Curry Recipes Online
Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: tgad2007 on August 13, 2009, 06:42 PM
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This was the base made up for a CTM, firstly the base was made by using:-
4 onions
1 red pepper
1 tin of chopped tomatoes.
The veg was added to ginger and garlic paste being ently fried then water to cover. Then left to boil for half hour. Then half a tsp of garam masala, half a tsp of salt, and a tsp of mix spice (turmeric,paprika,cumin,coriander,curry powder). Then a tablespoon of pataks tandoori paste/(masala paste) was added, then cooled and blended. back in the pot and on the heat and 2 tablespoons of sugar was added along with an unmeasured guess of 4 tablespoons of golden syrup and half a tablespoon of almond powder and a full tablespoon of coconut powder. To finish off a knob of butter was put in as he said this will help keep it tight and congeal it in the fridge when cooled. Then all he did to make CTM was to add the meat 3 ladels of base and 2 tablespoons of the chilled CTM base and hey presto, and a drop of single cream to garnish
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tgad2007,
some very new ideas here for sure.
i presume i could think of the "CTM Base" as "CTM paste" and the 3 ladles of base as the std base in the your other post.
the golden syrup is something we use at home but never crossed my mind to use it for curry making.
i can't help being disappointed at the use of Pataks but u can't have everything and i could get round that.
the amount of coconut flour/powder in the finished dish seems low but i do think BIR's sometimes go ott and this could well be a refreshing change.
i'll certainly give it a go. i can't believe it could be better than what i make all the time (CK's) but there's certainly enough difference here to say it's got to be worth trying out.
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my friend Taj who was the chef showing me also stated that it will taste nicer if you put fruit in it, such as any tinned fruit like peaches, pears, cherrys, mango, thigs like that but the only reason he doesnt do it in his restuarant is because he'd have to put up the prices to high due to the costs.
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What! :o Peaches, pears, mango, cherries, etc! In a CTM! ::) FFS! What IS this forum coming to! ::)
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that was in the boiling of the veg stage so they would also be blended up aswell
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that was in the boiling of the veg stage so they would also be blended up aswell
What? peaches, pears, cherries and mangos? In a CTM? :-\
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I'm sorry Tgad2007, I'm being a little unfair to you. But, those ingredients are definately NOT part of any BIR curry that I'm familiar with...and certainly not a CTM! :P
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YES im sure anyone else reading this post got it the first time!!!!!!!!!!!!! and plus as i said this is what he told me he would do to make it taste better and as this isnt standard practice in BIR because of the extra cost its probably not something you would have come across before. Just thought id share something from an Indian Chef with a succesful business who obviously knows his indian food
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Maybe so Tgad2007, but they didn't bother to point out that THIS IS NOT BIR FARE! :-\
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Get over yourself, if all you can do is be blunt and rude then dont bother to read my posts, am just sharing a little knowledge ive picked up
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It's an interesting tip. I have seen recipes that include pineapple or peach juice in the sauce, I guess adding a bit of fruit and blending wouldn't be too crazy. Why don't you ask him to knock you up a special fruity version and report back. I imagine they wouldn't be very busy on a weekday lunchtime or early evening so I don't see why it would be a problem.
It would also be good to know how much goes in. Too much and it could end up like Indian baby food.
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I appreciate that you are sharing the knowledge that you have picked up tgad2007, but it is nonsense nevertheless I'm afraid!
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I have seen recipes that include pineapple..juice in the sauce
Yes Chris, it's commonly called a MALAYA (and it is sometimes used in a Dhansak)
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I have seen recipes that include...peach juice in the sauce
Sorry Chris, I have NEVER seen that, certainly not in a CTM! :-\
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thats up to you if thats what you think cory *anker, but dont comment on my posts please unless you have something constructive to say
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Sorry Tgad2007, it IS constructive, whether you like it or not! ;)
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cory *anker
Oh! Very good! What an excellent CUM back! ;D
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well dismissing something without trying it is nonsense
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Sorry Chris, I stand corrected, I have NEVER seen that! :-\
You haven't lived:
Chicken and Peach Curry
This uses canned peaches in their syrup so we can remember summer all year long. This calls for a hot curry powder, but if your taste is not so spicy, use a milder version.
2 tablespoons olive oil
1 large onion, chopped
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon crushed garlic
1 tablespoon hot curry powder
1 (8 ounce) tin peaches in juice
4 skinless chicken breasts
1 chicken stock cube
1 teaspoon cornflour mixed in 1/2 cup cold water
METHOD
Saut? onion in oil until transparent, but not browned.
Stir in the cumin, chili powder, garlic and curry powder, mixing all the time over low heat so spices do not become bitter. Remove from heat.
Chop peach slices, saving juice from can.
In a separate pan, brown the chicken pieces lightly in a little oil.
Place stock cube and peach juice in a glass bowl and microwave until dissolved.
Add onion/spice mixture together with chopped peaches, and dissolved stock/peach juice to chicken and simmer for 10-15 minutes.
Stirring to combine, pour over dissolved cornflour to thicken, and allow to simmer for another 3-5 minutes.
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Not exactly a BIR favourite admittedly, but a genuine chicken curry ingredient.
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cory *anker
Oh! Very good! What an excellent CUM back! ;D
(http://farm4.static.flickr.com/3216/2714960770_32fb92f539.jpg)
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No, no, nooooo UB! THAT's a Cum BAG....errrr, as usual! :-\
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Ladies chose your weapons !!
Well said UB
Regards
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Ladies chose your weapons !!
Well said UB
Regards
Oh, very nice contribution Commis, I'm sure that's advanced the BIR curry cooking goal no end! ::)
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haha, nice call
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well dismissing something without trying it is nonsense
I'm sorry Tgad2007, but I'm not about to start adding peaches,cherries and melons to my CTM just to prove a point! :-\
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thats up to you but dont mock it till youve tried it
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Don't be b;**dy stupid Tgdad2007! Peaches and cherries has NOTHING to do with a typical BIR curry! DUH! Least of all a CTM! :-\
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Not exactly a BIR favourite admittedly
Not exactly a BIR curry! Period! :-\
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tgad2007 ,chriswg ,and me ,we all need to go back to our Indian Restaurant Chef's and tell em their all doing it wrong ! ::)Cory Ander says so (http://www.thescubasite.com/smile/rolleye/rolleye0012.gif) (http://www.thescubasite.com)
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All I know is , if I went into any of the BIR's that I have been into, up and down the country, and asked them not to add too many cherries or peaches to my CTM they would have looked at me as if I needed to be sectioned,
I think a distinction needs to be made here, this isn't anything like some of the new dishes that are appearing on menus, such as a Chicken Tikka Sugwinder, made with peaches and called Sugwinder because thats the chefs daughters name and she likes peaches..... ::)
Bob
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i do have add that i did forget to write one of the ingredients on the main CTM base/paste. during boiling the veg 4 tablespoons of mint sauce was added
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Tbag2007 - what size was the "tin of tomatoes"?
I still haven't perfected CTM, so I may give this a try.
-- Josh
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I have seen recipes that include...peach juice in the sauce
Sorry Chris, I have NEVER seen that, certainly not in a CTM! :-\
As already mentioned, many menus mention certain fruits in the context of 'Malay' and 'Kashmir' type dishes. I'd say they're like a variation on korma, as anyone who's tasted them will know. The best I've tasted had a sauce which was absolutely delicious. That taste must have been due to adding a bit more than simple lumps of fruit. I'm very interested to hear that peach juice and certain other things could be potentially useful ingredients, especially if the information comes from a genuine BIR chef. I wouldn't rule out any of the ingredients being reported and I'm grateful to the person(s) letting us know. There are many things they might add which would not be mentioned on the menu or anywhere.
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As already mentioned, many menus mention certain fruits in the context of 'Malay' and 'Kashmir' type dishes. I'd say they're like a variation on korma, as anyone who's tasted them will know. The best I've tasted had a sauce which was absolutely delicious. That taste must have been due to adding a bit more than simple lumps of fruit. I'm very interested to hear that peach juice and certain other things could be potentially useful ingredients, especially if the information comes from a genuine BIR chef. I wouldn't rule out any of the ingredients being reported and I'm grateful to the person(s) letting us know. There are many things they might add which would not be mentioned on the menu or anywhere.
Perhaps you are also more interested in tradional Indian cooking rather than typical BIR cooking then George (in fact, I think you have often stated the fact)? I know of a great chicken and apricot curry, if you're interested? Or what about salmon with mango, peach and melon? :-\
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Tbag2007 - what size was the "tin of tomatoes"?
I still haven't perfected CTM, so I may give this a try.
-- Josh
..and don't forget the peaches, pears and cherries Josh ;)
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This was the base made up for a CTM, firstly the base was made by using:-
4 onions
1 red pepper
1 tin of chopped tomatoes.
The veg was added to ginger and garlic paste being ently fried then water to cover. Then left to boil for half hour. Then half a tsp of garam masala, half a tsp of salt, and a tsp of mix spice (turmeric,paprika,cumin,coriander,curry powder). Then a tablespoon of pataks tandoori paste/(masala paste) was added, then cooled and blended. back in the pot and on the heat and 2 tablespoons of sugar was added along with an unmeasured guess of 4 tablespoons of golden syrup and half a tablespoon of almond powder and a full tablespoon of coconut powder. To finish off a knob of butter was put in as he said this will help keep it tight and congeal it in the fridge when cooled. Then all he did to make CTM was to add the meat 3 ladels of base and 2 tablespoons of the chilled CTM base and hey presto, and a drop of single cream to garnish
On a more serious note, having re-read this, I'm not sure I understand what you're saying?
Are you saying they make the base sauce, blend it, then put it back in the pan and add the other "CTM" ingredients? Or are these two things (i.e. the "base" and the "CTM base") prepared separately?
Perhaps you could please clarify Tgad?
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yes Cory it was not made directly as a standard base then the stuff was added but pretty much so with the addition of the mint sauce which i originally forgot to mention to which i apologise to anyone who tried the recipe without the mint sauce. and the tin of tomatoes was 400g
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I have actually had a CTM served in a bowl, with rice packed into the bottom, then the chicken tikka on top of that with the sauce poured over the chicken and then topped with mandarin oranges and it was superb very refreshing CTM taste, must admit was quite surprised but the taste was quite good.
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I have..had a CTM...topped with mandarin oranges
Well, there you have it! :o A CTM with mandarin oranges, no less!
Where was this UF? And please don't tell me Bangladesh! ;)
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yes Cory it was not made directly as a standard base then the stuff was added but pretty much so with the addition of the mint sauce which i originally forgot to mention to which i apologise to anyone who tried the recipe without the mint sauce. and the tin of tomatoes was 400g
Sorry Tgad, I'm still not clear (call me "thick", or "cory *anker", if you will! ;)) but, did he add the CTM ingredients (i.e. the 2 tablespoons of sugar, 4 tablespoons of golden syrup, half a tablespoon of almond powder, a tablespoon of coconut powder, mint sauce and a knob of butter) to the base ingredients (i.e. veg, ginger and garlic paste, water, half a tsp of garam masala, half a tsp of salt, a tsp of mix spice and a tablespoon of pataks tandoori paste)? Or were these two distinct and separate processes?
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..and don't forget the peaches, pears and cherries Josh
Maybe that's what I've been missing in my CTM ;)
In seriousness though I've never been able to hit the mark with CTM.
I've tried different recipes, red masalas, etc. This is different enough to warrant a try. Minus the fruit of course.
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Yeah admittedly i would not put any fruit in it was just something he said would make it taste better in his opinion. But yes Cory when we made it we made it as a batch of CTM base/paste purposely but he did say that you could just add these other ingredients mentioned and turn it into the CTM base/paste. Not sure what anyone else uses for colouring but he used one that was a powder
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Just read your post again Cory, the tandoori paste only went in the masala base/paste. I currently have a batch of it in my fridge and you can honestly eat it with a spoon on its own and it tastes like some type of very sweet cake mix
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What i will do is make the CTM base/paste within the next week and upload pictures on here stage by stage
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Cory Ander it was in Ostend ;D
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tgad2007 - really looking forward to the pics, and if the home "re-creation" of this method leads you to the same result in the restaurant.
When you make the CTM (base + CTM base + cream), which "regular" base do you plan to use?
-- Josh
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i plan to use the base that i have stated within my posts in "Eperienced members base of choice" have a look
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i finally got to making this masala. now being a fan of pasco/patak pastes there was nothing in the way.
it's very different to any other red masala i've tasted. i need to try in CTM next.
i can't put my finger on what's niggling me but suspect it's the red pepper.
the recipe was to spec except i added in 70g of veg ghee as there was otherwise no oil to cook the onion in. i also reduced the sugar by 0.5 as it was sweet enough.
(http://www.curry-recipes.co.uk/imagehost/pics/b71441b482d9f317c010a6685cde02c9.JPG) (http://www.curry-recipes.co.uk/imagehost/#b71441b482d9f317c010a6685cde02c9.JPG)
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the CTM using the masala was very good. much better than the taste of the masala suggested (the red pepper was not noticeable in the dish).
the batch of the parker21 masala that i made at the same time had turned out too strong and decided to combine the masala's as gut feeling suggested that the sum might be interesting.
on a spoon taste out of the bowl the combined mix tastes very good. will make CTM dish before deciding further.
(http://www.curry-recipes.co.uk/imagehost/pics/3493371e6d770fd56a68b63144ef1ace.JPG) (http://www.curry-recipes.co.uk/imagehost/#3493371e6d770fd56a68b63144ef1ace.JPG)
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the combined tgad and parker21 red masala tasted very good in CTM and significantly better than the individual sauces.
the proportions for combining are probably down to personal taste. i made a 0.5 portion of the tgad and combined it with a x2 portion of parker21.
the good aspect is that once both sauces are made you can add the parker21 gradually to the tgad until the taste suits.
i'm not fan of red pepper in curry and feel i would try leaving it out next time.
many thanks tgad - i'm well pleased.