Topic: Chilli sauce from the East BIR

[JerryM]

Secret Santa,

on the water - i think i used about the same volume as the rest of the ingredients. the end result is not a paste but it's not thin either. i have been using 3 tbsp of the ashoka and will either add more water or use less of your sauce until i get the balance with the base right.

[Secret Santa]

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).

Looks like you made the deluxe version there Jerry!   

He just used the same chilli that goes into all the curries they make, so I imagine it is just standard Rajah, TRS, East End type of stuff.

I expected this to have a sour taste Jerry, does it?

Also I look forward to seeing what you use it in...keep us informed.

[Secret Santa]

Secret Santa,

on the water - i think i used about the same volume as the rest of the ingredients. the end result is not a paste but it's not thin either.

I think the important thing is the final consistency which, from watching him stir it, was like a tomato ketchup. It would easily fall off a spoon.

[976bar]

Thats quite an orangy colour Jerry, did you achieve that from just using the ingredients or did you use any colouring at all?

[Mikka1]

This looks like a Tikka Marinade to me.

[976bar]

This looks like a Tikka Marinade to me.

Indeed it would be worth trying as a tikka marinade but less chilli would be required and maybe add a little yoghurt......

[Mikka1]

Do we even know if it was Chilli?
Also I add yogurt later, it just looked similar to mine.

Indeed it would be worth trying as a tikka marinade but less chilli would be required and maybe add a little yoghurt......

[joshallen2k]

Jerry - did this improve your curries?

[976bar]

Do we even know if it was Chilli?
Also I add yogurt later, it just looked similar to mine.

Indeed it would be worth trying as a tikka marinade but less chilli would be required and maybe add a little yoghurt......

I was thinking more along the lines of a Tikka marinade in which case we would need less chilli, not the colour

[Mikka1]

I'll wait until we are told but Paprika rings a bell as opposed to Chilli in this instance. I use paprika a lot in other preparations. It does have a taste especially when it hits the fire. But on a marinade it makes for great colour without confusing other spices.

Just my take of course.

I was thinking more along the lines of a Tikka marinade in which case we would need less chilli, not the colour