Topic: Ashoka at the Quay

[Derek Dansak]

Thanks PP. a quick question if i may ! when you make the base sauce do you reduce salt and cumin amounts, specified in the original thread from a few months back. or is it best to stick to that original recipe to the letter? thanks DD

[Panpot]

DD on the base sauce thread I posted that I had cooked up a fresh batch of everything Ashoka wise in the last week or so. I did reduce slightly the Salt but not the Cumin although I am not sure I gained anything by doing so.

I am looking to get clarity on this for us all. I am well aware that enthusiasm for the Ashoka stuff may come form the Scottish based members particularly Glaswegians and so perhaps some of them who have had a go with the recipe could comment on your question or the stalwarts who have such as JerryM and the other guys.

It's certainly hard for me to want to use any other base now as it is so good done to the letter as it meets all my requirements but I do have some more stuff to share.

I have had a go today to send a message to JerryM seeking some direct support but not sure if it went so if he could send one to me I can get some info I feel he can help with before I post more Cheers PP

[Derek Dansak]

Thanks PP. I think the high salt is probably part of the magic. cheers

[JerryM]

when you make the base sauce do you reduce salt and cumin amounts, specified in the original thread from a few months back. or is it best to stick to that original recipe to the letter? thanks DD

DD,

i checked my spreadsheet and i've stuck to the original 30ml salt and 25ml cumin. i certainly would not reduce the cumin. as for the salt i tend to not add any at frying stage to compensate (c/w my norm of 1/4 tsp per portion).

[JerryM]

Patia Sauce

Mango Chutney 500gms
Tomato Sauce 300gms
Mint Sauce 1 teaspoon
Lemon Juice 20 ml

Panpot,

i do love Pathia or Patia. before the previous TA to my current closed i must have had nothing else for 3 years.

just to clarify though is this the sweet/sour ingredient to go into the dish. i ask as i'd have never in a million years come up with chutney and tom sauce as ingredients.

i guess though u just would not see them in the rest of the ingredients.

[Panpot]

This is exactly how they do it in The Ashoka and I have a similar recipe in a book they published for a charity.

It certainly tasted great with pre cooked chicken and the base sauce as above. I've never had it before in a restaurant or from a TA so don't know how to compare. PP

[Derek Dansak]

Thanks Jerry. Yes i think its best left nice and salty. the cumin was always part of the unique taste that i liked about that base. totally different to my standard base.

[George]

Mango Chutney 500gms

I wonder what they charge for this dish at the restaurant. If they use half-decent Mango Chutney, it seems an expensive ingredient, using 500 gms.

[matt3333]

Assuming I've read the post by PP correctly the ingredients for the Patia sauce make  a large amount of which only a chef's spoon is used in the final dish leaving lots over for future dishes- So not so expensive.
M

[976bar]

Patia Sauce

Mango Chutney 500gms
Tomato Sauce 300gms
Mint Sauce 1 teaspoon
Lemon Juice 20 ml

Panpot,

i do love Pathia or Patia. before the previous TA to my current closed i must have had nothing else for 3 years.

just to clarify though is this the sweet/sour ingredient to go into the dish. i ask as i'd have never in a million years come up with chutney and tom sauce as ingredients.

i guess though u just would not see them in the rest of the ingredients.

Hi guys,

In all the BIR restaurant menus I have here at home, it says " A HOT dish with sweet and sour flavours", never having had this dish myself, and I am increasingly warming to the idea of getting one next time, where does the heat come from in the ingredients above? Or is it different depending upon regions again?