Sorry, if there are fewer CTM recipes here than I expected or recalled. I made a note of one approach which Steve E had closely observed at a take-away. This included: "then 2 ladles of very thin greenish yellow gravy that's simmering on the cooker". I assume that's base sauce, or a version of it for CTM, perhaps. Re-finding things on this site is an inevitable challenge, as the volume of contributions goes up and up. For example, here we are discussing CTM - and why not - in the middle of a thread entitled "Kurma Sauce". In six months time we will have forgotten!

Here'a another recipe/thread on CTM, under CK's index. It includes "about 1/2 cup Curry Base Sauce".
https://curry-recipes.co.uk/curry/index.php?topic=204.0

Regards
George

Nessa

There are several specific recipes at this forum for CTM. It's a different recipe to korma but, of course, all these BIR curries have the common element of base sauce. Some people say it's easier to match CTM and korma to the restaurant taste, than it is with madras and other dishes. That's lucky, because they're my favourites!

Regards
George

Quote from: pete on October 10, 2005, 06:12 PM
The restaurants all use gas tandoors. Charcoal is too messy for them.

I'm sure you're right for BIRs. But wouldn't charcoal or wood give an even better (smokey) flavour?

My hope is to build one in the garden, like the Thompson one, and fuel it with charcoal. I guess there's not much cost difference between charcoal and LPG fuel for X amount of heat generated, especially if you don't use it very often. I believe LPG is much more expensive than natural gas, like four or five times the price.

With charcoal, in India, etc. do they just let the tandoor cool, then reach in and remove the ashes, through the opening?

Regards
George

Quote from: pete on October 10, 2005, 01:01 PM
I have to wear an old jumper as the heat takes off you arm hairs. It is incredibly hot

Pete

Many thanks for your explanation of how to cook naan bread. I guess this is the type of procedure most chefs would be prepared readily to demonstrate without hiding any secrets.

Encouraged by your accounts and the Thompson website, I'm sold on the idea of installing a tandoor at home, just as soon as I can afford it.

Perhaps you need to construct some sort of heat-resistant sleeve. What do they use in the restaurants, where one man would presumably be cooking dozens, if not hundreds, of naan breads each session?

Regards
George

Quote from: raygraham on October 10, 2005, 11:26 AM
I hope it includes personal delivery from F.H.M's babe of the month for that kinda dosh!

How on earth do they come up with a price of anywhere near ?400 for what amounts to be a giant flower pot? Nice if you can afford one, though, and I guess the price does include the metal frame and perhaps a gas burner and several other elements.

Regards
George

Quote from: Antoneath on October 10, 2005, 12:23 AM
This recipe is a bit vague but try it and you'll agree that this sauce is EXACTLY like the real thing.

Antony

Thank you for this recipe. It looks like it has real potential, given my success with an earlier recipe posted by Ghanna, based on evaporated milk. I look forward to trying your recipe with condensed milk.

Regards
George

Quote from: pete on October 10, 2005, 08:10 AM
It was ?400

I hope that includes the VAT and shipping!

Pete

Your nan bread look good. Is it easy to slap them on the hot inside of the tandoor, then pull them off and get them out again without them falling into the fire?

Regards
George

Gary

Thanks for reporting your base sauce tasting. I think this is one of the most persuasive accounts at this forum so far, in that I assume you tasted the base sauce for your curry, and presumably for other customers curries, whilst you were there, with no scope for any cover-up, substitution or anything. It also fits my gut feel that the base sauce must be fairly bland to go with everything from a korma to a phall. Base sauce chapter closed, I would say. Let's move on...

Regards
George

Quote from: Yellow Fingers on October 08, 2005, 04:51 PM

Quote from: George on October 08, 2005, 11:13 AM
I can't help wondering if "The Breath of a Wok" and 'wok hay' is some sort of wind-up

Wok Hei, or wok hay as they call it, is perhaps a little mysterious  only because restaurant chefs are able to achieve it and we can't. Now where have I heard that before?

You make some good points and, in particular, I've always thought it made sense to copy BIR cooking technique as far as we can, including sky high heat for most 'stage 2' cooking. My doubt about wok hay was more to do with the idea that the pan coating can have much of an impact on the taste. But perhaps it does.

Regards
George