ChrisB

No shortage of recipes on the web for this but which of the spices gives it the bright red colour?

carl

I think it's cochineal

Seriously, the red **** can't do you any good (look at the dishwasher after you've run the plates through). Put the spices in to flavour it and sod the colour.

[Edited by carl - 12/9/2003 10:52:43 PM]

imlach

the E numbers...

Is it not turmeric?

imlach

I'm always wary of bright red tikka massalla - shouldn't really be that colour!

Much prefer it more natural & orangey - then it doesn't have red colouring added. The orange colour will come from the tomato paste etc...

[Edited by imlach - 12/9/2003 10:56:15 PM]

ChrisB

Hmm, good point. I have a tub of pre-mixed Tikka spices for making a sauce but it needs a bit more kick and is very much lacking in redness.

Edit to say so the red colour isn't really an essential flavouring by the sounds of it then.

Cheers guys.

[Edited by ChrisB - 12/9/2003 11:03:20 PM]

imlach

If you want more kick, why bother with a massalla then?

Get some nice whole green chillies in make it a fahl

ChrisB

I like Tikka meat but a more aromatic sauce ie a Tikka Malayan. Yes, I can't cope with *** burning curries!

imlach

Is this the marinade for coating the meat, which is then skewered and then put in the clay oven?

Or a sauce for tikka massallam?

imlach

Mmmmm....curry

Can't beat a mixed kebab selection of tikka meat as a starter, followed by a nice jalfreize or green herb chicken....

Mmmm.......

ChrisB

Coating the meat before dropping into another dish

carl

Personally not keen on Massala at all (all that yoghurty creamy stuff). However, Tikka (i.e. dry) is