I among those, too, very impatient to discover the recipes of these sauces to try them.

The only recipe you've given us is this one:

https://curry-recipes.co.uk/curry/index.php/topic,7912.msg69708.html#msg69708

Please, could you also provide the two recipes for the Red Masala Paste and the Red Masla Sauce?

Looking forward to trying your recipe!

Thank you for this recipe! Being a CTM addict, I'll be glad to try yours.

Could you tell us where does your recipe come from?

Achille

I'm clearly among the big fans of the Glasgow recipes from BigBoaby.

I cooked his korma and his madras recipes with the Glasgow base sauce and the Glasgow precooked chicken.

Result: absolutely brilliant!!! A MUST TRY

Many thanks for the coconut & ginger rice recipe link!

Could you please provide your coconut rice recipe?

I'm very interested in it!

Quote from: Grobb on February 04, 2013, 12:50 PM
Can you provide more details on what you mean by a "Block of coconut cream" is there an equivalent in grams.

I've already asked this question to BB1.

His answer:
Blue dragon 200g from morrisson's

http://www.bluedragon.com/products/ingredients/creamed-coconut-block.aspx

Try this base, because I found it absolutely fantastic!

I cooked the base this week-end, using half quantities (3.5 kg onions) with only 600ml of oil instead of 1 litre.

The result was really thick (maybe I need to add more water or a little bit more oil), but the taste and smell was really brilliant and amazing. Exactly what I was looking for!

I have to say that I've only ever eaten curries in Scotland, but the point to me is that I was VERY PLEASED by the result. I will make it again and again.

I'm disappointed by some personal attacks, because the only thing that matters to me is: am I satisfied by the taste and I'm sure that we all know that it is a personal matter needing no argument.

I was also uneasy with the imprecision of the measurement, but I can easily understand it. My grandmother cooked really good French cookery, but without using any recipe or book. She learned by oral tradition. When I asked her for a recipe, she was totally unable to do so. She only offered to cook with me and was always saying something like: "add a little more" or "Ok, that's it". That sounds amazing, but that was how she cooked. When I wanted a hot chocolate, she simply poured some milk in the pan, WITHOUT measuring anything, and when the milk was hot, it filled perfectly my mug! She knew it by instinct, but really couldn't give any measurement. So I suppose that, without being so extreme, it is the same for BB1.

So, if you're looking for something different, you MUST try this base. But you can't complain that the result is different to what you're used to, because that's exactly what it claims to be!

Wow, looks great!

Which CTM recipe did you use?

I'm very interested in this topic, since I care for my health and my weight.

My solution to stay slim is simple: I always eat half a portion, because it seems to me way too much otherwise. But I keep a good pilau rice as accompaniment.

Are you used to eat a whole portion?