Pakora Sauce
Ingredients
250ml Natural Yoghurt
salt to taste
5g red chilli powder
15g ready-made mint sauce
100g tomato ketchup


Method
Pour the yoghurt into a large bowl, add the salt and mix.

Add the chilli powder, mint sauce and ketchup and mix everything together thoroughly.

Refrigerate and serve chilled

Hi Beebop as promised pink pakora sauce

Pakora Sauce
Ingredients
250ml Natural Yoghurt
salt to taste
5g red chilli powder
15g ready-made mint sauce
100g tomato ketchup


Method
Pour the yoghurt into a large bowl, add the salt and mix.

Add the chilli powder, mint sauce and ketchup and mix everything together thoroughly.

Refrigerate and serve chilled

Garry

Hi mate here is Glasgow spicy onions, I also have the pink sauce recipe somewhere, I will post tomorrow, it had a tiny amount of mint sauce in it, yogurt, chilli powder, and 2 other ingedients but I can't remember wot as I prefer the red sauce

https://curry-recipes.co.uk/curry/index.php?topic=3897.0

I believe the more members we have the better and more knowledge the forum will have

Hello razor,

I have used it and my Asian grocers stock it, Its very nice and I know this ain't Indian food but I used it in the Chinese authentic paste recipe and it came out spot on , I know the Chinese recipe should be using eastern star but it worked a treat, never actually looked at the ingredients on the back of the packet

Buy a pizza stone, use that in  your oven - that will work - get 1 from amazon for ?13 quid

Sorry if I wasn't clear, I don't mean fry the onions first , I mean put in a big pot , fill with white onions peeled but whole and only add water and oil and boil until the onions have turned brown, I imagine this will take anywhere from 3-6 hours, I have seen the Ashoka kitchen making their base and they start it at 10am as I was in the kitchen having a cooking lesson about 5 yrs ago now

Will try this at some point as nothing to lose I guess

Hello,

I was on the phone talking to an Indian chef and quizzed him on the base sauce, he advised to only add the onions first with oil and water and cook until the onions go brown and not just soft, do our members do this already? He then said after that to add the other stuff including spices?

Read that article last year, have u tried it?

Sorry mate that ain't the red sauce I am looking for , looking for the red sauce they used to sell in Ashoka on elderslie street Glasgow or the sauce from the Indian orchard