Quote from: chewytikka on May 08, 2012, 11:29 PM
Great video Mick
Hell of a recipe and quantity
You certainly captured a lot of footage in just one visit.
Good watch and thanks for sharing.
cheers Chewy

Thanks Chewy,
That was on the second visit and another one to come on Monday hopefully.
Cheers,
Mick

Thanks Curryhell and Unclefrank,
and thanks JB for answering the two points 
Mick

Hi All,
This is a video of Little India's Red Masala Sauce.
This is what the chef uses for his Tikka Masala dishes.

The effort and ingredients that go into this sauce are remarkable and not least a little surprising.
I certainly haven't seen a masala sauce/paste like it.
There are simpler ways of making a Red Masala Paste as we know but this is a bit special.

I hope you enjoy it.
Click on the link below.
Cheers,
Mick

Little India Red Masala Sauce/Paste

Very good NJ  ;D

CA,

I also was surprised how little of the Akhni stock he used. He knows what he is doing so he obviously thinks it's worth putting that amount in.
The remainder was used in the chef's Masala Sauce that he was making at the same time as the base.
I will eventually get round to editing that video. You may be surprised at some of the ingredients used in that...I certainly was....

I cannot explain why you are getting bitter undertones, the full base has no bitterness at all. If anything I wondered if it was too sweet.

Maybe the base doesn't down scale well....
Or maybe there is something different with the tinned tomatoes you use...
Or maybe me simply quartering the ingredients doesn't work....ties in with the first point...
Or maybe you have done something wrong.
I am open to other possibilities..........

I will discount the last point as you are very accomplished.

I have not managed to try the scaled down base as the curry shed is out of commission at the moment but as soon as I can I will give it a go.

Mick

This Vindaloo is one of the tastiest I have ever had.
There is a taste that is going on in the background that I cannot put my finger on, as it were.
There is a sweetness that I don't get in mine, not consistently anyway.
It is there if I have a plain curry, Madras or Vindaloo.
Given how simple the curry is I believe it is in the base, the base does have a sweetness to it.
Beyond that , at this stage I can't answer further.
Mick

Quote from: Cory Ander on May 03, 2012, 11:28 AM
Great video Mick 

Before I try this  base, please would you be good enough to clarify:

a)  Is that the remainder of the Akhni stock that he adds at 11.42?  If not, what is it please (it looks like some form of stock)?
b)  Is it actually moong dhal that he adds?  The moong (mung) beans I have are green whereas his seemed to be distinctly yellow?  Is it precooked or raw?
c)  Do they use this base for all of their (base containing) curries, including their hottest (and non-creamy and non-coconutty) curries?

Thanks for sharing Mick 

Thank you CA,

a. It was only extra water in the pot that the gravy had been blended in so as not to waste any gravy.

b. It is moong dhal. Like this image I found.


c. Yes it is the same base for all curries, given the quantities of coconut and Carnation added, these flavours do not stand out on their own.

Cheers,
Mick

Great stuff Chewy,
Good to see more videos from different kitchens.

Jerry must prefer yours 

Cheers,
Mick

Quote from: jb on April 30, 2012, 09:00 PM
It was in the original large scale recipe but it seems to have disappeared from the scaled down version devised by CBM.I wonder has he just forgot that bit??

Sorry JB,
Just proving I'm human.... ;D
It frustrates me that I cannot modify my own post to correct it.

Anyway add about 80 ml of Carnation at the end when all is mixed together.
Mick

For those who may not be aware of the base gravy used by Shah in some of my previous videos,
he also used Evaporated milk in his base.
Cheers,
Mick