disregard the 7kg batch as that has been corrected, as i posted earlier
The revised 5kg comes in less, but i doubt if many have made a 5kg batch of ca's base

QuoteHowever, your base sauce is not standard, neither is the way you cook your final dish

Again spicey, your using a tiny sample of available information to arrive at that statement.Large samples  provide more precise answers..but we don't have large samples of bir info available. Most of whats available come from a tiny number of sources, the vast majority being Bangladeshi/Bengali, which may differ slightly in method & seldom in ingredient, from Pakistani/Punjabi, of which there is hardly anything available. From the small amount available from Pakistani kitchens(most of Scotland), there is a familiarity in method & ingredient, hence this method...taz included

Dipuraja(well documented on here), adds a pile of ingredients to a cold pan in one of his vids

ELW

BB's base has more than CA's?  Seriously?!?!?! After all the crap that's been written here, even after the recipe got tweaked?  I give up!

BB's slightly less...here's what i posted earlier


ca's(to name a one, there are others) 600gm onion + 125ml oil- if i wanted to make 5kg version ..how much oil should i use? ...1ltre ?

Keep the vids coming

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

Hi all, whats the smallest batch of this 5kg base anyone has made with good results?

This is a good example of scaling a base,where we know the base should taste more like curry sauce & not the better known recipes

When its compared to others available, it doesn't have much spice/GG content ....scale down the 5kg to 2.5 & it has less than ca's & slightly less oil :

halving the 5kg recipe will not produce the required results, for anyone thinking of having a go, the rest of the ingredients will need adjusted

I have to say, this is one of the strangest ingredient addition and cooking techniques of BIR I've come across. Is it specific to 'glasgow curries' you refer to here or is there some other reason for this cooking sequence?

that would likely be the result when you examine the tiny sample of "bir" information available  :, but it doesnt necessarily make it so

I've only a 5ltr pot at the moment, I made a 2.5 kg onion batch - exactly half of the more recent 5kg version.Scaling down by half doesn't work as a sauce on it's own. I've ran into this problem many times doing Ashoka & various others.Half of the 5ltr version will be oily & the cumulative effect on taste from the GG/whole spices are not there as there won't be enough in it to produce a sauce on it's own.I resisted adding any other spices/pastes as it's not designed for that.

It's not really all that different to Ashoka or taz methods, with the oil & whole spice etc. The pic of the actual Ashoka base on herehttps://curry-recipes.co.uk/curry/index.php/topic,3199.0.html, looks as thick as the BB base. That may have been overlooked in Panpot's original thread.

In this case a small sample of a larger recipe produced a different result(on taste)
I'll post a couple of pics of the base, but they won't tell anyone anything

oil content;

If i wanted to upscale a batch of ca's gravy for example( 600gm onion/125ml oil/ 1600 water) to a 2.5 kg onion batch(which is still pretty small batch of gravy)....how much oil should i add if i add ingredients like for like?...the same amount as the BB 5k?

If i wanted to do the same to cbm's shah base(300ml oil/800gm onion), I would end up with over 900ml oil for a 2.5kg onion...or over 2.5 ltr oil for a 7kg batch..more than the original BB posted base, which he has since corrected to 1.5l from 2. 

I'll make this base again when i get a bigger pot, as there may something to be learned from this approach.


Oil has long since been the source of conflict & power plays  :

If someone disagrees with with my arithmetic above, i'm interested hear how to scale the ingredients properly

Regards
ELW

QuoteDave Lloyden, Julian Voight, Curry Barking Mad, and so on.  But sales may not be as high as you might wish

Right on it with that phil. Cr0 is too tough a gig now to play the "secret" nonsense. Bigboaby1(alex) has shared info which should close the gap for a huge amount of people regarding the taste of a finished base gravy, give or take an asperbergers tsp'n of this or that The big ego's on the forum will dispute this all day long.
i asked BB1 to post a jaipuri recipe on here as there was no existing  recipe i recognised...he replied very quickly with a version that took me an age to work out on my own, which i discussed previously with jerrym, using the masala paste(chewytikka). This forum is turning in on itself & becoming tiresome, probably for the upteenth time

IMO the selling of  info should end at c2g. It's the end of the road.IMO what this forum needs is named top restaurant dishes & recipe's published in home format, information gained however, rather than more home cook speculation. I'd love to see for eample,the real Shish Mahal Glasgow cookbook on here ie the chefs notebook, that would be the real deal, as it would be for other parts of the uk. instead of the regional/bengali/punjabi/north/ south divide(i don't buy
into that at all) speculation B******s that crops up.There may be a few variants in recipes, but bir is bir the uk over

Regards
ELW

Quote from: h4ppy-chris on January 26, 2013, 07:44 PM

Quote from: gazman1976 on January 26, 2013, 06:50 PM
sorry but seen and heard this all before now, good luck with your experience and i hope it works out

Thanks gazman, i don't blame you for thinking that way. I have them books too but, now in the bin.

what about this website & all it's content?...is that for the bin now also?

"Christmas morning wouldn't be Christmas morning without quails eggs for breakfast" ~ Nigella Lawson

she's from another dimension in my household...all down to her da of course  :