Any curry experts out there??

[silverback mike]

Hi Folks,
My latest fad is to make curries using proper spices and all that rather than jars. The majority are spot on.

One question though.... My chicken tikka masala is not red, it's orangy ish. My previous experience of takeaways and sit ins is that they are rather more colourful, and red.

I've followed a decent recipe, it tastes fine, and has the right constituency, but it's not red.

Research has shown that there is a spice called tandoori masala, however this isn't in the recipe.

Or do I throw some red food colouring in.

Thanks in advance in answering my 'burning' question.

Mike.

[silverback mike]

[silverback mike]

jas xjr said:

use paprika for red colour.not very strong tasting and will give you a strong red colour

Now there's a thought

[silverback mike]

Herbie58 said:

According to the indian lady who taught me, it's food colouring.

[silverback mike]

ahh I see, so my efforts were probably correct.

Looks nice red though.

Or have I just hit the nail on the head...

[silverback mike]

Thanks Cal

[silverback mike]

May be weird to you but I simply wondered why every restaurant curry I have eaten of this ilk is red, mine wasn't and I was following an authentic recipe from the beginning.

[silverback mike]

Absolutely Jas, I don't use pastes but make my own up from component parts.

[silverback mike]

Thanks Chris, top answer.