Mandy from Lochgilphead, Scotland, writes:
“I have a kebab every so often and like the taste of the pakora sauce
that comes with it – it is really pink. I know it is probably bought in, but
would like to know if you have any recipes which would come close to this as
the nearest kebab shop is over 90 miles away so it is not that easy just to
pick some up. If you could help me with this I would be so grateful. Thank you.”
Hi Mandy. Well, the fact that it is pink indicates to me that it is tomato based with either cream or sour cream or yogurt mixed with it.
The chances of me suggesting a duplicate recipe is very slim. There are tens of thousands of variants. Allow me to suggest a couple of nice sauces.
If you fold in a little yogurt or sour cream wih either of these, (after taking off the heat!) they will both resemble your pink sauce. Best wishes, Kurma
Homemade Tomato Relish
Here’s the tomato sauce I used as the basis for many dishes at Gopal’s Restaurant when I was head chef there. It’s ideal served with all types of pasta dishes, including lasagna and gnocchi. I also use it as the basis for various casseroles and as a dipping sauce. It’s great on crispy battered vegetables, pakoras, especially cauliflower, and it’s quick and easy to prepare. Makes about two cups.
3 tablespoons olive oil
½ teaspoon yellow asafetida powder
¼ teaspoon ground black pepper
2½ cups pureed tomatoes
2½ teaspoons minced fresh basil leaves, or 1/2 teaspoon dried basil leaves
¼ teaspoon clove powder
1 teaspoon salt
1 teaspoon raw sugar
2 tablespoons tomato paste
1 teaspoon fresh lemon juice
2 tablespoons minced fresh parsley
Heat the olive oil in a medium sized saucepan over moderate heat. When the oil is hot but not smoking, add the asafetida and saute momentarily. Add the black pepper, stir for a moment, and then add the tomatoes. Add the basil, cloves, salt, and sugar. Bring to a boil; then reduce the heat to low and simmer for 15 minutes, stirring occasionally.
Stir in the tomato paste, lemon juice, and parsley, combine and cook for another 1 minute, and remove from the heat. Serve hot, or if you prefer, allow it to cool, put it in a well-sealed glass jar, and use it when required for pasta dishes. This sauce can be refrigerated for about a week.
Satay sauce is delicious served with a variety of fried savouries. This recipe yields a fairly hot sauce. Adjust chilies as desired.
1 tablespoon olive oil
1 teaspoon minced fresh ginger
1 tablespoon hot green chilies, minced
1/4 teaspoon yellow asafoetida powder
1½ cups tomato puree
1½ teaspoons ground cumin
3 tablespoons peanut butter
4 tablespoons coconut milk
1½ teaspoons brown sugar
1 teaspoon salt
1 tablespoon minced parsley
1 tablespoon lemon juice
Heat the olive oil in a heavy pan until almost smoking. Saute the ginger and chilies until they start to brown; then add the asafoetida. Saute for just a few seconds; then add the tomato puree. Stirring often, bring the puree to a boil. Reduce the heat to low and simmer for 5 minutes.
Add the ground cumin and peanut butter, stirring the sauce until the peanut butter melts. Blend the coconut milk, sugar, salt, parsley, and lemon juice with the peanut butter and remove the sauce from the heat. Whisk until smooth. This sauce is best served hot.