Topic: What Makes a decent BIR CTM "the classics"

[JerryM]

in making this week have realise i use far more yogurt than i thought. the amount of tamarind is also key to getting the taste coming through and sometimes needs a little more adding (mine is quite thick and difficult to measure in small qty).

red masala (units, read as millilitre)

pasco tandoori paste 7.5 (was 5)
pasco tikka paste 5
pataks kashmiri 2.5
yogurt 90 (was 60)
fresh coriander 30
lime juice 5
mustard oil 10
tandoori masala pwdr 5
mint 20 (now using dried mint)
green chilli paste 15 (was 5)
garam masala 2.5
ground almonds 15 (was 60)
coconut flour 15 (was 60)
caster sugar 5
veg ghee 15
salt 2.5
tamarind 5

[JerryM]

somethings gone wrong with my last batch of the masala. i need to retrace my steps.

the masala came out tasting far too strong in the dish.

out of curiosity i ended up combining it with tgads and result is promising. have yet to cook CTM with it.

one thing i have realised is that dried mint is not ideal for red masala. i will be switching back to Coleman's garden mint. it's nothing to do with taste but the small pieces of dried mint seem to stand out in the finished dish and don't look good.

ps the only thing i don't feel needs to be in the dish and puts it back more to parker21 original recipe is taking out the garam. other than that i've just not measured it out properly as i've rechecked the data and it's ok against what i've used before. another possibility is that is was quite thick and i may have put too much in the dish.

[JerryM]

the combined parker21 and tgad masala worked a treat.

i now think i just used too much of the parker21 masala in the dish - over zealous with the chef spoon. in switching from cream to yogurt seems to have made it more concentrated.

going forward intend to take the garam out of the parker21 as the tgad already contains it and use the combined masala.

link to tgad http://www.curry-recipes.co.uk/curry/index.php?topic=3672.msg60299#msg60299

[Panpot]

Jerry, I can't wait until you crack this as I have tendency to follow your guidence. Looks like you are on it. Could you post your definitive CTM, I am sure most of us would appreciate that?

[JerryM]

Panpot,

i'm still working on pizza and have not had as much time as i would like to crack this - it's still work in progress but very close to my local restaurant.

given the confusion i caused above the current recipe is a follows. it remains inspired by parker21 and complimented by tgad (both star members):

red masala (ml)
tandoori paste(pasco) 7.5
tikka paste(pasco) 5
kashmiri masala(pataks) 2.5
yogurt 90
fresh coriander 30
lemon dressing 5
mustard oil 10
tandoori masala pwdr 5
mix pwdr 2.5
mint (colmans NOT Dry) 30
green chilli paste 15
g/g paste 5
ground almonds 15
coconut pwdr 15
caster sugar 5
golden syrup 30
onion 340g
tin toms 200g
veg ghee 35
salt 2.5
tamarind 5

CTM
oil 1 chef
base 1 chef
mix pwdr mouchak 0.5 tsp
bunjarra 1 tbsp
red masala 1 chef
coconut flour 3 htbsp
base 300ml
cream/evap milk 2 tbsp
water 100ml depending upon base thinness

[JerryM]

have revisited the combined red masala and see recipe pretty much sorted (only the yogurt qty changed). the asterisk refer to the "tgad" ingredients  which are cooked all in pan, v.slow simmer for 1 hr, blend then add rest of ingredients ("parker21"). i'm not sure if the mint is an asterisk or not.

red masala (ml)
tandoori paste(pasco) 7.5
tikka paste(pasco) 5
kashmiri masala(pataks) 2.5
yogurt 270 (was 90)
fresh coriander 30
lemon dressing 5
mustard oil 10 *
tandoori masala pwdr 5 *
mix pwdr 2.5 *
mint (colmans NOT Dry) 30 *not sure if asterisk or not
green chilli paste 15 *
g/g paste 5 *
ground almonds 15 *
coconut pwdr 15 *
caster sugar 5 *
golden syrup 30 (increase to 60 next go) *
onion 340g *
tin toms 200g *
veg ghee 35 *
salt 2.5 *
tamarind 5