spices blended okay? Were there a few gritty bits left, or wasn't it an issue?

I ask becaue I use a Bamix stick blender, which is a good quality bit of kit but may not be up to the job of blitzing whole spices. But then they're going to be pretty soft after an hour or two of cooking.

Sod it. Only one way to find out!

That was one of my concerns but actually the whole spices blended perfectly,I think this may be due to the length of time the base is cooked.Mind you I used a proper blender,not a stick one and did give it a good blitz.

excellent results JB can you tell me if you used my Glasgow pre cooked chicken in the recipe's or your own...I have to say this to everyone who uses my base sauce is to use my Glasgow pre cooked chicken because of the extra spices and coating.. sediment.. sauce from the marinade spiced oil..etc loads of things going on.....I would never use one without the other to give the base sauce it's true flavour....the marinade is used in all of our chicken dishes..I can't stress enough again the wonderful flavours and aroma that comes from this cooked marinade..IT'S LIKE HAVING TEA WITHOUT SUGAR....Once again well done JB

when using the watered down version of base sauces used on this site you have to reduce it for it to thicken with my base sauce this doesn't happen..as soon as it hits the pan it immediately loosens and keeps it consistency the whole of the cooking time..no need for sieve lol.....                               

[Secret Santa]

I have to say this to everyone who uses my base sauce is to use my Glasgow pre cooked chicken because of the extra spices and coating.. sediment.. sauce from the marinade spiced oil..etc loads of things going on.....I would never use one without the other to give the base sauce it's true flavour

That's a good point. I don't know if you can still amend your recipe posts but if you can that point should be made in each recipe or it'll be lost.

[curryhell]

As always, first class mouth watering porn jb, but with a Glasgow twist Looking forward to hearing the feedback from other members.  Just checking my pot capability for 7k of onions ;D

[Achille17]

when using the watered down version of base sauces used on this site you have to reduce it for it to thicken with my base sauce this doesn't happen..as soon as it hits the pan it immediately loosens and keeps it consistency the whole of the cooking time..no need for sieve lol.....                               

That's where I need more explanations: does this mean that instead of using 300ml of a runny garabi, I'd use only 100ml of your base sauce.

The problem is, for example with your recipe of Chasni, that you say to add more sauce without saying how much.

[Salvador Dhali]

That was one of my concerns but actually the whole spices blended perfectly,I think this may be due to the length of time the base is cooked.Mind you I used a proper blender,not a stick one and did give it a good blitz.

Thanks JB. My blender gave up the ghost a few weeks ago (mind you, it was 15 years old), so I'll wing it with the Bamix and see how it copes.

[bigboaby1]

That was one of my concerns but actually the whole spices blended perfectly,I think this may be due to the length of time the base is cooked.Mind you I used a proper blender,not a stick one and did give it a good blitz.

Thanks JB. My blender gave up the ghost a few weeks ago (mind you, it was 15 years old), so I'll wing it with the Bamix and see how it copes.

You have to use your discretion when adding the base sauce to any dish but that will come with experience so don't worry..for example if you add 100ml and you think that's enough for a potion size then so be it....If you think it needs more just add more..The same goes with chasni..The recipe says add 2 chef spoons of chasni paste..After that just add as much base as you want to bring it up to a portiion size..hope that helps..cheers Pal

[jb]

Very nice pictures indeed!

Which recipe did you use to produce your CTM?

Since the gravy is a lot thicker, do you use a smaller a quantity or the exactly the same quantity? Did you get this consistency with the base gravy or the cream?

I have to say that I can't wait that BB1 posts Chicken Tikka Masala and Chicken Korma recipes!

Hi I used Zaal massala paste and then added coconut,almond and sugar to taste.I actually used two ladles of base gravy,the same amount I use when using a regular ghrabi type gravy.The thing is this is much thicker but when it hits the pan it does thin down.

[jb]

Nice work, JB - those dishes look superb, and your feedback is much appreciated. I'm looking forward to trying this method out too (using the full 7kg of onions for the base).

On the subject of the base, did you find that the whole spices blended okay? Were there a few gritty bits left, or wasn't it an issue?

I ask becaue I use a Bamix stick blender, which is a good quality bit of kit but may not be up to the job of blitzing whole spices. But then they're going to be pretty soft after an hour or two of cooking.

Sod it. Only one way to find out!

That was one of my concerns but actually the whole spices blended perfectly,I think this may be due to the length of time the base is cooked.Mind you I used a proper blender,not a stick one and did give it a good blitz.

excellent results JB can you tell me if you used my Glasgow pre cooked chicken in the recipe's or your own...I have to say this to everyone who uses my base sauce is to use my Glasgow pre cooked chicken because of the extra spices and coating.. sediment.. sauce from the marinade spiced oil..etc loads of things going on.....I would never use one without the other to give the base sauce it's true flavour....the marinade is used in all of our chicken dishes..I can't stress enough again the wonderful flavours and aroma that comes from this cooked marinade..IT'S LIKE HAVING TEA WITHOUT SUGAR....Once again well done JB

Many thanks for the kind comments.I actually used some pre cooked chicken I had lurking in the freezer,I will try your recipe but it was really the gravy/sauce I was concentrating on.

[jb]

I had the dishes for my tea tonight,I simply put them in some takeaway dishes and stuck them in the oven....





Amazing,if I don't know different I would swear they were from a BIR.Oodles of flavour,thanks Bigboaby1......keep posting those recipes!!!

[Micky Tikka]

So you start from a cold pan add GG tom paste methi etc . Then the base is used instead of the oil
to cook them
Is that correct ?