Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) => Topic started by: Cory Ander on November 09, 2009, 01:11 AM
-
Posted by PanPot and moved to here by CA
Ingredients:
- Water 12 litres
- Garlic Puree 1.5 Kg
- Red Chili Powder 150gms
- Deggie Mirch 100gms
- Vinegar 2 litres
- Sugar 1.5kg
- Salt 1 chefs curry spoon
- Corn flour 400gms
Method:
- Add all the ingredients except the vinegar and corn flour
- Cook for 30 minutes for the sauce to thicken a little
- Add the vinegar and bring to the boil
- Cook for a further 20 minutes
- Add corn flour mixture in water add to the pot slowly to prevent lumps
- After 5 minutes sauce thickens
- Cool and store ready to use
-
Just wondering how to make this a sensible size for home cooking
i was thinking of just using a tenth of all ingredients
anyone with any thoughts
really aimed at Jerry this as he is the guy with the spreadsheet
-
This really points to it be real in my view. Large quantities though as Billy says getting a home portion going and being able to match it will be a tough call indeed.
Nice one though and a real eye opener. Thanks PP and Forum, great stuff. ;D
-
Scaling down is quite difficult, I've never mastered the Ashoka base because the amounts given are far too much for me and trying to reduce it doesn't work for me. I had the same thoughts with this, even if you do 1/10th you are still going to end up with about 2 litres, which is a lot of garlic sauce.
Would be very interested in others' thoughts/experiences with this one.
Cheers
CoR.
-
Right
Just made a batch of this additive /sauce whatever you want to call it
i scaled it down by 12 asit was an easy number to start with as the water was 12 litres
anyway apart from being very hot/spicy it has a lovely garlicy sweet flavour
i just used deggi mirch on its own
maybe next time i may half the chilli but saying that as you only use a spoonful in the main curry it may not be so hot
gonna try that tomorrow night so shall report back
-
I would look at scaling down according to what is the smallest practical measurable amount for the lowest quantity ingredient present in the recipe (in this case, the deggi mirch).
Hence, I would probably look to scale down by a factor of 20 (i.e 5g..or about 1 tsp...of deggi mirch) to give the following:
- 600ml water
- 75g garlic puree
- 7.5g red chilli powder
- 5g deggi mirch
- 100ml vinegar
- 75g sugar
- 0.5 tsp salt
- 20g corn flour
You could probably half these quantities again, but some measures might become a little difficult to attain accurately.
-
The big problem I find with scaling down is the cooking time. Proportionally more liquid seems lost from smaller volumes but it's not appropriate to shorten cooking times and trying to compensate by increasing the water content to start with is hit and miss at best.
Anyone with any experiences/thoughts to share on this?
Regards
CoR
-
increasing the water content to start with is hit and miss at best.
Anyone with any experiences/thoughts to share on this?
Regards
CoR
Note the level that the contents come to initially, then add a bit of extra water. Cook it down and at the end top back up to the level you recorded earlier.
-
- 20g corn flour
You could probably half these quantities again, but some measures might become a little difficult to attain accurately.
You have to wonder why they add cornflour to this. All it's doing is thickening the mix. About the only problem I now have with curries is avoiding them getting too thick, adding an extra thickener is the last thing I would do!
-
Secret Santa,
the corn flour is real strange for me too. i'd just assumed it was a mistake.
the rest looks tantalising to me. it's going to be a real step at a time though as the vinegar looks heavy.
i'm sort of hoping this produces a chilli sauce.
-
this is going to be a real tricky one to get right (down to making a much smaller qty).
it is i'm sure exactly what i'm after though.
i've had 2 goes at it. the 1st very nice. 2nd not as good.
i left out the flour and reduced the vinegar by 1/3.
pics of 1st & 2nd go:
(http://www.curry-recipes.co.uk/imagehost/pics/694ff99676d8daf0cc314ab92848d2b3.jpg) (http://www.curry-recipes.co.uk/imagehost/#694ff99676d8daf0cc314ab92848d2b3.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/e6d0d2c4f7b4c6af33877a63bf8c0f79.jpg) (http://www.curry-recipes.co.uk/imagehost/#e6d0d2c4f7b4c6af33877a63bf8c0f79.jpg)
-
About the only problem I now have with curries is avoiding them getting too thick, adding an extra thickener is the last thing I would do!
Just add a splash of warm water when it's getting thick. Helps it cook properly too.
I put the kettle on before i make curries so it's there when i need it.
Panpot, do you know what type of vinegar they use?
-
will be interesting to learn what the ashoka use - i don't think the vinegar type will matter much. i used the clear. the important thing for me was to get the vinegar taste subtle.
-
i had to make a 3rd batch last night having used it all up the previous night.
i'm now sorted on this - it takes a bit of trial an error in the cooking and proportions but it soon comes together. i've stuck to 1/3 vinegar and no flour. i also used the malt on the 3rd batch and maybe a tad better.
this is exactly what i was searching for and is a bit of the jigsaw for me.
many thanks Panpot - i can't put in words how good this sauce is for me - best thing since sliced bread.
(http://www.curry-recipes.co.uk/imagehost/pics/8cdb7d6689d5d483e999dd95311d41a5.jpg) (http://www.curry-recipes.co.uk/imagehost/#8cdb7d6689d5d483e999dd95311d41a5.jpg)
-
best thing since sliced bread
Hmmm, makes me wonder....what was the best thing BEFORE sliced bread, do you think? :P
-
CA,
most probably in the wrong historical order - mash & gravy until garlic arrived.
-
Hi JerryM
What dishes and how much per dish have you been using, I fancy giving this stuff a try but I've managed to get myself thoroughly confused with it, something easily done and which seems to be happening all too often recently!
Cheers
CoR
-
CoR,
i've only used for the 1st time this week. i've been making plain curry sauce (5 off) and settled on using 3 tbsp. i've had different results so far myself - it's very difficult to make in small qty. the last go worked best and used 480 ml of water pro rata from the recipe.
i am hopeful it can be used in sylheti. i think in smaller amounts it could be used in other "red" curries. it's my sole focus at the mo.
the cooking time & heat seems to play a big part. i blended the garlic in the water before adding to the pan and the rest of the 1st stage ingredients.
ps i also added some mango chutney once i understood the flavour of the original recipe to effectively add sugar in place of some of the sugar.
-
This has started pricking my interest now. Having looked around there are a bundle of traditional Indian Garlic/Chilli combos and it is my experience that these are often bastardised in the restaurant keeping little faith with home cooking.
This one from Sulekha: (There are many).
http://food.sulekha.com/chilly-garlic-sauce-id11001-26584-recipe.htm (http://food.sulekha.com/chilly-garlic-sauce-id11001-26584-recipe.htm)
There was another article on this which I found interesting regarding fusion of China/India combinations which we all know about these days. Sadly I think CA is right when he said in another thread about curries not being what they used to be perhaps?
The right restaurants however still cook the most astonishing dishes so all is not lost. It does look as though the Garlic/Chilli sauce is a main dish sauce which also figures with it being added to a base sauce. (Other thread Santa).
So there you have it. It's real, is used and obviously makes a difference to the dish.
Shhhhh don't tell anyone, they'll all be doing it. ;) ;D
-
I'm keen to try this. This looks like a standard chilli sauce recipe but with chilli powder instead of fresh chillies as a shortcut. Did it taste like a chilli sauce you've bought before Jerry? Buying a jar might be easier for some people is what i'm thinking.
I've been noticing that prepared pastes/sauces seem to be 'the secret' if anything is. Whether you make them or buy them, they always have one thing in common: strength and balance of flavour. Check the below list and notice they all have saltiness, sweetness, sourness and savoury.
Mango chutney This is my favourite BIR tip. My dansak and pathia are the most popular of my dishes.
Tomato ketchup As with chinese food and ragus this just works. Of course it should as there's tomato in most curries and it's savoury and sweet: exactly what you're looking for. I had to apologize to my girlfriend for not believing it's credibility in cuisine until Heston Blumenthal used it!
Bunjara This tastes beautiful on it's own and is very moorish. I used quite a lot in the finished dish to start with but i think i've realized that it just needs to be seasoned correctly when made. It should be sweet, savoury and salty with a bit of sourness (and bitterness?) from the tomatoes.
English mint sauce I havent used this myself but have spotted it in tandoori and chasni recipes. If i remember rightly it's quite sour. The coolness of mint also adds a dimension (in the same way chilli does).
Sweet chilli sauce Like tomato ketchup, it's a classic that works it's magic in almost any cuisine. I havent used it for a while in BIR but something normal like maggi or linghams is what i'd go for, rather than a caribbean one that tastes of scotch bonnet or a thai/chinese one that's overly sweet and gloupy.
This garlic chilli sauce Yet to try it but should probably be classified with the sauce above.
-
Did it taste like a chilli sauce you've bought before
Most definitely No. Chilli sauce is here http://www.curry-recipes.co.uk/curry/index.php?topic=4076.0
(http://www.curry-recipes.co.uk/curry/index.php?topic=4076.0)
This sauce is very different. I don't feel u could use it in all dishes for sure. i know i need to work with it some more. the vinegar was a tad too much or too much finished sauce in the dish.
My feeling is that this will produce a real top notch dish. ps i've not so far tried making the ashoka main dish (which i need to do) - i was just interested in using the sauce in other dishes.
-
Hi
Mikka, you commented on the Indian/Chinese fusion that we know today but this has been going on for thousands of years this recipe reminds me of a Chinese sauce where garlic and fresh chili's are used. It seems odd that a south Indian sauce (the title) would use dried chili from the north of India. But that's restaurants for you.
Regards
-
Did it taste like a chilli sauce you've bought before
Most definitely No. Chilli sauce is here http://www.curry-recipes.co.uk/curry/index.php?topic=4076.0
(http://www.curry-recipes.co.uk/curry/index.php?topic=4076.0)
Interesting. There are so many bottles of chilli sauce in the shops and this one is very different again. Anyone else tried it? Did you need to ammend the recipe?
I agree that the cornflour wont do anything for the flavour apart from dull it slightly so i would leave this out also. I suppose it's common to put starch in chilli/garlic sauces to get the right consistency so i reckon they just havent questioned their own recipe yet.
-
Im kinda new to all this but I do love The Ashoka's south Indian Garlic Curry can someone tell me is this sauce used as a base fora curry or added to a base
Many thanks
David
-
david,
the sauce is for adding at dish frying stage - it's not a replacement for base which would still be added.
this is a ashoka recipe to give you an idea on how to use it: http://www.curry-recipes.co.uk/curry/index.php?topic=3912.0;topicseen (http://www.curry-recipes.co.uk/curry/index.php?topic=3912.0;topicseen)
-
Jerry
Thanks so much for the help and the recipe suggestion think il give it a try and not use so much vinegar
-
JerryM did you use the suggested scaled down quantities by CA as a starting point before you reduced the vinegar and water. Any other suggestions before i embark on this one? ;D
-
curryhell,
i only continue to make an adapted version - which is targeted at making a "green chilli sauce" to make vindaloo. for info the chef at my local TA told me never to add vinegar.
recipe (units - i would round up to nearest tsp ie 4 units = 1 tsp, 2 units = 0.5 tsp):
Garlic Puree 4
ginger 4
green chilli 15 (2 off chilli sliced make 5 units - so 6 off)
tomato puree 10
lemon dressing 4
tamerind 2
Sugar 4
Salt 1
Water 135
oil 6
makes 120ml which i microwave bake for 3 mins then stick blend