Zaal Restaurant - Masala / Red Sauce
This red sauce recipe is a scaled down version of the recipe that is used in the Zaal restaurant.
Credits and thanks to Az and his staff @ Zaal restaurant in Fleet ( http://www.zaalfleet.com/ )
Thanks to the Fleet 5 for the original notes and post ( https://curry-recipes.co.uk/curry/index.php?topic=7860.0 )
*** The level chef spoon volume used in this example is 3 x tablespoons capacity.
** This recipe makes approx 4 large TA size containers of red sauce.
** The red sauce can be frozen in portions and defrosted as required.
Stage 1 - Gather Ingredients
There are a lot of ingredients, make sure you have everything you need and that it is to hand.
Stage 2 - Onion Base
(Pan 1) - In a stock pot add:
4 or 5 x Finely chopped large onions
1 x tbsp g&g paste
0.75 x tbsp salt
2 x 400g tins of plum tomatoes
1.5 x heaped chefs spoons of veg ghee
3 second squirt of lemon dressing
1 chefs x spoon of methi leaves
Cook fairly gently for 30 to 40 mins until the onions melt / become very soft.
Stage 3 - Red Masala Mix
*** A You Tube video should appear below - Sometimes it seems not too!
British Indian Restaurant BIR Red Tikka Masala Sauce (Clips)
While pan 1 is cooking:
(Pan 2) In a seperate pan add & mix:
1 tbsp x Tikka paste
1.5 x tbsp Tandoori paste
1 tsp x Kashmiri masala paste
1 tsp x Garden mint sauce
1 chefs x spoon of sugar (More if needed - Adjust to taste)
1 chefs x spoon of ground almonds
0.5 x chefs spoons of coconut flour/powder (You can substitute creamed coconut block if necessary)
350g x natural yoghurt
1 tbsp x concentrated tamarind paste
A little Orange colouring if desired (The days of red have gone)
*** Tamarind paste: I used 1 x tbsp of Tamarind concentrated Paste from TRS mixed with 3 to 4 tbsp of hot water.
(http://www.spicesofindia.co.uk/acatalog/Indian-Food-TRS-Tamarind-Concentrated-Paste.html)
Stage 4 - The 'Combination' Phase
Add pan 2 contents into pan 1 and mix well.
Gently cook pan 1 mixture on a medium/low heat for about 10 minutes.
*** You must keep an eye on this mixture, stir frequently and make sure it does not burn at all.
After the mixture has been well heated through, take off the heat and leave to cool.
When cool, blend it all up with a stick blender and taste. If it is too tart add more sugar. At Zaal, we added another 2 chefs spoons worth of caster sugar as Az didnt realize how concentrated the tamarind was and we added a whole chefs spoons worth.
Pour into a tray too cool, then chill in the fridge.
There are lots of uses for this, the main ones being a CTM and a Roshney Chicken.
To make it into a CTM (Chicken Tikka Masala) just add one heaped chefs spoon of this masala to 2 ladles of base and stir in some single cream and reduce until the right thickness - it tastes very nice.
This red sauce recipe is a scaled down version of the recipe that is used in the Zaal restaurant.
Credits and thanks to Az and his staff @ Zaal restaurant in Fleet ( http://www.zaalfleet.com/ )
Thanks to the Fleet 5 for the original notes and post ( https://curry-recipes.co.uk/curry/index.php?topic=7860.0 )
*** The level chef spoon volume used in this example is 3 x tablespoons capacity.
** This recipe makes approx 4 large TA size containers of red sauce.
** The red sauce can be frozen in portions and defrosted as required.
Stage 1 - Gather Ingredients
There are a lot of ingredients, make sure you have everything you need and that it is to hand.
Stage 2 - Onion Base
(Pan 1) - In a stock pot add:
4 or 5 x Finely chopped large onions
1 x tbsp g&g paste
0.75 x tbsp salt
2 x 400g tins of plum tomatoes
1.5 x heaped chefs spoons of veg ghee
3 second squirt of lemon dressing
1 chefs x spoon of methi leaves
Cook fairly gently for 30 to 40 mins until the onions melt / become very soft.
Stage 3 - Red Masala Mix
*** A You Tube video should appear below - Sometimes it seems not too!
British Indian Restaurant BIR Red Tikka Masala Sauce (Clips)
While pan 1 is cooking:
(Pan 2) In a seperate pan add & mix:
1 tbsp x Tikka paste
1.5 x tbsp Tandoori paste
1 tsp x Kashmiri masala paste
1 tsp x Garden mint sauce
1 chefs x spoon of sugar (More if needed - Adjust to taste)
1 chefs x spoon of ground almonds
0.5 x chefs spoons of coconut flour/powder (You can substitute creamed coconut block if necessary)
350g x natural yoghurt
1 tbsp x concentrated tamarind paste
A little Orange colouring if desired (The days of red have gone)
*** Tamarind paste: I used 1 x tbsp of Tamarind concentrated Paste from TRS mixed with 3 to 4 tbsp of hot water.
(http://www.spicesofindia.co.uk/acatalog/Indian-Food-TRS-Tamarind-Concentrated-Paste.html)
Stage 4 - The 'Combination' Phase
Add pan 2 contents into pan 1 and mix well.
Gently cook pan 1 mixture on a medium/low heat for about 10 minutes.
*** You must keep an eye on this mixture, stir frequently and make sure it does not burn at all.
After the mixture has been well heated through, take off the heat and leave to cool.
When cool, blend it all up with a stick blender and taste. If it is too tart add more sugar. At Zaal, we added another 2 chefs spoons worth of caster sugar as Az didnt realize how concentrated the tamarind was and we added a whole chefs spoons worth.
Pour into a tray too cool, then chill in the fridge.
There are lots of uses for this, the main ones being a CTM and a Roshney Chicken.
To make it into a CTM (Chicken Tikka Masala) just add one heaped chefs spoon of this masala to 2 ladles of base and stir in some single cream and reduce until the right thickness - it tastes very nice.
