Topic: Glasgow Jaipuri

[Secret Santa]

Another curry from bb1. The cooking method seems to have changed to a more standard one that is common on the forum.


GLASGOW JAIPURI

8 PIECES OF PRE COOKED CHICKEN
1/2 TSP TOMATO PUREE
1/2 TSP METHI
1/2 TSP GARLIC GINGER PASTE
1 TSP FRESH CORIANDER
1 HEAPED TSP RAJAH CHILLI POWDER
1/2 BELL GREEN PEPPER DICED
1/2 SMALL ONION DICED
SOME CHOPPED MUSHROOMS
1 SMALL TOMATO CHOPPED
1/2 LEMON JUICE
1 TSP RED SAUCE MIX (RECIPE BELOW )
1 TBLS SEASONED OIL
250 ML BASE SAUCE

METHOD

STEP 1 HEAT OIL IN PAN FRY PEPPER ONION MUSHROOMS UNTIL CHARRED ADD MORE OIL IF REQUIRED

STEP 2 ADD METHI..GARLIC AND GINGER.. CORIANDER. CHILL PDR AND HEAT THROUGH 30 SECS

STEP 3 ADD BASE SAUCE..RED SAUCE MIX..LEMON..TOMATO

STEP 5 COOK FOR  ABOUT 8 MINS

NOTE..NO DRY PAN METHOD IF YOUR USING MY NEW BASE ONLY WITH THE ORIGINAL BASE.

I'M TRYING TO MAKE THINGS SIMILAR IN THE WAY YOU COOKED BEFORE WITHOUT CHANGING THE WHOLE ROUTINE

UPDATE 16 Dec 2013 by George after SS said: I don't know if George can pop this in the original post...

RED SAUCE MIX
LGE TUB OF NATURAL YOGHURT 300ML SIZE
1 TSP RED FOOD COLOURING POWDER
1 TSP DEEP ORANGE FOOD COLOURING
MIX ALL TOGETHER
THIS WILL DO ABOUT 10 CURRY'S....THIS MIX IS USED IN A NUMBER OF CURRYS

[BoneHoney]

This sounds delicious but you forgot to add the red sauce recipe.

[Dajoca]

@BoneHoney. SEarch for Glasgow base or BigBoaby's posts and you'll find his base recipe.

[Peripatetic Phil]

I don't think it is to the base that BH is referring, DJ, but rather to this :

1 TSP RED SAUCE MIX (RECIPE BELOW )

** Phil.