Cooking helpline for ex pats
Aug 3rd 2007, 9:53 am
#151
Fed up in England!!
Joined: Apr 2007
Location: kent
Posts: 1,041
Re: Cooking helpline for ex pats
still no luck getting really despondent now!
Aug 3rd 2007, 9:54 am
#152
¿Dónde estoy?
Joined: Jun 2004
Location: my paradise - Jávea
Posts: 13,330
Aug 3rd 2007, 4:45 pm
#154
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Joined: Nov 2003
Location: Chiclana
Posts: 3,327
Re: Cooking helpline for ex pats
Does anyone know how to make a masala sauce to go with salmon. Whilst in London I went to this wonderful Indian restaurant which served it and it was out of this world. Definitely not a tikka masala though.
Aug 3rd 2007, 4:51 pm
#155
Fed up in England!!
Joined: Apr 2007
Location: kent
Posts: 1,041
Re: Cooking helpline for ex pats
was it a sauce? or was it spiced with masala spices? I had the most delicious masala prawns in India, , just had the spices put on and grilled, still makes my mouth water when i think of it!!
Aug 3rd 2007, 4:59 pm
#156
Fed up in England!!
Joined: Apr 2007
Location: kent
Posts: 1,041
Re: Cooking helpline for ex pats
had a search on internet,no luck, i will ring my indian friends to try and find a recipe 
Aug 3rd 2007, 5:27 pm
#157
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Location: Chiclana
Posts: 3,327
Re: Cooking helpline for ex pats
No I couldn´t find it on the internet. It was definitely a sauce but and served more on the side. Best thing I have tasted. The restaurant served very modern Indian food and was fabulous.
Aug 3rd 2007, 5:48 pm
#158
Fed up in England!!
Joined: Apr 2007
Location: kent
Posts: 1,041
Re: Cooking helpline for ex pats
try this:
1-1/4 cups ghee or vegetable oil 5 tablespoons garlic puree 4 tablespoons ginger puree
1 full recipe onion puree 6 tablespoons tomato puree 1 teaspoon salt
SPICES: 2 tablespoons turmeric 4 tablespoon mild curry powder (store-bought or homemade) 1-6 teaspoons ground red pepper (cayenne) (to taste)
2 tablespoons ground cumin seeds 2 tablespoons finely chopped fresh cilantro leaves
1 Mix the spices with water to make a paste that has the approximate consistency of tomato ketchup.
2 Heat the oil. Stir-fry the garlic puree for 3 minutes, then add the ginger puree and cook for 3 more minutes. Add the spice paste and stir-fry until the water has evaporated and the oil separates, about 5 minutes. Should it need it, add enough water to make the sauce pourable.
3 Add the onion puree and stir-fry for another 10 minutes. Then add the tomato puree and stir-fry for a final 10 minutes. Add the salt.
4 Place into 10 containers and freeze.
5 Makes enough sauce for 10 curries (40 portions).
1-1/4 cups ghee or vegetable oil 5 tablespoons garlic puree 4 tablespoons ginger puree
1 full recipe onion puree 6 tablespoons tomato puree 1 teaspoon salt
SPICES: 2 tablespoons turmeric 4 tablespoon mild curry powder (store-bought or homemade) 1-6 teaspoons ground red pepper (cayenne) (to taste)
2 tablespoons ground cumin seeds 2 tablespoons finely chopped fresh cilantro leaves
1 Mix the spices with water to make a paste that has the approximate consistency of tomato ketchup.
2 Heat the oil. Stir-fry the garlic puree for 3 minutes, then add the ginger puree and cook for 3 more minutes. Add the spice paste and stir-fry until the water has evaporated and the oil separates, about 5 minutes. Should it need it, add enough water to make the sauce pourable.
3 Add the onion puree and stir-fry for another 10 minutes. Then add the tomato puree and stir-fry for a final 10 minutes. Add the salt.
4 Place into 10 containers and freeze.
5 Makes enough sauce for 10 curries (40 portions).
Aug 4th 2007, 10:26 am
#159
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Joined: Nov 2003
Location: Chiclana
Posts: 3,327
Re: Cooking helpline for ex pats
try this:
1-1/4 cups ghee or vegetable oil 5 tablespoons garlic puree 4 tablespoons ginger puree
1 full recipe onion puree 6 tablespoons tomato puree 1 teaspoon salt
SPICES: 2 tablespoons turmeric 4 tablespoon mild curry powder (store-bought or homemade) 1-6 teaspoons ground red pepper (cayenne) (to taste)
2 tablespoons ground cumin seeds 2 tablespoons finely chopped fresh cilantro leaves
1 Mix the spices with water to make a paste that has the approximate consistency of tomato ketchup.
2 Heat the oil. Stir-fry the garlic puree for 3 minutes, then add the ginger puree and cook for 3 more minutes. Add the spice paste and stir-fry until the water has evaporated and the oil separates, about 5 minutes. Should it need it, add enough water to make the sauce pourable.
3 Add the onion puree and stir-fry for another 10 minutes. Then add the tomato puree and stir-fry for a final 10 minutes. Add the salt.
4 Place into 10 containers and freeze.
5 Makes enough sauce for 10 curries (40 portions).
1-1/4 cups ghee or vegetable oil 5 tablespoons garlic puree 4 tablespoons ginger puree
1 full recipe onion puree 6 tablespoons tomato puree 1 teaspoon salt
SPICES: 2 tablespoons turmeric 4 tablespoon mild curry powder (store-bought or homemade) 1-6 teaspoons ground red pepper (cayenne) (to taste)
2 tablespoons ground cumin seeds 2 tablespoons finely chopped fresh cilantro leaves
1 Mix the spices with water to make a paste that has the approximate consistency of tomato ketchup.
2 Heat the oil. Stir-fry the garlic puree for 3 minutes, then add the ginger puree and cook for 3 more minutes. Add the spice paste and stir-fry until the water has evaporated and the oil separates, about 5 minutes. Should it need it, add enough water to make the sauce pourable.
3 Add the onion puree and stir-fry for another 10 minutes. Then add the tomato puree and stir-fry for a final 10 minutes. Add the salt.
4 Place into 10 containers and freeze.
5 Makes enough sauce for 10 curries (40 portions).
Will try. Thanks.
Last night had fresh salmon coated in garam masala, olive oil and lemon juice with stir fry veg. Lovely.
Sep 1st 2007, 6:22 pm
#160
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Thread Starter
Joined: Oct 2006
Location: Benalmadena Pueblo Spain
Posts: 991
Re: Cooking helpline for ex pats
Bump
Sep 2nd 2007, 6:49 am
#161
Forum Regular
Joined: Nov 2005
Location: Cadiz Province, Spain
Posts: 231
Re: Cooking helpline for ex pats
I have a long and complicated recipe of Madhur Jaffrey's for Tandoori chicken masala, which includes the masala paste with a sauce. The secret ingredient seems to be ground almonds.
It runs to 2 pages so if Moderators think this is o.k. I'll post it, otherwise anyone interested can p.m. me and I'll email it to them.
When I make it, I treble the quantities and freeze a load. I find it quite relaxing to spend ages making it and it's one of the most delicious Indian dishes I've tried in over 40 years.
It runs to 2 pages so if Moderators think this is o.k. I'll post it, otherwise anyone interested can p.m. me and I'll email it to them.
When I make it, I treble the quantities and freeze a load. I find it quite relaxing to spend ages making it and it's one of the most delicious Indian dishes I've tried in over 40 years.
Sep 2nd 2007, 6:54 am
#162
RETIRED ;-))
Joined: Jul 2003
Location: Benalmadena Pueblo,Spain
Posts: 20,156
Re: Cooking helpline for ex pats
I have a long and complicated recipe of Madhur Jaffrey's for Tandoori chicken masala, which includes the masala paste with a sauce. The secret ingredient seems to be ground almonds.
It runs to 2 pages so if Moderators think this is o.k. I'll post it, otherwise anyone interested can p.m. me and I'll email it to them.
When I make it, I treble the quantities and freeze a load. I find it quite relaxing to spend ages making it and it's one of the most delicious Indian dishes I've tried in over 40 years.
It runs to 2 pages so if Moderators think this is o.k. I'll post it, otherwise anyone interested can p.m. me and I'll email it to them.
When I make it, I treble the quantities and freeze a load. I find it quite relaxing to spend ages making it and it's one of the most delicious Indian dishes I've tried in over 40 years.
Sep 2nd 2007, 7:05 am
#163
Forum Regular
Joined: Nov 2005
Location: Cadiz Province, Spain
Posts: 231
Re: Cooking helpline for ex pats
Here you go then......and thanks Mrs. JDR
TANDOORI CHICKEN MASALA (Madhur Jaffrey’s).
6 x 5 oz. chicken breasts, cut into chunks and marinaded overnight in the fridge:
Marinade:
2 chillies, finely chopped
10 oz. yoghurt2 tbs. veg. oil
2 tbsp. lemon juice
1 crushed garlic clove
1 teasp. Chopped ginger
1 teasp. Each of ground cumin, turmeric, chilli powder, salt.
Masala paste:
1 tbsp. each ground coriander, cumin, paprika
2 tsp. ground ginger
1 tsp. each chilli powder and fenugreek
3 tbsp. vinegar
2 tbsp. veg. oil.
Mix all spices with the vinegar, add 3-4 tbsp. water to make a smooth paste.
Heat oil, add paste, stir constantly for 5 mins until some of the liquid has evaporated. Keep on one side for later.
Preheat grill or BBQ. Put chicken on the rack and give 6 mins each side, slightly charred, baste with remains of marinade as it’s cooking
Sauce
2 small onions, roughly chopped to puree in blender, or finely chop by hand
4 garlic cloves
1 teasp chopped ginger
Fry above until lightly brown (7-8 mins)
Stir in cooked paste – fry 2 mins.
Add
2 tbsp. tomato puree
1 tbsp. lemon juice
1tbsp. sugar
4 oz. water
3 tbsp. ground almonds
simmer 1-2 mins.
Add chicken and any marinade in the grill pan. Heat gently through.
Stir in 2 tsps garam masala and 7 fl. Oz. single cream (or crème freche), heat 1-2 mins.
Garnish with chopped coriander and lemon.
TANDOORI CHICKEN MASALA (Madhur Jaffrey’s).
6 x 5 oz. chicken breasts, cut into chunks and marinaded overnight in the fridge:
Marinade:
2 chillies, finely chopped
10 oz. yoghurt2 tbs. veg. oil
2 tbsp. lemon juice
1 crushed garlic clove
1 teasp. Chopped ginger
1 teasp. Each of ground cumin, turmeric, chilli powder, salt.
Masala paste:
1 tbsp. each ground coriander, cumin, paprika
2 tsp. ground ginger
1 tsp. each chilli powder and fenugreek
3 tbsp. vinegar
2 tbsp. veg. oil.
Mix all spices with the vinegar, add 3-4 tbsp. water to make a smooth paste.
Heat oil, add paste, stir constantly for 5 mins until some of the liquid has evaporated. Keep on one side for later.
Preheat grill or BBQ. Put chicken on the rack and give 6 mins each side, slightly charred, baste with remains of marinade as it’s cooking
Sauce
2 small onions, roughly chopped to puree in blender, or finely chop by hand
4 garlic cloves
1 teasp chopped ginger
Fry above until lightly brown (7-8 mins)
Stir in cooked paste – fry 2 mins.
Add
2 tbsp. tomato puree
1 tbsp. lemon juice
1tbsp. sugar
4 oz. water
3 tbsp. ground almonds
simmer 1-2 mins.
Add chicken and any marinade in the grill pan. Heat gently through.
Stir in 2 tsps garam masala and 7 fl. Oz. single cream (or crème freche), heat 1-2 mins.
Garnish with chopped coriander and lemon.
Sep 2nd 2007, 7:47 pm
#164
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Thread Starter
Joined: Oct 2006
Location: Benalmadena Pueblo Spain
Posts: 991
Re: Cooking helpline for ex pats
Wow.....mouth watering. many many thanks, will try that one soon....
Was going back on the diet...what diet ???
Was going back on the diet...what diet ???
