Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Accompaniments (Sauces, Chutneys, Dips, etc) => Topic started by: ligs on December 08, 2012, 07:24 PM
-
Hi ,I am from north west England and in my local TA,s and restaurants they sell a red sauce with poppadoms ,It looks like thin raspbery jelly but tastes nothing like it, It tastes sweet fresh and quite hot I think that it has mint in it but dont know what else Can any body help
-
have a look at this thread ligs. Herein may lie the answer - pakora sauce. Hope it's what you're looking for or can be tweaked accordingly. Let us know how you get on ;)
-
just had a look mate but this is not a yogurt based sauce
-
Hi ,I am from north west England and in my local TA,s and restaurants they sell a red sauce with poppadoms ,It looks like thin raspbery jelly but tastes nothing like it, It tastes sweet fresh and quite hot I think that it has mint in it but dont know what else Can any body help
The Taj of Kent serves something very similar, but theirs contains raw onion slivers; are there any solid particles in yours, or is it entirely liquid and clear/translucent ?
** Phil.
-
Try this thread. It may just provide the answer
http://www.curry-recipes.co.uk/curry/index.php?topic=5575.msg54670#msg54670 (http://www.curry-recipes.co.uk/curry/index.php?topic=5575.msg54670#msg54670)
-
Hi phil yes it has very thin pieces of something in it, cant make out what it is.I have taken several pieces out to check ,one piece looked like very fine bettel nut ,you can buy it as a mouth freshener.It also looks like mint in it.Thanks curryhell going there now
-
ligs,
best wishes from the north west too.
i like the sauce but have very little idea on how they make it so good. it's like a thin Chinese red sauce that's sort of clear red but containing chopped mint and coriander. the chilli is just right on the heat too.
there is no tamerind in the version i like. it could have mango puree but not a lot.
i really can't understand what the liquid "sauce" is - i will ask over Christmas at a place where i think i'll get a decent idea.
-
I sometimes make red pakora sauce, no yogurt, white vinegar,chilli powder,tomato ketchup,mint,sugar,salt . Some water to thin the mixture
It tastes very similar to some of my local bir dipping sauces. I havent came across any yet with other visible ingredients.
Leaving out the mint & adding garlic powder then heating makes a decent donner kebab sauce.
Regards
ELW
-
Jerrym that sounds like the stuff its lovely init!. If you could get some info that would be great cheers. ELW Iwill give this a go and let you know ,thanks.
-
Hi all I am also trying to crack this nut ??? This sauce is fantastic and I should imagine a small spoon of it would lift a curry to the heavens!
I have been out tonight for a BIR and questioned the owner, he has told me next visit he will tell me how to make this ::) well we shall see but I would like to see this sauce cracked.
Regards.
-
Is this what your after or is this something different? http://m.youtube.com/watch?v=54wIreqDJ70 (http://m.youtube.com/watch?v=54wIreqDJ70)
-
Sorry mike thats a 100 miles away from the real thing :'(
-
Hi little chilie you going back soon? Be great to get some info on it. Im still trying but not close, I use pakora sauce but it isnt as good.
-
Pakora Sauce
-
Hi sp I just made the pakora sauce but am not sure of the amounts, just used sensible amounts, it turned out ok but not the rite stuff. I had already made my pakora sauce ; ketchup,sriracha chilli sauce,mint sauce, sugar,lemon juice and mango chutney. Yours is mild mine is hot both taste good, I have mixed them both together and it tastes good. my tastebuds are now shot and i want the sauces to settle , I will be eating them later with my pops, hope its a step in the rite direction thanks.
-
No problem ligs, I hope you find what you're looking for, please let us know if you get any further with the mystery sauce :)
-
Had the sauce last nite and it was very good, definitely a step in the rite direction but not spot on yet. I have just made up some more but adjusted the ratio of ingredients. Guess ill have to have pops for supper again.
-
Tiny amount of worcestrshire? (1/8th tsp?)
-
Cheers I will get some and give it a go.
-
Of course it's a matter of taste, but something like worces. would add juuust a little bit of bite- which might be what it's missing?
-
The sauce in the TAs and curry houses does have bite and is sweet, but the overall taste is something I have not tasted before, its that good I always end up drinking it from the pot on the way home. Do you have it in london or is it a regional thing ?
-
No- but (ironically!) in Manchester, I think. Had forgotten about it until your post!
-
Yes I live near manchester
-
Praps it is regional then? Have you asked them? I know often they won't give recipes away, but just being a sauce, they might help you.
-
Tried to ask but as always unwilling to give recipies away
-
Shame. I can understand a chef's special, but just a side sauce would be a sign of good will :)
-
can you take a photo of the mystery sauce so we can see if it rings any bells?
-
Just ocurred to me, it wouldn't be a kind of salsa would it?
-
yeah, i was thinking blended spicy onions...?
-
yeah, i was thinking blended spicy onions...?
Now that sounds like an interesting idea, SP, have you ever done it?
-
Or- how about a kind of taramind sauce? That would be red wouldn't it, maybe thinned out slightly?
-
yeah, i was thinking blended spicy onions...?
Now that sounds like an interesting idea, SP, have you ever done it?
aye, detailed here (back in 2006 :o), this is the other pakora sauce from my previously-favourite BIR "The Qismat" in Elgin (before their chef got killed in a motorbike accident and it's never been the same quality since)
http://www.curry-recipes.co.uk/curry/index.php/topic,660.msg8559.html#msg8559 (http://www.curry-recipes.co.uk/curry/index.php/topic,660.msg8559.html#msg8559)
just use less water to get a thicker dipping salsa-like sauce?
-
SP the next time I buy some I will try to get the photo on .It is deep red in colour and the concistency of chinese sweet chilli sauce but tastes nothing like it.Onions its not like salsa that being tomato based I dont think this is.It may well have tamarind in it but there is something else.
-
Thanks for that, SP. Very similar to my favourite spicy onion recipe, though I add a little methi and dried coriander leaf. Never thought of blitzing it to make a dip though :)
-
I found a couple of links, if they get us any further:
http://allrecipes.co.uk/recipe/5013/indian-tamarind-chutney.aspx (http://allrecipes.co.uk/recipe/5013/indian-tamarind-chutney.aspx)
http://www.indiaonmyplate.com/category/chutneys-and-raitas/ (http://www.indiaonmyplate.com/category/chutneys-and-raitas/) (fourth one, but they all look interesting)
-
Thanks SP the pictures look the same, the ingrediants are close to what iam using at the moment,It mentions boiling the onions to make the sauce sweet ill try that.Thanks onions im going there now.
-
ligs, I too am from the north west (liverpool) and notice that a lot of them serve the exact same sauce you mentioned. I was told by one chef it has 18 ingredients in it which I honestly don't believe ??? Most places describe it as 'chilli mango'... It does contain mint though as you mentioned :D
Still I am unsure whether it would be chilli powder added or chilli sauce but am more inclined to believed it would be chilli in the sauce form :)
-
18 ingredients know wonder i cant get it :'(.Ive seen maggi chilli sauce in my TA ill get some of that and give it a go. I boiled the onions and it tasted very good ,still not 100% maybe 80%.
-
onion and cucumber finely sliced in small pieces mix in mango chutney water and lemon juice. add a pinch of red food colouring. season to taste with sea salt and black pepper and mint sauce. try a tbsp of each ingredient initially, its easy to modify to taste. you find you have a nice red sauce thats luvely with poppadoms
-
Hi ,I am from north west England and in my local TA,s and restaurants they sell a red sauce with poppadoms ,It looks like thin raspbery jelly but tastes nothing like it, It tastes sweet fresh and quite hot I think that it has mint in it but dont know what else Can any body help
2 tablespoons of Tamarind Concentrate
200 grams of Smooth (Pureed) Mango Chutney 50 grams of Tomato Ketchup
2 tablespoons of Mr Naga Pickle
100ml of Water
1⁄2 teaspoon of Red Colour Powder
-
2 tablespoons of Tamarind Concentrate
200 grams of Smooth (Pureed) Mango Chutney 50 grams of Tomato Ketchup
2 tablespoons of Mr Naga Pickle
100ml of Water
1⁄2 teaspoon of Red Colour Powder
-
KPP
Not the Red Sauce the OP was looking for...
This one is for flavouring curries
The original author of this exact recipe you posted, is a cR0 member (Curry Barking Mad) Mick Crawford
He calls it Bengali Tamarind Paste and is in one of his books,
Used in one or more of his Curry Shed Curries.
He posted a video years ago!
https://player.vimeo.com/video/41438126
ChewyTikka
-
Oh ok,
looks very similar and would seem right with the ingredients........
have to make some and see,have you tried it?
-
is there anything you dont know Chewface?
maybe you could poste the recipe he's looking for as you seem to know what it isn't.........................
-
Just been looking through some old recipes and found this ,I remember asking for the red sauce recipe in a curry house many years ago and the two young waiters that I was asking said that they made it and gave me the recipe , I tried it years ago but it wasnt rite.there is no mention of cooking but it has pastes in it so I cooked it in a pan,maybe I am doing something wrong or this is not it. This is the recipe to the spelling.
RED SAUCE
green chilli,curriender,mush 2 1/2 spoon big
15 whole garlic
15 whole green chilli
mush ginger 1 spoon big
mush garlic 1 spoon big
tandori paste 3 spoon big
kashmiri mossala 1 1/2 spoon big
half lemon
tomato ketchup 3 tablespoon
mint 1 tablespoon
mr naga 1 tablespoon.
Any ideas ?
Cheers LIGS.
-
My first time on here and this is exactly why I joined - the red sauce that comes with onion bhajis is amazing, and Ligs I think we are possibly talking about the same thing?
In Norfolk it is a thin sauce (sort of milk/single cream consistency I guess?) and a really deep red almost brown colour. The flavour is kind of sour I guess, so I always assumed it was Tamarind, bought a bottle of Maggi Tamarind sauce and it was not the same :( But it always comes with Bhajis.
I'm doing a curry feast for friends at the weekend so will try to give one of these recipes a try! Chewytikka, you posted some photos of your onion bhajis with a raita and tamarind sauce I think, and I wondered what the recipe was for the tamarind sauce? It looked like a similar consistency and I wondered if it was the same but at the BIR they add in some food colouring? :-\
Anyway, thanks for all the information, you guys are legends! ;D
-
To LeafMonkey, I too am in Nelson's County, and am pretty sure that the red sauce, round-'ere has a most deleterious effect on my digestion...... dunno whats in it, I just don't touch it.
-
i could drink it in pints
-
In Norfolk it is a thin sauce (sort of milk/single cream consistency I guess?) and a really deep red almost brown colour. The flavour is kind of sour I guess, so I always assumed it was Tamarind, bought a bottle of Maggi Tamarind sauce and it was not the same :( But it always comes with Bhajis.
You've described imli sauce which is a traditional sauce served with samosas and the like. Google imli sauce and you'll find loads of variations, but in essence it's tamarind blended with raisins. The colour isn't necessarily much of a hint as that can and often will be achieved with added food colouring.
-
RED SAUCE
green chilli,curriender,mush 2 1/2 spoon big
15 whole garlic
15 whole green chilli
mush ginger 1 spoon big
mush garlic 1 spoon big
tandori paste 3 spoon big
kashmiri mossala 1 1/2 spoon big
half lemon
tomato ketchup 3 tablespoon
mint 1 tablespoon
mr naga 1 tablespoon.
Any ideas ?
Cheers LIGS.
LIGS that looks like a tandoori marinade. It's a fairly standard recipe including the usual Patak's (or equivalent) tandoori and kashmiri pastes. It looks a bit heavy on the chilli components though. You just blend it all together and marinate the chicken in it for a few hours, then grill/barbecue/rotisserie cook it.
Is that what you were asking?
-
HI , made this again and nothing like what I am after ,like you say SS more of a marinade. Checked out the imli recipe and this is another tamarind based sauce I realy dont think that it has tamarind in it as there is no taste of it at all , having said that I dont know what is in it so who knows. : :-\
-
Off to the UK in a week and will hopefully get time to visit the Shamrat in Maidstone,they do this sauce,will try and get it!
-
Off to the UK in a week and will hopefully get time to visit the Shamrat in Maidstone,they do this sauce,will try and get it!
I live 20 minutes south of Maidstone; is the Shamrat wrth a visit ?
** Phil.
-
Hi Phil,
it was the stuff of legends 20 years ago but to be totally honest,and from what I've heard,although it still has a huge following its not as it was.
This was the first place i had this red sauce and know the owner well,im sure hell give the recipe,if i manage to get there!
If ever you want a takeaway from Maidstone,the Mango Tree is a mega must!
-
Many thanks, KPP -- I will give them both a go (and report back).
** Phil.
-
Has anybody tried the chilli sauce that's available on the table at the Lahore Restaurant on Ladypool Road Birmingham?
It sounds similar and is very moreish to say the least....
Any ideas how they make it?
cheers
-
If I have, it would have been around 40 years ago, and I am afraid that my memory does not extend that far back ...
** Phil.
-
If I have, it would have been around 40 years ago, and I am afraid that my memory does not extend that far back ...
** Phil.
My kids tell me I have a forgetory as I can't remember much of anything anymore
-
Very close now this is where i am at,
Make a paste;
6 thin green chillies
handfull fresh coriander
2 cloves garlic
half inch ginger
pinch salt
pinch pepper
3 tbl spoons oil
third cup water
blend.
red sauce;
2 tbsp above paste
4 tbsp ketchup
1 tbsp lemon juice
1 tbsp sugar
half tsp mint sauce
red colour.
mix together and leave in fridge for some time for flavours to develop,done.
-
Hi has anybody got any ideas on this sauce, still not got it :sad:
-
What went wrong ligs? Up there^^^ (nearly four years ago!) you said you were almost on it. Changed your mind?
-
Hi has anybody got any ideas on this sauce, still not got it :sad:
Have you tried Havana Club Kebab House Chilli? I got it in Farmfoods. It's not like any kebab sauce I've ever had but it does sound like the description of the sauce you're looking for. I'm pretty sure it would have been a bought in sauce, maybe with a bit of added spice to make it more Indian perhaps. Gotta be worth a try if you've still not cracked it yet.
-
Onions I am still trying cant get it rite 🙁🤯
-
SS I will try and get some👍
-
Anyone any ideas ???🙁
-
I think that you need to answer/address some of the suggestions and comments that have already been made, Ligs, rather than just plaintively asking "any ideas ?" yet again. For example, have you tried Havana Club Kebab House Chilli, as recommended by Secret Santa ? And what is your response to Onions' "What went wrong ligs? Up there^^^ (nearly four years ago!) you said you were almost on it. Changed your mind ?" ?
--
** Phil.
-
Try these. Let us know how you go.
https://jahzkitchen.com/samosa-dipping-sauce/ (https://jahzkitchen.com/samosa-dipping-sauce/)
https://vegveganmeat.com/samosa-dipping-sauces-recipe/ (https://vegveganmeat.com/samosa-dipping-sauces-recipe/)
Google or YouTube search for Samosa Meethi Chutney. Use powder chilli or a chilli sauce if you don't want chilli flakes and seeds. Start adding your boiled onions etc.
-
...It tastes sweet fresh and quite hot I think that it has mint in it...
All I can say, or rather repeat, is Havana Club Kebab House Chilli matches your description almost exactly - with the proviso that I can only go by your description. You might kick yourself for not trying it. And if it isn't what you want, well, it goes very nicely on chips.
-
Does it have an ingredients list Santa?
-
Image of ingredients list here (https://www.picclickimg.com/NVkAAOSwh4BgQL6u/Havana-Club-KEBAB-HOUSE-CHILLI-Sauce-500ML-X.jpg).
--
** Phil.
-
Image of ingredients list here (https://www.picclickimg.com/NVkAAOSwh4BgQL6u/Havana-Club-KEBAB-HOUSE-CHILLI-Sauce-500ML-X.jpg).
Eeek!
I didn't realise it had all those artificial sweeteners and preservatives in it. That's what I get for making an impulse buy. Does go really well on chips though.
-
Interesting assuming ingredients listed in order of percentage. It's ketchup with mint, chilli, trace amounts of spice and a whole range of numbered food additives. I can see why it goes well on chips.
-
From Dan Toombs' "The Curry Guy" book:
TAKEAWAY-STYLE PAKORA SAUCE
MAKES ABOUT 300ML (1¼ CUPS)
If it’s Indian takeaway-style pakora sauce you like, this is a good one. Usually this sweet-and-sour sauce is red from food colouring, and does look the part when bright red. The mango chutney and ketchup are already quite sweet but you might want to add a little sugar. The sour flavours come from the lemon and mint sauce. Just try it and adjust until you are happy with the flavour.
1 onion, finely chopped
2 tbsp smooth mango chutney
3 tbsp tomato ketchup
1 tsp mint sauce
200g (scant 1 cup) plain yoghurt
½ tsp roasted cumin seeds Spice Blends
½ tsp chilli powder, or to taste
1 tbsp sugar
Lemon juice, to taste
½ tsp red food colouring powder (optional)
Milk (optional)
Salt
Whisk all the ingredients together, except for the food colouring, milk and salt. Once the sauce is nicely combined, check for seasoning and add salt to taste. Add food colouring, if using. If the sauce is too thick, stir in a little milk until you are happy with the consistency.
I think this is probably close to what you've already tried so maybe not much use, and you'd need to leave the yoghurt and milk out. I imagine you could add a dollop of this to a standard curry and make it a chasni as well.
-
Or perhaps Kasundi (Indian Tomato Sauce).
Kasundi (Indian tomato sauce)
1 ½ Tbsp Vegetable oil
1 Tbsp Ground turmeric
2 tsp Ground chilli
1 Tbsp Ground cumin
1 Tbsp Fresh ginger, finely chopped
1 Tbsp Garlic, finely chopped
2 Onions, finely chopped
130 ml Malt vinegar
1 kg Tomato, ripe, or use 2 x 400g cans of tomatoes
½ cup Brown sugar
To make the kasundi, heat the oil in a saucepan then add the turmeric, chilli, cumin, chilli, ginger and garlic. Stir over a gentle heat for 5 minutes.
Add the onion and the vinegar then the tomatoes and sugar.
Stir all together and simmer for 1¼ hours, stirring occasionally. Add salt to taste. Pour into sterilised jars or keep in the fridge.
https://www.nzherald.co.nz/eatwell/recipes/samosas-with-indian-tomato-sauce/5KFXRDHIFUHROBHGV6HUSN72GA/ (https://www.nzherald.co.nz/eatwell/recipes/samosas-with-indian-tomato-sauce/5KFXRDHIFUHROBHGV6HUSN72GA/)
-
I think that's half the problem livo. There are probably hundreds of variations of just this one type of sauce. But my point was that much of what's served nowadays is bought in rather than made fresh, hence my suggestion of the bottled sauce, even if it isn't Indian. In fact ligs would probably get closer to what it might be by perusing Indian wholesaler catalogues, some of which are online.
I was in a curry restaurant today, first time in several years, and they gave us the usual tray of sauces and chutneys with the poppadoms. There was a red sauce and god it was bland. Plenty of heat but not much else. The whole experience was just as bland but that's another story. Suffice to say I'll be sticking to home made curries from now on. The person I was with who eats out quite regularly assured me that it was fairly typical of today's curry restaurant fare. I almost literally winced.
-
A better scan of the label of the "Havana Club Kebab House Chilli" sauce.
-
I wonder if ligs is trying any of the suggestions. That Havana Club stuff ingredient list is a bit funky. I detest artificial sweeteners, especially saccharin, but perhaps you can't taste it in this product.
-
I detest artificial sweeteners, especially saccharin, but perhaps you can't taste it in this product.
Me too and no I had no idea from the taste of it that it had any type of sweetener. Only noticed when this ingredient list was posted.