Curry Recipes Online
Curry Photos & Videos => Curry Videos => Topic started by: Curry Barking Mad on May 08, 2012, 09:50 PM
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Hi All,
This is a video of Little India's Red Masala Sauce.
This is what the chef uses for his Tikka Masala dishes.
The effort and ingredients that go into this sauce are remarkable and not least a little surprising.
I certainly haven't seen a masala sauce/paste like it.
There are simpler ways of making a Red Masala Paste as we know but this is a bit special.
I hope you enjoy it.
Click on the link below.
Cheers,
Mick
Little India Red Masala Sauce/Paste (http://youtu.be/5HxZbEMoKus)
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Once again, thanks for taking the time and for sharing it with the forum Mick. Did the chef blend this after it had finished cooking or did he just cook it until the ingredients had "melted"?
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Great video CBM, very interesting ingredients. When the sauce is blended is that the sauce used for Chicken Tikka Masala dishes or is a base gravy added to it along with a mix powder etc.
All we need now is the recipe ;)
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Very interesting indeed,these videos are superb CBM thanks for sharing.Some of the ingredients are certainly suprising(apple,pineapple,carrot???) as well as the use of akhini stock.Like the base recipe you kindly posted I wonder if it can be scaled down easily? Would love to have a taste of their CTM to see if it has that old school flavour I remember that used to be served instead of the overly sweet/coconut stuff most places seem to do these days.The chef clearly does take his time in his core ingredients.
It did say at the end of the recipe that it's blended.You can actually watch the chef make a CTM as a video of it has already been posted here....
http://www.curry-recipes.co.uk/curry/index.php?topic=8196.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=8196.0)
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Thanks Curryhell and Unclefrank,
and thanks JB for answering the two points :)
Mick
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Great video Mick
Hell of a recipe and quantity
You certainly captured a lot of footage in just one visit.
Good watch and thanks for sharing. ;)
cheers Chewy
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Yet another great video Mick and, yet again, thanks for sharing 8)
Apples, pineapple, lychees, mango chutney....! What, no cherries!? :o ;)
Once again, a few questions, if I may:
a) How is this "masala sauce" used to make a curry (e.g. a Tikka Masala)? Is a quantity added to a the curry base, or is it used as a base in it's own right?
b) Is this the same chef that made the curry base? I find it curious that he fries the onions, when making this "masala sauce", but boils them when making the curry base? Is there a rationale for this that you know of?
c) I suggest this is "new school" rather than "old school" BIR since commercial curry pastes (e.g. Patak) would not have been available prior to around 1990. Does he (or you, or anyone else) know what BIRs before these commercial pastes were available?
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Great video Mick
Hell of a recipe and quantity
You certainly captured a lot of footage in just one visit.
Good watch and thanks for sharing. ;)
cheers Chewy
Thanks Chewy,
That was on the second visit and another one to come on Monday hopefully. :)
Cheers,
Mick
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Yet another great video Mick and, yet again, thanks for sharing 8)
Apples, pineapple, lychees, mango chutney....! What, no cherries!? :o ;)
Once again, a few questions, if I may:
a) How is this "masala sauce" used to make a curry (e.g. a Tikka Masala)? Is a quantity added to a the curry base, or is it used as a base in it's own right?
b) Is this the same chef that made the curry base? I find it curious that he fries the onions, when making this "masala sauce", but boils them when making the curry base? Is there a rationale for this that you know of?
c) I suggest this is "new school" rather than "old school" BIR since commercial curry pastes (e.g. Patak) would not have been available prior to around 1990. Does he (or you, or anyone else) know what BIRs before these commercial pastes were available?
Hi CA,
As soon as I saw the fruit content of this sauce, my first thought was about previous comments on here. I also knew that you wouldn't miss it ;D
a) The chef adds 2 chefs spoons worth to the pan and then the usual stuff, base, coconut, almond powder, sugar, cream.
As can be seen in the Little India Part 1 (http://www.curry-recipes.co.uk/curry/index.php?topic=8196.0) video.
b) Sorry mate, I don't know.
c) I didn't get into any kitchens until these pastes were used so I don't know. Mix Powder and Tomato soup spring to mind ;)
Cheers,
Mick
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I wonder if he uses this paste for dishes other than CTM? Maybe he uses it for his chef's 'special' dishes,like Az did at the Zaal with his Chicken roshney,or does the chef also make a non sweetened version as well without the sugar and coconut? I noticed he put these ingredients in the original sauce and then put some more in when he made a CTM...was this because the sauce also goes into other(non spicy) dishes?? I forgot about those cherries from a previous post!,maybe they're not as controversial as we thought!
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I wonder if he uses this paste for dishes other than CTM? Maybe he uses it for his chef's 'special' dishes,like Az did at the Zaal with his Chicken roshney,or does the chef also make a non sweetened version as well without the sugar and coconut? I noticed he put these ingredients in the original sauce and then put some more in when he made a CTM...was this because the sauce also goes into other(non spicy) dishes?? I forgot about those cherries from a previous post!,maybe they're not as controversial as we thought!
I think the sauce will go in other dishes besides Tikka Masalas although I haven't seen that yet.
I did tell him that I made a simpler version, he called it "the uncooked sauce/paste"
Mick
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I make an uncooked sauce paste as well i guess - mind you it gets cooked in the tikka masala - so it does become cooked - nearly the same as Julians on curry2go and probably countless others - will try the cooked version though
Thanks for the up Mick
best, Rich
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Very good Mick
Where on earth do these recipes get dreamed up from?? :o The thought of that concoction of ingredients producing fantastic curries simply amazes me :), these sub-continent (british? ???) chefs astound me!
Brilliant!
W
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Mick, what's happened to the video??? :(
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Mick, what's happened to the video??? :(
You can still see it here mate...
https://vimeo.com/45371385
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Mick, what's happened to the video??? :(
You can still see it here mate...
https://vimeo.com/45371385
:D :D Many thanks for that Mick
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Hey Mick, I noticed the "Red Masala Paste" in your book is different from this one. Are you planning to release another volume with all the other recipes that are not in your book yet at some point? I'd buy it ;)
Alternatively, it'd be great if someone could grab the ingredients and instructions off the new videos. I can't even figure out which videos show recipes that are already in the book and which ones are new. Very cumbersome.
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Hi All, has anyone scribbled a recipe for this,or better still scaled a few ltr version? I've just made a 5ltr CBM Little India base gravy & I'd like to add this red masala also. These type of touches are definitley what sets bir's apart. I'm pretty sure the best Glasgow bir's use masala pastes like this, in no way limited to what i'd think of as traditionally sweet dishes.
Regards
ELW
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I'll leave the scaling of this recipe to the experts (if only CBM were here) ??? ??? However, there is a very close alternative to this ELW and that is the Zaal red masala sauce. This is already scaled down and contains all the same ingredients except: the apple, pineapple and lychees. Veg ghee is used instead of butter ghee. I'm sure you could have a good stab at this and get a very close result to the Little India version. I've posted the link to the original thread containing two videos that demonstrate the two part process used at Zaals. The only things missing are the addition of the yoghurt and a chef's spoon of sugar which chef Az forgot to add along with the coconut and almond powders. He realised this when he tasted it during the cooking stage. Unfortunately, the camera crew were busy elsewhere and missed it ::) ;D Just found a concise version of the recipe which Solarsplace did which had slipped under my radar ??? Let us know how you get on. I really need to make this and try a roshney chicken :P
Original thread http://www.curry-recipes.co.uk/curry/index.php/topic,7860.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,7860.0.html)
Solarsplace's thread http://www.curry-recipes.co.uk/curry/index.php/topic,8907.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,8907.0.html)
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Cheers CH, it was a toss up between Zaal base & CBM yesterday. I stuck all the Zaal stuff in a word document the minute it was posted,Oh no wait Shhhhh, I don't want a visit from Kavanagh QC. Kushi has a similar masala,but I'll do the Zaal version this time.
Regards
ELW
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Hey Mick, The only thing he didn't do is take a p*ss in the pot other than that I think every thing was in there !! I think I will stick to your old recipe, it is very good and had no complates from my friends on Curry nights