if u do the 4KG version you will get about 18 good size portions, but cheap takeaway tubs from the pound store and freeze - 1    300ml portion = 1 curry

Dunno why he removed it, but if you make the base and ceylonese Korma to spec I guarantee you will get 100% clone of a top quality takeaway, just remember to cook the base long enough

Ok keep it, can't see it doing any harm, the more info the better

yeah u can delete it George, looks the same kindle version, however here have been several updates to the book, Alex works in the kitchen and finds out stuff then updates the book and resends it out, I am very happy with it. I know he was ridiculed on here with his base changing all the time, but he is only getting the info then telling us. As I said I am very happy with my base and results now

make it then freeze in 300 ml portions - below is the recipe I use

Cooking Time: approx 4hrs
4 Kg Recipe Ingredients:
4 kg Onions (roughly chopped or sliced, unpeeled weight) 1 tsp Cumin Seeds
3L Water (more may be required if necessary)
500 ml Vegetable Oil 1 level Chef Spoon Salt (2tbs) or adjust to taste
1 Chef Spoon Turmeric (2tbs)
? Chef Spoon Garam Masala (1 rounded tsp)
? tsp Chilli Powder
30g Coconut Cream
1 Chef Spoon Tomato Puree (2tbs)
Note: Unless stated, all measures are rounded. step 1..place onions and water into your pot. Add Cumin Seeds. Cook for 2 hours or until soft.
Step 2..add oil and cook for a further 1 hour. step 3..add the rest of your ingredients and cook for another ? hour. step 4..blend the sauce and cook for a further ? hour on a low heat.
The finished sauce should have a ?sweetness? to the taste. The finished sauce should be thick in consistency and may look even thicker the next day when the sauce cools, this is completely normal.

Gary is the base and madras recipe any different from the Glasgow recipes that are already on this forum? And which particular variation of the Glasgow base (from the 3 or so on here) is it if they are not? If it is different I wouldn't mind a copy of the PDF either.

Cheers.


the 1 I have is the 4KG version of the base, the so called secret is to cook the base long enough until the onions sweeten, if you follow it exactly you will get a very good curry, the madras is lovely, if you like kormas which I make for the kids then the korma is spot on also, I haven't tried any others yet TBH as busy working. if you send me your email I will forward it on, don't think Fred from the other forum will mind as he has quit it now due to cyber bullies

I'll be honest Phil, I cant even remember this dish and wouldn't make it either, I now swear by the Glasgow base and madras recipe, if you have time try it, I believe Haldi also uses it now. I have the pdf if you want a copy let me know

Garry

That looks identical to my Tawa, I bought mines from KRK in woodlands road Glasgow

Naa not tried his takeaway, wouldn't go anywhere else apart from the 1 I use to be honest as its fantastic food

Hi Stephen, they do both, right beside the M8 motorway , along from the Mitchell library, never had a bad meal, their madras is top stuff and their tikka is yum