Few newbie questions........

[JerryM]

Secret Santa,

no need to be depressed at all. everthing u say still holds true for me i'm afraid to say (up beat of course - there's always tomorrow and hope - 2 vital ingredients).

i'll have to explain. the 100% BIR's for me are CK's CTM and Admins Jalfrezi. i've made them with quite a few different bases and get repeated 100% BIR results. why do these hit the mark. i feel i don't have to explain the CTM (the coconut the cream etc). the jalfrezi seems to sit well together - the kushi spice mix, the green chillis and the pre fried onion and green pepper.

this is where u and me sit very close together. why is the madras not there and on my next base (a mild vindaloo). i tried experimenting with Bhuna for clues (my fav sylhety is based on it but worlds apart) - no use.

this is where the 5% gap sits for me - madras. i can't get it like my local TA or my beloved Dilshad in the midlands (the 1972 curry house).

i remain beside myself in what oil to use - do i stick with red or change to yellow as the BIR's seemed to have done.

i feel at the mo it (the 5%) can only be down to exactness of recipe ie mix powder, salt, chilli etc and feel i need to experiment more along these lines.

[Secret Santa]

At the Saffron, I have watched the chefs make the base from start to end and there is no 'secret' ingredient or ingredients ... unless of course they hid it from me or added it when I blinked - which I doubt. I was in their kitchen for 3 hours on a Saturday afternoon.

Hmmmm. Ok, I stand corrected. However, your base seems simple compared to the Malik one, and that was sort of the point I was making. The Malik one seems to include everything but the kitchen sink. Doesn't neccessarily mean it's better of course.

Your 'revised' base is on my list, so I'll let you know!

[joshallen2k]

the 100% BIR's for me are CK's CTM and Admins Jalfrezi

Admin's Jalfrezi, I believe may be 100% BIR.

Agree with your assessment that the key "one" we are striving for and not getting 100% is the madras/vindaloo variety.

But I have to argue a little on CK's CTM. First off, I will say this - it is the best "recipe" CTM I have ever tried. I have probably tried every one on this site, and probably a dozen from elsewhere on the internet. I've had plenty of s***e CTMs from BIRs, but the best ones have been just that much better than any of mine, CK's included.

To me personally the gap on the CTM bothers me as much as the gap on the Madras. These are my two staples.

Does anyone reading this make any mods to the CK CTM, that you think gets it closer to BIR?

-- Josh

[Cory Ander]

Admin's Jalfrezi, I believe may be 100% BIR

What do you mean by that please Josh/Jerry?  Is it REALLY up there with the best BIR CTMs (regarding taste and smell)? 

Does anyone reading this make any mods to the CK CTM, that you think gets it closer to BIR?

- I would use vegetable oil (or similar) and definitely not olive oil.  Butter ghee would make it richer
- I would replace the creamed coconut with a tablespoon (or two) of coconut milk powder.  Creamed coconut (as in block) is actually not sweet and leaves a very dry, powdery taste, I find
- I would maybe add about a tablespoon (or so) of almond meal (though some would beg to differ)
- I would maybe add a splash of lemon juice (though some would beg to differ)
- I would maybe add more sugar (personal taste)

Incidentally, I have read that, when some organisation (I forget which) tested a number of single portion CTMs from various BIRs, they found that they contained up to the equivalent of 20 tablespoons (I think it was tablespoons...seems a lot!?) of sugar in them (I guess this must be sugar in all its various forms?)! 

[joshallen2k]

What do you mean by that please Josh/Jerry?  Is it REALLY up there with the best BIR CTMs (regarding taste and smell)?

No that was the Jalfrezi, not the CTM. Its great. If I would have ordered this in a BIR I would have been very happy with it. Maybe its because the Jalfrezi has a wider range of flavours than a Madras, the missing piece may be masked to some extent.

Try it.

- I would use vegetable oil (or similar) and definitely not olive oil.  Butter ghee would make it richer
- I would replace the creamed coconut with a tablespoon (or two) of coconut milk powder.  Creamed coconut (as in block) is actually not sweet and leaves a very dry, powdery taste, I find
- I would maybe add about a tablespoon (or so) of almond meal (though some would beg to differ)
- I would maybe add a splash of lemon juice (though some would beg to differ)
- I would maybe add more sugar (personal taste)

Yes, I use veg oil only. Have tried ghee, which I actually like in a CTM.
I will try the suggestion on the coconut powder instead of block
Will try the almond meal suggestion, as well as the lemon.

Regarding sugar, I've sweetened it to the point of sickly, but that doesn't get it closer.

If I were to describe the difference from the best BIR CTMs I've had, the word that comes to mind is "zestier".

Thanks for the input CA.

-- Josh

[Cory Ander]

No that was the Jalfrezi, not the CTM. Its great

Sorry Josh, I meant to say Jalfrezi, not CTM 

If I were to describe the difference from the best BIR CTMs I've had, the word that comes to mind is "zestier"

If you mean that you want your CTM "zestier" then adding lemon juice does precisely that.  I find that it compliments tikka/tandoori/CTM well, adding a bit of "tartiness", which lifts the flavours.

You might want to try one of the commercial tikka/tandoori pastes (in place of the tandoori masala)?  It's probably one of the few curries where the inherent tartiness of these commercial pastes (from the stabilisers, preservatives, etc) can actually can be beneficial....in my opinion.

[joshallen2k]

CA - I will try both of those suggestions. FIngers crossed!

Thanks!

-- Josh

[JerryM]

Josh,

i feel getting the CTM right is down to the tandoori masala it's got to be the Leena variety or equivalent (the pink variety). the only thing i do different (but which i believe common practise) is to put some of the tikka marinade (CA's for sure) in after the base goes in.

it's got to be carnation not cream and the coconut block is a must for me.

my personal preferences have resulted in a few tweaks (garlic/ginger is garlic only 2 tbsp, spice mix is 2 tsp, tandoori masala 3 tsp, 100gm coconut block). NB this is for x2 CK's recipe ie 6 ladles c/w 3 as this dish goes too quickly to make as a single portion. i often now make a x4 portion.

best wishes

[SnS]

Hi SNS,

Thanks for the welcome!

What dish would you recommend trying first to accompany your 'Saffron' Base then buddy?

Really cant wait to try it out  ;D

Cheers

Del

Hi Del

As a start, the SnS base has a Madras recipe to go with it. I believe this to be an easy curry to start with and recommend you try this first.

https://curry-recipes.co.uk/curry/index.php?topic=2757.0

There are a few other curry recipes mentioned here in this thread that would be okay with the base - Admins Jalfrezi being a good choice.

Regards
SnS

[SnS]

At the Saffron, I have watched the chefs make the base from start to end and there is no 'secret' ingredient or ingredients ... unless of course they hid it from me or added it when I blinked - which I doubt. I was in their kitchen for 3 hours on a Saturday afternoon.

Hi SnS
       did you post th full size base?
I'd be interested in that one.

I'm sure you've already seen the recipe Haldi.

https://curry-recipes.co.uk/curry/index.php?topic=2271.msg20262#msg20262