Author Topic: intro and info  (Read 2924 times)

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Offline steve e

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intro and info
« on: July 25, 2005, 11:34 AM »
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

Offline Curry King

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Re: intro and info
« Reply #1 on: July 25, 2005, 11:40 AM »
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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Online Yousef

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Re: intro and info
« Reply #2 on: July 25, 2005, 11:58 AM »
Could be the spices with a little water so it can be fried easily to release flavour!

Keep spying and let us know.

Offline Dylan

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Re: intro and info
« Reply #3 on: July 25, 2005, 02:48 PM »
Are you sure the dessert spoon was salt and not sugar? For a single portion that quantity of salt seems extreme.


Offline Mark J

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Re: intro and info
« Reply #4 on: July 25, 2005, 07:36 PM »
Tandoori marinde?

Offline blade1212

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Re: intro and info
« Reply #5 on: July 25, 2005, 07:49 PM »
coconut ?

this amount of either sugar or salt seems excessive for a single portion

Offline Mark J

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Re: intro and info
« Reply #6 on: July 25, 2005, 09:15 PM »
I think the best ctm's have creamed coconut in


Offline pete

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Re: intro and info
« Reply #7 on: July 29, 2005, 08:16 AM »
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?

Offline DARTHPHALL

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Re: intro and info
« Reply #8 on: August 02, 2005, 07:03 AM »
I was told Kashmiri masala was used at my local.


 

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