Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) => Topic started by: jb on July 23, 2014, 09:21 PM
-
Here is the masala paste I was taught on my recent takeaway lesson.
In a pan put...
1 onion finely chopped
1 chef spoon veg oil
1 chef spoon butter ghee
1 chef spoon veg ghee
half chef spoon ginger/garlic paste
small amount salt
half a tin of fruit cocktail blended with water
cook slowly in the pan making sure it doesn't catch until the onions have melted.
Then add 1/4 chef spoon each of kahmiri massala paste,tikka paste,and tandoori paste.Also add
tiny amount of coleman's english mustard,tiny amount of coleman's mint sauce.1 chef spoon yoghurt,175 ml lemon dressing,1/4 of coconut block,3 chef spoon of blended plum tomatoes,1/4 chef spoon garam massala.
Then add 1 kilo sugar,1 litre uht cream,some red colour and yellow colour,900 grams coconut powder and a small packet of almond powder.Then take a dry pan and add a table spoon of methi leaves and brown(but do not burn!!)...add this to the other pan.Make sure the whole mixture is stirred well and is not left to burn.Simmer until the paste thickens and turns 'gloopy',then blend.
The chef said that this is a scaled down version so you may have to adjust the lemon,sugar coconut levels when you taste.It seems an awful amount of sugar but believe me you taste this and it's just like a concentrated tikka massala sauce.To make a massala sauce put a chef's spoon of oil into a hot pan,add a couple of spoons of paste and cook through.Then add two ladles of base gravy and simmer.Splash of cream at the end when served and it's done,that simple.The flavour comes from the psate and nothing else is added when cooking so the paste has to be very strong in sweet/coconut flavour.
I asked the chef why he adds yellow colour and not just red.He explained that if it was just red when the gravy is added the dish would lose a lot of it's colour and not be that 'deep' red.However a touch of yellow keeps the colour vibrant and it does actually work.The roasted methi is just his way of doing things.
-
(http://www.curry-recipes.co.uk/imagehost/pics/e474cee243fa8a31e8761155ea054b30.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/8afbffef48d3a1636e70928e8fc0172e.JPG)
Bit too much flash on this,the dish is actually quite red.
(http://www.curry-recipes.co.uk/imagehost/pics/a0498937757733030e834a85553d8bdd.JPG)
tikka massala together with a basic chicken curry
-
I asked the chef why he adds yellow colour and not just red.He explained that if it was just red when the gravy is added the dish would lose a lot of it's colour and not be that 'deep' red.However a touch of yellow keeps the colour vibrant and it does actually work.The roasted methi is just his way of doing things.
I've not heard of those two tricks before jb, very interesting. Thanks for sharing. ;)
P.S. it's a pity the forum isn't capable of having all these posts in one place. I wonder if it'd be better if you posted everything in just one post assuming the post can stay open long enough to allow editing - saves having to search the forum? Just a thought, I'll be copy and pasting it all into a single document anyhow. Thanks again.
-
Great input and also these tips are new to me JB I will be putting them in to practice, SS I think if I am correct Abdul Mohed learn2cook was able to post many recipes under one ongoing topic?
-
Few questions.
Any idea what size/weight can of fruit cocktail?
Coleman's dry or prepared mustard?
Size of Almond Powder packet?
Thanks so much for your generous posting of these recipes! Looking forward to giving them a try.
-
Thanks for sharing this JB
Finally - a proper bir recipe
This thread is what this forum is all about!!
Best Regards
Mick
-
I thought it might be better to post the recipes in the appropriate sections,that way any newcomer looking for a specific massala paste recipe can find it easily...but then again I hear what you're saying about a single thread.
The chef had a catering sized can of fruit cocktail,he only used half so I guess about a 400 gramme one will do.I can remember when the use of fruit cocktail or fruit in general in massala paste was first mentioned on this forum and the uproar it caused,this chef uses it without a doubt.
It was Coleman's prepared mustard,not powder.Seen this used before,I think in the Kushi book.
He added very little almond powder,maybe 100 gramms.I've seen some videos where the chef adds more,again this is this chef's preference.I've also seen chefs add masala paste in a pan and then add more sugar/almond/coconut.However in this paste all of these are added sufficiently in the original paste so assembling the dish on a busy night is so much easier.He made a few tikka massalas while I was in the kitchen and it was made in exactly the same way has he showed me.
-
I can remember when the use of fruit cocktail or fruit in general in massala paste was first mentioned on this forum and the uproar it caused,this chef uses it without a doubt.
This right here says a lot - when I saw it come up again in your post, I thought "This is something I haven't tried, and my CTM isn't right yet. It is definitely worth a go." The biggest thing I've learned about ALL restaurant cooking is that there are some really unexpected things that are done, especially in ethnic foods, that ruin the magic of authenticity or rare ingredients, and explain why you never would have got the recipe right if you hadn't seen it firsthand, because it most definitely deviates from any traditional version of a recipe out there. I think this honestly could be one of those things, and I am excited to see where it takes me and the resulting dishes.
-
Hi jb, did they add this to all the masala paste curries, ie, the non sweet ones or just the tikka masala?
Cheers
ELW
-
Gathering up the ingredients to make this, but as I'm in the states I need a few clarifications on things.
I have found and used coconut blocks before, but I'm not sure if the size is the same. Any idea on an approximate weight of coconut block?
Also, I believe this has been beaten to death before, but regarding the coconut powder I find two things here in the states. One is called just that and is finely shredded coconut (not a powder per se). The other is Coconut Milk Powder (Maggi). Do either of these items mesh with what was used to produce this paste? If not, what is commonly used - any brand names or pictures available?
Finally, I'm not sure we have an equivalent to Lemon Dressing here. I can find bottled lemon juice easily, but my understanding is the dressing differs because it has water and citric acid added, as well as flavoring. Is there a difference in taste? Should I be diluting lemon juice?
Sorry for all the questions, but I want to give this a fair shake and do it right! Looking forward to trying it!
-
OK, I finally cracked at the idea that this may be a breakthrough for me and did my best at aligning the ingredients to what I thought they should be.
The coconut block was discussed in the other thread as 200g, same size as the ones I get here.
I used coconut powder (dessicated) and made my own lemon dressing out of water, lemon juice, citric acid. Somewhere in the past I have come across a product similar to this here in the states, but I can't recall what it was. Any any rate, I'm curious to try it in a curry vs straight lemon juice now.
The resultant paste has a VERY nice flavor, and some of what I've called "secret flavor" that I could never put my finger on and other pastes did not seem to have but that I've recognized in restaurant versions of CTM. Due to regional differences, all but one of the CTM's I've come across here in the states are more orang-y so I leaned a bit that way on the coloring to get it to match what is commonly expected. The more prominent coconut flavor is definitely an improvement on most of the recipes I've previously encountered.
One final comment, it is VERY thick. My powerful blender didn't like it much, but it looks very much like the stuff in the picture, so I think I'm still good.
I'm excited to try cooking with it and see what the final dish tastes like. Either way, I think it is most certainly an improvement over past attempts and the cook process takes some guesswork out of preparing the final curry, as the paste is properly caramelized and thickened going into every pan (vs doing it on the fly).
-
Do they use this paste in other non sweet red masala curries jb?
ELW
-
I've not got so much time this weekend, so I'm making this paste today, freezing it, then cooking it hopefully next weekend.
I halved the measurements and still have a lot
It tastes really really good
Very pleased
Boy is this stuff thick!!
I had to stir all the time to stop sticking, and JB forgive me , but I had to add a little water so I could continue cooking, for what I thought was a sensible time
Some questions don't occur until you try to do something
What is meant by the onions "melting"?
I cooked them about 15 minutes anyhow
They didn't brown in this mixture
Just went soft and translucent
and also when everything has been added how long should you simmer for
Again I cooked it 15 minutes
I wanted all the sugar melted and the coconut done.
I used coconut flour, is that the same as powder?
Well I guess they are both powdery and coconut flavour
The halfway result (before making the curry) is very like an Asian sweet
Not really that surprising, is it?
Two pictures, below
Left is the blended paste (which gave my blender a very hard time)
and right is when it was still glooping away, like some kind of red napalm
-
Hi Haldi,
That paste looks good, I have not had time to cook Jbs paste yet but you have inspired me with your photos.
-
JBs massala paste recipe does look good but - be honest - is anyone making it to serve to anyone apart from children, women and/or non-curry lovers as several members seem to be suggesting?
-
I may make some for the dog ;D and my gran, and my 5 year old daughter...... ;)
-
I have some English friends visiting next week.....might make it for them.
-
I have some English friends visiting next week.....might make it for them.
Don't forget the salt(ire). ;)
-
I have some English friends visiting next week.....might make it for them.
That surprises me Garp
-
I shall be making some because I like cooking, if it tastes good I will freeze a batch for a year or so ;D I'm up for a new challenge ;)
-
May taste good, but clearly a corner cutting measure for place that sells lots of tikka masala. I make chewytikka's jhal masala mix, which if needed could be easily sweetened for English style tikka masala.
Up here in Gibrovia though , tikka masala is a savoury dish, not sweet
Regards
ELW
-
Hi
Sorry if I missed it but did the Balti paste recipe ever get posted ?
Regards
-
JBs massala paste recipe does look good but - be honest - is anyone making it to serve to anyone apart from children, women and/or non-curry lovers as several members seem to be suggesting?
although it's not a big favourite meal of mine, I wanted a recipe that goes with JB's base gravy. I have two people visiting me soon and they both love tikka masala, so this should go down well.This paste does taste really nice, and if I cook a few savoury curries as well, it will be a good combination. I wonder how this place cooks it's Korma. That is normally quite similar to a tikka masala. I bet they have a magic paste for that too.
Up here in Gibrovia though , tikka masala is a savoury dish, not sweet
Regards
ELW
Yes, I've come across a savoury one down here too
I was a little surprised
It had a real twang to it
Lemon juice I think
did the Balti paste recipe ever get posted ?
not that I saw
I would love a part two recipes from JB
The base is so good and I'm impressed with this tikka masala paste
-
How do you rate the Jb base Haldi? as opposed to the one you normally use, and the one Adey showed you ?
Yes I think we are all eagerly awaiting Jb part 2 :)
-
George,
i admit i had same thoughts for long time. since my daughter started having this "red" CTM version i've changed my mind. yes most BIR make a yukky sweet (spelling ok) version. i still have it on my todo list but the local restaurant put a "curry" slant on the dish (i guess a variant). it really works well.
i guess the sugars left out, the coconut flour is reduced, mix powder increased - it really is fav. anyones thoughts on what the pukka recipe would be appreciated.
-
i guess the sugars left out, the coconut flour is reduced, mix powder increased - it really is fav. anyones thoughts on what the pukka recipe would be appreciated.
When I lived on the Eltham/Chislehurst border, the Ababil used to offer "Tandoori Chicken Jhoul", which was everything that a man could desire -- Tandoori chicken served in a rich, savoury curry sauce with none of the cloying overtones of the normal Chicken Tikka Masala. Here in Marden the Taj of Kent offers Chicken (Tikka) Shagorana ("Cooked with green chillies and fresh herbs") which was also a pleasant alternative to CTM, but I think that there has been a change of chef in the last year and the quality is noticeably down these days ... Last night we had some curries from the Marden Tandoori, and although we had ordered a "normal" Chicken Madras, that too was made using chicken tikka (a sign of the times, or simply a misunderstanding ?); nonetheless, it was quite a pleasant dish, as was the Chicken (Tikka) Curry (medium) and the King Prawn Bhuna.
** Phil.
-
How do you rate the Jb base Haldi? as opposed to the one you normally use, and the one Adey showed you ?
JB's, is the best base I have made
-
Phil
A Bir trick is to recycle chicken pieces from uneaten meals and cover in red masalas so you can not tell
I was told this by a Bir worker some time ago If I order a Madras or vindaloo I expect the chicken to yellowish not hi-vis red
With respect to all the good Birs not all recycle leftovers for their own gain
Got to be careful ;)
-
Cheers Haldi, I completely agree with you there my friend
-
I tried this recipe yesterday evening and cooked a CTM which turned out to be really gorgeous!
However I'm not too sure about a few things:
1) which amount a small amount of english mustard or mint sauce means? 1 tsp?
2) how much time do you melt the onions and then how much time do you let the sauce simmer and thicken?
3) I divided the whole paste into 16 individual portions: does it look right?
Many thanks for this recipe, I will definitively cook it again and again!
-
I tried this recipe yesterday evening and cooked a CTM which turned out to be really gorgeous!
does it look right?
are we missing a picture here?
I tried this yesterday and mine turned out well too
Lots of compliments
-
This is brilliant - what other recipes have people tried with this or is it just CTM?
It's reminiscent of a curry available at a specific place I know that has pistachios in it which I might try.