Topic: Massala sauce (Not Marinade)

[Adeypayne]

Hi curry fans,

I feel i may have rushed my last post as i was very busy, so i will try to explain things better
I have seen so many BIR chefs cut corners to save money on this dish!! Simply by making a Korma Red and adding mix powder and some tikka!
This is by far our biggest seller at Curried away, and without being arrogant, been told by a lot of customers old and new, that it is the best they have ever tasted! Try it for yourselves. i'll let you decide
The below recipe is for masalla sauce, NOT tikka marinade. 2 totally different things. Like the Korma sauce in the book, you literally add 2 chefs spoons of the ready made sauce into a pan with your chicken tikka or whatever you are using, base gravy and cream, then just some extra coconut flour to thicken it if required DONE, Tikka Massala in under 4 minutes

http://www.curry2go-online.com/my-ebook-the-secret-part-2.html

Massala sauce:

use same method for Korma sauce in book 2 but with the additon of:

Makes 2 litres Approx

1 apple chopped
1 banana
1/2 fresh pineapple
1 tblsp raisins and sultanas
1 can princes fruit cocktail
2 tsp mint sauce
300g unsalted almonds ( roasted if poss if not roast in a dry pan on high heat for 1 minute.
1 fresh mango
1 tblsp kashmiri massala paste
2 tblsp mix powder
1 can peaches
1 heaped tblsp g/g paste
extra 500g almond powder
2 drops french almond extract
red/orange colour (optional)
1 tblsp pure butter ghee
1 tsp salt
2 tblsp mango chutney (pataks)
Handful fresh chopped coriander
500ml fresh double cream not uht!!!
water as rquired

add to pan with Korma ingredients and boil for 2 hours!!

  enjoy 

Blend thoroughly and then add extra equal quantities of castor sugar, coconut flour and almond powder to thicken to a mashed potato consistency.
you can now devide into equal portions and freeze or will keep fresh in fridge for 3 days.