Topic: Chilli sauce from the East BIR

[Secret Santa]

Here's the recipe for a pot of tomato paste that I saw the East BIR make up:

The quantities are ratios by volume so, for example, if you use 1 tsp of tamarind paste you would use 22 tsps of tomato puree.

6 oil
2 garlic puree
2 ginger puree
6 chilli powder
2 mix powder
1 thick black tamarind paste
22 tomato puree
1 KTC lemon dressing
water, enough to make a thin paste after the required cooking time

brefly fry the garlic and ginger pastes (30 seconds maximum)
add the powders and stir briefly
add all the other ingredients
simmer for about three quarters of an hour and stir occasionally to prevent sticking. At the end the oil should separate from the sauce - in fact he ladled this oil off into the base sauce pot!

[Cory Ander]

What are the units of measure, please, SS?

[JerryM]

Secret Santa,

you are a real star.

i'd got quite a result using the ashoka south indian sauce. the trouble was when i put the lemon from the dish recipe and the sauce together (vinegar) it was just a tad too much. i think potentially good for vindaloo but not madras (but that's a todo).

i asked the chef again this week if vinegar was in the chilli sauce. he confirmed it was not.

i told him the ingredients i had used: water, garlic, vinegar, sugar, salt, mango chutney. he would not answer which tells me i must be quite close (the taste is very close). i did not have my anorac on!

your recipe looks very good and exactly what i'm after. i will have to make base.

[976bar]

Here's the recipe for a pot of tomato paste that I saw the East BIR make up:

6 oil
2 garlic puree
2 ginger puree
6 chilli powder
2 mix powder
1 thick black tamarind paste
22 tomato puree
2 long squirts of lemon dressing
water, enough to make a thin paste after the required cooking time

brefly fry the garlic and ginger pastes (30 seconds maximum)
add the powders and stir briefly
add all the other ingredients
simmer for about 3/4 hour and stir occasionally to prevent sticking. At the end the oil should separate from the sauce - in fact he ladled this off into the base sauce pot!

When you say mix powder, does this mean chefs spice mix? Also is lemon dressing a squirt of Jif?

[976bar]

Here's the recipe for a pot of tomato paste that I saw the East BIR make up:

6 oil
2 garlic puree
2 ginger puree
6 chilli powder
2 mix powder
1 thick black tamarind paste
22 tomato puree
2 long squirts of lemon dressing
water, enough to make a thin paste after the required cooking time

brefly fry the garlic and ginger pastes (30 seconds maximum)
add the powders and stir briefly
add all the other ingredients
simmer for about 3/4 hour and stir occasionally to prevent sticking. At the end the oil should separate from the sauce - in fact he ladled this off into the base sauce pot!

Also, what is this used for exactly please?

[Secret Santa]

What are the units of measure, please, SS?

Whatever you choose. These are ratios, so you could have one tsp of tamarind, 22 tsps tomato puree etc. He used chef's spoons.

EDIT: I've amended the original to make this clear.

When you say mix powder, does this mean chefs spice mix? Also is lemon dressing a squirt of Jif?

Yes mix powder is what we generally, and incorrectly, call spice mix on this forum. Of course I don't know what the ingredients are for their mix powder but I doubt it will be far off any of the mix powder recipes we have here.
Lemon dressing is KTC lemon dressing, but Jif would probably work the same.

Also, what is this used for exactly please?

I wish I knew! Once made they took it away to the room behind the cooker, so I've no idea.

[JerryM]

976bar,

mix powder is spice mix. lemon dressing is different to jif which is lemon juice. i intend to buy a bottle. i don't know what the difference is.

i have a batch on the go at the mo. i've used 5ml as 1 unit.

it's used in a similar way to bunjarra. i've been adding it after the base. my interest is in making plain curry sauce and then to expand in to other "red" curries ie sylheti and bahar (i know sylheti can be dark of course as well as red).

only observation so far is quite a lot of water needs adding. next time i would blend the garlic and ginger in the water (like making ashoka g/g paste). i grated both this time not knowing how much water was needed.

[Secret Santa]

only observation so far is quite a lot of water needs adding.

Yes Jerry, he used an awful lot of water but it was difficult to guess anywhere near accurately how much. That said I'll hazard a guess of a ratio of 10 times water to the amount of all the other ingredients put together.

[Secret Santa]

Here's a link to the KTC Lemon dressing:

http://www.bookeronline.co.uk/catalog/productinformation.aspx?code=97511&categoryName=305182&CSUrl=http%3a%2f%2fwww.bookeronline.co.uk%2fcatalog%2fsearchsite.aspx%3fcategoryName%3dDefault%2520Catalog%26keywords%3dktc%26view%3dUnGrouped

The ingredients are:

    * Water,
    * Lemon Juice,
    * Citric Acid 5%,
    * Flavouring,
    * Preservative (No. E-224),
    * Colour (E-102)

[JerryM]

the 5ml = 1 unit produced ~250ml of sauce.

i had to stop part way through and blend as the grated chunks of garlic and ginger were overpowering the rest. hence the messy jug.

i like the taste v.much - i can eat it straight out of the jar.

i used 3 chilli powders in equal proportions (kashmiri mirch, deggi mirch and normal chilli powder). i'm not sure i need to use the posh chilli powders in this sauce in the future (i think the std will be fine).

it's quite different to the ashoka south indian. i see both being needed for different dishes (if lemon goes in the final dish then u need Secret Santa's version if not the ashoka version).

the ginger took me by surprise - it adds a nice touch to the sauce.

i need to cook with it to say more - well impressed at the mo.

many thanks Secret Santa - just the inspiration i needed for a step change.