Yoghurt - is there any guidance on when to use

[JerryM]

Have mainly used yogurt as per below where it works a treat:

1) marinating
2) mint dip

Am on trail of cracking red CTM and been trying a few red masalas out. The amount of yoghurt varies quite a lot.

Got the feeling it seems to add sourness when used in a sauce ie red masala. Consequently feel you need to add more sugar (not keen on).

Would appreciate thoughts on it's use particularly in sauces.

Also link if it exists to any BIR quality red CTM - although this might be better in separate post. This being that red coconut version not what I call the brown version which I'm sorted on.

[Gav Iscon]

With regards to CTM, I made about 10 portions for work last week using Chewy's version

https://curry-recipes.co.uk/curry/index.php/topic,12298.msg102100.html#msg102100

and here

https://curry-recipes.co.uk/curry/index.php/topic,7912.msg69708.html#msg69708

and most of them said it was the best they had ever had. Worth the effort.

[JerryM]

Gav Iscon,

many thanks for links. had not previously had need for this red version. the chewytikka info looks like it will sort for me.

will report back if i end up leaving the yoghurt out.

i've had a few goes so far and something was just missing but could not put my finger on it. i made the ashoka red masala 1st and this has much yoghurt but was not good. hence the thinking that the yoghurt was the problem - looks like i may just be missing ingredient or so. been basing recipe except the red masala on the Dalpuri nottingham video which still remains a personal fav.

best wishes

[JerryM]

for background have added in the raw data i'd been using to make red masala paste.

the amount of yoghurt sticks out. i can't believe that it's not being added without reason by BIR. i don't have the knowledge of what balances it out ie makes it work as on the face of it - it's technically not right for use in what's aimed at a sweet dish. i do know that red masala paste is used in other dishes and this may be a factor.

was not aware that Chewytikka had posted his recipe info - many thanks to him - a real star man. the idea of a paste and a sauce (per Chewytikka) has only recently dawned on me and sits well - has really put my mind at rest which was getting very tangled. very much looking forward to trying Chewy's recipe out as looking at the recipe it looks exactly what i was in need of.




just for completeness have added in the CTM recipe based around the Daplpuri mogal-e-azam nottingham video. the brown mango remains an unknown though

[JerryM]

Have changed my mind - Yoghurt is 100% spot - it's not a problem at all and from my view can be used without caution throughout BIR recipes.

for info my original thought had been to switch it for coconut milk.

the change comes from making Chewytikka red paste/sauce (the yoghurt mix)(per Gav Iscon links). both sat really well with me and will post in Chewytikka's original posts.

having made a few batches for side by side am now sure the real sharpness comes from the patak/pasco pastes. am also pretty sure the mustard oil is quite key in reducing this sharpness.

on to red CTM recipe next.