Topic: JB'S takeaway massala paste

[Zap]

OK, I finally cracked at the idea that this may be a breakthrough for me and did my best at aligning the ingredients to what I thought they should be.

The coconut block was discussed in the other thread as 200g, same size as the ones I get here.

I used coconut powder (dessicated) and made my own lemon dressing out of water, lemon juice, citric acid.  Somewhere in the past I have come across a product similar to this here in the states, but I can't recall what it was.  Any any rate, I'm curious to try it in a curry vs straight lemon juice now.

The resultant paste has a VERY nice flavor, and some of what I've called "secret flavor" that I could never put my finger on and other pastes did not seem to have but that I've recognized in restaurant versions of CTM.  Due to regional differences, all but one of the CTM's I've come across here in the states are more orang-y so I leaned a bit that way on the coloring to get it to match what is commonly expected.  The more prominent coconut flavor is definitely an improvement on most of the recipes I've previously encountered.

One final comment, it is VERY thick.  My powerful blender didn't like it much, but it looks very much like the stuff in the picture, so I think I'm still good.

I'm excited to try cooking with it and see what the final dish tastes like.  Either way, I think it is most certainly an improvement over past attempts and the cook process takes some guesswork out of preparing the final curry, as the paste is properly caramelized and thickened going into every pan (vs doing it on the fly).

[ELW]

Do they use this paste in other non sweet red masala curries jb?

ELW

[haldi]

I've not got so much time this weekend, so I'm making this paste today, freezing it, then cooking it hopefully next weekend.
I halved the measurements and still have a lot
It tastes really really good
Very pleased
Boy is this stuff thick!!
I had to stir all the time to stop sticking, and JB forgive me , but I had to add a little water so I could continue cooking, for what I thought was a sensible time
Some questions don't occur until you try to do something

What is meant by the onions "melting"?
I cooked them about 15 minutes anyhow
They didn't brown in this mixture
Just went soft and translucent

and also when everything has been added how long should you simmer for
Again I cooked it 15 minutes
I wanted all the sugar melted and the coconut done.

I used coconut flour, is that the same as powder?
Well I guess they are both powdery and coconut flavour

The halfway result (before making the curry) is very like an Asian sweet
Not really that surprising, is it?
Two pictures, below
Left is the blended paste (which gave my blender a very hard time)
and right is when it was still glooping away, like some kind of red napalm

[littlechilie]

Hi Haldi,

That paste looks good, I have not had time to cook Jbs paste yet but you have inspired me with your photos.

[George]

JBs massala paste recipe does look good but - be honest - is anyone making it to serve to anyone apart from children, women and/or non-curry lovers as several members seem to be suggesting?

[Madrasandy]

I may make some for the dog  ;D and my gran, and my 5 year old daughter......

[Garp]

I have some English friends visiting next week.....might make it for them.

[Secret Santa]

I have some English friends visiting next week.....might make it for them.

Don't forget the salt(ire). 

[Madrasandy]

I have some English friends visiting next week.....might make it for them.

That surprises me Garp

[littlechilie]

I shall be making some because I like cooking, if it tastes good I will freeze a batch for a year or so ;D I'm up for a new challenge