Topic: 'Currytester's' Visit to a Takeaway

[currytester]

Thanks to both Haldi and Chowie for trying out this base. I think the taste is a personal thing and I am sure that part of our problem in replicating it is quite obvious.

Simply look at how many different bases there are on this site and I have to say I havent had a bad curry from any of them but the point is that imho everyone is trying to emulate the curry taste either from a restaurant a long time ago or to be the same as their own favourite BIR. Hence the number of bases.

I too am giving up on base development now unless someone comes up with something amazingly diverse as this one suits me. I am now going to concentrate on the individual recipes to create my perfection.

[JerryM]

Currytester,

agree fully. i too am ready to concentrate on the individual recipes. what are u going for 1st.

[chowie]

Thanks to both Haldi and Chowie for trying out this base. I think the taste is a personal thing and I am sure that part of our problem in replicating it is quite obvious.

Simply look at how many different bases there are on this site and I have to say I havent had a bad curry from any of them but the point is that imho everyone is trying to emulate the curry taste either from a restaurant a long time ago or to be the same as their own favourite BIR. Hence the number of bases.

I too am giving up on base development now unless someone comes up with something amazingly diverse as this one suits me. I am now going to concentrate on the individual recipes to create my perfection.

Yep, very well put.

[currytester]

JerryM

I am already happy with my CTM, Korma, Pathia and ceylon so its got to be dansak next I reckon the last one one was pretty poor - anyone recommend a recipe? Or alternatively if you have something you think is spot on I'll try that - making a pot of sauce this weekend.

[joshallen2k]

I am already happy with my CTM, Korma

Are those recipes off this site? If so which ones?

I feel I'm just about spot on BIR with my hotter curries (Madras, Vindaloo, Jalfrezi, Bhuna) but further away on the sweeter ones. I use CK's CTM, and although its the best I've tried, its still missing something for my taste.

-- Josh

[JerryM]

Chowie,

i tried out the ground almond powder in my std madras. i used 1 tbsp per 200ml finished portion but quickly increased it to 2 tbsp.

i liked the taste. not a madras i guess strictly anymore but nice for a change now and then. banked for future continued use.

many thanks for the idea.

[currytester]

Hi Josh

For the korma I use georges using just almond powder for the nuts and add a pinch of methi. Do it to taste rather than follow recipe exactly. The basic quantities are about right. If you want a perfect satay replace ground almonds with beaten to death dry roasted peanuts - keep adding till you get the satay flavour you want - then add some chopped chilli to get the heat right.

CA's CTM is about right but again I do it to taste and add sultanas and a couple of boiled eggs.

Tikka I use Blades recipe to pre prepare the chicken - its spot on for me

Jethros Chicken Ceylon

My own Pathia

Haldis Balti

What recipes are you using?

[joshallen2k]

Thanks CT. Good to know that you're happy with these.

For the CTM, I too use CK's. Its the best I've tried, but still a little off the best I had from a BIR. I think it may be the tandoori Masala I'm using.

For the Korma, I use my own adaptation which is here: http://www.curry-recipes.co.uk/curry/index.php?topic=2856.0

For tikka, I use Blades, but replace the Tandoori Paste with Tikka Paste.

-- Josh

[currytester]

Just checked the korma out - basically same as georges but better written. What are your recommends for the missing curries in my list? As we seem to both have similar tastes.

Regards CT

[joshallen2k]

CT, one of my faves has to be a Rogan Josh. On the milder side, Pasanda and Moghlai are two good ones.