Pages: 1 2 3 [4]   Go Down

Author Topic: Glasgow Red Pakora Sauce  (Read 48638 times)

0 Members and 1 Guest are viewing this topic.

Offline gazman1976

  • Spice Master Chef
  • *****
  • Posts: 665
    • View Profile
Re: Glasgow Red Pakora Sauce
« Reply #30 on: January 23, 2011, 03:27 PM »
Yeah tamarind sounds right
Logged

Offline sp

  • Indian Master Chef
  • ****
  • Posts: 285
    • View Profile
Re: Glasgow Red Pakora Sauce
« Reply #31 on: August 23, 2011, 12:14 PM »
Logged

Offline gazman1976

  • Spice Master Chef
  • *****
  • Posts: 665
    • View Profile
Re: Glasgow Red Pakora Sauce
« Reply #32 on: August 23, 2011, 09:19 PM »
Hi Stephen where r u from? And how would you describe your pakora sauce?
Logged

Offline sp

  • Indian Master Chef
  • ****
  • Posts: 285
    • View Profile
Re: Glasgow Red Pakora Sauce
« Reply #33 on: August 25, 2011, 01:53 PM »
i'm from elgin (north-east scotland), the pakora sauce that the local birs here do is blended spicy onions with red food colouring (see my post above for pictures, the white tub is from the bir, the big glass bowl is my version)

the alternative one is one i use most commonly (the one with all the tomato sauce and puree), a different style
Logged

Offline ozbear

  • Junior Chef
  • *
  • Posts: 3
    • View Profile
Re: Glasgow Red Pakora Sauce
« Reply #34 on: September 27, 2011, 05:52 AM »
try this one Gazman, I'm originally from Airdrie and it tastes the exact same as my local kebab shop back there

Half cup of Tomato Ketchup
1/2 teaspoon chili powder
1 teaspoon Mint Sauce
1 teaspoon Vinegar
pinch of Salt
Mix and add water to you get your preferred thickness of sauce.
Logged
Pages: 1 2 3 [4]   Go Up
 

  ©2024 Curry Recipes