Curry Recipes Online
Curry Base Recipes => Curry Base Chat => Topic started by: funkybastard on March 10, 2006, 06:42 PM
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ok after much much much searching on this forum i can't seem to find a tikka masala recipie that recommends the base gravy. i've never made a curry gravy, and when i make korma i usually marinade the chicken in Patakas Tikka Paste.
i then put garlic puree, oil, cumin seeds, cinamon stick in with some pataks korma paste.
fry this. add the chicken and seal it. add some water, add some ground almond to thicken it out.
then some coconut, then cream, then the most important condensed milk!.
this is really easy to make. mostly because i dont have to make "curry gravy"
is there anyway to knock up a tikka masala quickly in the same way or do i need to make the gravy?
ideally im looking for someone to post me the curry gravy ingredients and instructions. and the Masala sauce ingredients and instructions! i know how to make the chicken tikka so i dont need that!.
im hopeless and can't find any reciepies that dont have some random ingredient thats not explained like "Spice mix" ..
THANK YOU!!!!!
bry
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Hi mate,
Any of the bases on this site can be used with CTM
Here's my recipe (which I sell on ebay): http://www.curry-recipes.co.uk/curry/index.php?topic=94.0. I must admit if I made CTM today I wouldnt use tomato soup but hey ;D
I think ray had had success with the balti kitchen recipe aso which I think is posted somewhere on this site.
I suggest you pick a specific recipe and post for advice on it in that thread
cheers
mark
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thats excellent thanks!
made the base last nite. didn't hav enough onions tho! but made it anyway. ill maybe go down and get some and make it again. my base sauce doesn't look like the pictures ive seen tho. the ones ive seen have had a top of oil. theres no oil present in mine that i can see!
also if you wouldn't use tomato soup, what would you use?
thanks!
bry
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More base and pasata, the key ingredient IMHO is creamed coconut, give it a go with the soup though, the feedback I get from people buying my recipe on ebay is pretty good so I guess this recipe must be good ;D.
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yikes. made it last nite
there was an overpowering flavour that i couldn't quite put my finger on. but definately not make it again with the tomato soup.
the soup almost made it tarty. it had that tomato soup tinge to it. possibly tastes like takeaway indian CTM over in england, but definately not one from trusty Northern ireland ;D
ill maybe call into my local and ask what their base curry is made up of.. and then call back again in disguise and ask what their masala sauce is made up of :D also what is that ingredient you mentioned pasata?
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Hi Mate, sorry about the tomato soup, Ill post the current recipe I use when I get a mo!
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Hello FB,
It really is worth the effort to make a base sauce up and when it's done it will last you a while.? Try a simple base sauce like this which shouldn't take you too long:
http://www.curry-recipes.co.uk/curry/index.php?topic=63.0
Here is the CTM recipe I currently use:
http://www.curry-recipes.co.uk/curry/index.php?topic=539.0
I've tried using the Pataks stuff myself and although it makes an edible curry it's not a patch on making your own from scratch.
As for the spice mix you refer to this is it from the Bruce Edwards articles which are here under the ebook section I think:
Depending on how much you want to make you can use any spoon size:
Coriander 8 Parts
Turmeric 7 Parts
Cumin 5 Parts
Curry Powder 4 parts
Paprika 4 Parts (optional)
These are all off the shelf packet powders, I personally use Rajah but I don't think it makes a massive difference what brand you use.
Hope this helps
cK
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hi hi, been busy making up a base curry. went into my local when i was back home. found out they use carrotts and green peppers and onions. so found a base curry that used all those and got to work. looked pretty much the same as it usually does in the end.
now
the CTM.
creamed coconut sachets are all i can get. how similar are these to the coconut blocks you are on about?
bry
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went into my local when i was back home. found out they use carrotts and green peppers and onions.
Did you find out anything else from your local, thats more than you would get out of some of them? ;)
creamed coconut sachets are all i can get. how similar are these to the coconut blocks you are on about?
I'm not sure i've never used sachets, im pretty sure I my local small sized Sainsburys sells coconunt block.
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hehe no nothing yeT! my mates sister however goes out with him! so i may be able to find out that way. oorrrr i know he goes shopping on a saturday :D haha i could follow him round
i rang them yesterday and asked if there was any coconut or almonds in the masala sauce. a lot he said.
so i may ring back and say ive some sort of alergy and need to know what goes into it. or offer him something in return for me being allowed to watch it being made! some movies maybe. or money i guess.
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oh yeh and i got a huge sainsburys here and nothing but coconut sachets! 100g also has 700cal in it :o
yikes
what i meant to ask.
the spice mix. when you say curry powder? any particular type? ive seen tandoori curry powder and the likes in sainsburys. what is it? a var on the spice mix? or a type of curry powder.
should i just stick to plain old curry powder :P
bry
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Hi funkybastard if you follow these links you will see i also was told about carrots & green pepppers etc going into the base gravy ...
http://www.curry-recipes.co.uk/curry/index.php?topic=674.0
http://www.curry-recipes.co.uk/curry/index.php?topic=673.0
hope this helps you matey ;D
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And a BIR CTM has at least 1000 calories in the sauce + chicken alone? ;D
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Bloody hell !!!!!!!!!!!!!!!!!! :o
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Hi funkybastard if you follow these links you will see i also was told about carrots & green pepppers etc going into the base gravy ...
http://www.curry-recipes.co.uk/curry/index.php?topic=674.0
http://www.curry-recipes.co.uk/curry/index.php?topic=673.0
hope this helps you matey ;D
excellent my man! i will give this a bash asap! in the meantime i gotta finish up the base ive already made!
i made a balti last nite! it was fantastic. NEARLY what i was looking for. however it was missing something. possibly curry powder. i didn't put any in :P
can i just half ur incredients darth? im not feeding...... the WORLD!
:D
\cheereerrrsss
bry
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And a BIR CTM has at least 1000 calories in the sauce + chicken alone? ;D
Hi,
I find the volume of calories stated for most BIR curries huge to say the least and wonder why. After all it is really only Onion ( few calories), Garlic (not much), Ginger (tiny) and Tomato ( small ) etc etc. Then the ingredients such as Chicken would add a fair bit more but not so much to bring it to 1000 cals.
This must mean virtually all of the calories in it come from the oil. One reason why Darth advocates Olive oil in his.
Ray
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The majority of cooking oils ( including olive oil ) have approximately 120 calories per tablespoon . For those counting the calories ,the more oil you can recover from the dish the better. :o
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The onion dishes like rogan josh, vindaloo etc are the best and only have ~600 calories, the reason the others are deadly is due to addition of nuts, condensed milk and cream makhani being the worst with all that lot plus ghee, thank god I detest the kids curries ;D
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Hi FunkyBastard...You can try & make a 50% batch but i don't know if it will be as good as doing the full batch.
But consider this...(1) If you make just the base it will make any Curry you like if you omit the Chilli powder..
(2) It will be one of the best bases you ever make.
(3) You can freeze it & it keeps for months.
Problem solved now go & chop all those Onions you should be finished by tomorrow morning,but seriously if you prep up all the things you need first you will be surprised how quick it is to make then you wont need to make any Curry bases for a long time.
Okee dokee !!!! ;D
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ill give it a bash when i get home from uni on tuesday.
just wish my local would tell me the ingredients. make it a whole lot easier for me
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OK
so i went into my local :)
heres what i got out of him for the tikka masala
1 spoon base
half spoon sugar
1/4 spoon ground almonds
1/4 spoon coconut powder
1/4 spoon masala base
1 glass single cream
1/4 glass tap water
red colouring
now. i then went into my other local and got the exact same thing out of him
i asked him about the masala base. he said the chef only knows the ingredients and that he makes it up and adds it to the masala
now what the hell is in it i dont know, but im guessing its all the missing spices from other recipies i have.
SO
ive taken a guess and will put it into motion tomorrow night, but heres what ive come up with
MY MASALA
2 or 3 tbsp oil
1 tsp garlic
1 tsp ginger
1/2 tsp tom puree
pinch chilli powder
1 heaped tsp spice mix
1 lvl tsp tandoori masala
1 ladles curry gravy
1 glass single cream
1 tbsp sugar
1/2 cup? coconut powder
1/2 cup ground almonds
red colouring
1/4 glass water until right texture
condensed milk? / Evaporated milk? Possible additions if it doesn't taste quite rite.
(they did say that there was none in it, but they also said they didn't know what was in the masala base. so its still a possibility?)
Spice Mix
Coriander 8 Parts
Turmeric 7 Parts
Cumin 5 Parts
Curry Powder 4 parts
can't be THAT far out surely?
ill let u know. or if u want to try it out before me let me know!
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Hi Funky,
without doubt the content of the red masala paste is the hardest piece of info
to get from your local bir,I followed your theory and it made a pleasant chicken tikka masala,
with a hint of "the taste",there again i used spiced oil as well.
Keep trying
Steve e :-\
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hi guys
i too have been doing sum finking wiv my brain too :) about the red marinade if you look at the recipe used in the balti book its main ingredient is 1.25kg of tomatoes in a tin. well i had a thought pataks tandoori paste is probably on the right lines but it has no TOMATOES in it but what about combining the 2 together......its a thought is it not or using it with tomato puree???? :)
its just a thought
regards
gary
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i tried a few different variations of the recipie above.
in the spice mix i would change the cumin seeds to only 1 part.
they are very intense.
as for the rest. it is still missing its main taste.
i then had a brainstorm. i thought, woa! maybe he said masala PASTE!
nope :)
deffinately wasn't masala paste. sigh.....
somebody out there must have the masla base. SOMEONE!!!!! :(
bry
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Right guys and girls,
Went to the local bir last night,I am an amateur magician and recently showed the manager a few tricks which blew him away, anyway he obviously wanted to know how these were done,my reply "you have your secrets I have mine", and it was left at that. Curiosity got the better of him, last night we traded one trick for the ingredients of the mystery masala,unfortunately no quantities hey but one step at a time here goes
plum tomatoes
yoghurt
coconut
almonds
anchor butter(and no other he said)
garlic
ginger
fresh coriander
onion (must be powdered)
cumin powder
coriander powder
tamarind
garden mint
kashmiri paste
tandoori paste
kebab paste (didnt expect this one)
this is written exactly as he wrote it,cant wait to experiment with this and surely
between us we can crack the quantities.By the way the takeaway was bloody gorgeous
steve e
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great work Steve. What was the secret to your trick ?
seriously though, I seen huge pots of the kebab paste in Makro yesterday. I think they have the others too.
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ye haw
ill try it tonite
what the hell is kebab paste
dont tell me we gotta try n get the recipie outta them for this too!!
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I have a box of Mangal 'kabab masala' (from Asda, they do a huge range of Mangal masalas) that I might try using tonight. I haven't seen kebab paste before though, or Kashmiri paste.
The kabab masala contains: chilies, ginger, garlic, coriander, turmeric, pepper, cumin, poppy seeds, anise and salt. No idea if this is similar to the paste ingredients.
Brilliant work, Steve. Perhaps you can get all the restaurant secrets with your magic talents. :)
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one question. was that the ingredients for the masala base? is this then added to the curry base with more coconut, almonds, cream + evap milk?
bbbryyyyy
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Hi Guys,
Nothing else was added, basically went this way
heated oil
ladle of curry gravy evaporated down for a few minutes
in went large spoon of red paste for a few minutes
in went chicken tikka few minutes more
in went more curry gravy to amount of sauce required
pinch of salt
finished with sprinkled fresh coriander
and swirl of evaporated milk.
that was it.
Steve e
by the way i have seen everything in this recipe at my local asian store
masala bazaar in newport