How can we reproduce a Tandoori/Tika Paste?

[chickmurry]

Looking a one of the Tandoori/Tika Recipes, i`ve notice that forum members seem to add ready made Pastes to their recipes.
Has anyone got any suggestions on how we can make these with all the spices that we will probably have in our own spice cupboards. I know this might be a daft question?" but its worth a try...I read somewhere in the forum that adding Tamarind to Tandoori Masala mix, might just be the key!.

I`ll try one of the Tandoori Spice Masala`s and add Tamarind to see if i can get some results to the taste of the ready made product.

Regards
Chick

[Stephen Lindsay]

A curry paste is a wet mix of spices, herbs and seasoning cooked with oil and vinegar which helps to preserve them during storage. If you want to make a paste, it is a question of cooking a quantity of spices along with some oil and vinegar. For example use a curry masala to make a curry paste or a tandoori masala to make a tandoori paste.

There's no hard and fast measures here but as a starting point I would suggest trying 1/4 pint of oil and 1/4 pint of vinegar and mix in a bowl with maybe a total of 10-12 tablespoons of spices including salt and dried mint if you want. Pop your wok on a medium heat, drop in your wet mix and cook until the water evaporates off and the oil separates. This is rather like cooking a curry but it will take slightly long due to the quantity of spices but certainly no more than ten minutes.

You can then spoon the paste into a glass jar, and put a small layer of oil on top to help preserve your paste. This should keep for 3-4 weeks in the fridge.

[chickmurry]

Cheers Stephen,

I`ll have a go at that and see if i can get close to the factory made products. If not, then i`ll stick to the ready made ones to save time.
CM