Topic: intro and info

[steve e]

Hi,
My local takeaway has a window right next to where the chef is cooking,I have studied him closely
and he prepares ctm in exactly this way, oil about a ladle (3 Tbl spoons) looks coloured probably
re-using old oil, garlic puree,ginger puree equal amounts fries at high heat until brown and sets fire to oil, then the mystery begins from a tub (ice cream carton) comes a ladle of a red stiffish paste
fried for a few minutes adds chiken tikka then 2 ladles of very thin greenish yellow gravy thats simmering on the cooker, fries for a futher minute or two adds salt (a lot about a dessert spoon full) a dessert spoon of ground almonds then again sets fire to oil, pours into a tray sprinkles fresh coriander adds a tablespoon of evaporated milk and smiles . He knows i don't know whats in the red mixture.Will keep you informed I am sure he wants to tell me
Steve e

[Curry King]

Hi,

could the red stuff be passata\tom puree, maybe thats been transfered to the tub for ease of use?

cK

[Yousef]

Could be the spices with a little water so it can be fried easily to release flavour!

Keep spying and let us know.

[Dylan]

Are you sure the dessert spoon was salt and not sugar? For a single portion that quantity of salt seems extreme.

[Mark J]

Tandoori marinde?

[blade1212]

coconut ?

this amount of either sugar or salt seems excessive for a single portion

[Mark J]

I think the best ctm's have creamed coconut in

[pete]

He knows i don't know whats in the red mixture.Will keep you informed I am sure he wants to tell me

I have seen this red mixture
I was told by a chef that it is a mixture of pataks tandoori paste and kashmiri masala
Check the texture of these bottled pastes, is that the same?

[DARTHPHALL]

I was told Kashmiri masala was used at my local.