Topic: Green Masala Paste, Pat Chapman

[t-c]

Pat Chapman's book Favourite Restaurant Currie(one of a number of books I have of his) calls for making the Green Masala Paste to add to CTM.
I'm thinking of trying out some of the tikka masala recipes (although been making chicken tikka for work mates for a while)  but now time for a decent sauce to go with the tikka, but want to ask, has anyone on this forum made green masala paste from a Pat Chapman recipe, and if so, what does it add to the final sauce? I have given the ingredients + instructions just as an aid.

From Favourite Restaurant Currie Book the recipe is:-
1 teaspoon fenugreek seeds
6 cloves garlic, chopped
2 tablespoons finely chopped ginger
1 1/2 oz (40g) fresh mint leaves
1 1/2 oz (40g) fresh coriander leaves
4 fl oz (100ml) vinegar
3 teaspoons salt
3 teaspoons turmeric
2 teaspoons chilli powder
1/2 teaspoon ground cloves
1 teaspoon ground cardamon seeds
4 fl oz (100ml) vegetable oil
2 fl oz (50ml) sesame oil.

1 Soak the fenugreek seeds in water over night, discard water.
2 Mulch down the ingredients, except oils in a blender/food processor to make a puree.

[Petrolhead360]

Hi t-c
I have made a couple of batches of pat chapman's green masala paste over the years..
The last batch just before Christmas.
I just used some tonight in a green tandoori marinade with lamb.
The flavour is all about mint and fresh coriander.
Along with other ingredients in his meat tikka masala recipe it all combines to make a delicious result.

This is one I made just before Christmas .

http://www.curry-recipes.co.uk/curry/index.php?topic=6290.msg66395#msg66395

[t-c]

Hi Petrolhead.

Thanks for your reply, I'll make some this week.

Your lamb tikka masala looked delicious, I also use the same book you showed in that post.