Topic: Glasgow madras

[Salvador Dhali]

It does indeed - and to be honest the finished dish looks to have less oil content than many of the curries I cook using the old-school (thinner) base gravy recipes + a chef spoon of oil to fry off the g/g past, spices, etc in the curry pan.

I'm no good with figures (my maths teacher declared me 'figure blind'), but I'll have a go at working it all out. (Help and corrections welcome from any mathematically minded types out there!).

Thanks to differing quantities of oil in different bases, it's an inexact science, but, generally, in a standard portion of curry we use around 300ml of base, and in that base there will already be a certain amount of oil. Not a massive amount (some base recipes use more or less oil), but when added to the chef spoon (3tbsp) of oil that goes into the curry pan, let's say a total 4tbsp, or around 70ml ends up in the curry.

Now, the Glasgow curry base uses 2L (2000ml) of oil in total, and that's it. No more is added to the curry pan.

I'm not sure exactly how much in litres the Glasgow base recipe produces, but with 2L of water, 2L of oil and 7kg of onions, etc., it must be in the region of 8 litres?

So, 8000ml divided by 300ml gives us around 26 portions of curry.

2000ml of oil divided by 26 equals, near as dammit, 77ml.

Which means, of course, that the Glasgow curry base isn't significantly heavier in oil than curries produced using old school bases. (This is all assuming that the Glasgow base recipe does, in fact, produce 8L. If it's more, then we're obviously looking at less oil per dish.)

I've probably got this all horribly wrong, but if not then it's not too bad at all...

 

[Malc.]

It does look good, but I can feel the calories pounding on already!

[stevejet66]

Salvador Dhali, your probably not far out there, with the glasgow base i just halved everything, it did make life a little easier, for one im not cooking for loads of guest's or diner's so to speak, the oil content is fine, just the right balance,
Axe, you will be fine with the calorie's, We have curry night twice a week, thursday and friday, And it does'nt contain ghee butter which would pile the puond's on.

[Malc.]

Salvador Dhali, your probably not far out there, with the glasgow base i just halved everything, it did make life a little easier, for one im not cooking for loads of guest's or diner's so to speak, the oil content is fine, just the right balance,
Axe, you will be fine with the calorie's, We have curry night twice a week, thursday and friday, And it does'nt contain ghee butter which would pile the puond's on.

It really all depends on just how many portions the base is expected to produce. I've asked this on JB's topic. If its any use, I have calculated the total calories in the entire base though, which works out to Kcal 31889.1

[Secret Santa]

It does indeed - and to be honest the finished dish looks to have less oil content than many of the curries I cook using the old-school (thinner) base gravy recipes

It's exactly that that's putting me off. In a normal curry I will be able to spoon off the excess oil at the end of cooking but, not having made a Glasgow curry yet, it does still look as though all the oil stays in the curry (as you say it looks to have less oil - so it must be in the curry). 

I dare say Jerry and his magic spreadsheet will be along shortly to tighten up those figures!  ;D

[DalPuri]

It does indeed - and to be honest the finished dish looks to have less oil content than many of the curries I cook using the old-school (thinner) base gravy recipes + a chef spoon of oil to fry off the g/g past, spices, etc in the curry pan.

I'm no good with figures (my maths teacher declared me 'figure blind'), but I'll have a go at working it all out. (Help and corrections welcome from any mathematically minded types out there!).

Thanks to differing quantities of oil in different bases, it's an inexact science, but, generally, in a standard portion of curry we use around 300ml of base, and in that base there will already be a certain amount of oil. Not a massive amount (some base recipes use more or less oil), but when added to the chef spoon (3tbsp) of oil that goes into the curry pan, let's say a total 4tbsp, or around 70ml ends up in the curry.

Now, the Glasgow curry base uses 2L (2000ml) of oil in total, and that's it. No more is added to the curry pan.

I'm not sure exactly how much in litres the Glasgow base recipe produces, but with 2L of water, 2L of oil and 7kg of onions, etc., it must be in the region of 8 litres?

So, 8000ml divided by 300ml gives us around 26 portions of curry.

2000ml of oil divided by 26 equals, near as dammit, 77ml.

Which means, of course, that the Glasgow curry base isn't significantly heavier in oil than curries produced using old school bases. (This is all assuming that the Glasgow base recipe does, in fact, produce 8L. If it's more, then we're obviously looking at less oil per dish.)

I've probably got this all horribly wrong, but if not then it's not too bad at all...

 

Minus the tops n tails and peelings from the onions. About 1kg?

[stevejet66]

I sort of think that 1 ltr of oil would be ok, but would you get the right taste, It's like baking a nice cake, Im sure if you left the egg's out of the recipe it just would'nt be the same as with the egg's.
just my thought's

[Salvador Dhali]

It does indeed - and to be honest the finished dish looks to have less oil content than many of the curries I cook using the old-school (thinner) base gravy recipes

I dare say Jerry and his magic spreadsheet will be along shortly to tighten up those figures!  ;D

Excellent! In the meantime, if anyone who's made a full portion of GCB could let us know how many litres the recipe produces, that would be great...

[George]

And 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.

[stevejet66]

So very true George, but if thats what it needs to get the right taste so be it , fortunately for me, i do not eat crisp's,chocalate,red meat,sweet's etc so hopfully i will get away with eating 2 curries a week