Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) => Topic started by: Secret Santa on December 18, 2009, 09:05 PM
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Here's the recipe for a pot of tomato paste that I saw the East BIR make up:
The quantities are ratios by volume so, for example, if you use 1 tsp of tamarind paste you would use 22 tsps of tomato puree.
6 oil
2 garlic puree
2 ginger puree
6 chilli powder
2 mix powder
1 thick black tamarind paste
22 tomato puree
1 KTC lemon dressing
water, enough to make a thin paste after the required cooking time
brefly fry the garlic and ginger pastes (30 seconds maximum)
add the powders and stir briefly
add all the other ingredients
simmer for about three quarters of an hour and stir occasionally to prevent sticking. At the end the oil should separate from the sauce - in fact he ladled this oil off into the base sauce pot!
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What are the units of measure, please, SS?
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Secret Santa,
you are a real star.
i'd got quite a result using the ashoka south indian sauce. the trouble was when i put the lemon from the dish recipe and the sauce together (vinegar) it was just a tad too much. i think potentially good for vindaloo but not madras (but that's a todo).
i asked the chef again this week if vinegar was in the chilli sauce. he confirmed it was not.
i told him the ingredients i had used: water, garlic, vinegar, sugar, salt, mango chutney. he would not answer which tells me i must be quite close (the taste is very close). i did not have my anorac on!
your recipe looks very good and exactly what i'm after. i will have to make base.
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Here's the recipe for a pot of tomato paste that I saw the East BIR make up:
6 oil
2 garlic puree
2 ginger puree
6 chilli powder
2 mix powder
1 thick black tamarind paste
22 tomato puree
2 long squirts of lemon dressing
water, enough to make a thin paste after the required cooking time
brefly fry the garlic and ginger pastes (30 seconds maximum)
add the powders and stir briefly
add all the other ingredients
simmer for about 3/4 hour and stir occasionally to prevent sticking. At the end the oil should separate from the sauce - in fact he ladled this off into the base sauce pot!
When you say mix powder, does this mean chefs spice mix? Also is lemon dressing a squirt of Jif?
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Here's the recipe for a pot of tomato paste that I saw the East BIR make up:
6 oil
2 garlic puree
2 ginger puree
6 chilli powder
2 mix powder
1 thick black tamarind paste
22 tomato puree
2 long squirts of lemon dressing
water, enough to make a thin paste after the required cooking time
brefly fry the garlic and ginger pastes (30 seconds maximum)
add the powders and stir briefly
add all the other ingredients
simmer for about 3/4 hour and stir occasionally to prevent sticking. At the end the oil should separate from the sauce - in fact he ladled this off into the base sauce pot!
Also, what is this used for exactly please?
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What are the units of measure, please, SS?
Whatever you choose. These are ratios, so you could have one tsp of tamarind, 22 tsps tomato puree etc. He used chef's spoons.
EDIT: I've amended the original to make this clear.
When you say mix powder, does this mean chefs spice mix? Also is lemon dressing a squirt of Jif?
Yes mix powder is what we generally, and incorrectly, call spice mix on this forum. Of course I don't know what the ingredients are for their mix powder but I doubt it will be far off any of the mix powder recipes we have here.
Lemon dressing is KTC lemon dressing, but Jif would probably work the same.
Also, what is this used for exactly please?
I wish I knew! Once made they took it away to the room behind the cooker, so I've no idea.
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976bar,
mix powder is spice mix. lemon dressing is different to jif which is lemon juice. i intend to buy a bottle. i don't know what the difference is.
i have a batch on the go at the mo. i've used 5ml as 1 unit.
it's used in a similar way to bunjarra. i've been adding it after the base. my interest is in making plain curry sauce and then to expand in to other "red" curries ie sylheti and bahar (i know sylheti can be dark of course as well as red).
only observation so far is quite a lot of water needs adding. next time i would blend the garlic and ginger in the water (like making ashoka g/g paste). i grated both this time not knowing how much water was needed.
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only observation so far is quite a lot of water needs adding.
Yes Jerry, he used an awful lot of water but it was difficult to guess anywhere near accurately how much. That said I'll hazard a guess of a ratio of 10 times water to the amount of all the other ingredients put together.
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Here's a link to the KTC Lemon dressing:
http://www.bookeronline.co.uk/catalog/productinformation.aspx?code=97511&categoryName=305182&CSUrl=http%3a%2f%2fwww.bookeronline.co.uk%2fcatalog%2fsearchsite.aspx%3fcategoryName%3dDefault%2520Catalog%26keywords%3dktc%26view%3dUnGrouped (http://www.bookeronline.co.uk/catalog/productinformation.aspx?code=97511&categoryName=305182&CSUrl=http%3a%2f%2fwww.bookeronline.co.uk%2fcatalog%2fsearchsite.aspx%3fcategoryName%3dDefault%2520Catalog%26keywords%3dktc%26view%3dUnGrouped)
The ingredients are:
* Water,
* Lemon Juice,
* Citric Acid 5%,
* Flavouring,
* Preservative (No. E-224),
* Colour (E-102)
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the 5ml = 1 unit produced ~250ml of sauce.
i had to stop part way through and blend as the grated chunks of garlic and ginger were overpowering the rest. hence the messy jug.
i like the taste v.much - i can eat it straight out of the jar.
i used 3 chilli powders in equal proportions (kashmiri mirch, deggi mirch and normal chilli powder). i'm not sure i need to use the posh chilli powders in this sauce in the future (i think the std will be fine).
it's quite different to the ashoka south indian. i see both being needed for different dishes (if lemon goes in the final dish then u need Secret Santa's version if not the ashoka version).
the ginger took me by surprise - it adds a nice touch to the sauce.
i need to cook with it to say more - well impressed at the mo.
many thanks Secret Santa - just the inspiration i needed for a step change.
(http://www.curry-recipes.co.uk/imagehost/pics/6509831960e4bc61ec17ac2192e84ccf.jpg) (http://www.curry-recipes.co.uk/imagehost/#6509831960e4bc61ec17ac2192e84ccf.jpg)
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Secret Santa,
on the water - i think i used about the same volume as the rest of the ingredients. the end result is not a paste but it's not thin either. i have been using 3 tbsp of the ashoka and will either add more water or use less of your sauce until i get the balance with the base right.
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i used 3 chilli powders in equal proportions (kashmiri mirch, deggi mirch and normal chilli powder). i'm not sure i need to use the posh chilli powders in this sauce in the future (i think the std will be fine).
Looks like you made the deluxe version there Jerry! :)
He just used the same chilli that goes into all the curries they make, so I imagine it is just standard Rajah, TRS, East End type of stuff.
I expected this to have a sour taste Jerry, does it?
Also I look forward to seeing what you use it in...keep us informed.
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Secret Santa,
on the water - i think i used about the same volume as the rest of the ingredients. the end result is not a paste but it's not thin either.
I think the important thing is the final consistency which, from watching him stir it, was like a tomato ketchup. It would easily fall off a spoon.
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Thats quite an orangy colour Jerry, did you achieve that from just using the ingredients or did you use any colouring at all?
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This looks like a Tikka Marinade to me.
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This looks like a Tikka Marinade to me.
Indeed it would be worth trying as a tikka marinade :) but less chilli would be required and maybe add a little yoghurt......
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Do we even know if it was Chilli?
Also I add yogurt later, it just looked similar to mine.
Indeed it would be worth trying as a tikka marinade :) but less chilli would be required and maybe add a little yoghurt......
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Jerry - did this improve your curries?
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Do we even know if it was Chilli?
Also I add yogurt later, it just looked similar to mine.
Indeed it would be worth trying as a tikka marinade :) but less chilli would be required and maybe add a little yoghurt......
I was thinking more along the lines of a Tikka marinade in which case we would need less chilli, not the colour :)
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I'll wait until we are told but Paprika rings a bell as opposed to Chilli in this instance. I use paprika a lot in other preparations. It does have a taste especially when it hits the fire. But on a marinade it makes for great colour without confusing other spices.
Just my take of course.
I was thinking more along the lines of a Tikka marinade in which case we would need less chilli, not the colour :)
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Since when is tikka marinade pre cooked before adding to the meat? And what type of tikka marinade is mostly tomato puree as this is?
NO it ain't tikka marinade. And YES it was chilli not paprika! ::)
But I'd love to see you try making tikka with it, the outcome would be edible and interesting.
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What brand of Chilli powder please?
Chilli Powder - Hot Chilli Powder?
What Tin did it come from and did you smell it? Did you get a chance to look at it, did you put a moistened finger in it, taste it and decide?
You know there is a food colouring question in Indian food (UK) these days right?
The simple answer to your question on whether I could make Tikka from this is a plain and simple YES! Damned strait I could. Brutal topic cooking but the test of time is tasting food.
I don't trust a recipe, just because its posted. I test everything.
Since when is tikka marinade pre cooked before adding to the meat? And what type of tikka marinade is mostly tomato puree as this is?
NO it ain't tikka marinade. And YES it was chilli not paprika! ::)
But I'd love to see you try making tikka with it, the outcome would be edible and interesting.
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What brand of Chilli powder please?
Chilli Powder - Hot Chilli Powder?
What Tin did it come from and did you smell it? Did you get a chance to look at it, did you put a moistened finger in it, taste it and decide?
Mikka why don't you watch it yourself and answer those (unanswerable) questions?! Here's the link: http://www.easttakeaway.co.uk/webcam.php (http://www.easttakeaway.co.uk/webcam.php)
Or, better still, why don't you phone them up and ask: 0161 343 3657, I've got better things to ponder.
You know there is a food colouring question in Indian food (UK) these days right?
If you can explain how that is even vaguely relevant, or how it in any way impacts on the recipe, I'd be amazed. ::)
The simple answer to your question on whether I could make Tikka from this is a plain and simple YES! Damned strait I could.
That's going to be one hell of a tomatoey, chillified, tikka. I'll pass if you don't mind.
I don't trust a recipe, just because its posted. I test everything
About the most sensible thing you've said!
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Since when is tikka marinade pre cooked before adding to the meat? And what type of tikka marinade is mostly tomato puree as this is?
NO it ain't tikka marinade. And YES it was chilli not paprika! ::)
But I'd love to see you try making tikka with it, the outcome would be edible and interesting.
Maybe it could be used, maybe it couldn't....... I'm certainly not one for throwing an idea in the bin just because it hasn't been sanctioned by anyone else who has been cooking Indian food a lot longer than someone else........
I tend to use blades recipe for tikka in the past but it relies on Pataks paste, its a great tikka don't get me wrong, but I would really like to find a way of making great tikka without having to rely on Pataks......
Isn't it what this site is all about? experimenting? trying something different? I'm not knocking all the people who have done great work on here and have got it pretty much together, but................
I'll try anything once and twice if I like it, whether it be an old recipe used by millions or something new not yet tried... :)
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Whatever Santa.
I cannot argue with you, and will not.
My food is good I'd love to test it against yours for certain.
Thank you.
I don't trust a recipe, just because its posted. I test everything
About the most sensible thing you've said!
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This thread is all rather bizarre isn't it?
What is this stuff ("tomato paste" or "chilli sauce" or something else?)?
What is it used for?
What is it used in?
When is it used?
How is it used?
How can anyone tell what the ingredients are (with any certainty) from a webcam? Are the ingredients labelled? Do they tell you? How can you tell then?
Why on earth would anybody even bother to try and make this if they don't know the answers to the above questions? Beats me :-\
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What are the units of measure, please, SS?
Whatever you choose. These are ratios, so you could have one tsp of tamarind, 22 tsps tomato puree etc. He used chef's spoons.
EDIT: I've amended the original to make this clear
I sort of recognised that but, the reason I asked, was that you also had "2 long squirts of lemon dressing" which is obviously specific to a particular measure (i.e. chef's spoons and presumably not teaspoons)
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many thanks Secret Santa - just the inspiration i needed for a step change.
Huh? :-\
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sometimes this site really does challenge the count to ten principle.
this recipe is for chilli sauce.
there is no food colouring in it - i don't use food colouring at all (i did try some when i was experimenting with keema naan but it's not something i want to adopt). the camera has not got the colour quite right - it's a tad darker. i have only used the as spec ingredients.
i don't have any base at the mo - i intend to have a curry night on Christmas eve and will make base this week. the chilli sauce is part of the prep.
my interest in it comes from trying to produce plain curry sauce (for ages). i recently relented and asked the chef at my local TA (posted previously). he put me onto "chilli sauce" which he makes himself to his own recipe.
the ashoka south indian garlic sauce was posted at around the same time - the ingredients were very similar to the clues the chef had given me. the ashoka is very good and i've adopted it going fwd. it clashed (the vinegar) with the lemon in the plain curry sauce though.
i asked the chef this week and he told me NO vinegar in the sauce. hence my interest in Secret Santa's recipe.
Secret Santa's chilli sauce is quite different to the ashoka "chilli sauce". i feel i need both in the future.
this is my current recipe for plain curry sauce. it's almost there but not 100% (yet).
lemon juice (i think u need dressing though) 10 ml
mix powder 5 ml
chilli sauce 45 ml
tom puree 5 ml
bunjarra 15 ml
base 300ml
the only issues i see to resolve are salt (none in Secret Santa's chilli sauce and will therefore need adding at cooking stage) and mango chutney (i ended putting it in the ashoka sauce).
in terms of using it - i see it as an admix much like bunjarra. because it's already cooked it is added after the spice frying ie for me with the base.
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sometimes this site really does challenge the count to ten principle
You can certainly say that again Jerry, it seems to me that some members are off in cloud cuckoo land all too often! ::)
this recipe is for chilli sauce
Is it? But it has about 4 times as much tomato puree as the next most prevalent ingredient?
the chilli sauce is part of the prep
Part of the prep for that exactly?
my interest in it comes from trying to produce plain curry sauce (for ages)
But isn't a "plain curry sauce" essentially a curry base with little else added?
the ashoka south indian garlic sauce was posted at around the same time - the ingredients were very similar
I'd say they were quite different Jerry, and the "South Indian Garlic Sauce" (not chilli sauce?) was for a specific curry wasn't it?
i feel i need both in the future
Errrr, why?
the only issues i see to resolve are salt
It seems to me that there are quite a few "issues" to resolve! :-\
Sorry to be blunt Jerry, but I get very perplexed with the vagueness and obfuscation of threads and posts sometimes! :-X
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Why on earth would anybody even bother to try and make this if they don't know the answers to the above questions? Beats me :-\
CA I just put here what I observed. If you don't like it, don't get involved, and move on.
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the reason I asked, was that you also had "2 long squirts of lemon dressing" which is obviously specific to a particular measure...
He took a bottle of KTC lemon dressing and gave it two long squirts! If you want to try to quantify that, be my guest.
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this is my current recipe for plain curry sauce. it's almost there but not 100% (yet).
lemon juice (i think u need dressing though) 10 ml
mix powder 5 ml
chilli sauce 45 ml
tom puree 5 ml
bunjarra 15 ml
base 300ml
Jerry, how would this be used? It's not something I've seen in a BIR.
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Whatever Santa.
I cannot argue with you, and will not.
I hadn't realised we were arguing. ???
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He took a bottle of KTC lemon dressing and gave it two long squirts! If you want to try to quantify that, be my guest.
More haste, less speed, perhaps SS? You missed my point. My point was that "two long squirts" is proportionally heaps more lemon if all the other ingredients are measured in teaspoons rather than chefs spoons! :-\
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CA I just put here what I observed. If you don't like it, don't get involved, and move on.
Sorry SS, I think it's perfectly valid, for any member, to question "why?" ::)
And, as the originator, I think it's incumbent upon you to answer it sensibly.....otherwise, I feel that you're just perpetuating confusion :-\
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Santa.
Peace Bro. Sorry for stirring things up, its just about food, nothing personal. I've tried so many different things and the success rate isn't good. What I do find interesting is that there are now two apparent garlic sauces, bases are gelling down and becoming similar from what I can see?
Can I ask another question please?
1. What time of day was this sauce applied to the base?
2. Did the restaurant guy actually tell you what he was using?
3 .Do you think he was pepping up the taste in a dying base?
I'm not doubting what you saw for one minute at all. We all complain about hidden processes but to my mind restaurants (in this case) are often to blame for that. I will make a batch up and see what it smells like, I think I already know but quantities are small so it won't matter.
I have huge beef pieces to cook in a curry today. This will be a challenge for me again (Beef taste). But this time I've hit it with a powerful marinade so I'm hoping for the best.
Best regards.
Go cook :)
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I assume this is another BIR time saving recipe for making any of the hot curries. I imagine a ladle of this mixed with 3 ladles of base sauce would make a pretty decent Madras. I once spoke to a chef who talked about having 4 or 5 different bases. They mix and match depending on the result needed. It makes a lot of sense from a time saving point of view.
Jerry, did you try mixing yours with base? If so, how was it?
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My point was that "two long squirts" is proportionally heaps more lemon if all the other ingredients are measured in teaspoons rather than chefs spoons! :-\
Ahh, indeed, I see your point. Well if, as was the case, everything else is measured in heaped chef's spoons, then it is two long squirts. So, yes, that amount has to be proportionally reduced to accommodate whatever units of measurement you happen to choose, be it teaspoons, tablespoons, or whatever.
I'm guessing that two long squirts equate to two level chef's spoons, or one heaped (were it possible) chef's spoon. I'll amend the original!
EDIT: Apparently I can't edit the original recipe any more. Will you change "2 long squirts of lemon dressing" to "1 KTC lemon dressing" for me please? Ta.
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Can I ask another question please?
1. What time of day was this sauce applied to the base?
2. Did the restaurant guy actually tell you what he was using?
3 .Do you think he was pepping up the taste in a dying base?
Mikka this recipe is from me watching him on the webcam. I wasn't actually there in person.
The sauce wasn't added to the base, only the oil recovered from this sauce was.
I can assure you that I've watched these guys enough times to know , at least in this instance, that what I've put in the recipe is 99% accurate! ;D
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SS - this thread has grown quickly so I may have missed a few points:
- How much of this chilli sauce is added to a curry? Which ones? When?
Thx,
Josh
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I imagine a ladle of this mixed with 3 ladles of base sauce would make a pretty decent Madras.
chriswg - my hero.
on the lemon juice i converted the 2 off squirts into a guess at 5 units. this is how i've interpreted the recipe to date (making ~ 1 jam jar 450g size):
oil 30ml
garlic 10ml
ginger 30ml
chilli powder 30ml
mix powder 10ml
tamerind 5ml
tom puree 110ml
lemon dressing (i only had juice) 25 ml
water 230 ml (tbc)
this is not a base. i use it as an addmix to make plain curry sauce ie no meat. plain curry sauce is what i have as a starter with naan bread wherever i go.
i've not finalised how to make the curry sauce yet but this is quite close to the TA version:
1) oil 4 or 6 tbsp, 5ml mix powder, 5ml tom puree, 1 chef base, all in the pan, stir to mix and heat till emulsified (30 - 60 sec)
2) 300ml base, 10 ml lemon juice (should be dressing), 45 ml chilli sauce, 15 ml bunjarra, evap off till right consistency (typ 3 mins)
the ashoka south indian is just as nice as this chilli sauce. it's just different.
i have not tried out any mains dishes with the chilli sauce as upto Secret Santa's post i hadn't got the sauce right. going fwd i intend to use the Secret Santa's chilli sauce in dishes that have lemon juice in the recipe and the ashoka south indian in any recipe that has vinegar in it. i will probably simply swap the lemon or vinegar in the recipe for the sauce.
going fwd i would need to add salt to the plain curry sauce recipe if using Secret Santa's sauce (it contains no salt). i think i would also try out adding mango chutney (this works well in the ashoka south indian chilli sauce).
the "prep" is what i refer to getting all the ingredients ready in advance for cooking curry ie bunjarra, g/g paste and naan dough the night before. i include anything that will keep a day or so in the fridge and reduces the effort on the cooking night. i essentially don't use anything frozen (other than green chilli and fresh coriander).
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- How much of this chilli sauce is added to a curry? Which ones? When?
I've no idea. I only saw the sauce made and it was then taken off to the room behind the cooker. This was at the end of the night, so presumably it's left overnight to cool and then ladled into one of those stainless steel pans they use, ready for use.
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I'm only guessing.
I'm starting to think this is the hot sauce I keep talking about perhaps? If 6 spoons of chilli are going into it, and another recipe is on this site from another source it could well be something like this that I am looking for?
It's condensed if it has that much power which leads me to think its a quick additive to other dishes having thought about it, perhaps even to the onions we see added to Vindaloo in places?
I bet however it could kick a base sauce right in the nuptials when needed? ;D
Very interesting stuff.
Thanks for posting this.
I've no idea. I only saw the sauce made and it was then taken off to the room behind the cooker. This was at the end of the night, so presumably it's left overnight to cool and then ladled into one of those stainless steel pans they use, ready for use.
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i got a bottle of the Lemon Dressing yesterday (went for the KTC but they also had TRS)
i've only reluctantly started using lemon juice recently (after the local TA chef said he used it). it's done nothing for me really in terms of getting closer to BIR. it's just too sour and bitter.
i've had the lemon dressing on my mind for a while. the Asian supermarket have a lot in their "catering" isle (20L drums of oil etc).
for me it is the real deal - i can drink it straight out the bottle (amazing what a bit of citric acid and sugar does). - i think u could even at a push use it in your gin.
i don't feel it to be essential for making say chilli sauce but it is at dish frying.
ps i later noticed the bottle on the shelf in the TA is dressing.
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Jerry is it sweet?
I use citric acid in meals when I remember? (It's remembering). :-\ I'll see if I can find some but if its just citric acid/sugar/lime or lemon it shouldn't be hard for folks not finding it to make a solution I would think?
Do you have an ingredient list please?
for me it is the real deal - i can drink it straight out the bottle (amazing what a bit of citric acid and sugar does). - i think u could even at a push use it in your gin.
i don't feel it to be essential for making say chilli sauce but it is at dish frying.
ps i later noticed the bottle on the shelf in the TA is dressing.
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Just a thought but don't you think there is a good chance this paste is their diluted tomato paste with a kick?
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Just a thought but don't you think there is a good chance this paste is their diluted tomato paste with a kick?
That's exactly what I thought when I saw it being made. But that's an awful lot of sour ingredients and chilli to be in a general purpose tomato paste (as opposed to a chilli paste), don't you think? Definitely within the realms of possibility though.
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That's exactly what I thought when I saw it being made. But that's an awful lot of sour ingredients and chilli to be in a general purpose tomato paste (as opposed to a chilli paste), don't you think? Definitely within the realms of possibility though.
On reflection of the ingredients, it looks like it could be used as the garlic / ginger / tomato paste / spice mix for hot curries. Extra chilli could be added for hotter dishes. This could speed up the process of adding them all seperately.
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I've been thinking... :o
We don't know what this is for, but we DO know that the oil is reclaimed and goes into the base. How large is the base? I'd be for doing a scaled version of this to match the volume of say CA's base (I'm having a lot of success with it) and adding the oil in. Could be a good shout.
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is it sweet?
but if its just citric acid/sugar/lime or lemon it shouldn't be hard for folks not finding it to make a solution I would think?
Do you have an ingredient list please?
YES - it is sweet (and why it's better than plain lemon juice, i think the citric acid gives it a nice gentle touch too)
Ingredients: Water, Citric acid, lemon juice concentrate, sugar, preservative, sodium benzoate and much more.
It cost i think 39p (i could of got 3 for ?1).
It really performs well during the cooking - the squirt action from the long tin bottle.
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Secret Santa,
many many many thanks is all i need to say on this one. the camera does not do it justice.
i made 1 at the beginning of the night and 1 at the end. i tried g/g paste in the 2nd but won't do it again. i will keep the mango separate too for sure (it don't need it).
i will add more water on the next batch for ease and speed during cooking (it did not pour freely enough - think it had become thicker since being made (which i find happens generally). i used 1 chef per portion. i also x2 the bunjarra and added at frying stage.
i'm well sorted.
(http://www.curry-recipes.co.uk/imagehost/pics/cd97bc333c29cfc2a9bfd2a3b6a28caf.jpg) (http://www.curry-recipes.co.uk/imagehost/#cd97bc333c29cfc2a9bfd2a3b6a28caf.jpg)
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What is this please Jerry? Is it the tomato/chilli sauce or a curry sauce made from it?
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Is it the tomato/chilli sauce or a curry sauce made from it?
It is a curry sauce made from it:
oil 60ml
Tom puree 5ml
salt 1.25ml
Mix powder 5ml
Bunjarra 30ml
Chilli Sauce (Secret Santa) 60ml
Lemon dressing squirt
Base 300ml
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Tell you what, that looks the business Jerry, sorry to ask this but what is Bunjarra lol? i am new to this and if you dont mind me asking where are you from as your take on curry sauce might be different from mines? also how do you rate the sauce you made on a 1/10 scale , 1 being poor and 10 being amazing
Looks fantastic
Garry
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gazman1976,
bunjarra (not sure if i even spell it right) is onion paste. there are 2 off recipe - original and ashoka. i've not actually made the ashoka to spec as i've always used tandoori masala and not garam as per ashoka spec. http://www.curry-recipes.co.uk/curry/index.php?topic=3128.msg27899#msg27899 (http://www.curry-recipes.co.uk/curry/index.php?topic=3128.msg27899#msg27899) & http://www.curry-recipes.co.uk/curry/index.php?topic=3189.msg28517#msg28517 (http://www.curry-recipes.co.uk/curry/index.php?topic=3189.msg28517#msg28517)
i like the ashoka way of making it and i find using a stick of cinnamon way better than using powder.
i'm from west midlands originally but been in north west a long time too. i'm real particular on my curry sauce and use it to judge a place. there's are a lot of BIR curry sauce i don't like - always brown in colour (methi has a hand).
i reckon my dish(s) were a 8, 7, 5. the dish from the TA does vary from 7 to 10. i just need to polish it a bit which i think will come over time as i get to know the recipe. the chilli sauce by Secret Santa is for me the real deal and made a step difference in the taste. on the 3rd dish (5) i forgot to use tom puree at frying and it made quite a difference (for the worse) in the taste - surprising given the high proportion in the chilli sauce.
i did not blend the garlic & ginger upfront (in water) which again is key for me so that the flavour is spread evenly. this i will do on my next go.
best wishes to u.
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made 2nd batch (from left to right in photo: ashoka g/g paste, bunjarra, Secret Santa Chilli sauce).
i used the ashoka g/g paste in place of the garlic & ginger and just used standard chilli powder. i also "cooked" it in the microwave (bake 3 mins).
could not detect any difference to previous batch other than the hotness went up from using the hot chilli powder.
have cooked with it and worked a treat.
(http://www.curry-recipes.co.uk/imagehost/pics/ab4498aec7edabcb2c035b85b4a5eccd.jpg) (http://www.curry-recipes.co.uk/imagehost/#ab4498aec7edabcb2c035b85b4a5eccd.jpg)
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All looks very professional Jerry 8)
I didn't realise you'd been in business since 1881! blimey, you're old! :P
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Just what I was going to say Jerry, very professional.
I might do the same with onion garlic paste myself this week. Do you sterilize the jars or is it just gone too quick? ;D
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CA/Mikka,
i noticed the 1881 as i uploaded - from a jar of marmalade (duerr's) - real good stuff once u've put a little of the scotch stuff in.
on the jars i sterilise with boiling water 1st but these will be gone inside the week and stored in the fridge. i do add oil as the level reduces to stop the air getting at it.
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Hi Guy's,
I don't think that this sauce has anything to do with their curries whatsoever. For me, without doubt, it is their 'Hot sauce' that they squirt on their doner kebabs.
I've had a doner from East and I have hot sauce. Their mild kebab sauce is youghurt with a hint of mint, and get this, their medium sauce is a squirt of the hot, and a squirt of the mild together.
BTW, the East is shite, and only used when I'm pissed up, walking through Ashton town centre.
Ray :)
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For me, without doubt, it is their 'Hot sauce' that they squirt on their doner kebabs.
Ray :)
I think you're probably right Ray and I've seen how they reheat their donner meat by steaming it!
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have realised i've revised this recipe over time. it's a recipe that u really can vary to suit yourself. i now find that the tamerind is quite critical and tend to adjust by adding more if needed once the sauce is made.
i've just used the bought garlic puree and it works a treat (had been using ashoka g/g paste which works pretty well).
i now tend to make 1/2 the amount which produces about 300ml.
have also added upto date pic.
oil 30ml
garlic 30ml
ginger none
chilli powder 30ml (20ml if the hot stuff, i use equal amounts of std chilli, kashmiri, deggi)
mix powder 10ml
tamerind 10ml (add up to 5ml more once made)
tom puree 110ml
lemon dressing 20 ml
add water to make ~600 ml total
bake in the microwave for 3 mins. add more tamarind if there is no hint of it in the taste
(http://www.curry-recipes.co.uk/imagehost/pics/5adc016b36b1ebd393cf16c5e1e0d6d0.jpg) (http://www.curry-recipes.co.uk/imagehost/#5adc016b36b1ebd393cf16c5e1e0d6d0.jpg)