Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: joshallen2k on April 23, 2010, 10:31 PM
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I'm planning on giving Dipuraja's CTM a go. His masala mix calls for kebab paste. They don't have that around here.
What does it taste like? Can anyone suggest an alternative?
Thanks!
-- Josh
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I dont know what kebab paste tastes like ive never used it but be carefull that the paste you use doesnt have vinegar in it as it adds a sourness to the dish.
I tried dips balti using a paste and it ruined the meal. Instead i found a balti paste recipe and just roast and ground the spices and used them fried with the rest of the curries spices, it worked perfectly.
If you fancy this method try this site for a paste spice mix.
http://www.indiacurry.com/indexkebab.htm (http://www.indiacurry.com/indexkebab.htm)
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I'm planning on giving Dipuraja's CTM a go. His masala mix calls for kebab paste. They don't have that around here.
What does it taste like? Can anyone suggest an alternative?
Thanks!
-- Josh
Josh,
The stuff I've seen being used is Pataks Madras paste, In the bigger catering tubs its called Madras/Kebab paste,
Mick
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Thanks Mick and Peter for the suggestions.
I will probably give the Madras paste a go and see how that works out.
Cheers,
Josh
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Achmal/Josh
I think the Pataks Madras/kebab paste only comes in 2.5kg tubs. If this is too much, then try just the Pataks Madras paste, I've known it to be used as a substitute before!
The one I use is Laziza Seekh Kebab paste but its hard to describe the taste really except 'tandoori' springs to mind but not like tandoori paste :-\
Ray :)
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+ 1 for the Laziza, much better than Pataks tastewise and it doesn't leave that horrible after taste that all Pataks products do, for me at any rate.
They also do a Tikka/Boti paste which is worth a try as is their Tandori paste, they're all pretty similar, tbh, and can easily be tweaked so you can 'personalise' them to suit your own taste.
Cheers
CoR
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Josh you might like to try recreating this one from Simtom:
Ingredients: Vegetable Oil, Garlic, Rusk (Wheat Flour, Salt, Raising Agent: Ammonium Bicarbonate), Water, Salt, Ginger, Cumin, Coriander, Turmeric, Acidity Regulator: Sodium Diacetate, Spices, Tamarind, Food Acids: Citric, Acetic, Preservative: Sodium Metabisulphite.
The inevitable 'spices' doesn't help much (how do they get away with that?) but frankly, given the amount of cr*p in this, would you really want to recreate one of these pastes anyway?
It was the only kebab paste I could find when I had a wander up Brick lane recently.
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Hi , I've made Dipuraja's sauce and i used Mr Huda's kebab paste ,it comes in small jars so you don't have to buy in bulk ..try this link http://www.mrhudas.eu/recipes.html (http://www.mrhudas.eu/recipes.html)
ENJOY !!!!
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josh,
it's well worth persevering to get this (or equivalent) - i think u could use in none curry too.
Pasco's ingredients: veg oil, coriander, ginger, garlic, cumin, turmeric, salt, chilli, mixed spice, acidity/regulator E20.
It really does taste very good straight out of the jar. i don't think u would be able to make it - i can't believe the ingredients produce what u get as the taste.
it tastes like moist breadcrumbs "rusk". garlic stands out. u don't sense the coriander, ginger, cumin turmeric salt or chilli - they all seems to blend into the background. the mixed spice is the real key ingredient (taste) - i've not tasted anything quite like it and can't draw a comparison. the oil just blends it all together.
something like a berry or the like is giving the main taste but it's sort of hidden in the rest of the spice.
(http://www.curry-recipes.co.uk/imagehost/pics/1eecd4cf3f64139be57038882a845a3b.jpg) (http://www.curry-recipes.co.uk/imagehost/#1eecd4cf3f64139be57038882a845a3b.jpg)
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Pasco's ingredients: veg oil, coriander, ginger, garlic, cumin, turmeric, salt, chilli, mixed spice, acidity/regulator E20.
...i can't believe the ingredients produce what u get as the taste.
The problem though Jerry is that we don't know what's in it because of the usual get out clause "mixed spice"! ???