Would you buy the Kushi Balti Book now that you know whats in it

[pete]

Hi Pete.
Out of interest what was the ingredients for the red paste for ctm,curiosity has got the better of me,
even though you were not happy with it, i am interested to see if it stacks up to my local takeaways reply.
Happy New Year To all
steve e

Masala Sauce

for 4-5 portions
1250g peeled chopped tinned tomatoes
90 ml fresh single cream
1/2 kg sugar (this mix is really sweet)
100ml bottle kewra water (this smells more than it tastes, I found it overpowering)
1 tbsp garlic paste
1 1/2 tbsp ginger paste
1 1/2 tbsp kashmiri masala
2 tbsp concentrated mint sauce (this is far too much, unless you like mint sauce curries)
2 tbsp english mustard (not powdered)
1 tsp almond oil
2 1/2 tbsp ground almonds
4 tbsp coconut powder (bengal cuisine use this stuff)
200ml coconut milk
pinch of red and yellow colouring
1/2 teaspoon chilli powder
1 1/4 teaspoon turmereic
1/2 teaspoon cummin
1 teaspoon coriander powder
1 teaspoon curry powder
1/4 teaspoon ajowan (lovage seeds, use thyme if you have none)
1/2 teaspoon pomegranite (buy these & you will have them forever)
1/4 teaspoon of black cardamon
1/4 teaspoon of green cardamon
1/4 teaspoon of cinnamon
1/4 teaspoon of ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon of black pepper

Simmer for 3/4 hour then puree
Watch out the mix doesn't stick to the pan

Now you've got to make the ctm

1/2 teaspoon oil
1 teaspoon ghee
1 teaspoon mustard seeds
2 chopped garlic cloves
1 portin chicken tikka
1 teaspoon spice restaurant mix
pinch of salt
1 teaspoon almond powder
1 teaspoon coconut powder
1 teaspoon sugar
1 teaspoon english mustard
5 tablespoon masala sauce (see above)
1 ladle of curry base sauce
fresh cream and coriander to garnish

Heat the ghee and oil in a balti bowl
Add the mustard seeds, garlic and reduce heat
Add the chicken tikka, spice mix, salt, almond & coconut
Stir then add the masala sauce and curry base
Increase the heat and cook 2 to 3 minutes
Add the fresh corinder and cream
Serve

The red masala is very sweet and perfumed

[DARTHPHALL]

That is a very complex recipe,but i have all the ingredients so its something to coat the left over meats this season .
I see Kashmiri Masala is there also my local told me to use it on marinades ( tastes nice on its own).
I've got moist version you add Vegetable Oil to & make it into a paste is this the same Pete ?

[pete]

I've got moist version you add Vegetable Oil to & make it into a paste is this the same Pete ?

Hi Darth
            Could you retype that question? Sorry

[DARTHPHALL]

Sorry Pete.
I have Kashmiri Masala that comes in a moist very thick (almost solid block) that you add Vegetable Oil to ,keep mixing until you have a (Tomato puree) consistency paste.

[pete]

I have never seen it like that before
All the restaurants use is "Pataks Kashmiri Masala"
They get it in giant catering jars about 600mm tall
I use a small jar of the same stuff
It says chilli & garlic paste on the front label
It's a thick saltly paste
Who makes yours?

[DARTHPHALL]

It's made by Mangal & comes in a small box with two sachets which you mix up & end up with a whole (re-used Pataks) Jar of Masala per sachet.

[pete]

Is it a chilli & garlic mix?

[DARTHPHALL]

Yes & quite a few different Spices in they don't seem to have it in stock at http://www.simplyspice.co.uk/kashmiri-masala-paste-p-248.html.
But here is a link to the Pataks version.This is a good site with loads of different spice mixes etc...

[Mark J]

Thats odd, Ive got a jar of Pataks Kashmiri masala paste and the strapline is 'Ginger & Garlic  Hot'

[DARTHPHALL]

There are so many variants of authentic Masala's, perhaps the ingredients are dictated by the province they originate from.
Pataks is probably  a generalized K Masala as mine is a fairly hot thick (Consistency of Blu Tak) like Spice mix (with Vegetable Oil) not just Garlic & Ginger.
It is great on its own as a marinade for Chicken.