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Here you go CC, try this http://www.curry-recipes.co.uk/curry/index.php?topic=3585.0
As well as Razors kebabs the Pataks kashmiri masala paste is used in cwg's onion bhaji
I recall that Razor uses Kashmiri masala paste in his excellent kebabs .. I don't know if it's the same stuff as you have though CCL
Hi CCLKashmiri Masala is a very strong paste and can overpower the other flavours of a curry. I wouldn't use it in a Madras, because Madras doesn't need these extra spices or the Kashmiri after taste.But I would use it in a spicy Roghan Josh and Balti, or any Lamb or Beef curry where I want strong enhanced flavours.I've never seen a Chef use this directly in a curry, but I have watched a sous chefusing a touch of it, to spice up a Tikka stir fry and Katti kebab.On the other hand, I really enjoy inventing new curries using flavour enhancers,especially from the boxed selection in the Asian Supermarkets.Did you buy the boxed MANGAL brand Kashmiri Masala, as I use it and its strongerthan Pataks. I empty the pouch and mix the stiff paste with veg oil and store it in an airtight container.I do the same with their Kheema Masala paste, as I think it will go off if you just leave it in the pouch.cheers Chewytikka
Hi you should try Wally's in the Royal Arcade in Cardiff.I use the hot powder as part of my base sauce recipe. and it works out about 20p per batch of my base recipe.Basic curry sauce vegetable oil4 medium onions 3 fine diced 1 sliced1/2 tsp ground peppercorns1 tsp saltfry until translucent then add20g minced ginger20g minced garlic15g Bolsts hot curry powderfry for about 5 min avoid burning then add250 ml water simmer for a while then add500g passata2 heaped tsp dried methi leavessimmer for 30 min
It's the Bagger bit thats throwing me ;D
