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 March 25, 2010, 11:53 PM
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Ingredients (approximate quantities - see video):
- 250ml natural yoghurt
- 1 tbsp garlic/ginger paste
- 1 tbsp dried fenugreek leaves
- 1 tbsp mix powder (here: http://www.curry-recipes.co.uk/curry/index.php?topic=4354.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4354.0))
- 0.5 tbsp kebab paste (Pasco)
- 1 tbsp kashmiri masala paste (Patak)
- 1.5 tbsp tandoori paste (Patak)
- 1.5 tbsp tikka paste (Patak)
- 1 tsp red powdered food colouring
- 1 tbsp lemon dressing/juice
Method:
- Simply mix all ingredients well and use to make tikka masala main dish
Video link here:
How to make massala sauce (http://www.youtube.com/watch?v=AsH9pWRME78#normal)
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Kebab paste seems like an unusual addition? Do you suppose that's because he also sells kebabs and therefore has it to hand?
Is Pasco a German brand?
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I was going to ask the same thing about the Pasco products he used.
Never seem them around here. Are they kebab-focused?
Anyone use them?
-- Josh
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Josh/Cory
Pasco products are readily available around here (Manchester) and can easily be found in all our Asian supermarkets. They do all the usual stuff similar to Pataks. As for Kebab paste, it only seems to be available in 2.5kg pots.
Cory, it is this paste that I referred to in a previous post whereby the BIR's seem to be replacing it with Kashmiri masala instead? Interesting that the Dipuraja seems to use both, which tells me, they have a very different taste?
As for Pasco, it is a Wigan based company in Greater Manchester, England http://www.pascospices.co.uk/ (http://www.pascospices.co.uk/) Rumour has it, is that it is a breakaway company from Pataks, which incidentally, is also based in Wigan.
Hope this answers your query Cory/Josh
Ray
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Rumour has it, is that it is a breakaway company from Pataks, which incidentally, is also based in Wigan.
I can believe that, their packaging looks pretty similar and I know Patak have had a few family discords....
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I can't help but think that the diminishing art of traditional BIR is due in part, to the use of all these pre-made pastes.
The sauce he has just made must have some real bite to it with all that lot in it. This is a long way from the Masala sauce I have experienced in IG, which would be more akin to a lighter red sauce, similar in flavour to the Korma but with a little more savoury bite and flavour.
Dipuraja uses far too much colouring, in my opinion.
Will he mix this with base sauce when he cooks the Tikka Masala do you think? I can't imagine its used as is.
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Axe,
Yes, he will mix a ladle or chefs spoon of this with the base when he makes his final dish. Note, there was no coconut in there (powder, flour or milk powder :P)so this will just be another component of his final dish.
It, could also be his marinade for chicken/lamb tikka! Thinking about it, it looks more like a marinade doesn't it?
I guess we will have to wait and see when he post's his recipe.
Ray
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I can't help but think that the diminishing art of traditional BIR is due in part, to the use of all these pre-made pastes
I agree. Have you also seen this thread here Axe: http://www.curry-recipes.co.uk/curry/index.php?topic=4127.0? (http://www.curry-recipes.co.uk/curry/index.php?topic=4127.0?)
The sauce he has just made must have some real bite to it with all that lot in it....I can't imagine its used as is.
He says to add 3 tbsp to the main dish Axe.
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It, could also be his marinade for chicken/lamb tikka! Thinking about it, it looks more like a marinade doesn't it?
It could be and does.
However, his tikka marinade is a little different and is posted here: http://www.curry-recipes.co.uk/curry/index.php?topic=4432.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4432.0)
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Cheers CA
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Thanks guys, it threw me when he said he was making the Masala Sauce rather than making a pre-mix for the Masala Sauce.
CA, I enjoyed your topic and views on the changing face of curry. :)
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My Spices of India package arrived today with all the required ingredients for this. Just need some chicken and yoghurt now and I'll get a batch marinating in readiness for his CTM recipe at the weekend.
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You bought Kebab paste Chris? What does it smell/taste like?
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i've made this paste twice now and used it to make tikka. i did not use the red colouring. the taste was consistent and very good.
there is a split in the family though. i personally feel it's very close to BIR (and would benefit from slight improvement). the lad and good lady are clear that it is not as good as CA and lasan.
i know that i've never tasted CA or lasan in a BIR.
the real question for me is - is it worth dealing with the logistics associated with the 4 off jars needed. the answer is very easy - NO.
(http://www.curry-recipes.co.uk/imagehost/pics/12787150713b3fbfac55fff7020aff43.jpg) (http://www.curry-recipes.co.uk/imagehost/#12787150713b3fbfac55fff7020aff43.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/144fcfc4829905f75afdc2caf4164536.jpg) (http://www.curry-recipes.co.uk/imagehost/#144fcfc4829905f75afdc2caf4164536.jpg)
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I still cant get hold of any mustard oil for the lasan tikka so been using blades & CA's. I am going to give this a go tomorrow or Monday when I get the Madras/kebab paste. Like your Photo Jerry, where did you get your skewers from? I hate mine every time i turn them over the chicken follows it, lol. they are flat ones but only a couple of millimeters wide, could do with wider.
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i've made this paste twice now and used it to make tikka. i did not use the red colouring. the taste was consistent and very good.
You're right there - this recipe (post #1) is about a paste, pre-mix, or whatver you want to call it, a bit of which is used in the final CTM dish. In my opinion, it's misleading for the thread to be called Tikka Masala Sauce - a poor choice of terminology.
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Willyeckerslike,
i got the big skewer from the asian supermarket in bolton (~?2, 7mmsq x 700lg). i use it when i cook on the chiminea. may help - a tip from parker21 which i use is to warm the skewer slightly before pushing the meat on - it helps a little to stop the movement.
George,
that could have been what my go at Dipuraja's CTM was missing - a little of the masala added at dish frying. this is what i often do when i make CK's CTM but in following the recipe to spec i never gave it a thought at the time of making Dipuraja's.
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this recipe (post #1) is about a paste, pre-mix, or whatver you want to call it.....In my opinion, it's misleading for the thread to be called Tikka Masala Sauce - a poor choice of terminology.
"masala sauce" is the terminology used by Dipuraja George (as is "base gravy", "mixed powder", etc) so I stuck with it (them) when I posted it (them).
However, I do agree with your view (however poorly and negatively you expressed it ::)) that it is probably misleading and is probably better to refer to it as "tikka masala paste".
Surely you're not expecting a moderator to modify a post or thread George? Heaven forbid! ;D
It's a pity I'm no longer a moderator or I would have happily obliged! ;)
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Surely you're not expecting a moderator to modify a post or thread George? Heaven forbid! ;D
What with all the accolades your recipes are getting CA you should apply for moderator, you couldn't be any worse than the one that just resigned (or was pushed!). ;D
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What with all the accolades your recipes are getting CA
Oh come now, surely no more than the accolades for YOUR recipes SS?....Oh, hang on, you haven't ever posted any have you...... ::)
you should apply for moderator, you couldn't be any worse than the one that just resigned (or was pushed!). ;D
I'm not sure about being "pushed" SS. You (and one or two others of a similar "disposition") probably just convinced them that they are wasting their time and energy trying to keep the forum organised for the benefit of the likes of you (and them) ::) Why would I, or any future moderator (willing to actually do anything) put up with the likes of you (and one or two others) SS? :-\
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Quite a few posters get plenty of praise but they don't all act like egomaniacal c*nts when they receive criticism, CA...you might want to take a leaf out of their books ;)
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Quite a few posters get plenty of praise but they don't all act like egomaniacal c*nts when they receive criticism, CA...you might want to take a leaf out of their books ;)
So lady-like, as always Domi ::)
Seriously Domi, it seems to me that you bring only vulgarity and sleaziness to the forum. The majority of your posts are absolutely nothing to do with curries and are genrally totally off topic and banal. I'm not sure where you see the value in that (to the forum).
As for George and SS, they are full of negativity and criticism. I don't see any real value being added to the forum by them either. Personally, I think the forum would be far better off without the three of you :-\
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The thing is, CA...it doesn't matter what YOU think...a bit of banter hurts no-one other than you - I suppose you're going to pull up the other bantering members too? I remember you complaining and threatening to leave the forum because people were posting chilli recipes in the "Talk about anything other than curry" section....get over yourself, CA. So what if some members don't post recipes/pictures as long as they give feeedback then all is OK, right? It's funny that when you post banter and funny pictures, you have no problem with it but God forbid anyone should do the same...same as you calling people w*nkers etc...if you're that much against it, why do it yourself?
The fact that you've posted recipes doesn't mean you get to lay the law down. Your attitude is far more harmful to the forum than anything else, the only one not to see that fact is yourself.
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same as you calling people w*nkers etc...if you're that much against it, why do it yourself?
Oh come on Domi, credit where credit's due. At least he's posting it in the open now unlike the cowardly way he did it before, either in PMs or on the forum and then quickly changing it.
And what was it he used to throw at us when he was a moderator? Oh yes, bringing the forum into disrepute. Strange how he no longer sees the need to follow that rule?
Still at least people now get to see what we had to put up with. Maybe it'll open up some people's eyes.
Sad man.
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Funny thing is, SS I never knew CA had any problems with me until I posted criticising his treament of Mikka (in particular) and his treatment and comments made at other members which were a bit over the top, seems I put meself in the firing line as I wasn't kissing his arse - oh well! If he wants me off the forum he's in for a bloody long wait - I manage to stay within the rules. I'm too old for his childish crap anyways so any posts he makes to me or about me will be ignored as he's only wanting to cause trouble - he's going out his way to do so if his posts this week are anything to go by, don't rise to it, SS he's only making himself look an arse.
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As for George and SS, they are full of negativity and criticism. I don't see any real value being added to the forum by them either. Personally, I think the forum would be far better off without the three of you :-\
I'm note sure how a comment like this sits with forum etiquette - declaring that you want to see certain members eliminated. I previously held the view that you were a worthwhile forum member but didn't have what it takes to be a successful, let alone fair, moderator. Please don't push me into a position where I revise my opinion of you as a member. Everyone was getting along fine here for the past week or so until you blundered in and started stirring up trouble again. One factor, as I see it, is that you don''t like to be criticised. Trouble started when I dared to suggest your thread title was misleading. The Dipuraja title of 'masala sauce' was a bit vague and you made it worse by calling it Tikka Masala Sauce. It's a small point but, rather than change it, you went ballistic. Your criticism of SS and Domi is grossly unfair. I urge anyone else who has a problem with you to come out of the woodwork and makes themselves known.
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come on guys this forum shouldn't be used for trading insults and grievances no matter how high feelings are running
if you haven't got something constructive to say please hold back before committing things to type
the strength of this forum is the passion, enthusiasm, commitment and experience to all things curry related
let's keep it that way and forego the interpersonal jibes
;D