Hello and welcome from Scotland Ghost.

Quote from: Panpot on July 29, 2018, 11:57 AM
Thanks Stephen, I will have a go re your sauce next Friday and let you know how I get on..

My daughter is coming for tea tonight and guess what I'm making?

Quote from: Panpot on July 26, 2018, 04:05 PM
Hi Stephen, I've just popped in here after years of just getting on with my curry cooking having been inspired by my time in The Ashoka kitchen all those years ago. As a Glaswegian, I've always wanted to recreate the Scottish or West of Scotland taste so was delighted to find that you were still on here doing your thing and in this case sharing your encounter with your St Andrews Chef. I came in as I am having some neighbours around and they don't seem to do curry much so I am thinking of giving them a CTM and thought I would find an actual BIR Recipe but having only been in a few minutes it seems that the site has veered away from our passions way back in my day on here. Anyway, maybe you could direct me to an authentic CTM recipe or indeed someone else reading this could too. I am delighted to see so many of the original stalwarts still sharing in their passion. I've also been inspired to check in as I've just assembled a new Gas Webber BBQ and looking forward to doing all sorts of stuff on it. Like you I have been using Induction for years now and I still get wonderful comments from friends and family for what I produce. All the best from deepest Kent.

Hi Panpot - Re CTM

My daughter always praises this CTM, I think it is very close to what I get locally. The recipe doesn't include the chicken tikka, but I use Pat Chapman Tandoori Masala. I mix the chicken into natural yoghurt that has had, garlic-ginger paste, mint, salt, cumin powder and a squeeze of lemon juice added to it, as well as the PC Tandoori Masala.

Here's my sauce recipe using Taz base but you could use any base and adjust the cooking method to suit.

Tikka Masala Sauce with Taz Base

Ingredients:

300ml Taz base gravy
1 tsp BE spice mixture

Hello Bob, I hope you are finding the site useful.

Quote from: Peripatetic Phil on May 10, 2018, 06:12 AM

Quote from: Garp on May 09, 2018, 10:05 PM
Waitrose will be gutted Phil  ;D

The good Mr Waitrose apparently does not feel that the demographics of Bodmin are such as to justify honouring us with a branch of his eponymous emporium, preferring instead to grace the glorious cathedral city of Truro with his hallowed presence ...

Well there's no branches of Waitrose in Scotland Phil so I don't what that says about our demographics!

Quote from: littlechilie on April 10, 2018, 10:26 AM
Stephen, this looks absolutely delicious and thanks for sharing. It

Livo

Yes I had thought of using tomato soup or tomato puree dilute. I did 't have any soup so used the ketchup with no sugar to give some sweetness. It's quite good fun trying to experiment and work out a clone recipe.

S

This is a curry on the 'Specials' menu from Imry's takeaway. It is described simply as a mild dish with fresh cream and cashew nuts. I have tried to replicate his dish which tasted to me like a Pasanda with tomato in it. This is my first effort - close but not quite there.  It looks identical but the taste needs a bit more more work. I am going to experiment with different ways of including the tomato. This has tomato ketchup in it. Once I'm happy with it I'll post the recipe.

I think it looks good though!

Looks great LC but not sure my flat would accommodate it!

Quote from: london on April 08, 2018, 03:42 PM
I've been using a camping stove for cooking currys for years, the cannisters can be had for