Topic: Another alternative pakora sauce...

[sp]

Mix together:
3x tsp tomato ketchup
1x tsp mint sauce
1x tsp lemon juice
1x tsp chilli powder

Put to one side, then warm equal quantities of water and caster sugar over medium heat until sugar dissolves and water goes clear - use this "sugar syrup" to dilute the mixture to give a lovely sweet translucent sauce.

[vindapoo]

for the love of god, ketchup has no place in anything resembling food!

[Kashmiri Bob]

for the love of god, ketchup has no place in anything resembling food!

Ordered in by the gallon at my local TA and used for lots of things.  Recall Julian's new ebook will include a section on how condiments can be used in BIR cooking.  Tomato ketchup and HP sauce were mentioned.  Not actually seen the latter in use, yet. 

Rob 

[Kashmiri Bob]

http://www.youtube.com/watch?v=9aUeP3LGZJg&list=UUXM2ne7ePM767NFKdizAHMg&index=5

Heinz is a bit pricey though.  KTC seems popular:

http://www.ktc-edibles.co.uk/shop.php?sec=prod&prod=126

Must try the pakora dip

Rob

[chewytikka]

Recall Julian's new ebook will include a section on how condiments can be used in BIR cooking.

Doesn't look like he's been eating much curry lately.

Anyhoo, yet again nothing original or new if you've been a member of this sight for a couple of years.
simply search keywords, Tamarina, Mr Naga, Chasni for a ketchup dish.

If he used that pickle he would know it was a SHAN product, not "SHAH".

I don't use Ketchup in any curry, because it doesn't blend well, you can always taste ketchup
in the background of any dish. Doesn't work for me.

Some of the Desi Ketchups are worth playing with.

Chewy

[Naga]

for the love of god, ketchup has no place in anything resembling food!

At least the existence of ketchup has been proven...

[natterjak]

Well of course if you don't like the idea of including mass manufactured ketchup in your curries you could make your own:

http://youtu.be/utCRI9bTbe4

You would have to be a bit loopy though, fun vid though.

[chonk]

Speaking of ketchup, here's the indian version that is made by the chefs in the Radha Govinda Temple in Jaipur:

1 teaspoon ground cumin
1/2 tablespoon ground coriander
1 teaspoon garam masala
1/8 teaspoon ground nutmeg, ginger and cloves (each)
1/4 teaspoon caynne pepper
1/2 teaspoon hing
2 tablespoons jaggery (or brown sugar)
3 tablespoons water (45 ml)
1 1/2 tablespoons ghee (or oil)
1/2 bay leaf (cassia)
3/4 cup tomato paste (180ml) and 1 cup water (240ml)
or
1 3/4 cups seeded tomato pulp or puree (420ml)
or
2 2/3 cups peeled, seeded, diced tomatoes (630ml)
1/2 teaspoon salt (or to taste)

First of all, make a wet spice mixture and combine the ground spices (no salt), the sweetener and the water in a bowl and whisk. Heat the ghee (or oil) in a saucepan (moderate heat). Before it is hot, add the bay leaf, your spice-water mixture and fry for approx. 60 seconds, stirring constantly. Add the tomato product of your choice, salt and bring to a boil. Reduce the heat to low and let simmer for about 20 minutes or until wanted consistency.

Found this one in Yamuna Devi's cookbook, but didn't try it yet. Could be interesting for some, especially if there are some tomatoes or pastes/purees leftover.

[Stephen Lindsay]

Chicken Punjabi Masala, Scottish staple, featuring....ketchup.

[goncalo]

I sort of nod to vindapoo's comment, but I seem to recall the spicy onions dip in one of my frequented TAs used ketchup.