Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: solarsplace on November 03, 2010, 10:50 AM
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Hi
As per the title, please can someone recommend a good BIR authentic CTM recipe please?
I have used the forums search tool to see if anyone has already asked such a question and could not find the answer.
Thanks in advance.
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Hi
As per the title, please can someone recommend a good BIR authentic CTM recipe please?
I have used the forums search tool to see if anyone has already asked such a question and could not find the answer.
Thanks in advance.
I recommend the Cr0 web site. There, you are spoiled for choice for CTM recipes, many of which have been very well received/reviewed. Simply look under the CTM section.
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George, I hate to think what we would do without your wisdom.
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What about lorrydoo's (http://www.curry-recipes.co.uk/curry/index.php?topic=1823.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1823.0))?
I've not tried it myself and I am not sure if the base is essential to the recipe (or whether you can use any other base), but it might be worth a go.
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Hi
Thanks for the specific and helpful reply! - a good suggestion by the looks of things.
It gets to the point that there are over 10 or so recipes for a particular dish, each with a massive thread of discussion and you have to ready over 100 posts in order to make a guess as to which ones are generally considered to be the favourites.
This is why the group tests are good in my opinion, not because they are a definitive judge of which recipe is the best, but they help to narrow down and give a good suggestion on where to make a start at least.
Regards
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Hi SP,
Never thought I would hear myself saying this, but have you tried Dipuraja's CTM?
Ok, you may want to cut back on the paste's a little, and alter the method slightly to suit but, it does make a suprisingly decent CTM IMO.
Ray :)
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Never thought I would hear myself saying this, but have you tried Dipuraja's CTM?
What about the Kushi CTM recipe which you posted a few months ago, saying it has the "BIR taste but I would say it's more 'high end' than your usual run of the mill stuff." Your feedback sounded promising.
Do you now rate Dip's CTM even higher?
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I just want to say thank you to CA for this recipe (CTM) I made it last night and it is the nicest curry I've ever made...The only trouble is, the missus reckons it's the nicest curry on the planet.
Or what about CA's much celebrated CTM? With accolades like Deadman's (above) and many more, how can this not be the first one to try?
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Hi
Thank you for the suggestions - appreciated!
Looked at some of those earlier, just thought at the time that Dip's looked just a little too reliant on Patacks. There is 3 or 4 different types / flavours of pastes that he uses in just that one dish. Don't mind the inclusion of a little bit, but it just seemed excessive!
Always been a fan of CA and his recipes, looking again - it does seem pretty good.
Was really just after a little endorsement from one of the current & regular posters to say - look - I make xyz and I think its pretty good. Rather than (no offence meant) a member with 2 posts that claims its the best curry they have ever made - then never posts again. If you see where I'm coming from.
Thanks again for the suggestions.
Regards
Russell
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Was really just after a little endorsement from one of the current & regular posters to say - look - I make xyz and I think its pretty good. Rather than (no offence meant) a member with 2 posts that claims its the best curry they have ever made - then never posts again. If you see where I'm coming from.
I can see where you're coming from now and I'm sorry for my first post in this thread based on your initial query.
If it was me (and it will be when I get around to it) the next CTM I try will probably be Mick's (CurryBarkingMad) because I think it starts with dry powders going into the pan. This appears to be what many BIRs do, so I think it looks promising.
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the next CTM I try will probably be Mick's (CurryBarkingMad) because I think it starts with dry powers going into the pan. This appears to be what many BIRs do, so I think it looks promising.
I wouldn't discount any other recipes just because they don't do this but you are right, the method in BIRs is always sugar/coconut-flour/nuts all into the pan right at the start (assuming they're not using a premade paste).
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Hi George
Good suggestion, thanks.
The other videos on the site are all worth a watch too!
http://cbm-mick.blogspot.com/ (http://cbm-mick.blogspot.com/)
Interesting how the restaurant chef adds fresh coriander near the start of cooking and at the end of his dishes.
Plus using a tablespoon of melted butter and some Shatkora pickle and paste in the Dopiaza dishes.
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http://www.curry-recipes.co.uk/curry/index.php?topic=1823.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1823.0)
10 out of 10 from me - made with original first post - no amendments.
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http://www.curry-recipes.co.uk/curry/index.php?topic=1823.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1823.0)
10 out of 10 from me - made with original first post - no amendments.
Hi
10 out of 10 - Impressive.
Would you say that the base specified in the recipe is essential? or would another base such as CA's be ok to use?
Thanks
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Looking at the recipe I would say that you would be able to use another base, I have also made it with BE base and it tasted just as good.
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Looking at the recipe I would say that you would be able to use another base, I have also made it with BE base and it tasted just as good.
Many thanks :)
Regards
Russell
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Hi George, sorry for the late reply.
Never thought I would hear myself saying this, but have you tried Dipuraja's CTM?
What about the Kushi CTM recipe which you posted a few months ago, saying it has the "BIR taste but I would say it's more 'high end' than your usual run of the mill stuff." Your feedback sounded promising.
Do you now rate Dip's CTM even higher?
No, it's not that I would rate Dip's higher, it's just very easy to make. The Kushi CTM has quite a lengthy preparation as you have to cook the masala sauce first, whereas Dips, is an "all in 'n' mix" method.
I still rate the Kushi CTM but as it's only my youngest son that really eats it in our house, plus the fact that he won't eat meat or chicken :o, means that the Dip's CTM is just simpler to do.
As for the taste, yes I mean BIR taste but I would say it's more 'high end' than your usual run of the mill stuff.
Just be careful on the sugar content, if your making the masala sauce. It does ask for 1/2kg which to me was way to sweet. I would suggest 120g and increase in the final dish if you need to.
The thing with both these recipes is, they both need a little adjustment. The Dip's can be quite salty, so it's worth while cutting back on the paste's a touch. On the other hand, Kushi's is very very sweet as I explained at the time of posting the recipe (see above comment), again, something that can be adjusted to suit.
Hope that answers you question?
Ray :)
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Hi George
Good suggestion, thanks.
The other videos on the site are all worth a watch too!
http://cbm-mick.blogspot.com/ (http://cbm-mick.blogspot.com/)
Interesting how the restaurant chef adds fresh coriander near the start of cooking and at the end of his dishes.
Plus using a tablespoon of melted butter and some Shatkora pickle and paste in the Dopiaza dishes.
I've not seen these before,very interesting indeed,although I have seen a couple of videos on youtube which may be the same guy.Out of interest has he been on the forum at all?? Or has anyone brought his DVD???
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Hope that answers you question?
It certainly does! Many thanks.
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Hi JB,
If I'm not mistaken, I think CBM (Curry barking mad) is Achmal, who is a member of cr0.
If I'm wrong, sorry to Achmal :)
Ray :)
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solarsplace,
i've held off trying recipes on this one - as i don't feel it exists on the site.
i think josh is the best to give advice on which is closest.
in the past i've used CK's - its good but it's not BIR take.
it's something that i'd like to crack - to cook for friends - i'm personally not a fan of the TA dish - i feel though with the ability to make a less sugar version then this would change.
i'm sure we have enough information to go on.
Derek Dansak looked interesting http://www.curry-recipes.co.uk/curry/index.php?topic=3793.0
(http://www.curry-recipes.co.uk/curry/index.php?topic=3793.0) and so does tgad2007 http://www.curry-recipes.co.uk/curry/index.php?topic=3672.0
(http://www.curry-recipes.co.uk/curry/index.php?topic=3672.0). i think i would look at ifindforu's tikka as a part of the paste. the barking mad video looks very good too as probably the starting point.