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Topic: C.T.M. (Read 3784 times)
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wardy11
Chef
Posts: 30
C.T.M.
«
on:
October 06, 2006, 05:22 PM »
Hi , the c.t.m. that we get from our local has a definite almond taste to it. yet i dont see it in any of the recipes on the site. could anyone throw any light on this. cheers.
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DARTHPHALL
Elite Curry Master
CONTRIBUTING MEMBER
Posts: 1451
Re: C.T.M.
«
Reply #1 on:
October 06, 2006, 05:54 PM »
Hi Marc.
Some Bir's put different ingredients in a dish, not so much as to change the dish from the original intended, but to add something unique to it & give it their own touch/signature, & if like yourself you go there to buy the said dish then their slight change has done the job.
Also depending from what part of the Asian world they come from also helps influence the ingredients slightly, i think Almonds are used in Kashmir dishes.
Hope this gives some insight.
.....DARTHPHALL.....
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Ashes
Indian Master Chef
Posts: 277
Re: C.T.M.
«
Reply #2 on:
October 06, 2006, 06:44 PM »
Darth summed it up very well.. thats about the size of it, if you have an almondy taste to your CTM.. think about the different ways almonds can be added to the finished dish..
everything from whole almonds to marzipan, go and experiment and write up your results..
btw Hydrogen cyanide is a colorless gas with a faint, bitter, almond-like odor..
but i wouldnt wanna try it
there are actually 2 types of almonds.. sweet and bitter, i know these because its a common ingredient in a swedish christmas drink.. try both or a combination of both and see what happens
Good luck
Regards Ashes
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wardy11
Chef
Posts: 30
Re: C.T.M.
«
Reply #3 on:
October 06, 2006, 07:52 PM »
Thanks for that info. Making one sat. night. I,ll have a bit of an experiment.
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Cory Ander
Genius Curry Master
Posts: 3656
Re: C.T.M.
«
Reply #4 on:
October 07, 2006, 01:56 AM »
Hi Marc,
I generally add 2 tbsp (or so) of almond powder ('meal") to my Tikka Masalas (see here:
http://www.curry-recipes.co.uk/curry/index.php?topic=1182.0
) and Kormas (see here:
http://www.curry-recipes.co.uk/curry/index.php?topic=1183.0
)
Simply add it towards the end of cooking (together with any coconut, etc)
I sometimes also use it my hotter curries......if my fancy takes me
It is particularly useful for thickening up a curry that is otherwise too runny.
Although I've never tried it, I guess you could also try a drop or two of almond essence, for a stronger almond flavour, but be very careful not to overdo it!
Hope this helps?
«
Last Edit: October 07, 2006, 02:27 AM by Cory Ander
»
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wardy11
Chef
Posts: 30
Re: C.T.M.
«
Reply #5 on:
October 08, 2006, 09:50 AM »
Hi, thanks for the tips. Made ctm last night using darths base and parts of two recipes from the site. Added two tbls of ground almonds . Superb. Cheers.
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