CTM near me always has lemon juice in

Cobra on draught

I bought mine from the supermarket but it was the large asda in Bristol cribs

Welcome

I made a bit of a cockup with that, I have kewra water and rose water in 2 bottles, I accidently added rose water instead  luckily it turned out fine

When I first found that book I thought I had discovered gold, it all made complete sense. I cooked a CTM with much anticipation and it was very poor   ;D

Looking back I didnt realise the key flavour I was after in a CTM was coconut and almonds, still cracked it in the end

Quote from: Cory Ander on January 21, 2007, 01:35 AM

Quote from: Mark J on January 20, 2007, 01:46 PM
He made a big thing about the 'stock' being the secret to any indian restaurant

Thanks for this MarkJ,

When he refers to it as "stock", do you think he's referring to what we call "curry base", or do you think he is inferring that there actually is some sort of stock (in it?) too?

Regards,

I think it was just the base

Have you cooked with it yet? I think andy describes the general technique for final dish and the paste gets stirred in at the end.

Thats the thing there's a lot of crap BIRs and takeaways that produce currys like I can, I think only about 1/4 have that savoury smokey taste we are all after so I guess most people dont know a really good BIR?

Tried the Shahi Korma tonight, it was superb!

4oz ghee, and 150ml of cream means this one isnt for the health conscious but it was very nice indeed, all the family loved it.