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Author Topic: Chilli sauce from the East BIR  (read 51,244 times)

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Offline JerryM

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Re: Chilli sauce from the East BIR
« Reply #10 on: December 19, 2009, 02:00 PM »
Secret Santa,

on the water - i think i used about the same volume as the rest of the ingredients. the end result is not a paste but it's not thin either. i have been using 3 tbsp of the ashoka and will either add more water or use less of your sauce until i get the balance with the base right.
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Offline Secret Santa

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Re: Chilli sauce from the East BIR
« Reply #11 on: December 19, 2009, 02:07 PM »
Quote from: JerryM on December 19, 2009, 01:51 PM
i used 3 chilli powders in equal proportions (kashmiri mirch, deggi mirch and normal chilli powder). i'm not sure i need to use the posh chilli powders in this sauce in the future (i think the std will be fine).

Looks like you made the deluxe version there Jerry!   :)

He just used the same chilli that goes into all the curries they make, so I imagine it is just standard Rajah, TRS, East End type of stuff.

I expected this to have a sour taste Jerry, does it?

Also I look forward to seeing what you use it in...keep us informed.
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Offline Secret Santa

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Re: Chilli sauce from the East BIR
« Reply #12 on: December 19, 2009, 02:11 PM »
Quote from: JerryM on December 19, 2009, 02:00 PM
Secret Santa,

on the water - i think i used about the same volume as the rest of the ingredients. the end result is not a paste but it's not thin either.

I think the important thing is the final consistency which, from watching him stir it, was like a tomato ketchup. It would easily fall off a spoon.
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Offline 976bar

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Re: Chilli sauce from the East BIR
« Reply #13 on: December 19, 2009, 02:20 PM »
Quote from: JerryM on December 19, 2009, 01:51 PM

Thats quite an orangy colour Jerry, did you achieve that from just using the ingredients or did you use any colouring at all?
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Offline Mikka1

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Re: Chilli sauce from the East BIR
« Reply #14 on: December 19, 2009, 02:25 PM »
This looks like a Tikka Marinade to me.
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Offline 976bar

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Re: Chilli sauce from the East BIR
« Reply #15 on: December 19, 2009, 02:32 PM »
Quote from: Mikka on December 19, 2009, 02:25 PM
This looks like a Tikka Marinade to me.

Indeed it would be worth trying as a tikka marinade :) but less chilli would be required and maybe add a little yoghurt......
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Offline Mikka1

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Re: Chilli sauce from the East BIR
« Reply #16 on: December 19, 2009, 02:36 PM »
Do we even know if it was Chilli?
Also I add yogurt later, it just looked similar to mine.

Quote from: 976bar on December 19, 2009, 02:32 PM
Indeed it would be worth trying as a tikka marinade :) but less chilli would be required and maybe add a little yoghurt......
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Offline joshallen2k

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Re: Chilli sauce from the East BIR
« Reply #17 on: December 19, 2009, 04:11 PM »
Jerry - did this improve your curries?
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Offline 976bar

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Re: Chilli sauce from the East BIR
« Reply #18 on: December 19, 2009, 04:33 PM »
Quote from: Mikka on December 19, 2009, 02:36 PM
Do we even know if it was Chilli?
Also I add yogurt later, it just looked similar to mine.

Quote from: 976bar on December 19, 2009, 02:32 PM
Indeed it would be worth trying as a tikka marinade :) but less chilli would be required and maybe add a little yoghurt......

I was thinking more along the lines of a Tikka marinade in which case we would need less chilli, not the colour :)
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Offline Mikka1

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Re: Chilli sauce from the East BIR
« Reply #19 on: December 19, 2009, 05:14 PM »
I'll wait until we are told but Paprika rings a bell as opposed to Chilli in this instance. I use paprika a lot in other preparations. It does have a taste especially when it hits the fire. But on a marinade it makes for great colour without confusing other spices.

Just my take of course.

Quote from: 976bar on December 19, 2009, 04:33 PM
I was thinking more along the lines of a Tikka marinade in which case we would need less chilli, not the colour :)
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