Quote from: Phil [Chaa006] on January 13, 2013, 10:15 PM

Quote from: Secret Santa on January 13, 2013, 10:04 PM
This is pilau rice not fried rice.

I wouldnae' recommend expressing that view tae forcefully in Sauchiehall Street, laddie ...

It is is pilau but if your from Glasgow it's fried rice..Hence GLASGOW FRIED RICE lol

Quote from: Phil [Chaa006] on January 13, 2013, 07:45 PM

Quote from: Aussie Mick on January 13, 2013, 07:09 PM
I know turmeric can add a "flavour" but I'd rather have the turmeric flavour and no chemicals ...

Well, I don't share this perspective, but even if I did it is worth bearing in mind that (a) all foodstuffs are made up of nothing but chemicals (see the late Prof. Jack Pridham's "Chemophilia" for a rigorous debunking of the "all chemicals are evil" myth, by an internationally famous biochemist), and (b) many modern food colourings are directly derived from natural foodstuffs (e.g., Queen brand natural extracts for colouring food & drinks, where the yellow is extracted from turmeric) : Queen brand, incidentally, is itself an Australian company, so you should have no problem sourcing some).

** Phil.

If you want to add turmeric to your rice then that's fine but it won't be traditional Glasgow fried rice...I work in in an Indian takeaway food colouring is used in about everything from curry's to pakora massalas....etc..maybe better sticking to fish and chips..

Quote from: jb on January 13, 2013, 07:15 PM

Quote from: haldi on January 13, 2013, 06:23 PM
we're talking about scaling down, but at the top of his recipe he says

"Don't be put of by the amount of onions...It wont work otherwise"

I have to agree on that,seemed like an awful lot of onions to use but they're quite cheap to buy in bulk,it's really worth it.I believe the recipe itself is a scaled down one to what is used his place(heaven knows how many onions they use there),but to do this justice I really think you should follow his recipe.

You can't send my base down if you don't stick the original recipe....It is no longer my base sauce if you have scaled down in anyway so the only comments you can make is on the base you have created not mine..So you can't come on and say  "sorry mate this one's not for me " when you haven't stuck to the recipe i posted..Am i bad for trying to help...

SOAK RICE FOR HOUR AND THEN DRAIN TO COMPLETELY REMOVE STARCH..DO NOT USE NON STICK RICE IT WILL NOT WORK..
1 SMALL ONION FINELY CHOPPED
ENOUGH OIL TO COOK ONIONS
2 CUPS OF BASMATI RICE TO 4 CUPS OF WATER
4 CLOVES
1/2 STICK CINNAMON
PINCH OF CUMIN SEEDS
1 TSP SALT
1 TSP YELLOW FOOD CLOURING POWDER..NOTE..DO NOT USE TURMERIC TO COLOUR YOUR RICE IT'S A NO NO
PINCH RED COLOURING POWDER

BROWN ONION WITH SPICES UNTILL COOKED THEN ADD RICE AND COAT REALLY WELL
ADD YOUR WATER AND COOK UNTILL RICE IS SOFT DO NOT OVER COOK
REMOVE RICE FROM THE PAN AND DRAIN
PUT IT BACK INTO THE WARM POT ADD YOUR RED FOOD COLOUR BUT DO NOT FORK THROUGH.. COVER WITH LID.. THE STEAM IN THE POT WILL REMOVE ALL THE MOISTURE.....IT NEEDS TO BE COMPLETELY DRIED OUT BEFORE FORKING.. LEAVE FOR ABOUT AN HOUR BEST TO LEAVE OVERNIGHT UNTIL THE WATER COMPLETELY EVAPORATES FROM THE RICE LEAVING IT WITH LOOSE GRAINS

Glasgow pre cooked chicken 8 PIECES
1/4 GREEN Diced Pepper
1/2 SMALL ONION FINELY CHOPPED
1 SMALL FINELY CHOPPED TOMATO
GOOD PINCH Fresh Coriander
1 TSP Garlic Ginger paste
1 TSP Tomato Pur?e
1 TSP METHI
1 TSP GREEN CHILLI SAUCE  (recipe below)
1 TBL spoon RED SAUCE MIX (recipe below)
1 TBL Patak's Mixed Pickle
THE GLASGOW  Base Sauce

Method

STEP 1... ADD YOUR GARLIC AND GINGER.. TOMATO PUR?E.. METHI.. CHILLI SAUCE..
FRESH CORIANDER.. PRE COOKED CHICKEN AND I CHEF SPOON BASE SAUCE TO A
DRY PAN AND THEN TURN ON GAS TO A HIGH HEAT COOK FOR A 2 MINUTES

STEP 2..ADD MORE BASE SAUCE UNTIL YOU THINK YOU HAVE THE DESIRED AMOUNT
FOR A PORTION SIZE COOK FOR A FURTHER 2 MINUTES

STEP 3..ADD MIXED PICKLE AND YOUR RED SAUCE MIX COOK FOR A FUTHER 5 MINUTES
DONE

RED SAUCE MIX
LGE TUB OF NATURAL YOGHURT 300ML
1 TSP RED FOOD COLOURING POWDER
1 TSP DEEP ORANGE FOOD COLOURING
MIX ALL TOGETHER
THIS WILL DO ABOUT 10 CURRY'S.......RATHER THAN ADDING FOOD COLOURING AND YOGHURT TO YOUR CURRY'S THIS MIX IS READY MADE SO SAVE'S A LOT OF TIME..YOU WILL FIND THIS IN MOST GLASGOW TAKEAWAYS

GREEN CHILLI PASTE
ONE BIG HANDFUL OF BIRDSEYE GREEN CHILLI'S AND SOME VEGETABLE OIL AND BLITZ INTO PASTE

Well done Martin excellent results.. Hopefully after all those years of searching for the perfect base sauce your journey is over.. you've done a grand job..well proud

COOKED IN A THICK BHUNA SAUCE

Hi everyone i have now been cooking curries now for about the 8 years and learnt most of them from you tube video's and also from this site

The recipe's i have been using have not been my local takeaway but from takeaway's i have never been to in my life..The recipe's i used where ok but not like the ones i was use to..I was looking for the chefy restaurant taste..The flavour that we are all looking for but we just can't seem to get..yea we are happy enough with them but happy isn't good enough

I wondered if i would  find that taste...so i said to myself   "right there's only one thing for it" so went to my local takeaway and asked him for job.. just three nights a week helping out..Now i prep all the sauces.. pakoras..massalas etc.... I'm in curry heaven

Check out some of my recipe's i have on here

I know it's not possible for everyone to do as i done... but anyway i will be posting as much as i can on here

Glasgow curries differ slightly from the ones down South... the cooking techniques are a lot more easier..This is my takeaway so obviously  they wont taste the same as your own takeawy..that has always been my problem .....and the same problem people have been having on here for years....If you cant beat them join them lol
My curry journey is over ..and as in the song...."I've finally found what i've been looking for ....right! rant over with lol

2 POUND LAMB
3 BIG ONIONS
1 TSP CUMIN SEEDS
4 CLOVES
1/2 CINNAMON STICK
1 TBL SPOON GARLIC GINGER PASTE
1 TBL SPOON T/PUREE
1 TBL HALDI..TURMERIC
1 TSP CORIANDER PDR
1 TSP GREEN CHILLI PASTE
1 TBL SUGAR
1 TSP SALT
1 CUP VEGETABLE OIL

METHOD

STEP 1.. ADD LAMB TO POT AND COVER WITH WATER TURN ON GAS
STEP 2...ADD REST OF INGREDIENTS AND COOK FOR ABOUT HOUR HALF OR UNTIL LAMB IS TENDER
DONE

TO BE USED WITH GLASGOW BASE SAUCE OR YOUR OWN DESIRED BASE SAUCE

1 KILO bag CHICKEN BREASTS...FARMFOODS
PATAKS TIKKA PASTE TO COAT.. 1 tbl spoon for 1 bag chicken
1TBL SPOON GARLIC GINGER PASTE
SOME LEMON JUICE
1 TSP SALT 
1 TSP ORANGE FOOD COLOURING POWDER
1 TSP CHILLI POWDER
GRAM FLOUR

Most of the spices are in the patak's so you don't need to add anything else

CUT CHICKEN INTO GOUGON SIZE BITES

MARINATE CHICKEN IN TIKKA PASTE

THEN  ROUGHLY ADD SOME GRAM FLOUR TO YOUR CHICKEN MARINADE ABOUT A CUP FULL WITH SOME WATER UNTIL YOU GET THE RIGHT CONSISTENCY * ORANGE FOOD COLOUR AND OTHER INGREDIENTS

sauce must be thin not too thick..coating the chicken but not dripping