This recipe comes from the 'Authentic Balti Curry' cookbook ISBN No 141205592-X

WARNING! Making this sauce is a test of your patience!  It has to be stirred almost constantly for about an hour to prevent it from burning.

For 4-5 portions

1250g peeled chopped tomatoes, tinned
90ml fresh single cream
500g sugar
100ml bottle Kewra water (available from most Asian shops)
1 tbsp garlic paste
1.5 tsp ginger paste
1.5 tbsp Kashmir Masala paste
2 tbsp concentrated mint sauce (I use colemans garden mint)
2 tbsp English Mustard 1 tsp Almond oil

2.5 tbsp ground almond powder
4 tbsp coconut powder (Note, this is not desiccated coconut, but a powder with a flour-like texture, nor is it coconut milk powder
200ml tin coconut milk
pinch of red food colouring (less than a quarter of a tsp - optional)
pinch of yellow food colouring (less than a quarter of a tsp - optional)
0.5 tsp chilli powder
1.25 tsp turmeric powder
0.5 tsp cumin powder
1 tsp coriander powder
1 tsp curry powder (this is not curry masala but bog standard mild curry powder)
0.5 tsp ajowan powder
0.5 tsp pomegranate seed (anardana)
0.25 tsp ground black cardamom
0.25 tsp ground green cardamom
0.25 tsp ground cinnamon
0.5 tsp ground cloves
0.25 tsp ground black pepper

Put all the ingredients into a large saucepan (pressure cooker size should do), and put on a moderate heat, stirring constantly until it starts to boil.

It is vital that you watch the mixture at all times as the combination of ingredients (particularly the coconut, almond and spices) can easily burn and ruin the the taste.  Be prepared for the fact it may look bright pink at one stage.  This is normal - and won't last.

Be careful!  This hot mixture is very thick and will spit.

Turn the heat down, and simmer for 45 minutes to one hour, stirring constantly.

Finally, liquidise in a blender to make a thick red sauce, ready to use in your tikka masala dishes.  As this contains cream and coconut milk, freezing is not recommended!

My Observations:

This is quite a testing recipe to do, in comparison to the Dipuraja, but it's worth having a go.

I think the 500g of sugar is way over the top personally, and you may want to reduce that, adding what you require at your final dish?

Interested in your feedback guys

Ray

Thanks for putting this up Ray. What is Kewra water?

500g of sugar seems far too much do you think it should be 50g?

QuoteWhat is Kewra water?

I believe its water flavoured with Pandanus leaf. Its used similarly to how you would use rose water. It has a very specific flavour and aroma.

I use it sparingly from from time to time in pilau rice.

Josh

Axe,

Quote from: Axe on April 04, 2010, 05:41 PM
Thanks for putting this up Ray. What is Kewra water?

500g of sugar seems far too much do you think it should be 50g?

No its defo 500g, the actual recipe read 1/2 kg but I put it this way so people didn't think that it was 1 or 2 kg of sugar

Ray