BB - did you ever make the BE base? Opinions?

-- Josh

I've noticed in a few posts (UB's Rogan Josh and Pete's CTM demo) the use of "Red Masala".

Essentially consisting of yogourt, red colour, Pataks Tikka, Tandoori, and Kashmiri Masala.

Pete's includes coconut powder, almond powder, and sugar - while UB's includes capsicum (presumably red), mint and onion.

What I'm trying to do is replicate BIR CTM. I've been using CK's CTM, which is 90% there. I'm thinking about replacing the tandoori masala in that recipe with some "red masala".

Question for the cr0 team - for CTM, which ingredients are must-have for red masala for CTM? How much? Would you think additional coconut block/sugar would be necessary if I used a dsp of masala? I'm thinking yes.

For SnS - I think at one point you suggested the Saffron in Lincoln used a different base for CTM and Korma. Did you ever find out what that was?

Thanks for any and all input! I've conquered Madras, Tikka, Pilau, and others, thanks to cr0. CTM is the main remaining holdout for me.

---- Josh

How much a "part" is depends on how much spice mix you want to make. I usually equate a "part" as a teaspoon.

So for example, if the mix was 5 parts turmeric, 3 parts coriander, 3 parts cumin, and one part paprika, you would use 5 teaspoons, then 3, and so on.

By simplifying and using a teaspoon per part, you will usually end up with just enough to fill a spice jar.

-- Josh

Jerry, on your point on the Kushi mix. I used it, but I'm curious what makes it a wow for you. I usually use the Bruce Edwards mix, but made some of the Kushi for this Jalfrezi. Do you use it as a regular mix now?

Actually I found that BB and mine looked very similar, with the difference being BB's a more dried out version, as I believe he intended.

Jerry, I was surprised that yours looked so different to mine. I thought you used the saffron base, as did I

-- Josh

Welcome aboard! How timely on the Rogan Josh...

https://curry-recipes.co.uk/curry/index.php/topic,2711.msg24269/topicseen.html#msg24269

Good luck!

-- Josh

I use his Pilau recipe exclusively (the 25 minute bake method one) and his Madras is my usual. Simple and tasty.

Never tried his base, so I'm looking forward to your findings, Bobby.

-- Josh

I think a lot of people here have tried authentic Indian recipes, and while many are fantastic, the BIR curry is a very different beast, and what most of us here are working to replicate - which would mean following BIR standards - base + curry.

Do you have a recipe to post?
How does it compare to a "BIR" Madras/Bhuna?

== Josh

I hear you TikkaMik and Gary. Its surely on the "must try to appreciate list". Just a mental block I guess on mixing multiple meats (textures and flavours) in a curry. The closest I get to that is a Tandoori mixed grill!

-- Josh

Currytester, when you are suggesting that upmarket BIRs use ghee instead of veg oil, is it in the base or the curry, or both?

-- Josh