OK, it seems these pastes are "the be all end all" of CTM, but sadly, after looking around I can't find it available in Portugal. I managed to find "tikka paste" as opposed to "tikka masala paste", which I bought in error before. I figure the chances are slimmer, but here it goes anyway: Is there any thing I can buy/do as an alternative to fill the kashmiri paste gap?

what is it exactly you want the pastes for?  Is it the marinade or the CTM itself?

Quote from: curryhell on December 28, 2012, 03:18 PM
what is it exactly you want the pastes for?  Is it the marinade or the CTM itself?

For the marinade, or "magic sauce" (curry2go)

Try CA's CTM. I believe it doesn't require a paste.

If you have tikka paste (not tikka masala paste  ) that's all you need. Just follow blades recipe substituting the tandoori paste or use Mickdabass's recipe which doesn't involve the use of patak's pastes, links below:

blades             https://curry-recipes.co.uk/curry/index.php/topic,874.0.html
Mickdabass's   https://curry-recipes.co.uk/curry/index.php/topic,5829.0.html


  Then simply decide which CTM recipe you wish to follow for the main event  ;D

Let us know how you get on

Thanks a lot -- I will follow your advice, indeed -- I've been dying to be back in Dublin to try blade's recipes, which everyone seems to like/enjoy, so I can't wait to try it!

On holiday abroad, where there was no possibility of buying tandoori paste, I tried Cory Ander's recommendation for a dry tandoori spice mix published by another author.

It worked very well and I kept it as a paste by adding a little sunflower oil to the mix.

CA's original post illustrating the spice mix recipe can be found here. Of course, if you can't get a hold of the pastes you may also have difficulty sourcing the various constituent spices, but it's definitely worth a go if you can get them.

I've only been using Pataks since joining CR0 (BOO, HISS i can hear some say  ).  Until then I used this tandoori mix all the time.  It is as good as any  commercial mix and as Naga says can easily be made into a paste.  Originally published in a Pat Chapman book, this was peddled as a genuine recipe in an early e-book some years ago   Shame on them