Topic: Dipuraja's Tikka Masala Sauce

[Cory Ander]

Ingredients (approximate quantities - see video):

- 250ml natural yoghurt
- 1 tbsp garlic/ginger paste
- 1 tbsp dried fenugreek leaves
- 1 tbsp mix powder (here: http://www.curry-recipes.co.uk/curry/index.php?topic=4354.0)
- 0.5 tbsp kebab paste (Pasco)
- 1 tbsp kashmiri masala paste (Patak)
- 1.5 tbsp tandoori paste (Patak)
- 1.5 tbsp tikka paste (Patak)
- 1 tsp red powdered food colouring
- 1 tbsp lemon dressing/juice

Method:

- Simply mix all ingredients well and use to make tikka masala main dish

Video link here:

How to make massala sauce

[Cory Ander]

Kebab paste seems like an unusual addition?  Do you suppose that's because he also sells kebabs and therefore has it to hand?

Is Pasco a German brand?

[joshallen2k]

I was going to ask the same thing about the Pasco products he used.

Never seem them around here. Are they kebab-focused?

Anyone use them?

-- Josh

[Razor]

Josh/Cory

Pasco products are readily available around here (Manchester) and can easily be found in all our Asian supermarkets. They do all the usual stuff similar to Pataks. As for Kebab paste, it only seems to be available in 2.5kg pots.

Cory, it is this paste that I referred to in a previous post whereby the BIR's seem to be replacing it with Kashmiri masala instead? Interesting that the Dipuraja seems to use both, which tells me, they have a very different taste?

As for Pasco, it is a Wigan based company in Greater Manchester, England http://www.pascospices.co.uk/  Rumour has it, is that it is a breakaway company from Pataks, which incidentally, is also based in Wigan.

Hope this answers your query Cory/Josh

Ray

[Cory Ander]

Rumour has it, is that it is a breakaway company from Pataks, which incidentally, is also based in Wigan.

I can believe that, their packaging looks pretty similar and I know Patak have had a few family discords....

[Malc.]

I can't help but think that the diminishing art of traditional BIR is due in part, to the use of all these pre-made pastes.

The sauce he has just made must have some real bite to it with all that lot in it. This is a long way from the Masala sauce I have experienced in IG, which would be more akin to a lighter red sauce, similar in flavour to the Korma but with a little more savoury bite and flavour.

Dipuraja uses far too much colouring, in my opinion.

Will he mix this with base sauce when he cooks the Tikka Masala do you think? I can't imagine its used as is.

[Razor]

Axe,

Yes, he will mix a ladle or chefs spoon of this with the base when he makes his final dish.  Note, there was no coconut in there (powder, flour or milk powder )so this will just be another component of his final dish.

It, could also be his marinade for chicken/lamb tikka!  Thinking about it, it looks more like a marinade doesn't it?

I guess we will have to wait and see when he post's his recipe.

Ray

[Cory Ander]

I can't help but think that the diminishing art of traditional BIR is due in part, to the use of all these pre-made pastes

I agree.  Have you also seen this thread here Axe:  http://www.curry-recipes.co.uk/curry/index.php?topic=4127.0?

The sauce he has just made must have some real bite to it with all that lot in it....I can't imagine its used as is.

He says to add 3 tbsp to the main dish Axe.

[Cory Ander]

It, could also be his marinade for chicken/lamb tikka!  Thinking about it, it looks more like a marinade doesn't it?

It could be and does. 

However, his tikka marinade is a little different and is posted here: http://www.curry-recipes.co.uk/curry/index.php?topic=4432.0

[Razor]

Cheers CA