Topic: Mr Singh has kindly shown us he he makes his base gravy

[bigboaby1]

Mr Singh has been using this sauce for over the last 20 years handed down to him from his peers..  He has finally agreed to share it with us..and the good thing is, he has made the scaled down version for home use..It makes exactly 13 plastic tray size portions..This will now be used in the ebook..can't get any better than that coming from the horses mouth......Thanks for putting up with me guys

http://www.youtube.com/watch?v=8D7tAuZt8Iw

[Secret Santa]

This video is unavailable?

Edit: Ah, it's ok, it looks like it's still being processed...I'll look later.

[Aussie Mick]

Nice one BB1.

i tried the revised Glasgow base and was impressed.

I wouldn't use this as my stock base due to the amount of oil, but i have to say, it did make a very nice curry. if you're not too botherd about the oil content, i would say, deffo give this on a go.

I'll make this occasionally at home for a special treat 

[Peripatetic Phil]

Thanks for putting up with me guys

Our pleasure, BB1.  Informed input always welcomed.
** Phil.

[gazman1976]

Hi BB1, I use your Glasgow base all the time

couple of questions

what garam masala is used and also what tomato puree is being used if you don't mind

thanks

[gazman1976]

Also when is the Ebook out as I will be buying that

[StoneCut]

I really must try this, thanks Bigboaby and Mr. Singh!

[arunchaudhary]

I am thankful for sharing with us. It is appreciable that he has scaled down version for home use.

[dammag]

Aussie Mick.

You obviously know about restaurant cooking but do you think that is a lot of oil?

I can cook a curry at home with a chef's spoon of combined oil and ghee with some more oil in the base gravy and eat the curry easily and look for more yet when I go to a local restaurant it is hard to get through a portion of curry as it is so heavy (and the portion is small). To be honest I would rather eat a "lighter" curry with still good taste than struggle to eat a portion. Do BIR's (or the Aussie version) use too much oil?

The average good curry must have a fair proportion of oil in it?

Damian

[Peripatetic Phil]

Not seeking to answer for Antipodean Mick, but from my perspective, "no oil, no curry".  If I need to re-spice a restaurant curry after taking it home, I invariably add more oil, and then remove the excess before serving.  It is a fact that the essential oils in spices (which carry the flavour) are lipophilic ("fat loving") rather than hydrophilic ("water loving") and therefore bind to the molecules in oil rather than to the molecules in water; the subsequent chemistry is less clear but they almost certainly emulsify during the cooking of the curry.  There is obviously some flavour loss when the excess oil is removed before serving, but since that oil will be re-used in the next curry, overall the flavour level is maintained.  My advice is "cook with lots of oil, serve with a little".

** Phil.