Author Topic: Red sauce (Not Pakora sauce)  (Read 7059 times)

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Offline PhilUK

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Red sauce (Not Pakora sauce)
« on: February 22, 2011, 08:32 PM »
Hi
All the BIRs round my way (North west lancs) serve a red sauce with poppadoms,its sort of translucent  and has an appearance of Chinese sweet and sour sauce.
was in my local BIR last week and got the basic ingredients off the owner:-

Mango puree(they sell it in big tins in the Asian shops)
tamarind paste
coriander leaf
chili powder
Mint
red food colour

I don't know the quantities- but i had a go at making some tonight, and got reasonably close.
Like i said- it seems particular to this area, and I've never seen a recipe on here or anywhere else for it- the pakora sauce that a lot of recipes i see on here have yogurt in them.
Its great on onion bharjis too.
PS- the mango juice in the tins is great in some recepies as a replacement for Mango chutney I've found- I freeze it into ice cube trys- plus it tastes fantastic in a milk shake(with a little vodka)

Offline bamble1976

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Re: Red sauce (Not Pakora sauce)
« Reply #1 on: February 22, 2011, 08:42 PM »
Hi

Could you provide us with the quantities you used please?

Regards

Barry


Offline Onion B

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Re: Red sauce (Not Pakora sauce)
« Reply #2 on: February 23, 2011, 11:37 AM »
He doesn't know the quantities, guess you'll have to suck it and see Barry, sounds interesting though.
Beer and Curry and Beer and Curry and Beer and Curry and Beer and Curry and Beer and Curry and Beer and Curry and Beer and Curry and Beer etc....

Offline PhilUK

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Re: Red sauce (Not Pakora sauce)
« Reply #3 on: February 23, 2011, 12:15 PM »
Re quantities-
having experimented try these quantities(you can always adjust to suit your taste)
This will make enough for 2 people(or one greedy person)
all quantities are approx

100ml mango pulp/juice
1/4tsp coriander leaf finely chopped
1/4tsp mint leaf  finely chopped
1/4 tsp red chilli powder
1/4 tsp tamarand(go easy on this- too much makes the sauce dark brown!)
red food colour-a pinch should be enough

mix and leave in fridge for 30mins or so to let the flavours come out
-you can adjust thickness with a little water if required.
As I said im my previous message this is my first attempt- you can adjust quantitiies as required and add sugar and salt as well(although i dint find i needed it)

Hope this helps
Phil



Offline bamble1976

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Re: Red sauce (Not Pakora sauce)
« Reply #4 on: February 23, 2011, 07:54 PM »
Cheers for that.  will give it a go soon and report back.

Regards

Barry

Offline caze

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Re: Red sauce (Not Pakora sauce)
« Reply #5 on: March 03, 2011, 10:20 AM »
what form of tamarind did you use?

Offline PhilUK

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Re: Red sauce (Not Pakora sauce)
« Reply #6 on: March 08, 2011, 07:35 PM »
I always use tamarind  paste in the little tubs-it like indian marmite!
I cant be doing with the faff of boiling the blocks.
hope this helps
Phil


Offline caze

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Re: Red sauce (Not Pakora sauce)
« Reply #7 on: March 09, 2011, 04:49 PM »
I always use tamarind  paste in the little tubs-it like indian marmite!
I cant be doing with the faff of boiling the blocks.
hope this helps
Phil
yeah, thanks. the paste is more concentrated than the freshly made stuff, just wanted to make sure not to put too much in.

littlechilie

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Re: Red sauce (Not Pakora sauce)
« Reply #8 on: October 19, 2014, 01:03 AM »
So for I have got fenugreek,onion,coriander,tamarind,red colour,salt,sugar and also red chilli flakes toasted.
This is from from examining this dip. These have been confirmed by my BIR as in the dip but I'm still waiting to be shown how to put them together.


 

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