The only Patak's pastes I can get here are Mild Curry, Butter chicken, Tikka and Tandoori.

However, I did manage to find a Kashmiri Masala made by MANGAL - 'quality products since 1912'. It is a fairly firm block of red paste sold in a cardboard package (sealed in plastic of course).

I have never used it before and so did not know what form it would/should take and could not compare it with Patak's. Anyway, I mixed it with a couple of tablespoons of oil and now store it in a jar - I assumed this is what the Patak's one would be like?

I only use it in my Tikka marinade and it seems just fine.

CL_NZ

CL what does it say on the label please, I am interested to see what has been put in it.  As I mentioned earlier there are reputedly hundreds of Var recipes and it may be made in a paste or powder form.  It is also used in religious ceremonies, e.g. weddings.  I would just like to get my hands on some real hot ones.

Thanks
CP

Hi CP,

I no longer have the box - I transferred the masala to a jar. Today I phoned 'The Spice Rack' to see if they have some in stock - they didn't last time - and they still haven't. They said they would order some in for me.

It's an hour return to the shop from Wellington where I work (walk/train/walk). Nearly two hours from home    Once they have some in I will post the ingredients for you.

I also bought some 'All-purpose Seasoning' from the same store. I notice that it is used in some recipes on this site. There were two types so I chose the one with the best looking mix.

This has been said before on this site I know, but as most of these masalas and mixes have the same core ingredients, plus a few others, wouldn't it be possible to put together a recipe that lists all of these ingredients with their cumulative weights/measures, thus doing away with the need to search high and low for the right mix from the right manufacturer?

CL_NZ

Quote from: Jeera on January 22, 2007, 06:25 PM
I've seen a BIR adding a red paste to their curries and I'd assumed it was some type of chilli sauce. Do you reckon this  kashmiri  paste is what some BIRs use to differentiate between say a Madras and a Vindaloo ?

The red paste is a mixture of tandoori masala,ground almonds,coconut powder (or dessicated),sugar and red colouring
I was given some
They said it goes into CTM and a couple of other curries to give them extra flavour
It tastes quite nice on it's own

I think theres a warning on pataks pastes not to eat them without cooking them first for what its worth.

Thats because of the new H&H labelling regulations Mark.  We all have to do it now

I said I would dig out some Kasmiri Masala recipes that I have.  They are posted on the Spices thread in Hints and Tips. I see no reason for them not being made hotter with more chilli powder added.  These are recipes I picked up over the years I do not know their origin.

I guess Mark or Stew may move them elsewhere at some point, maybe we need a section for Masalas and Curry Powders?

CP

Quote from: Chilli Prawn on January 24, 2007, 08:30 AM
.......maybe we need a section for Masalas and Curry Powders?

Like here do you mean CP? https://curry-recipes.co.uk/curry/index.php?board=28.0 

Regards,

Quote from: CurryLover_NZ on January 24, 2007, 07:44 AM
It's an hour return to the shop from Wellington where I work
CL_NZ

I stayed in Lower Hut in Wellington it was absolutely freezing cold ? inch of ice on car windscreens phewwww
I would need plenty of chilli powder if I lived there cor strewth it was cold 
I bet it's warm now tho.
Layne 

Quote from: Cory Ander on January 24, 2007, 08:38 AM

Quote from: Chilli Prawn on January 24, 2007, 08:30 AM
.......maybe we need a section for Masalas and Curry Powders?

Like here do you mean CP? https://curry-recipes.co.uk/curry/index.php?board=28.0 

Regards,

It could do but it is not a specific sticky thread for Masalas etc Cory.  I shoved mine in Spices

Thanks
CP

Quote from: Chilli Prawn on January 23, 2007, 10:32 AM
CL what does it say on the label please, I am interested to see what has been put in it.  As I mentioned earlier there are reputedly hundreds of Var recipes and it may be made in a paste or powder form.  It is also used in religious ceremonies, e.g. weddings.  I would just like to get my hands on some real hot ones.

Thanks
CP

Hi guys long time no see    I recently bought a box of the Mangal kashmiri masala and here's what is says:

Kashmiri tikka masala paste
gives added flavour to:
veg/non veg curries
sandwiches, pizzas
spaghetti
chinese and continental dishes
add to curd to marinate tandoori chicken fish  (sic)

Method:
mix small amount of water to form thin paste, add oil to retain paste form, store in glass jar for longer shelf life.

Ingredients:
garlic, coriander, ginger, chillies, cinnamon, cloves, cardamom, cumin, edible oil, caraway, salt.

It's a squishy block and smells heavenly.