I used a Creamed Coconut block for this one, but I have used the cream/cocnut milk powder combo before for the CTM, next time I'll try evaporating the base down as much as possible to see how it turns out.

Tried this a few days ago, was fairly nice and very sweet as expected.

One thing tho, one thing I've noticed with both this and the CTM is that the sauce often comes out a lot thinner than what you'd get at a restaurant. Could this be something I'm doing wrong? Caused by using the KD base? Or not cooking for long enough leaving less time for evaporation? Anything else?
Thanks

Tried this earlier with blades tikka recipe, was really good. I found there wasn't enough sauce thought at first so I doubled the amount of base sauce.  Next time I'll probably add a bit of chilli powder just to give it a bit of a kick.

Here's a pic



should really have chopped up the coriander..

thanks, I'll let you know how I get on

The reason I wanted to stick with the KD base was that I wanted to keep everything the same and just reduce the amount of oil in order to compare the effect it has. After I've moved on with that I'll give some of the other bases a go. Unless you can recommend a decent low-oil base to start with? Thanks

Thanks, I'm going to try the KD base sauce again but this time with about 2 or 3 tbsp of oil (instead of 8 ) and see how I get on.

Quote from: Cory Ander on January 03, 2010, 11:16 AM

PS:  thanks for trying the recipe and for posting your results and photos  .....why were you "really surprised"?

Mainly because the recipe was fairly simple to make and I just didn't think it'd come anywhere close to restaurant quality...but it was great and had a certain taste about it that reminded me of what I've had in a BIR. Thanks  ;D

Did this earlier today - made a couple of alterations but it turned out great - was really surprised. Will definitely be doing again shortly.

-KD base
-3 or 4 tbsp vegetable oil
-added 1 pepper + 1/2 onion
-used the chicken tikka from here - https://curry-recipes.co.uk/curry/index.php?topic=1555.0





I'm a little worried with the amount of oil going in overall, so I'm going to start cutting down gradually. Which area is best to cut down on the oil out of - the base or when making the madras sauce?

I think for mild and creamy curries such as CTM a base extremely low on oil would be ok because a lot of the flavour seems to come from the creamed coconut and the cream, but for the madras I think the oil is harder to cut out. Any thoughts? Thanks

Did this last week, turned out great - much better than anything we've ever tasted at home before and approaching what you'd get in a BIR.

Made a few changes to the sauce:

-no sugar
-no food colouring
-half a block of cream coconut
-tesco medium curry powder for the spice mix
-pataks tandoori paste (have since got hold of some tandoori masala)

Did the chicken tikka from an Easy Indian Cookbook (Manju Malhi) but it wasn't that great. Since tried one of the recipes from this site which was much better.

Looks like quite a number of ingredients just to make the spice mix; for the time being is there something I can easily substitute in from off the shelf?

Going to take a crack at this tomorrow.

Can I ask though, what spice mix should I use? Is garam masala fine? I have some "madras spice mix", should I use that instead?

Also, I wasn't able to get any tandoori masala, is there anything I can substitute this for?

Thanks