Topic: THE GLASGOW CURRIES

[Martinwhynot]

At no point did I put para 3 stuff in twice!

Your dish contains it twice.

You added it (I presume you added it, it is in the recipe) in the curry sauce (1/2 chef's spoon garlic/ginger paste, 1 chef spoon tomato puree) and you're adding both those ingredients again in the assembled dish. Yet you're not frying them at the beginning, simply dropping them into the middle of the dish, but the sauce already contains both those ingredients already in it.

So now you've put two lots of the same thing in your dish, one lot originally in the sauce, and another lot in your final dish. The second lot not being fried, so why are you adding them again?

Right, sorry, I think I have your tone of writing sorted out (when you ask "why" in the current context, it sounds judgemental).  From what I think you're asking me you've just queried why I added g/g and tom paste into the main base sauce that any BIR style curry makes (you state that is the first time) and then I add some again during the 'main curry cooking stage.  Forgive me if this is wrong.  If I'm right I would have thought the idea of having garlic and tomato in a base then adding more in the curry pan would have been seen in your 30 years of curry cooking, from my limited experience of 25 years I've not seen much else.  Your suggestion that the second addition is not going to cook is, to my mind, incorrect.  It does cook out and it does fry; it just happens to have other things there with it - to fry only needs heat and oil; just because it has other things doesn't mean that it won't fry IMHO.  It works, for me at least.

Regards,

Martin

[Secret Santa]

Already read them, still don't understand the need to add two lots of g/g paste and tomato puree and it sitll hasn't been explained why. Fancy a go?

Fancy a go at explaining why it works? No, not really. All I can say is that it does cook out and produces a respectable curry (but too greasy for my personal taste). If you're going to try it (you should really as it's clearly a new method for you), stick to the original BB1 base, scale it down to about a kilo of onions, but only use half the stated oil quantity.

[Martinwhynot]

Already read them, still don't understand the need to add two lots of g/g paste and tomato puree and it sitll hasn't been explained why. Fancy a go?

Fancy a go at explaining why it works? No, not really. All I can say is that it does cook out and produces a respectable curry (but too greasy for my personal taste). If you're going to try it (you should really as it's clearly a new method for you), stick to the original BB1 base, scale it down to about a kilo of onions, but only use half the stated oil quantity.

Thanks SS, I've PM'd SYKK with a bit more info so hopefully it will give more answers.

Regards,

Martin

[ELW]

stick to the original BB1 base, scale it down to about a kilo of onions, but only use half the stated oil quantity.

By how much did you scale the rest of the ingredients down by ss? 2.5kg with 500ml oil was no good-thats half of the new version

ELW

[Martinwhynot]

HEY EVERYONE!!!

I've just had a look and, apparently, there's other threads on this forum!  Now I know that some won't realise this but there's people making other curries and joining and....oh, everything! 

Let's enjoy all of the forum!  I'm going to be making CA's base as I still love 'English' curries  ;D

Regards,

Martin

[Stephen Lindsay]

I'm going to be making CA's base as I still love 'English' curries  ;D

Maybe CA's recipes now qualify as Antipodean curries?  :

[BIR-TY]

it seems to me that you both dont understand the Taz base

Yes, we don't understand the Taz base.  :

So the point youre making is what? You dont understand it because it isnt the way you do it?
or because of youre incorrect point about the oil?

[Secret Santa]

By how much did you scale the rest of the ingredients down by ss? 2.5kg with 500ml oil was no good-thats half of the new version

I used the original base recipe and scaled down to 1kg of onions and divided all other ingredients by 7 (because there were 7kg of onions in the original recipe). I found the curries acceptable apart from the excessive greasiness because the curries I made never released any of the oil to spoon off at the end. If I make it again, and I probably will, all I'll do is half the oil content.

[spiceyokooko]

If I'm right I would have thought the idea of having garlic and tomato in a base then adding more in the curry pan would have been seen in your 30 years of curry cooking, from my limited experience of 25 years I've not seen much else.

No-one's questioning whether base sauces contain garlic and ginger or tomato paste and no-ones questioning that finished dishes can't contain those same two ingredients either. It is as you rightly point out, pretty standard for most BIR's for both those two things to contain those two same ingredients.

However, your base sauce is not standard, neither is the way you cook your final dish. However, your base sauce contains the same ingredients (in varying quantities) as most other base sauces. Onions, water, oil, garlic, ginger, tomato paste, whole spices cooked down and blended.

But the way you cook your final dish is quite different to the standard way a final dish would be cooked using a base sauce. You don't fry your garlic/ginger paste or your tomato paste in the same way as at the beginning of more conventional dishes, you merely drop it in the middle of cooking. The question is why? What effect is it having and why are you doing it differently?
 

Your suggestion that the second addition is not going to cook is, to my mind, incorrect.  It does cook out and it does fry; it just happens to have other things there with it - to fry only needs heat and oil; just because it has other things doesn't mean that it won't fry IMHO.

Then you and I have quite different definitions of the term 'fry' and what affect that cooking method will have on the ingredients you're using.

[Secret Santa]

Then you and I have quite different definitions of the term 'fry' and what affect that cooking method will have on the ingredients you're using.

There's no point in harping on about it, it works and that's what ultimately matters...doesn't it? You really need to try it (or Taz's which is a very similar method).