Quote from: Bobby Bhuna on September 24, 2009, 11:08 PM
Been yet again. The nicest staff you will ever meet. They are happy to talk curry. I got a few tips tonight. Brilliant curry.

The wise looking chef I mentioned before was on again (head chef). Best chef in Edinburgh IMHO. I actually met a guy from my previous favourite takeaway the Shapla who outright told me this guy is the best chef in Edinburgh. I quite believe it.

They gave me some amazing lamb mice / spiced little fritters while I was waiting - they're trying it out as a starter. They were lovely. I could taste lamb, fresh chilli, mint, fenugreek seed, fresh coriander and I think lemon juice. I think they were coated in gram flour and deep fried. Awesome.

If you're in Edinburgh, try this takeaway! 10/10!

Hey Bobby, Lamb Mice/spiced little fritters or critters?  I hope thats a typo mate!! lol

Sounds like a wonderful place though, must try it the next time I'm up there.

There is a wonderful Deli up there I visit too, http://www.valvonacrolla.co.uk they sell everything

Quote from: Cory Ander on September 25, 2009, 01:48 AM

Quote from: 976bar on September 24, 2009, 06:43 PM
which direction should we place our prayer mats.........

I think sticking it Northwards would be most appropriate for you 976bar.....just let me know if you need any assistance...

Don't tell me Cory, you're an expert in that field too right?

4 tbsp plain yogurt
2 tsp sugar
4 tsp water
1/2 tsp mint sauce
2 drops green food colouring

Blend all the ingredients together with a spoon and leave to stand for at least 30 minutes to allow the sugar to dissolve properly.

Quote from: JerryM on September 24, 2009, 06:51 PM

Quote from: joshallen2k on September 24, 2009, 02:29 PM
The family unanimously voted the CBM CTM as the best I've made (and like JerryM, they hate it when I change things up with my recipes).

-- Josh

I'm under orders to stick to my trusted carnation and CK's recipe for the mo.

one thing that i forgot to mention when i tried the CBM "all in" method of cooking the kasmiri dish was the very good words of BE. he said chilli is only a problem in the morning if it's not fried in the curry the night before. i did not doubt his words but can now say i have gained valuable experience in such matters.

Hi Jerry,

Stick with what suits you best. And I have to agree on the chilli point, it does need to be cooked properly if you are to avoid those problems in the morning....

Quote from: Cory Ander on September 24, 2009, 04:11 PM

Quote from: 976bar on September 24, 2009, 03:45 PM
get some cream or yogurt and add some lemon juice...... mix it, then tell me it doesn't thicken it..... I'll be amazed if you tell me different!! 

Oh hang about 976bar..that's curdling it!  That's not what you'd normally expect it to do in a normal curry base or curry sauce is it (because yoghurt and cream are not normal ingredients or present in very large amounts)?

So if you made a lemon Cheesecake, which has cream in it and lemon juice, and does not curdle, how do you explain that one?

Big words, now give it a big try......

Quote from: chriswg on September 24, 2009, 02:39 PM
I hate to say it, but I think Cory is right. Lemon Juice and other acids like vinegar are usually used in sauces to act as an anti-coagulant to stop them splitting. I looked long and hard but I couldn't see any evidence that it can also thicken a sauce.

The SnS sauce shouldn't need any watering down. I use a very similar Madras recipe to you (I add a pinch of methi leaves) but the base I use is very thick and needs water adding to it. I add about 150ml of thick base plus about 100ml of water for a 1 person serving. If you want yours to be thicker then as previously suggested add more base rather than water. Or try a thicker base to which you could add your veg water.

Thats just it, I don't want a thicker base, it was runny enough. However I added 1/2 tsp of tomato puree which I know will make the sauce thicker and about 1/3rd of fresh lemon juice..... and the sauce turned thicker.

Never mind the jam, for an experiment get some cream or yogurt and add some lemon juice...... mix it, then tell me it doesn't thicken it..... I'll be amazed if you tell me different!! 

Quote from: Cory Ander on September 24, 2009, 04:28 AM
Hi Josh,

I think you're right about the tartness coming primarily from the yoghurt

Too much of the Patak stuff can certainly cause tartness, too, I find.  There are about 2 tsp of Patak pastes in this CTM (to my reckoning) which isn't a huge amount.  However, I am generally reluctant to use any more than about 1 tsp (usually less) of any Patak (or any other brand) pastes in any curry.  I generally don't use any, but adding a little can pick up the flavour a bit, I find.

I'd just replace all of the yoghurt with single cream and still add the 150ml of cream at the end (or add enough to get the desired consistency).

I find the Tesco Greek Yogurt to be quite mild and certainly nowhere near as tart as their plain yogurt.

Try adding some natural palm sugar instead of the granulated stuff you buy in a packet, it makes all the difference to the sweetness of a dish.

If you want to keep it relatively healthy, and I am sure CTM is not at the top of the list here, why not use half yogurt and half cream?

Quote from: Cory Ander on September 24, 2009, 03:35 AM

Quote from: 976bar on September 23, 2009, 09:57 PM
and I know adding lemon juice thickens sauces up as well

Does it?  Why is that?  I can't say that I have ever observed that? 

Try it, you'll be amazed....  :

Quote from: AchMal on September 23, 2009, 08:33 PM

Quote from: 976bar on September 23, 2009, 08:28 AM

Quote from: AchMal on September 22, 2009, 09:55 PM
The recipe sounds ok but looked a little anaemic to me,
The veg list also sounds good but I'll leave out the suede, it could be a bit chewy,
Thanks for the recipe,
Bob

Hi Achmal,

When you say anaemic, do mean the sauce itself? or the choice of veggies?

Hi 976bar,
The veg look fine, I think the sauce itself looks more like a thick base gravy before the cooking of the actual madras, it seems too pale and with no oil separation,
I'm not saying it doesn't look like it wouldn't taste nice,
Regards,
Bob

Hi Achmal,

Thanks for the input. It's funny because the sauce was quite thin when the oil started to separate and then it started to thicken up, I guess the tomato puree helped that along, and I know adding lemon juice thickens sauces up as well.

I added some water which I had kept back from cooking the veg, but I didn't want to add too much for fear of making the Madras bland.

As for flavour, it was really nice and I had some left over which I put in the fridge and had the rest for lunch today, and I have to say that it was far hotter today than the original dish.

I'll keep experimenting with this, as I love Madras and want to perfect this

Quote from: Cory Ander on September 23, 2009, 01:38 AM

Quote from: JerryM on September 22, 2009, 08:31 PM
have u tried normal paprika (i ask as i've not seen sweet, but i guess i've not looked out for it)

I'm sure other paprika will do.  But try to get some that's a vibrant red colour (some are very dull looking).

Quote from: jerry
on the cardamon i guess i can just grind up from a complete whole husk (ie green pod as opposed to the black seeds within) . i know ground cardamom is available for ease but i have the husks to hand

You can grind the whole pods (suitably sieved to remove the husks, of course) but I suggest you're better off removing the seeds and just grinding those.  I admit I tend to buy the ground powder for this.

Quote from: jerry
the fenugreek is certainly different. is there any background to it's inclusion.

Only that I've been trying to replicate the savouriness of typical BIR curries and figure that fenugreek goes some way to helping do this.

TRS do a wonderful Paprika which is a very rich red vibrant colour and is available from most Asian stores.

I have to admit how sad i am, the other Sunday morning, I deseeded an entire bag of green Cardamoms and just grinded up the seeds inside. It took forever, but the end result was well worth it, I now have some wonderful green Cardamom powder.

Annnnnd no Cory, I did not roast them either!!