Curry Recipes Online
Beginners Guide => Just Joined? Introduce Yourself => Topic started by: steve e on July 25, 2005, 11:34 AM
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Hi,
My local takeaway has a window right next to where the chef is cooking,I have studied him closely
and he prepares ctm in exactly this way, oil about a ladle (3 Tbl spoons) looks coloured probably
re-using old oil, garlic puree,ginger puree equal amounts fries at high heat until brown and sets fire to oil, then the mystery begins from a tub (ice cream carton) comes a ladle of a red stiffish paste
fried for a few minutes adds chiken tikka then 2 ladles of very thin greenish yellow gravy thats simmering on the cooker, fries for a futher minute or two adds salt (a lot about a dessert spoon full) a dessert spoon of ground almonds then again sets fire to oil, pours into a tray sprinkles fresh coriander adds a tablespoon of evaporated milk and smiles . He knows i don't know whats in the red mixture.Will keep you informed I am sure he wants to tell me ;)
Steve e
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Hi,
could the red stuff be passata\tom puree, maybe thats been transfered to the tub for ease of use?
cK
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Could be the spices with a little water so it can be fried easily to release flavour!
Keep spying and let us know.
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Are you sure the dessert spoon was salt and not sugar? For a single portion that quantity of salt seems extreme.
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Tandoori marinde?
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coconut ?
this amount of either sugar or salt seems excessive for a single portion
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I think the best ctm's have creamed coconut in
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He knows i don't know whats in the red mixture.Will keep you informed I am sure he wants to tell me ;)
I have seen this red mixture
I was told by a chef that it is a mixture of pataks tandoori paste and kashmiri masala
Check the texture of these bottled pastes, is that the same?
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I was told Kashmiri masala was used at my local.