Madras Spice Paste Quick easy Indian curry paste - Madras Type Paste similar to well-known company
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- Опубликовано: 20 июн 2021
- Madras Spice Paste Quick easy Indian curry paste - Madras Type Paste similar to well-known company
Yes, I know guys a paste - why a paste? If you are lucky enough to live in a country where spice pastes are readily available - ie in every supermarket and Asian store you are luckier than the rest of us living in countries with very few or none! Ok, not perfectly the same as a well-known company and without the use of citric acid or any other ingredient to prolong life. However, to be able to take out of the fridge and knock up a weeknight curry quick smart with a set it and cook it. Makes this curry paste very handy indeed. This paste will keep refrigerated for at least 6 months.
I will show you how to make this very versatile curry paste and make 2 curries 2 different ways one in the style of bir - pre-cooked chicken and base gravy and a very much home style curry - fresh tomatoes - onions and chicken.
#Madraspicepaste #allpurposecurrypaste #currypaste
How you doing - do not forget the Like 👍 + Share have a great day 😉
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ABOUT RIK
Rik's passion is Asian Food, Indian, Chinese and ESPECIALLY Thai. Travelling to Asia in 1995 - started the love affair of Asian cuisine.
Having chopped many a kilo of onions and working up to the pans in Indian (Bangladeshi) and Chinese takeaways and restaurant helped secure a little knowledge.
Living in Thailand for the last 17 years has helped discover and understand delicious Thai and Asian recipes, street foods and ingredients.
Rik likes nothing more than being on a bustling market or looking around street food stalls, being inspired and taking ideas back to the kitchen.
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#indiancurrypaste #madrasspicepaste
Ingredients
400/500 ml of rapeseed oil
1 cup of water or more
1/4 cup of vinegar
30g of tamarind paste
40g sugar
50g coriander powder
20g Korean red chili powder mild - used in kimchi - for colour.
20g paprika powder
40g of ginger powder
12g of garlic powder
30g of salt
30g of turmeric powder
30g of cumin powder
10g of Fennel Powder
20g of rice flour
200g wheat AP Flour
14g of fenugreek powder
9g of black pepper powder
8 -10g of chilli powder
NOTE: Water and Vinegar was added at the time of adding the oil in the mixing stage - UNFORTUNATELY battery had discharged and was not recorded!!!!!!!
NOTE: I have never had a problem with the sauce - However, after one of my subscribers had mould appear after 6 weeks - I strongly suggest to sterilise the jars - and following the canning procedure of boiling for 8 mins - the jars will be sealed with no bacteria.
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Ok to be honest I’ve just made this paste … yet again like the Vindaloo paste it’s is absolutely stunning amazing flavours and depth of flavours is spot on once again curry heaven ❤
Thanks for sharing
Thank you. Best, Rik
Fantastic to pre make these pastes. I have 2 in the freezer. Saves on cooking time
Thank you. Best, Rik
I've only just recently stumbled upon your channel - and I'm loving it!!! And now you're giving us curry paste! My mouth is watering with many memories of extended times in India in the 90s and early aughts... To quote a fellow Englishman, Shakespeare, "Thanks, thanks, and ever thanks!"
Thank you. Best, Rik
Rik again you have blown my taste buds away with this paste ,just made it and it’s so versatile I can use this in numerous curries thank you 🙏
If ever you decided to go in to merchandise this spice mix would be be fantastic back yard mix wow
Leave that to some other. Thank you. Best, Rik
I checked Amazon to see if you had a cookery book. There is one called The Backyard Chef but it’s not you! Disappointed. Do you have a book out? Everything I have made from your videos has been superb! Making Madras curry paste tomorrow - have already done the Chinese paste - superb Rik. Iris UK
No book yet. Thank you. Best, Rik
Making this paste. Thanks Rick it looks delicious, will let you know how it turned out thanks once again 👍👍
Thank you. Best, Rik
Would luv to see my little bichons favorite meals…all started when two women opened tiny restaurant…Samantha walked right in and went to lemon grass chicken….looked at me…said ok…she was first client…😊
I have looked at all of your curry paste vids, They are all very good. I will be making them and freezing in ice cube trays for ease of use. You mentioned once that people say you cook like a Thai, I see that :) I really like my curry Japanese style with potatoes and carrots, which all of your versions would go well with. With the exception of shallots, to me they taste like soap and are 10 times more expensive than onions. They are a French abomination that should have gone the way of the mammoth, just use an onion people :)
Thank you. Very rare I use shallots. Hard to get hold of here - onions every time. Best, Rik
Great another one to try. My Thai wife loves to taste your recipes.
Thank you so much. Hope you enjoy. Best, Rik
Very good Rik. I've been making my own Balti paste for years and I look forward to giving this one a go. The Balti paste has vinegar as well as oil and I have been able to keep it in the fridge for up to 12 months using a sterilised jar.
Hi Greg water and vinegar in here too - i put a note at the bottom of the ingredients the battery was exhausted on the camera it didn't record. I had already mixed it in when i had noticed. YOU are right to add a touch of vinegar. I hope this helps the guys that cant get hold of a paste.
@@BackyardChef After I had such good results with the Balti paste I always wanted to try other flavours. I could never find good reliable recipes for paste concentrates. They aren't easy to find. Your Madras paste is a very welcome post. I would really like to find recipes for Tandoori Paste and Kashmiri Paste. I know there isn't a lot of difference but there is a difference.
There is no secret to the Balti Paste recipe I use. It isn't mine own creation but I've been making it for years and it is brilliant. It has made many good curries and saved a few not so good ones at the last minute.
I have been watching all of your videos but don't always comment. This one pushed my button.
When I do searches for this stuff and continue to find the same posts from the same guys from 10 years ago, I don't even bother looking at it.
@@gdlivo3353 Nice to know you are looking in Greg really appreciate that. I will be making a Kashmiri in the next week or so. I was inspired by a guy called Chris Harrison many years ago he had a channel which was very good - he went into a bir and filmed the cooking every week for ages. He made a Kashmiri and he must have been on to something back then - I made and tweaked as you do. Now i cant say mine is as good as the P brand. However for me that cannot get hold of the P brand its a good substitute.
@@BackyardChef Hi Rik. I made a batch of your paste last week (uncooked version) and thoroughly enjoyed the first Chicken Curry I made with it. Really very nice paste mate. Thanks for sharing. I also made a new batch of the Balti paste as well. I couldn't find anything about Chris Harrison so I'm looking forward to you sharing the Kashmiri Paste. I've been looking at several traditional Kashmiri Ver Tikki (dried spice cake) recipes with the possibility of transposing the spice blend over to paste form.
@@gdlivo3353 Awesome Greg - thanks for the feedback - its an easy paste - and obviously if you cant buy pastes in any part of the world - its a good one to have in the fridge. All ingredients can be adapted to preferred taste too - if a preferred flavour - just add a little more of that ingredient. Thanks again Greg really appreciate your feedback. Best, Rik
Hello Rik, you're almost to 100k subscribers! 🎉 question: do you pressure can your paste? What's the storage strategy for so much paste to stay foodsafe?
I put in sterilised jars, in a pan of boiling water and boil for 10 mins it seals the jars. I shove in the cupboard. When I open and jar it goes in the fridge. Don't do anymore than that really. Sometimes in bags frozen. Thank you. Best, Rik
❤❤
Thank you. Best, Rik
Thanks Rik I made your Vindaloo paste and amazing results so now I’ll have a go and this to extend my curry in a hurry pastes 👌
That vindaloo paste don't be fooled in having to make it as spicy as heck - you can tone down the spice and have the flavour of a vindaloo - which makes it more enjoyable for someone who wants the taste of the vindaloo. I know you understand. Best, Rik
@@BackyardChef I followed your recipe and to taste buds it’s full of the Vindaloo taste and flavour with out being stupidly hot . My friend loves it hot so I add a very small amount of oil to pan as the paste has enough oil in . I then add garlic and ginger paste hot chilli powder then add the paste and a amazing Vindaloo 👌
@@stevebehan Yes that's how to cook mate - you know exactly what you are doing. Best, Rik
@@BackyardChef thank you really appreciated and so enjoying your channel I’m just off into kitchen now to make your madras like paste for my curry in a hurry nights 👌
So now I have. to have a go at making this ,as I use the famous madras paste almost every week, i make a good curry most Fridays, and its always better on saturday after being fridged overnight. Cheers Rik
Hope you enjoy, Allen. Its a good paste not the same as the store bought. Great taste, Best, Rik
Newbie here ❤
Welcome! Best, Rik
I've just stumped onto your video. Could you please provide a written list of ingredients with the amount of each ingredients. Thank you
No - there is a very long list in the description. Thank you. Best, Rik
What sort of other curries can you make rik with this Rik i made this last night and want some other ideas
Any type of tomato based curries like rogan josh - just add fennel or tandoori masala - Dopiaza - you get the idea. Best, Rik
Could you give the quantities of veg for the curries please
Hi Brian, You could use any reasonable amount of veg for the curries - I cant really say one pepper cubes or sliced, 3 tomatoes quartered. 2 onions cubed. The veg quantity can be up to you. Best, Rik
Gordon Ramsay eat your heart out
Ha Ha Ha - best, Rik
Rick I’ve made this paste and amazing it is to but I’ve stored it in a Kilner Jar that used to preserve foods in the fridge but after a five or six of weeks mould has appeared on top . So my question is what I’m I doing wrong thanks in advance 👍
Steve, I have no idea (which doesn't help). I have never encountered a problem - ever! Do you know if the jars were sterilised? - even just in boiling water. Kilner Jars are perfect for storage. I know you can cook. I have made a note on the video to help everyone from your experience. Like I say, I'm gobsmacked, to be honest - I have jars in the fridge for months. Some nearly a year.
Ah school boy error I forgot to sterilise the jar what a idiot I am . Ow well no harm done know for next time thanks for advice mate . I’m making the Vindaloo paste today but with lots of hot chills including scotch bonnets so hot as hell but not for every day use just now and then fancy a stupidly hot curry 🥵💦
Steve boil the jars let them air dry after filling with paste boil to seal... fingers crossed mate. Best, Rik
Will do sure it will be fine this time but thanks for help appreciated Rik 👍
Thank you mate ive made a NOTE: on the video for everyone - you have helped them all mate. Best, Rik
What country are you?
I'm English. Best, Rik
@@BackyardChef but you’re not in England right I’m English but live in Canada 🇨🇦
I see. No, In Thailand 20 years. @@lindarylands6685
Rik. It's called tammirind not tammarand
Have I made another typo? Sorry all thumbs when typing. Best, Rik