Interesting observation on the puree curdling.

I posted a little while ago asking "what is tomato puree". From the responses I got, I was using the right thing, but one of the reasons I felt compelled to ask was the curdling you mention.

Whenever I add it to the frying pan, I stir, squish, blend like heck but it most always ends up looking like frying gobs of tomato by the time I add the spices.

To compensate, I often use pasatta, which should give the same effect if I get the quantity right taking into account the concentration of the puree.

Guess its just the brands they sell here in Canada, but I've decided to just dilute a little with water, seems to help. I guess the BIR's use this "Tower Brand" for a reason.

-- Josh

-- Josh

I made the base and tried the Madras. Both to spec with no modification.

The base was definitely a step forward in the right direction. The coriander and red pepper made a difference.

The resultant Madras was also excellent. Great job SnS!

Question - curious to know what led you to the addition of some more obscure ingredients? Fenugreek powder, Kashmiri Mirch, etc.

I will have to check the versatility of this base with something like a Korma or CTM. The chilli blend definitely gave this base a kick.

--- Josh

Thanks Jerry.

Any reason why you upped the spice measures from a dessertspoon to a tablespoon?

-- Josh

Help!

Is this the latest recipe for the Rajver base:

If so there's a lot of measures missing.

Quotei did ask how he makes his base sauce he said fill the pot to the top with onions 15 ltr pot cook for 1 1/2 hours with salt water and veg oil add green peppers fresh tomatoes ( i assume they slice the skin off and use this for the onion salad as well, waste nothing) curry powder, turmeric and .........coconut milk! cook for another 1 1/2 hours and then blend i guess. the gravy looks like most i have seen in colour and is quite runny. i have heard somewhere that the runnier the sauce the better it will be but have yet to try it out. i did make a sauce the other night had no fresh tomatoes i could use so had to use tom puree ( did not have 15 litre pot or the onions to fill one so used 5 large onions  chopped finely 1 heaped dsp tom puree,2 large garlic cloves, 1 green pepper, 3 green chillies ,1 carrot chopped, 3/4 tbsp salt 250ml veg oil a palmful fresh coriander and hot water 1 ltr , 2dsp rajah madras curry powder 1tbsp turmeric. cooked onions and garlic and salt with 2tbsp veg oil 5tbsp water with lid on for about 50 mins then added chillies, pepper,carrot,coriander,tomato puree and the rest of the water and oil mix well and fast simmer for 30 mins just until the carrots are cooked then add the curry powder and turmeric stir in well ( because i didnot have any coconut milk i put in 1 tbsp of creamed coconut) and simmer for 20 mins. take off the heat and blend. i added a littlie more hot water to make slightly runnier soup consistency. used to make chicken vindaloo very nice i just don't have the heat to make the most of this.

Hope someone can point me in the right direction. Thanks!

-- Josh

I will try the Rajver.

A dsp of chilli powder, and 5 green chillies... to 750ml of water... plus garam masala and fresh coriander... why not.

My initial thought is it will have too much "bite" for CTM and Korma (but maybe great in a Madras?), but this is part of the quest.

Will report back...

--- Josh

Reading through this thread, there seems to be a few different Rajver recipes mentioned (original, revisited, JerryM's modified...)

Which one is considered the 'de facto' Rajver base recipe?

And how much is a "tin" of tomatoes. 14oz? 28oz?

Thanks!

--- Josh

Could anyone clarify how much a UK "bunch" of Coriander is?

I've bought "bunches" that are no more than 15 stalks, and "bunches" that are small bushes.

Thanks,
Josh

Jerry,

Don't get me wrong, the CK CTM is great. I've tried (in seriousness) probably about 50 CTM recipes and this is the best one I've found. Everyone I cook it for loves it. Here in Canada, no one knows what it is, but my CTM has become famous within the extended family. BIR converts in Canada - who would have guessed it! Some have even graduated to appreciating the Madras and Vindaloo!

In terms of what is missing, that is very difficult, as CTM is different wherever you go. Right now, I use the CK recipe as stated with the following change - carnation milk instead of cream. I tried the red masala (per Pete's recipe) in lieu of the tandoori masala, and I could not discern any improvement. To give an idea of comparison, my Madras/Vindaloo is now as good as I've ever had in a BIR. No further work necessary, although always open to try a good post on cr0. My CTM is probably in the top 20th percentile. No better than that. Korma is in the same boat for me.

As you suggested, the base may be the issue. I actually tried another base in the archive (forget the name off hand) that was "ideal for CTM". It had a separate tomato frying/melting stage, and the end result was a nice tomatoey base. I didn't recall the end result being markedly better than the Saffron, so I discontinued having two bases in my freezer.

What is it about the Rajver base  that you think would improve the result on a CTM? Very curious. Also very interested in what SnS could dig up from the Saffron in terms of a dedicated CTM/Korma base. I was going to try that base (since I'm down to my last bag of Saffron) but I think someone was going to post an update to it ?

Maybe the secret for you is the tandoori masala you use. I think the ones I get here are crap.

BTW - I use the Blade Tikka recipe (no yoghurt - not BIR) and while the Tikka is fantastic, I'm wondering if the lack of "yoghurt residue" is partly to blame.

Sorry for the rant!

-- Josh

I'm starting to think there is value in the Patak's pastes. Seems a number of BIRs use it. Useful to know which dishes its used in, masalas, etc. Tikka, Tandoori, and Kashmiri Masala seem to be the prominent ones.

Errr, yes. The tins I get here in Canada start to grow mold within a week in the fridge.

-- Josh