Topic: Question on the "Red Masala"

[joshallen2k]

Jerry,

Don't get me wrong, the CK CTM is great. I've tried (in seriousness) probably about 50 CTM recipes and this is the best one I've found. Everyone I cook it for loves it. Here in Canada, no one knows what it is, but my CTM has become famous within the extended family. BIR converts in Canada - who would have guessed it! Some have even graduated to appreciating the Madras and Vindaloo!

In terms of what is missing, that is very difficult, as CTM is different wherever you go. Right now, I use the CK recipe as stated with the following change - carnation milk instead of cream. I tried the red masala (per Pete's recipe) in lieu of the tandoori masala, and I could not discern any improvement. To give an idea of comparison, my Madras/Vindaloo is now as good as I've ever had in a BIR. No further work necessary, although always open to try a good post on cr0. My CTM is probably in the top 20th percentile. No better than that. Korma is in the same boat for me.

As you suggested, the base may be the issue. I actually tried another base in the archive (forget the name off hand) that was "ideal for CTM". It had a separate tomato frying/melting stage, and the end result was a nice tomatoey base. I didn't recall the end result being markedly better than the Saffron, so I discontinued having two bases in my freezer.

What is it about the Rajver base  that you think would improve the result on a CTM? Very curious. Also very interested in what SnS could dig up from the Saffron in terms of a dedicated CTM/Korma base. I was going to try that base (since I'm down to my last bag of Saffron) but I think someone was going to post an update to it ?

Maybe the secret for you is the tandoori masala you use. I think the ones I get here are crap.

BTW - I use the Blade Tikka recipe (no yoghurt - not BIR) and while the Tikka is fantastic, I'm wondering if the lack of "yoghurt residue" is partly to blame.

Sorry for the rant!

-- Josh

[JerryM]

josh,

i made CK CTM at the weekend using the CRO2 adjusted dev base. the CTM was ok but not as good as with Saffron and Rajver. so i think the base is more critical for this dish - the madras sauces i made from the same base were almost as good as when i use saffron or rajver or infindforu.

in terms of the rajver suiting CTM - i think you?re already on the right track with the fresh coriander. i also include coconut milk in the rajver base which i feel lends itself more to the CTM style curry. i think probably the garam masala gives an extra depth of spice that balances the sort of "blandness" of a CTM (meaning it's not a madras).

i think overall though the last few % (say 10%) are down to the tandoori masala (the one i use "Leena" is ground spices not a paste). i've tried making CTM without the bought spice mix and it's just not the same by a long way.

[joshallen2k]

I will try the Rajver.

A dsp of chilli powder, and 5 green chillies... to 750ml of water... plus garam masala and fresh coriander... why not.

My initial thought is it will have too much "bite" for CTM and Korma (but maybe great in a Madras?), but this is part of the quest.

Will report back...

--- Josh

[JerryM]

A dsp of chilli powder, and 5 green chillies

i suggest initially leaving the chilli powder out and reduce the green chillies to 1.

this is because i like a base to be adaptable and not chilli hot - i like to be able to control how much hot at the cooking stage.

the garam and fresh coriander work well (v.well)