Topic: CBM Little India Red Masala Sauce

[Curry Barking Mad]

I wonder if he uses this paste for dishes other than CTM? Maybe he uses it for his chef's 'special' dishes,like Az did at the Zaal with his Chicken roshney,or does the chef also make a non sweetened version as well without the sugar and coconut? I noticed he put these ingredients in the original sauce and then put some more in when he made a CTM...was this because the sauce also goes into other(non spicy) dishes??  I forgot about those cherries from a previous post!,maybe they're not as controversial as we thought!

I think the sauce will go in other dishes besides Tikka Masalas although I haven't seen that yet.
I did tell him that I made a simpler version, he called it "the uncooked sauce/paste"
Mick

[loveitspicy]

I make an uncooked sauce paste as well i guess - mind you it gets cooked in the tikka masala - so it does become cooked - nearly the same as Julians on curry2go and probably countless others - will try the cooked version though

Thanks for the up Mick

best, Rich

[Whandsy]

Very good Mick

Where on earth do these recipes get dreamed up from??  The thought of that concoction of ingredients producing fantastic curries simply amazes me , these sub-continent (british? ) chefs astound me!

Brilliant!

W

[curryhell]

Mick, what's happened to the video???

[Curry Barking Mad]

Mick, what's happened to the video???

You can still see it here mate...
https://vimeo.com/45371385

[curryhell]

Mick, what's happened to the video???

You can still see it here mate...
https://vimeo.com/45371385

  Many thanks for that Mick

[StoneCut]

Hey Mick, I noticed the "Red Masala Paste" in your book is different from this one. Are you planning to release another volume with all the other recipes that are not in your book yet at some point? I'd buy it

Alternatively, it'd be great if someone could grab the ingredients and instructions off the new videos. I can't even figure out which videos show recipes that are already in the book and which ones are new. Very cumbersome.

[ELW]

Hi All, has anyone scribbled a recipe for this,or better still  scaled a few ltr version? I've just made a 5ltr CBM Little India base gravy & I'd like to add this red masala also. These type of touches are definitley what sets bir's apart. I'm pretty sure the best Glasgow bir's use masala pastes  like this, in no way limited to what i'd think of as traditionally sweet dishes.

Regards
ELW

[curryhell]

I'll leave the scaling of this recipe to the experts (if only CBM were here)   However, there is a very close alternative to this ELW and that is the Zaal red masala sauce.  This is already scaled down and contains all the same ingredients except: the apple, pineapple and lychees.  Veg ghee is used instead of butter ghee.  I'm sure you could have  a good stab at this and get  a very close result to the Little India version.  I've posted the link to the original thread containing two videos that demonstrate the two part process used at Zaals.  The only things missing are the addition of the yoghurt  and  a chef's spoon of sugar which chef Az forgot to add along with the coconut and almond powders.  He realised this when he tasted it during the cooking stage.  Unfortunately, the camera crew were busy elsewhere and missed it  : ;D  Just found a concise version of the recipe which Solarsplace did which had slipped under my radar    Let us know how you get on.  I really need to make this and try a roshney chicken

Original thread               http://www.curry-recipes.co.uk/curry/index.php/topic,7860.0.html
Solarsplace's thread      http://www.curry-recipes.co.uk/curry/index.php/topic,8907.0.html

[ELW]

Cheers CH, it was a toss up between Zaal base & CBM yesterday. I stuck all the Zaal stuff in a word document the minute it was posted,Oh no wait Shhhhh, I don't want a visit from Kavanagh QC. Kushi has a similar masala,but I'll do the Zaal version this time.

Regards
ELW