Pages1 2

Author Topic: Question on the "Red Masala"  (read 10,148 times)

AI Summary
The discussion revolves around the use of "Red Masala" in Chicken Tikka Masala (CTM) recipes, with participants sharing their experiences and variations. Josh seeks advice on essential ingredients for Red Masala to replicate a British Indian Restaurant (BIR) style CTM, while others contribute their own successful combinations and insights about the importance of the base sauce. The community emphasizes the significance of the base and specific spice mixes, with some suggesting that the right balance of sweetness and coconut is crucial for achieving the desired flavor profile in CTM.

0 Members and 1 Guest are viewing this topic

Offline joshallen2k

  • Elite Curry Master
  • *******
  • Posts: 1,184
  • Location: Toronto, Ontario, Canada
Question on the "Red Masala"
« on: June 11, 2008, 04:49 AM »
I've noticed in a few posts (UB's Rogan Josh and Pete's CTM demo) the use of "Red Masala".

Essentially consisting of yogourt, red colour, Pataks Tikka, Tandoori, and Kashmiri Masala.

Pete's includes coconut powder, almond powder, and sugar - while UB's includes capsicum (presumably red), mint and onion.

What I'm trying to do is replicate BIR CTM. I've been using CK's CTM, which is 90% there. I'm thinking about replacing the tandoori masala in that recipe with some "red masala".

Question for the cr0 team - for CTM, which ingredients are must-have for red masala for CTM? How much? Would you think additional coconut block/sugar would be necessary if I used a dsp of masala? I'm thinking yes.

For SnS - I think at one point you suggested the Saffron in Lincoln used a different base for CTM and Korma. Did you ever find out what that was?

Thanks for any and all input! I've conquered Madras, Tikka, Pilau, and others, thanks to cr0. CTM is the main remaining holdout for me.

---- Josh
Logged

Offline Derek Dansak

  • Spice Master Chef
  • *****
  • Posts: 610
  • Location: East Sussex - Hastings
Re: Question on the "Red Masala"
« Reply #1 on: June 11, 2008, 11:23 AM »
Great post, this is exactly what i am currently trying to crack. I am going to try to get some ideas on the recipe for a proper BIR red masalla next time i visit my local favourite BIR. Hopefully the owner might drop a few hints if i spend enough on his takaway! will post any hints here ! DD 
Logged

Offline joshallen2k

  • Elite Curry Master
  • *******
  • Posts: 1,184
  • Location: Toronto, Ontario, Canada
Re: Question on the "Red Masala"
« Reply #2 on: June 11, 2008, 12:00 PM »
Thanks DD. Look forward to it.

Any other input appreciated!
Logged

Offline Derek Dansak

  • Spice Master Chef
  • *****
  • Posts: 610
  • Location: East Sussex - Hastings
Re: Question on the "Red Masala"
« Reply #3 on: June 11, 2008, 12:42 PM »
Hi Josh, I have had some great results combining sweet condensed milk (4tbs), with creamed coconut (50g), and almond powder (30g) with a lightly spiced base + small amount of fresh coriander in last stage of cooking. This is obviously a korma recipe, but might also be of use to other sweet dishes such as CTM in slightly different amounts, possibly with added ingredients such as tomato puree and 1 tbs of ketchup, and a bit of coriander. Not sure if cardamon and clove would be included? what do you guys think? DD     
Logged

Offline SnS

  • Curry Spice Master
  • ******
  • Posts: 975
  • Location: Lincoln, England
Re: Question on the "Red Masala"
« Reply #4 on: June 11, 2008, 04:58 PM »
Quote from: joshallen2k on June 11, 2008, 04:49 AM
For SnS - I think at one point you suggested the Saffron in Lincoln used a different base for CTM and Korma. Did you ever find out what that was?

---- Josh
Hi Josh

I was at Saffron last night (and again this Friday!).
Following recent posts, there were a number of questions that I wanted definitive answers to.

1) How do they make the Korma base?
2) Do they use Ghee - what type and when?
3) Do they ever use reclaimed oil?

Last night I got the answers from Raj (Manager and Chef)

1) They used to make the Korma from a base, now they make make each one without using a base - this surprised me somewhat but I will endeavour to find out exactly how they make it (also CTM).

2) Generally no. Veg oil only.

3) Never, never, never (his words). Once the oil has been used it is 'contaminated' (his words again). The oil is left in the base gravy. Any excess oil in a curry is removed and thrown away. In his words ' if he found his chefs using reclaimed oil he would sack them.

Regards
SnS
Logged

Offline parker21

  • Spice Master Chef
  • *****
  • Posts: 615
  • Location: kent
Re: Question on the "Red Masala"
« Reply #5 on: June 11, 2008, 06:45 PM »
hi josh
i followed the recipe for pete's demo for CTM but left out the precooked onions, i only added 1dsp of "red masala" per portion and the people i cooked it for said they hadn't tasted a better ctm (in fact their mother who lives in croydon and who has visited many of the top restaurants in london and she said she could not believe how good it really was!)
so i would advise just follow the recipe and try leaving out the onions?

ps i use Rajvers curry base, will post the difinitive version as soon as i can.

regards
gary
Logged

Offline joshallen2k

  • Elite Curry Master
  • *******
  • Posts: 1,184
  • Location: Toronto, Ontario, Canada
Re: Question on the "Red Masala"
« Reply #6 on: June 11, 2008, 11:09 PM »
Thanks all.

SnS - yes, if you could find out how they make the korma (and CTM) that would be great. How could they do it without a base and still get them out quickly?! Very curious. Regarding the reclaimed oil, that too was a surprise, as others on the forum have witnessed the practice.

Gary - when you say one dsp per portion, you're talking about a single TA size curry (approx 250-300ml of base), right? If so, I can't see how that would be nearly enough coconut or sugar. Regarding the Rajver base, I thought this was already posted. Is there an update? Also, I thought the precooked onions were for the Korma only, not the CTM in Pete's post.

-- Josh
Logged

Offline parker21

  • Spice Master Chef
  • *****
  • Posts: 615
  • Location: kent
Re: Question on the "Red Masala"
« Reply #7 on: June 13, 2008, 08:40 PM »
hi josh if you read the chicken tikka masala/ korma demo it only states 1 dsp of tandoori spice mix and no sugar, yeah sorry about the pre fried onions you are right that is the korma recipe. i will try to recreate the ctm and try with and without the sugar, but as far as i can remember i did follow the recipe being the first time i had actually made ctm for someone else, the sweetness comes from the base sauce the cooking of the onions for 45mins with salt oil water ( browned garlic and ginger in the pan first) then add the onions and cook for 45mins with lid on you can smell the sweetness as it starts off with the overpowering smell of raw onions and changes over the course of the cooking.

hope this clears up the mystery

regards
gary
Logged

Offline joshallen2k

  • Elite Curry Master
  • *******
  • Posts: 1,184
  • Location: Toronto, Ontario, Canada
Re: Question on the "Red Masala"
« Reply #8 on: June 13, 2008, 10:13 PM »
Gary,

I tried the CTM recipe posted by Pete, using the Red Masala detailed on that post. As I expected, it was not nearly as sweet or coconutty as CK's.

As a test I will try CK's CTM, but replacing the dsp of tandoori masala with a dsp of the red masala.

-- Josh
Logged

Offline JerryM

  • Genius Curry Master
  • **********
  • Posts: 4,585
  • Location: warrington
Re: Question on the "Red Masala"
« Reply #9 on: June 16, 2008, 08:05 AM »
good post this Josh.

i'm surprised the CK CTM is not their for u. appreciate it's difficult to put in words but what do u feels missing in the taste.

i rechecked my slant on the recipe - i don't use ginger, i use more garlic, more tom puree, no chilli powder, more tandoori masala (i use just the powder form and add with the spice mix), use carnation, 50gm cream coconut per portion, no sugar, chopped coriander after base goes in.

on this dish the base does make a bit more of a difference - the rajver base is best suited. i also sometimes add a little of the paste used for marinating the tikka to give it a little extra lift.

interesting info by SnS on the Saffron reclaim - the reclaim has done wonders for me
Logged
Pages1 2