Topic: Can anyone recommend an authentic BIR CTM recipe please?

[Secret Santa]

the next CTM I try will probably be Mick's (CurryBarkingMad) because I think it starts with dry powers going into the pan. This appears to be what many BIRs do, so I think it looks promising.

I wouldn't discount any other recipes just because they don't do this but you are right, the method in BIRs is always sugar/coconut-flour/nuts all into the pan right at the start (assuming they're not using a premade paste).

[solarsplace]

Hi George

Good suggestion, thanks.

The other videos on the site are all worth a watch too!

http://cbm-mick.blogspot.com/

Interesting how the restaurant chef adds fresh coriander near the start of cooking and at the end of his dishes.

Plus using a tablespoon of melted butter and some Shatkora pickle and paste in the Dopiaza dishes.

[Stephen Lindsay]

http://www.curry-recipes.co.uk/curry/index.php?topic=1823.0

10 out of 10 from me - made with original first post - no amendments.

[solarsplace]

http://www.curry-recipes.co.uk/curry/index.php?topic=1823.0

10 out of 10 from me - made with original first post - no amendments.

Hi

10 out of 10 - Impressive.

Would you say that the base specified in the recipe is essential? or would another base such as CA's be ok to use?

Thanks

[Stephen Lindsay]

Looking at the recipe I would say that you would be able to use another base, I have also made it with BE base and it tasted just as good.

[solarsplace]

Looking at the recipe I would say that you would be able to use another base, I have also made it with BE base and it tasted just as good.

Many thanks

Regards

Russell

[Razor]

Hi George, sorry for the late reply.

Never thought I would hear myself saying this, but have you tried Dipuraja's CTM?

What about the Kushi CTM recipe which you posted a few months ago, saying it has the "BIR taste but I would say it's more 'high end' than your usual run of the mill stuff." Your feedback sounded promising.

Do you now rate Dip's CTM even higher?

No, it's not that I would rate Dip's higher, it's just very easy to make.  The Kushi CTM has quite a lengthy preparation as you have to cook the masala sauce first, whereas Dips, is an "all in 'n' mix" method.

I still rate the Kushi CTM but as it's only my youngest son that really eats it in our house, plus the fact that he won't eat meat or chicken , means that the Dip's CTM is just simpler to do.

As for the taste, yes I mean BIR taste but I would say it's more 'high end' than your usual run of the mill stuff.

Just be careful on the sugar content, if your making the masala sauce.  It does ask for 1/2kg which to me was way to sweet.  I would suggest 120g and increase in the final dish if you need to.

The thing with both these recipes is, they both need a little adjustment.  The Dip's can be quite salty, so it's worth while cutting back on the paste's a touch.  On the other hand, Kushi's is very very sweet as I explained at the time of posting the recipe (see above comment), again, something that can be adjusted to suit.

Hope that answers you question?

Ray

[jb]

Hi George

Good suggestion, thanks.

The other videos on the site are all worth a watch too!

http://cbm-mick.blogspot.com/

Interesting how the restaurant chef adds fresh coriander near the start of cooking and at the end of his dishes.

Plus using a tablespoon of melted butter and some Shatkora pickle and paste in the Dopiaza dishes.

I've not seen these before,very interesting indeed,although I have seen a couple of videos on youtube which may be the same guy.Out of interest has he been on the forum at all??  Or has anyone brought his DVD???

[George]

Hope that answers you question?

It certainly does! Many thanks.

[Razor]

Hi JB,

If I'm not mistaken, I think CBM (Curry barking mad) is Achmal, who is a member of cr0.

If I'm wrong, sorry to Achmal

Ray