Tikka / Tandoori Masala Gravy

Course : Curry
Serves: 1
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2 tablespoons vegetable oil
2 cloves garlic
4 ounces onion
1 tablespoon mild curry paste
1 tablespoon red tandoori paste -- up to 2
4 medium canned plum tomatoes
1 tablespoon vinegar
1 tablespoon tomato ketchup
7 ounces canned tomato soup
1/2 medium green capsicum pepper
4 medium green chiles
75 milliliter single cream
2 tablespoons coconut milk powder or 1 inch lump of creamed coconut
1 tablespoon garam masala
1 tablespoon dried fenugreek leaves
1 tablespoon chopped fresh coriander
1 teaspoon salt to taste

Preparation / Directions:

Heat oil in large frying pan, stir fry garlic 30 secs, then add onion and fry 8-10 mins. Add pastes fry 2 mins, then tomatoes, vinegar, ketchup, soup, peppers and chiles. simmer for 5 mins and remaining. Add water if it thickens too much. Just add cooked meat and heat through 1 cup of milk 6 tablespoons of vegetable oil 14 oz (400g) tin of tomatoes 1 teaspoon sugar salt SPICES 1 1 teaspoon chile powder 4 teaspoons ground coriander 3 teaspoons turmeric 4 teaspoons garlic powder SPICES 2 4 teaspoons paprika 1 teaspoon garam masala 1teaspoon dry fenugreek leaves METHOD Mix spices 1 with a little milk into paste, heat oil low heat, add paste, fry a few minutes. Remove heat and cool a bit. Liquidise tomatoes, add to fried paste. return heat. Add salt, sugar a rest of milk. Stir constantly !. When solids separate from the oil add spices 2. If it all thickens up add a little more milk. Just add pre-cooked meats and heat through.

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