Topic: Chicken Bengali Mirch

[Peripatetic Phil]

Once upon a time there was only one red curry on a menu....CTM   

Rogan josh ?
** Phil.

[DalPuri]

Once upon a time there was only one red curry on a menu....CTM   

Rogan josh ?
** Phil.

Dont ever remember seeing red sauce but do remember seeing it full of lots of very soft cooked down tomatoes.
I do however remember it very well as it was my old mans favourite dish when i was a kid. (hated tomatoes back then! )

[Kashmiri Bob]

You should lighten up a bit with that food colouring Rob, you'll be showing us a red Korma before too long. 

Don't use a lot to be honest Frank. Often the colour in my efforts is down to the paprika in the mix powder, kashmiri chilli powder, and tomato puree.  Some BIR recipes do, however, call for a touch of food colouring. Recently started using red in the tomato puree for the Ex hot range, for an added "fiery" appearance.  A pinch of orange also looks nice in some dishes.  I guess it works for some dishes and not for others. I made a keema saag earlier this week with no additional colouring and that looked mighty fine.

I do like a bit of red though



Rob 

[DalPuri]

Recently started using red in the tomato puree for the Ex hot range, for an added "fiery" appearance.

Ahhh, that'll be it then. 

I suppose with me coming from the old school, i would automatically associate a red curry being sweet rather than hot.
How times have changed.