Topic: Dipuraja's C.T.M.

[plugsy]

Ray,
Thank you very much for the recommended  recipe, But it contains quite a lot of paste .
Kashmir Masala paste and concentrated mint sauce  Both in the Marinade and the sauce--it seems to me we can't get away from paste,did you like this recipe?

[hk]

sounds lovely do you have the recipe please

[Malc.]

sounds lovely do you have the recipe please

http://www.curry-recipes.co.uk/curry/index.php?topic=4488.0

[Razor]

H Plugsy,

Ray,
Thank you very much for the recommended  recipe, But it contains quite a lot of paste .
Kashmir Masala paste and concentrated mint sauce  Both in the Marinade and the sauce--it seems to me we can't get away from paste,did you like this recipe?

Yeah, it's difficult to get away from paste altogether (well spotted ) although, you could do it without but no doubt the taste would be different!

Did I like the recipe?  yes, I did in the end.  As I say in the post, I had to reduce the levels of sugar, it was far to sweet when made to spec but, on my third attempt, I got it right.  As I say, I'm not a big fan of CTM or any of the creamy curries but, the wife and kids loved it.

Ray

[plugsy]

Cheers Ray, it's all good .

[plugsy]

Hi hk ,
Axe beet me to it but give it a go i hope you like Dipuraja's recipe

[JerryM]

plugsy,

well pleased. i'm going to try a good few of Dipuraja's recipes next.

i have tried his bhajis along with the IG - both for me are very close but different. overall the family preferred the IG version. for me i like to avoid egg and will leave out of Dipuraja's on the next go. i also think i put too much methi in Dipuraja's trying to weigh up by sight how much he used.

on the pastes i'm pretty sure my local TA don't use any "real" pastes - the likes of say tamerind u can't avoid. what i believe is in not using the real pastes (i mean pataks) the BIR is able to get above the average.

what's clear to me though is if the pastes open the door then we can worry about how to take the next step later.

[plugsy]

Absolutely JerryM,
i look forward to see how you get on ---down this rout, i think it's worth a shot.

[joshallen2k]

I'm really curious to see how experienced members get on with the Dipuraja curry recipes.

I'm skeptical of the "from cold" method, and get very nice results with the Taz method.

I tried the naan as a standalone and was very disappointed.

Hopeful that the curries are good. Keep me posted.

-- Josh

[JerryM]

josh,

i cook using cold base but it's certainly far from a "cold" cooking technique - i aim to keep the heat in the pan high all the way through adding the ingredients in stages (much the same as i am sure most of us do). i have tried in the past the all in method that Dipuraja uses. it does produce very good results. i am thinking that i need to adopt it for the "soft spice" type of curries (for want of a better description) ie CTM, Korma.

the difference between the 2 methods though in the cold light of day for the "hard spice" type of curries is very stark ie madras, balti.

as i've said previously i'm not convinced Dipuraja uses this all in method for all dishes during service. u can see in some of the video how good at cooking he really is.