Topic: Dereks ctm trials + new ctm recipe based on bir spying !

[Derek Dansak]

Hi all, thought i would post my results of ctm trials.

First i made cbm ctm. I would rate the cbm ctm as 6.7/10. it was very sweet and creamy, and about the level of a lower quality bir takeaway.

next I made the CA ctm. Again very sweet and creamy. 7/10. both ctm recipies had many similarities.

The CA tikka/tandorri marinade from Pat Chapman was excellant. this i would rate 10/10, thanks CA. The cbm recipe was easier to make, with only a little less tastyness.

Next i made a new ctm based on the demo I had at my local bir.
My aims were as follows:
1) reduce the sweetness
2) use a subtle amount of cream
3) keep the recipe simple
4) Have a nice underlying taste of tomato, and garlic
5) copy as much as possible from the demo.

here is the recipe. it is based 60% on bir observations, and 40% on my own ideas from 3 years of indian cookery. I prefered this recipe to the cbm and ca ctm as its less sweet and creamy. It will be posted in the recipe section also.

Derek Dansaks CTM............

mix 8 rounded tbs tom puree with 2 heaped tsp pataks kashmiri masalla paste and 1/5th of a cup water. should be quite runny. more water may be needed.

Add 5 tbs sunflower oil to the pan.

switch to medium/low heat

Add 1 rounded tsp garlic ginger puree 70/30. fry in the oil for 3 - 4 mins, without burning. stir around, then move to edge of pan when done.

Sprinkle  0.5 tsp chilly across the pan surface for 1 min of frying. dont stir

quickly Sprinkle 1 level tsp of DD spice mix across the pans surface for 1 minute of frying. DD spice mix is in supplementary recipes section. 

Add o.5 tsp salt

turn heat to medium heat, and push the garlic and spices to edge of pan where they wont burn.

fry 2 (or 2.3) chef spoons of tom puree mix from step 1, for 1 minute. dont burn

add 1/3 tsp sugar

add 1 chef spoon almond powder

add 1 chef spoon of disected coconut powder. fry for 30 secs. 

switch to high heat for next 3 or 4 mins

quickly add 1 ladel of base gravy (safron or lightly spiced base is a must)

add Chicken tikka (blades or pats)

add 4 tbs double cream

add 1 heaped tbs greek yogurt. 

reduce heat to medium. 

cook for 8 mins until it starts to dry out around the edges. 

2 tbs chopped fresh Coriander to garnish (optional)

Done !

It also works well with just a few lumps of veg such as carrots, and pre cooked green beans if no meat is available. Enjoy.

Comments welcome. Cheers DD

[JerryM]

DD,

looks as if u've been having some real good fun. i'm well taken back.

it's a very different cooking technique to what i use - is the technique mostly from the BIR.

the 8 tbsp of tom puree seems a lot - could it be passata or some of each.

i like the use of almond powder - i've had some for a while now and use it now and again for a treat.

the big sticking point for me is the pataks - could i swop it for kashmiri spice (basaar) or would it bugger the recipe up too much.

[joshallen2k]

DD, interesting departure for sure.

As one desperately looking to recreate the CTMs I remember (and I've had a lot, all over England) I will definitely give this a try.

I'm weary of the 'spices in center of pan without stirring', but I guess if you saw it first hand...

My initial eyebrow-raiser is the amount of tom puree, but I won't judge until trying.

Also, how would you rate it against BIR?

Thanks for the post.

-- Josh

[George]

First i made cbm ctm.

What's "cbm" please?

[Derek Dansak]

Hi Guys. George, the cbm videos, is a link posted on the ctm thread thats been quite active recently. its basically a bunch of vids from some bir kitchen. i am not that impressed by them to be honest. i have only tried the ctm, perhaps the cbm madras is better.
   Josh, Jerry, the method with the spices is not important, as long as they get some frying. The tom puree part is totally what the chef did and explained. he said the tom puree shoud be spiced. and pointed to his greasy pataks kashmiri tub. Jerry, i am positive the pataks could be replaced with any custom spice mix of your choice.  The chef used at least 2 chef spoons of tom puree mix, so this is accurate. i am not sure they added any cream, and yogurt. that remains a mystery to me. some parts of the demo were not clear as waiters were busy rushing around.
   The end result was not quite as good as the real version I purchased. they never gave me there base recipe, so thats possibly the reason. the base they use is quite similar to safron though. I would not claim it to be the best ctm in the world, but do feel that its very promising. a lot of things about the recipe are right. I feel more cardoman might be worth trying next time i make it. hope that helps

[Cory Ander]

Hi Guys. George, the cbm videos, is a link posted on the ctm thread thats been quite active recently. its basically a bunch of vids from some bir kitchen.

Just to elaborate George, "cbm" stands for "Curry Barking Mad" (aka "Mick").  He's the guy who's made the videos.  The ones he's taken of a BIR kitchen (mostly on the Isle of White) are particularly informative (this Chicken Tikka Masala video is of his own interpretation that he's made himself).

[Derek Dansak]

Hi CA, what are the best cbm recipies to try? i noticed he has madras, jalfrezzi, and korma, and more. i would be very interested to try the ones other members seriously rate. have you tried his madras? I suspect these recipies can teach experienced members little new materiel. but i hope i am wrong ! 

[Cory Ander]

Hi DD,

I've only tried his CTM recipe.  It's therefore hard for me to say what the others (from the BIR) are like. 

Nevertheless, I find that the ones taken in the BIR are very informative as they give a great insight into what BIRs typically do.   

To me, they are some of the most informative BIR things on the internet and the next best thing to being there yourself.

[JerryM]

DD,

many thanks for the clarification.

just one last question - could the tom puree paste have been part water as this would sort the amount for me.

[Secret Santa]

The chef used at least 2 chef spoons of tom puree mix, so this is accurate.

DD this is almost certainly tandoori masala and not just spiced tomato puree, that's why he used so much of it. I hate to think what the result will be if you try to use this amount of 'spiced' tomato puree!