: I've obviously got so much to learn :

I too have tried this several times now,
I find the brand of yoghurt makes a large difference to the tartness you speak about, I use Sainsburys basic yoghurt (which I'm assuming you won't have), its fairly mild,
I find some of the greek style yoghurts can be too sharp,
Regards,
Bob

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

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

Quote from: joshallen2k on September 04, 2009, 01:19 PM

Quotethis should be an easy one to crack

I really don't think so Jerry. There doesn't even seem to be consensus on a general method yet.

- CK's follows the more standard curry method, with no yogurt or Pataks
- Others use Pataks
- Some use coconut block, others coconut powder
- Some use Pataks and yorgurt (like the Youtube video)

I'd like it if the were a few "CTM-friendly" members who would like to give the Youtube CTM a go. To me its very close (95%). I'd like to see opinions on how YOU think it stacks up to CK's excellent recipe.

-- Josh

Hi Josh,
I have tried the youtube one, I feel its the best I've tasted other than one or two restaurants, and I've had a few CTMs in my time,
I haven't yet tried CKs CTM but it will have to be good to beat that one, I'll try CKs soon,
Bob

Quote from: joshallen2k on August 19, 2009, 02:30 AM
I was thinking about giving his CTM a try, as its a little different from the methods I've tried. He fries the coco powder and sugar in the oil before adding any other ingredients. The BIR chef used that technique in the Korma video.

Hi Josh
If you look closely there is no oil in the pan before the coconut powder and sugar go in,
Bob

All I know is , if I went into any of the BIR's that I have been into, up and down the country, and asked them not to add too many cherries or peaches to my CTM they would have looked at me as if I needed to be sectioned,

I think a distinction needs to be made here, this isn't anything like some of the new dishes that are appearing on menus, such as a Chicken Tikka Sugwinder, made with peaches and called Sugwinder because thats the chefs daughters name and she likes peaches..... :
Bob

Quote from: Secret Santa on August 05, 2009, 08:57 PM
Two reasons

1. The collected oil from several (random) curries gets very very intense on the chilli front!

2. Any benefit from this oil, collected from the curries, is diluted in the base. The chilli factor is reduced...a good thing but, the flavour factor is reduced too!

There would be no benefit taste wise in the base, and every reason not to use it because it makes the base more chillified!

And, of course, the BIR kitchens I have seen, including the ones online, use nothing but fresh oil and ghee!


Also I speak from experience. I have collected oil from curries and used it in the base. It has no effect, other than to make the base hotter (chilli wise).

Use it in the making of the curry though..and yes it makes a great deal of difference!

Secret Santa,

I was kind of waiting for you to mention the chilli issue in the base when used for kormas etc, and I agree with you, I know the chefs would also be aware of this so could possibly add excess oil only from milder curries, dupiazas, bhunas,
I too am not convinced of the use of the excess oil in the base, I just wanted to get your take on this,
However, I disagree that the online kitchens use nothing but fresh oil and ghee, presumably you are talking about the making of the base as well? I watched Maliks add very dark oil to the top of the fresh onions in their base pot, it really coated the onions, I watched the base making from start to finish several months ago and no clean oil was added,
I emailed them asking what the dark oil was that they added, they told me it was clean oil, I'm not blind but I understand that they wouldn't want to share the information,
I have posted about this before, I believe this was used bhaji oil or poppadom oil, both of which they fry separately in a different container, I can't see that poppadom oil would have much flavour but the bhaji oil would,
Just my observations,
Bob

Quote from: Secret Santa on August 05, 2009, 07:37 PM

Quote from: emin-j on August 05, 2009, 04:53 PM
didn't see what he did with it after though ,I wonder if this is the ' flavoured ' oil they are more likely to use in their base 

Almost certainly not.

Secret Santa,
You seem nearly convinced that they wouldn't add it to the base,
Just wondering why you think that,
Bob

Quote from: emin-j on August 05, 2009, 04:53 PM
I watched the webcam on the easttakeaway website for a couple of hours the other night ,they made curry's and base sauce while i was watching http://www.easttakeaway.co.uk/ I noticed the Chef was removing excess oil from the Curry's with his Chef's spoon and placing it into a stainless container at the back of the hob , didn't see what he did with it after though ,I wonder if this is the ' flavoured ' oil they are more likely to use in their base 

I emailed them some time ago about this, they assured me that it was only to remove excess oil from each curry to make them a little healthier, : and that the excess oil was not used back in the base uh yeah ok, (they wouldn't lie to us ,would they?)