Sorry my mistake, I meant CTM lol

Quote from: Cory Ander on February 20, 2011, 10:56 AM
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 made a Dhansak friday, it was superb, I think I am equaling my local BIR now, I think the only improvement I could use is the spiced oil, that is something I haven't tried yet.

CA
One recipe I don't feel I have cracked yet is CTA, tried various but my local dish comes out very sweet, and very cocnut flavoured, CTA's vary an awful lot but I am not there yet.
Any ideas CA

Phil

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

Quote from: Razor on February 18, 2011, 08:53 AM
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

If you use canned from natural juice it will be about the same as cartoned. However canned in syrup will be way sweeter than carton juice as this is sweetened heavily.

Maybe CA can clarify

I like a sweet Dhansak myself

Quote from: jamieb728 on February 18, 2011, 07:12 AM
Ok cheers i would think cartoned would probably be to sweet anyway

cheers
Jamie

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

Quote from: jamieb728 on February 16, 2011, 06:10 PM
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

I have used this recipe a couple of times now.
I have been eating Dhansaks for 30 odd years, the local Curry houses around where I live (Essex) tend to make there Dhansaks very sweet.

Up until now I feel I was not quite there but this recipe is on par with most BIR that I have eaten at.

I think the dhal recipe certainly adds a depth along with pinapple juice to help sweeten.
I also cook off some finely chopped pepper, onion and chilli with the oil which I feel again add another layer of flavour.

This week I tried Lamb cooked in a pressure cooker before adding to the sauce and it was super, thanks to CA for this recipe

Phil

Quote from: Mark J on April 23, 2006, 05:52 PM
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

CC
Yep this is a great curry had it many times and everyone loves it, cheers to the naked one, CC looks like you missed out the fresh green chillies of which there are 3 I believe
using the food processer it doesn't take long, it is more thai than Indian but without the fish sauce.

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

Vin
Most measuring spoon sets contain the measurements on them, if I recall a tablespoon is 15 mill, not at home to check though