Sorry my mistake, I meant CTM lol

I'm embarrassed to say that I don't know what CTA is DIO?   

Did you mean CTM (i.e. Chicken Tikka Masala) perhaps?

I have been eating Dhansaks for over 30 years, it is my fave curry. My preffered place of eating out makes them very sweet so this was always my benchmark. Most other local places around here (Essex) do not make them sweet enough for me, I have been known to add a little splenda to sweeten the odd takeaway.

I have tried this recipe several times now and it is on the money for me, previously I had only used plain lentils cooked in water, CS'a dhal ceetainly adds an extra layer of flavour, if it gets to thick I just add additional water, however it does thicken a lot when cold.

As for heat, I tend to think they come out as Madras strength, the sweetness does tend to mask the heat a little I feel. As for sweetness, I use splenda to sweeten mine up, just keep adding until it meets your taste, I probably add a couple of tablespoons.

Hope that helps

Hi CA,

Reading Jamie's reports on your recipe, I really want to try this.  Dhansak is the one curry that I really want to crack, as it was my first experience of BIR food.

I'm quite confused though.  My recollection of Dhansak some, 20 odd years ago, was that of a dish that was mild, sweet and really moreish.  I only ever at Dhansak from the one establishment and so, I can't really compare it to one from somewhere else.

I'm beginning to think that my assumption of what a Dhansak should be, could well be wrong.

I notice that in your recipe CA, you add 1 tsp of chilli powder, and yes, I could leave it out if I wished but I prefer to do your recipes to spec.

I've also queried this with other members, and quite a few have said that a Dhansak should be medium to hot, which certainly fits in with your ingredients list.

Again, I wonder if it's a North/South thing.

Could any Northern England members confirm what strength your Dhansaks are (if you don't mind that is CA, or is it too off topic?)

I have tried making Dhansak before and made a complete hash of the dhal, ending up with something like industrial strength glue

Ray

I actually blend mine as I prefer the texture, they do thicken considerably as they cool, also freeze well. When adding to my curry I often add some water to thin then down if required

Phil

Hi

Made this tonight was very tasty but having never had one before so didnt have anything  to compare it to so i'll be having one next time i'm out just one question not sure i got the lentils right not the flavour  more the texture having made them last night when i came to use them tonight they were a bit dryer than when i put them in  the fridge are they supposed to stay hole or blend into the final dish ?

cheers
Jamie

Ive found this in my local, vastly different results when the head chef has his night off

I actually checked which nights the Head chef has off at my local and avoid those nights as the quality is just not the same

Phil

I cooked what was in my opinion my closest attempt at replicating my favourite curry Chicken Tikka? Dhansak last Saturday

I used a close version of Bruce Edwards curry base, up until now I had been using the base from curryhouse.co.uk
The base is a lot more spicy and watery that my usual

For this weeks experiment I also used Ghee as opposed to groundnut oil.
The result was very very close to my local BIR, and probably better than most Dhansaks that I have eaten outside of my two most favoured? BIR?s.

I used the base last week for a CTM and felt it was two spicy, I had to add a lot of creamed coconut to mask the taste and get to where I wanted it. For the Dhansak it gave superb results and I ended up with a hot sour and sweet rich curry just how I like it.

It begs me to ask the question that maybe more that one base is used in some BIR?s, maybe a mild and a more spicy hotter version. I am not convinced that a very spicy base is the way to go with all curries, certainly Curries like Korma and CTM

My partner cook a chicken Tikka Passanda also using the same base, this was also superb with a rich creamy taste. The Tikka recipe is from the Balti Kitchen supplied by Ray Graham, many thanks Ray, this is the best Tikka to date for me

We have now cooked all but about two recipies from curryhouse.co.uk and are getting better each time as we experiment, most Saturdays we cook one curry each and a side dish

Phil