thats up to you but dont mock it till youve tried it
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#11
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: CTM Base
August 14, 2009, 04:41 PM #12
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: CTM Base
August 14, 2009, 04:36 PM
haha, nice call
#13
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: CTM Base
August 14, 2009, 04:09 PM
well dismissing something without trying it is nonsense
#14
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: CTM Base
August 14, 2009, 04:04 PM
thats up to you if thats what you think cory *anker, but dont comment on my posts please unless you have something constructive to say
#15
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: CTM Base
August 14, 2009, 03:00 PM
Get over yourself, if all you can do is be blunt and rude then dont bother to read my posts, am just sharing a little knowledge ive picked up
#16
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: CTM Base
August 14, 2009, 02:52 PM
YES im sure anyone else reading this post got it the first time!!!!!!!!!!!!! and plus as i said this is what he told me he would do to make it taste better and as this isnt standard practice in BIR because of the extra cost its probably not something you would have come across before. Just thought id share something from an Indian Chef with a succesful business who obviously knows his indian food
#17
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: CTM Base
August 14, 2009, 02:48 PM
that was in the boiling of the veg stage so they would also be blended up aswell
#18
Curry Base Chat / Re: Experienced members base sauce of choice
August 14, 2009, 02:45 PM
just writing what i was shown and was told. And no DD he didnt overly use a lot of oil in the final curry making
#19
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: CTM Base
August 14, 2009, 02:40 PM
my friend Taj who was the chef showing me also stated that it will taste nicer if you put fruit in it, such as any tinned fruit like peaches, pears, cherrys, mango, thigs like that but the only reason he doesnt do it in his restuarant is because he'd have to put up the prices to high due to the costs.
#20
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / CTM Base
August 13, 2009, 06:42 PM
This was the base made up for a CTM, firstly the base was made by using:-
4 onions
1 red pepper
1 tin of chopped tomatoes.
The veg was added to ginger and garlic paste being ently fried then water to cover. Then left to boil for half hour. Then half a tsp of garam masala, half a tsp of salt, and a tsp of mix spice (turmeric,paprika,cumin,coriander,curry powder). Then a tablespoon of pataks tandoori paste/(masala paste) was added, then cooled and blended. back in the pot and on the heat and 2 tablespoons of sugar was added along with an unmeasured guess of 4 tablespoons of golden syrup and half a tablespoon of almond powder and a full tablespoon of coconut powder. To finish off a knob of butter was put in as he said this will help keep it tight and congeal it in the fridge when cooled. Then all he did to make CTM was to add the meat 3 ladels of base and 2 tablespoons of the chilled CTM base and hey presto, and a drop of single cream to garnish
4 onions
1 red pepper
1 tin of chopped tomatoes.
The veg was added to ginger and garlic paste being ently fried then water to cover. Then left to boil for half hour. Then half a tsp of garam masala, half a tsp of salt, and a tsp of mix spice (turmeric,paprika,cumin,coriander,curry powder). Then a tablespoon of pataks tandoori paste/(masala paste) was added, then cooled and blended. back in the pot and on the heat and 2 tablespoons of sugar was added along with an unmeasured guess of 4 tablespoons of golden syrup and half a tablespoon of almond powder and a full tablespoon of coconut powder. To finish off a knob of butter was put in as he said this will help keep it tight and congeal it in the fridge when cooled. Then all he did to make CTM was to add the meat 3 ladels of base and 2 tablespoons of the chilled CTM base and hey presto, and a drop of single cream to garnish