do i concede?

[Curry Barking Mad]

Hi guy's

This is where i get confused on the whole paste issue.  I mean, when do they actually use it?  I know Dipuraja uses it in his tikka masala sauce and I know that they (TA/BIR's) use it in their tandoori and tikka marinades, I also know that they use Kashmiri masala in their seekh kebabs, as I do but, when do they use it in their actual curries?

Once you have your g/g paste, mixed powder and the usual, chilli powder, turmeric, cumin ground coriander, methi, garam masala, why would they need to use paste?

I don't use pastes in my curries and I'm more than happy with my results, especially now that I've settled on my base and spice mix.  I really wouldn't know when to add it?  Would it be used in  place of the mixed powder or along side it?  If the latter was the case, surely the end dish would be overspiced, wouldn't it? which for me, is typical of a lot of TA's/BIR's these days!

Ray

Ray,
The only time that I have seen any pastes used in addition to the examples you have given is a teaspoon of balti paste added to certain curries to produce "balti" dishes.

Mick

[Razor]

Hi Mick,

Ray,
The only time that I have seen any pastes used in addition to the examples you have given is a teaspoon of balti paste added to certain curries to produce "balti" dishes.

Mick

I guess that's where I get confused. Couldn't they simply create a spice mix, that has that balti flavour?  Just checking the ingredients on the jar should give them some clues.  I really can't see the need for pastes, and Im pretty sure powders would be cheaper than pastes anyway, wouldn't they?

Ray

[Curry Barking Mad]

Hi Mick,

Ray,
The only time that I have seen any pastes used in addition to the examples you have given is a teaspoon of balti paste added to certain curries to produce "balti" dishes.

Mick

I guess that's where I get confused. Couldn't they simply create a spice mix, that has that balti flavour?  Just checking the ingredients on the jar should give them some clues.  I really can't see the need for pastes, and Im pretty sure powders would be cheaper than pastes anyway, wouldn't they?

Ray

I suppose it would be possible to do as you say but it seems its just too easy to buy a jar of ready made paste, quicker but maybe not better,

[emin-j]

I think AchMal is right , T/A probably use pastes for speed , I sat in the waiting area for my T/A last night the Restaurant was heaving  and the waiters were running around like nutters  God knows what it must have been like in the kitchen ! I am sure anything that could help that situation would be very welcome.

[Unclefrank]

I have used this book to make a paste for balti's http://www.amazon.co.uk/Modern-Balti-Curry-Cookbook/dp/1844541940/ref=sr_1_1?ie=UTF8&s=books&qid=1284932639&sr=8-1
Must admit though its not that good, balti's taste a bit too much of vinegar, but can be altered and can be very tasty especially the  Balti Dhansak recipe.
It is very time consuming to make the pastes so having it already made for you is easier.

[chriswg]

I see what Razor is saying. I don't remember ever seeing a Madras recipe that uses a spoon of paste in the recipe.

I think it's much more likely it is used in starters. I use Kashmiri Masala paste in my kebabs, tikka and onion bhajis.

If it turns out they do use it somewhere (the base maybe?), and it gives us the result we want and makes the recipe easier then I'm all behind it. I'm definitely a paste convert.