Quote from: Double Onionist on August 15, 2014, 02:02 PM

Quote from: madrasandy on August 15, 2014, 01:21 PM
Have you tried adding coriander? 

There's nothing like a nice bit of curry with one's coriander.

I really do love lots of coriander, but added more than usual in last nights dishes to use up what fresh I had, was also the end of my latest gravy base.

Cheers
Chrisnw

South Indian Garlic Chilli Chicken, Chicken Madras, Punjabi Style Dal Tadka, Chappati and Plain Basmati Rice.



Close Ups !

South Indian Garlic Chilli Chicken



Chicken Madras



Punjabi Style Dal Tadka



Went down a treat ! - Just to add, the Garlic Chicken and Madras used my Pressure Cooked Glasgow Style base - https://curry-recipes.co.uk/curry/index.php/topic,13166.0.html

Cheers
Chrisnw

Quote from: littlechilie on August 05, 2014, 06:25 PM
Also did not recognise this base at first, I love the original Glasgow base for its simplicity. How do you find your adjustments work?
Regards.

First made the base the traditional way, i.e. as per Mr Singh and it was pretty good. Then devised a pressure cooker version of it with a few tweaks. Which do I prefer? - I have to say in all honesty that I prefer the pressure cooker version, especially with the extra aromatics. Cooking the base in a pressure cooker makes it even simpler & quicker, it then just the comes down to a matter of taste - the aromatics balance is fine for me. The key thing is that Mr Singh's recipe is such a great starting base (no pun intended).

The credit for the photo's goes to my long suffering wife, who puts up with all my curry cooking experiments, she does enjoy the results though!

Cheers
Chrisnw

Quote from: gazman1976 on August 05, 2014, 03:10 PM
do you remove the whole spices once cooked or blend them?

I 'fished out' just the cinnamon stick & bays before blending -



Cheers
Chrisnw

Quote from: gazman1976 on August 05, 2014, 02:11 PM
Didn't think that base used cinnamon, cloves or bay leaf? I make the Glasgow base all the time, never seen that in the recipe?

Your are right, Mr Singh's version only uses cumin seeds with the onions, I find that by adding cinnamon, bay, and crushed cardamom pods (not cloves) , it accentuates the aromatic flavour. Also think Mr Singh adds oil at the second stage, whereas I add oil at the first stage with the oinions, whole spices and water. I have found it works better this way in the my pressure cooker version. I pretty much use the same ground spice mix as Mr Singh so far as I can remember from his video. So yes mine is a tweaked version and obviously different cooking method.

P.S. - Just noticed there is a rogue clove in with the cumin seeds, have to speak to my suppliers!

Cheers
Chrisnw

Quote from: noble ox on August 05, 2014, 11:39 AM
Hi Chrisnw
I too like this base as well as jb base So I was wondering what it would taste like with the garlic tarka my nexr mission

I am a very big fan of 'gralic tarka's , but not too sure how it would work in this base as it's at the light & aromatic end of the curry base scale. It may be best to take a portion out and add some tarka and see how it goes.

Cheers
Chrisnw

Quote from: madrasandy on August 05, 2014, 11:41 AM
Have you made jb's base yet chris?

Not yet, but def one to try - may try out a pressure cooker version and report back.

Cheers
Chrisnw

Quote from: Phil [Chaa006] on August 05, 2014, 11:25 AM
Thank you, Chris.  I notice from your wife's photographs that you are using European Bay; have you tried Indian Bay ("tej patta", 3-veined) and if so, does it make any difference as far as you are concerned ?  For myself, I find European Bay overpowering (it can ruin a pilaf or rissotto for me), but I love Indian Bay.

** Phil.

Phil the bay (fresh) comes from our own spice / herb garden. Not tried Indian bay yet, will try and get some from my local Asian and give it a go next time. For my quantities 2 bays seem just about right.

Cheers
Chrisnw

Quote from: madrasandy on August 05, 2014, 11:11 AM
Great pictures Chris ! How do you rate this recipe as to other bases you have made?

This is now my favorite base, because it is so light & aromatic it is very versitile. It is also really simple to make with a pressure cooker, although you could make it as per Mr Singh - would just take about 3 hours.

I could just eat this base by itself with rice or bread ! - this is my 'acid' test when it comes to bases.

Cheers
Chrisnw

Some shots of the latest batch of my pressure cooker version of Mr Singh?s Glasgow style base. Full Recipe here - https://curry-recipes.co.uk/curry/index.php/topic,13166.0.html

Stage 1

Whole Spices


Ingredients Combined


30 minutes on pressure


After 30 minutes


Stage 2

Ground Spices etc.



15 minutes on pressure


After 15 more minutes


Stage 3

Blending


Final Result


Cheers
Chrisnw