Hi everyone,

I finally got round to making a video of me cooking up some stuff....all with freshly cooked chicken tikka:
Do Piaza, Chasni & Dil Cognac (the one with brandy and grapes - not my normal thing to be honest!)
I hope you can see how easy it is and, for the doubters, that it doesn't produce an oil slick)

http://www.youtube.com/watch?v=zbpkUugjLyg

http://www.youtube.com/watch?v=t_Z78AT5Ddw

http://www.youtube.com/watch?v=ddKa2pRxdiY

I hope you enjoy it, and if you've already made it and found it too oily, please try again properly (kidding!)

Regards,

Martin

Bigboaby1 recently posted a base sauce and some main dishes that are receiving good early feedback.  I hope he will continue to offer them up and thought I would start a list on the off chance he can post the most popular requests first, if possible?

MADRAS - like to see any subtle differences when compared to others on here as its a new style of cooking to many here.

Punjabi Masala - would love to try some Glasgow 'red' curries - any really!

Veg Pakora - there are several on here but again there could be interesting differences

Any curries with wine/beer/whisky/etc added if that is done at all (my home restaurant features many with alcohol added and are quite good despite maybe being unusual.

Thank you!

Martin

I knocked these curries up in half the normal time using BigBoaby1's Glasgow Takeaway Base...

The beauty of this base recipe is that if you want more sauce, just add it - due to the spicing being mainly in the base, you aren't diluting the finished dish! 

I felt the Do Piaza was a little dry looking and added some more base after this photo was taken

The Korma took literally seconds to make and was the nicest my daughter has ever had (and we've eaten them all over the world!)

Martin

I recently picked up a bag of cheap dessicated coconut from our local supermarket.  My daughter hates it in curries as it makes the curry taste of 'bits'. ?!?

Anyway I have a fairly decent blending machine (it crushes ice and turns sugar into icing sugar) so I thought I'd give it a whirl for a laugh....

Flip! It worked very well, turning the dessicated flakes into a soft dough like consistency.  I then places the 'dough' into the bag it came from.  When I made my daughter a Korma tonight it had turned into a crumbly version of the coconut blocks we buy for quite a lot more - and it worked perfectly.

Just thought I'd share that one as it's my only way from now on!

Regards,

Martin 

Tried this one last night to outrageous success  ;D

Place the unpeeled garlic bulbs into a largeish container with a lid on.  You then vigorously shake the container about like it's a cocktail shaker for around a minute.  I did 250gms of bulbs last night in seconds.  The result is that the skins get rubbed off by the friction inside the container - simply pick out the skins from the bulbs, voila!

Enjoy, no more using the side of a knife and pressing down, etc, etc.

Martin

Hi everyone,

Despite the paucity of posts on this site I have been cooking restaurant style curries for around 20 years - always searching for the classic Scottish style curries, I was immensely impressed with Panposts offerings. I gather there has been a shout for a madras for this style - here's mine. It replicates the Scottish curry experience (Punjabi, not Bangladeshi) very well indeed.

3 TBS oil
1 TBS Ashoka garlic/ginger paste
3 TBS Ashoka Bunjara paste
1 TBS Tomato Puree
1 heaped tsp chili
base sauce (I use the Taz base but any decent one will not overpower the bunjara, which is a key flavour).
lge pinch methi
lge pinch garam masala
about 1/2 tsp lemon juice
lge pinch coriander

Heat the oil.
Add the above in order, when cooking nicely add base sauce a little at a time until you've added around 240 mls (that's 6 chef's spoons!)
about half way through add the methi and the pre-cooked meat/chicken to heat it through.
Stir in coriander
Serve. 

(as a guide you're aiming to have a total of approx 280-300ml of bunjara/base mixed together and cooked through).

This gives you what you'd get in a Central Scotland Indian restaurant - if you adapt it to suit what 'you think it needs' you'll alter the results you get.  Would like to hear of adaptations from those who understand the difference between this style and the style that dominates England and Wales (which is excellent but different).

Happy cooking.

Martin