DS Forums

 
 

Is Pataks Curry Paste any good? Help me make a nice curry.


Reply
Thread Tools Search this Thread
Old 03-04-2012, 10:38
marieukxx
Forum Member
 
Join Date: Jun 2006
Location: Cornwall
Posts: 2,714

I love indian curry, the hotter the better lol. I find supermarket jar sauces just don't taste authentic. I've tried the Pataks sauces and wasn't impressed. Are the pastes any good?

I fancy making a nice hot curry tonight and was looking up recipes but there are so many spices needed and I can't spend out on all that atm so I started looking at pataks curry pastes. I'm thinking of getting the madras one.

I'm not a very good cook when it comes to improvising lol, I can spend hours making something only for it to taste like crap!!

I was thinking of doing a veggie curry with potato, cauliflower and onion because I'm on a diet. Chopping up the onion and frying with crushed garlic then adding a tin of chopped tomatoes, two or 3 spoons of curry paste diced potato, cauliflower, peas and some water. Stir it all up, cover and leave to simmer until the sauce is thicker and the potatoes are nice and soft.

Does this sound like a good idea? Any improvements that won't cost a bomb that I could add?

What are these pastes like compared to a nice indian from a good takeaway?
marieukxx is offline   Reply With Quote
Please sign in or register to remove this advertisement.
Old 03-04-2012, 12:32
Abriel
Forum Member
 
Join Date: Aug 2006
Posts: 7,164
I love indian curry, the hotter the better lol. I find supermarket jar sauces just don't taste authentic. I've tried the Pataks sauces and wasn't impressed. Are the pastes any good?

I fancy making a nice hot curry tonight and was looking up recipes but there are so many spices needed and I can't spend out on all that atm so I started looking at pataks curry pastes. I'm thinking of getting the madras one.

I'm not a very good cook when it comes to improvising lol, I can spend hours making something only for it to taste like crap!!

I was thinking of doing a veggie curry with potato, cauliflower and onion because I'm on a diet. Chopping up the onion and frying with crushed garlic then adding a tin of chopped tomatoes, two or 3 spoons of curry paste diced potato, cauliflower, peas and some water. Stir it all up, cover and leave to simmer until the sauce is thicker and the potatoes are nice and soft.

Does this sound like a good idea? Any improvements that won't cost a bomb that I could add?

What are these pastes like compared to a nice indian from a good takeaway?
we use the pastes a lot for quick curries. Much better than the sauces. I'd add the paste after the garlic and fry it up a bit before adding the tomatoes, we use half a jar for 4 of us.
I read a tip on here once that if you fry in butter rather than oil and add a bit of double cream at the end it makes it more like a a takeway/ restaurant curry but havent tried it
Abriel is offline   Reply With Quote
Old 03-04-2012, 12:54
HazzaGrazza
Forum Member
 
Join Date: Feb 2009
Posts: 1,412
I use the pastes when im short on time. A veggie one would be nice with butter squash too.
HazzaGrazza is offline   Reply With Quote
Old 03-04-2012, 12:54
Utopian Girl
Forum Member
 
Join Date: Feb 2008
Posts: 7,610
I love indian curry, the hotter the better lol. I find supermarket jar sauces just don't taste authentic. I've tried the Pataks sauces and wasn't impressed. Are the pastes any good?

I fancy making a nice hot curry tonight and was looking up recipes but there are so many spices needed aRnd I can't spend out on all that atm so I started looking at pataks curry pastes. I'm thinking of getting the madras one.

I'm not a very good cook when it comes to improvising lol, I can spend hours making something only for it to taste like crap!!

I was thinking of doing a veggie curry with potato, cauliflower and onion because I'm on a diet. Chopping up the onion and frying with crushed garlic then adding a tin of chopped tomatoes, two or 3 spoons of curry paste diced potato, cauliflower, peas and some water. Stir it all up, cover and leave to simmer until the sauce is thicker and the potatoes are nice and soft.

Does this sound like a good idea? Any improvements that won't cost a bomb that I could add?

What are these pastes like compared to a nice indian from a good takeaway?

I'm a veggie who adores curry, plus my local shopkeeper is from Sri Lanka. I'm not saying he/ his wife cooks using sauces as I can certainly smell they don't! But I have learned from them to add a teaspoon of fenugreek seeds and about 15 fresh curry leaves to some hot oil while frying off the onions - you could then add the sauce (at this point) and add & heat through ingredients of your choice - then when your food has finished cooking squeeze over the juice of half to one lemon.
Utopian Girl is offline   Reply With Quote
Old 03-04-2012, 13:14
Abriel
Forum Member
 
Join Date: Aug 2006
Posts: 7,164
I'm a veggie who adores curry, plus my local shopkeeper is from Sri Lanka. I'm not saying he/ his wife cooks using sauces as I can certainly smell they don't! But I have learned from them to add a teaspoon of fenugreek seeds and about 15 fresh curry leaves to some hot oil while frying off the onions - you could then add the sauce (at this point) and add & heat through ingredients of your choice - then when your food has finished cooking squeeze over the juice of half to one lemon.
good shout there with the lemon, freshens up all he flavours
Abriel is offline   Reply With Quote
Old 03-04-2012, 13:19
bowland37
Forum Member
 
Join Date: Jul 2008
Posts: 4,230
I find about 6 tablespoons of Tomato puree works better than the tin of tomatoes. I also add fresh Coriander just before serving.

That's using the Madras paste for Chicken madras.
bowland37 is offline   Reply With Quote
Old 03-04-2012, 13:25
Utopian Girl
Forum Member
 
Join Date: Feb 2008
Posts: 7,610
good shout there with the lemon, freshens up all he flavours
But do you know Abriel, I'd never have thought of adding lemon to Indian food until my 'newsagent' Raj told me! I used to use it in mainly mediterranean food mostly - my ignorance as it really works! I love it!

Any more tips cooking Indian food peeps?
Utopian Girl is offline   Reply With Quote
Old 03-04-2012, 13:38
Echo Zulu
Forum Member
 
Join Date: May 2009
Posts: 233
Definitely add the paste before the tomatoes if you want to achieve a richer and deeper flavour.

Recently I have created restaurant style curries at home by employing the method suggested by Abriel (where appropriate), but this won't be kind to your diet.

I have used a few of the Pataks pastes including the madras paste, which I use for a cauliflower and green bean curry that's really low in calories:

I slowly fry onions until dark golden brown, add some chopped garlic and chilli and cook for a further few minutes. Remove the mixture from the heat and process in a blender or mini chopper. Scrape back into the pan and add two tablespoons of the curry paste; cook for a few minutes to release the flavours in the paste, add some part-boiled/steamed cauliflower and green beans (or potatoes) a little water and simmer until the veg is cooked. Add a couple of tablespoons of low-fat greek yoghurt and finish with some fresh coriander. I sometimes add lentils too and would serve it with either rice or a small naan bread.

Without lentils, using a large cauliflower and supermarket packet of green beans it works out at about 150 cals per serving (based on four servings). It's not a really saucy curry mind.
Echo Zulu is offline   Reply With Quote
Old 03-04-2012, 13:48
Echo Zulu
Forum Member
 
Join Date: May 2009
Posts: 233
But do you know Abriel, I'd never have thought of adding lemon to Indian food until my 'newsagent' Raj told me! I used to use it in mainly mediterranean food mostly - my ignorance as it really works! I love it!

Any more tips cooking Indian food peeps?
Always marinade your meat for at least a couple of hours before cooking. Yoghurt is a natural tenderiser so try that mixed with your preferred spices and some lemon juice (also good for tenderising).

I like to cook my meat separately in the oven before adding it to the curry as it keeps more flavour from the marinade.

Well cooked onions make a big difference to the end flavour - cook for a long time on a low heat, preferrably in ghee.

Add your preferred spices/paste to the onions and cook off for a minute before using a food processor to turn it into an onion puree. It will make a big difference to the thickness of your curry.

Return the puree to the pan and add the meat you have already cooked. Ensure the meat is coated in the puree before adding anything else.

For a tikka masala kind of sauce, add good quality tinned tomatoes, some tomato puree and some sugar (palm is good) and simmer for twenty minutes before adding a little more ghee and then some double cream just before serving. As I said above, it's not the healthiest, but you get very good flavour and consistency.
Echo Zulu is offline   Reply With Quote
Old 03-04-2012, 14:00
swingaleg
Forum Member
 
Join Date: Nov 2002
Posts: 76,808
Patak's pastes are really good.........a hundred times better than any sauce
swingaleg is offline   Reply With Quote
Old 03-04-2012, 14:04
Utopian Girl
Forum Member
 
Join Date: Feb 2008
Posts: 7,610
Always marinade your meat for at least a couple of hours before cooking. Yoghurt is a natural tenderiser so try that mixed with your preferred spices and some lemon juice (also good for tenderising).

I like to cook my meat separately in the oven before adding it to the curry as it keeps more flavour from the marinade.

Well cooked onions make a big difference to the end flavour - cook for a long time on a low heat, preferrably in ghee.

Add your preferred spices/paste to the onions and cook off for a minute before using a food processor to turn it into an onion puree. It will make a big difference to the thickness of your curry.

Return the puree to the pan and add the meat you have already cooked. Ensure the meat is coated in the puree before adding anything else.

For a tikka masala kind of sauce, add good quality tinned tomatoes, some tomato puree and some sugar (palm is good) and simmer for twenty minutes before adding a little more ghee and then some double cream just before serving. As I said above, it's not the healthiest, but you get very good flavour and consistency.
Wow! Thanks EZ! I'm noting those tips!
It's amazing how little things correct dishes.
Anymore general tips would be loved by me!

I wish I had an Indian relative who would teach me how to blend spices and cook with them.
Utopian Girl is offline   Reply With Quote
Old 03-04-2012, 14:09
gemma-the-husky
Forum Member
 
Join Date: Jul 2009
Location: UK
Posts: 17,849
i like pataks stuff

the chilli pickle and mixed pickle are really good

i think the biriani sauce mix is excellent
gemma-the-husky is online now   Reply With Quote
Old 03-04-2012, 14:17
JulesF
Forum Member
 
Join Date: Aug 2009
Posts: 5,103
I agree with everyone else that the Pataks pastes are very good, miles nicer than any sauce you can buy. As you like them hot, I'd suggest trying the vindaloo paste - it's not as hot as you might think! The madras is nice, but I always add extra chilli to it.

Definitely have a go at making your own paste though. I know that the amount of spices you need can be daunting when you are on a budget, but they will last you for absolutely ages.
JulesF is offline   Reply With Quote
Old 03-04-2012, 14:26
Utopian Girl
Forum Member
 
Join Date: Feb 2008
Posts: 7,610
I agree with everyone else that the Pataks pastes are very good, miles nicer than any sauce you can buy. As you like them hot, I'd suggest trying the vindaloo paste - it's not as hot as you might think! The madras is nice, but I always add extra chilli to it.

Definitely have a go at making your own paste though. I know that the amount of spices you need can be daunting when you are on a budget, but they will last you for absolutely ages.



My husband hates me visiting my local Asian store and I spend at least £50 a time on spices etc before any food. You should have seen my Turkish Mother in law who thinks parsley & garlic are the best & yoghurt is the only sauce! Yeah right! while I love them both there are so many herbs & spices to use with the beautifully fresh veg they have there.
I do feel I have to teach my Laws to utelise their fresh veg.

As for Pataks' sauces I do love 'Karia' - my favourite by far but it's becoming hard to buy here in South Wales.
Utopian Girl is offline   Reply With Quote
Old 03-04-2012, 14:47
c4rv
Forum Member
 
Join Date: Aug 2010
Location: Essex
Posts: 16,218
OP, do you have access to an indian store, makro or other whole sellers near you, spice prices will be half of what supermarkets charge in the small jars. There is small investment of getting the spices together but 5 to 10 quid would buy enough spice to probably do 50 odd portions, possibly even more.

I have posted a basic curry paste recipe here along with variances. This is a bulk recipe that will do around 12 portions or so. It can easily be cooked and then frozen in batch in freezer bags. So whenever you feel like curry, it can be ready in minutes and I find it tastes better then the jarred stuff.

http://forums.digitalspy.co.uk/showthread.php?t=1343924
c4rv is offline   Reply With Quote
Old 03-04-2012, 15:22
marieukxx
Forum Member
 
Join Date: Jun 2006
Location: Cornwall
Posts: 2,714
Wow thanks for all the amzing replies. I'm defo gonna try this tonight. Thanks for the extra tips
marieukxx is offline   Reply With Quote
Old 03-04-2012, 16:19
angel10578
Forum Member
 
Join Date: Oct 2010
Posts: 144
I find Coriander gives curries from jars - sauces and pastes a lovely authentic flavour. I always add it when cooking and some fresh sprinkled on top when serving, but i'm aware a lot of people don't like it. But if you do then i'd definitely use it!
angel10578 is offline   Reply With Quote
Old 03-04-2012, 17:33
Aarghawasp!
Forum Member
 
Join Date: Apr 2010
Location: Scotland
Posts: 5,947
Taking notes. I've never had much luck making my own curry.
Aarghawasp! is offline   Reply With Quote
Old 03-04-2012, 17:39
degsyhufc
Forum Member
 
Join Date: Aug 2008
Location: Up North
Posts: 58,791
I live in a smallish town and even my Tesco stocks big packs of spices.
They are cheaper and better quality than own brand or Schwartz.

Many of them are also now resealable.
Look in the World Food isle for Nacto, East End, Indus, TRS.
degsyhufc is offline   Reply With Quote
Old 03-04-2012, 17:44
That Bloke
Forum Member
 
Join Date: May 2003
Location: Manchester
Posts: 5,840
I use the mixes from http://www.thespiceisright.co.uk/ and think they give great results. And thanks OP, I'd be trying to decide what to have for dinner and I think you've made my mind up for me .
That Bloke is offline   Reply With Quote
Old 03-04-2012, 19:28
stud u like
Forum Member
 
Join Date: Aug 2005
Location: The Sunny Side Of The Street
Posts: 40,099
I use chilli, black mustard seeds, fennel seeds, ginger and tumeric. I cook the onions in it.

I also add tin of french onion soup, dijon mustard and orange or lime marmelade.

Plenty of coriander and sometimes coconut milk.

This is very good as a topping for baked fish.
stud u like is offline   Reply With Quote
Old 03-04-2012, 22:47
Flying Dagger
Forum Member
 
Join Date: Nov 2008
Location: Up North
Posts: 1,359
Pataks are the best by far especially the concentrated sauces and pastes in a can. I seem to remember that all Pataks came in a can at one time but now jars have taken over. The only one I can find in a can these days is Madras but I always add fresh coriander to a curry.
Flying Dagger is offline   Reply With Quote
Old 04-04-2012, 13:34
Echo Zulu
Forum Member
 
Join Date: May 2009
Posts: 233
Wow! Thanks EZ! I'm noting those tips!
It's amazing how little things correct dishes.
Anymore general tips would be loved by me!

I wish I had an Indian relative who would teach me how to blend spices and cook with them.
You're welcome - like you, I struggled for a while trying to recreate the flavours and consistencies of the curries I enjoy in restaurants, but had a breakthrough recently using the method above. I hope you get on well with those tips!
Echo Zulu is offline   Reply With Quote
Old 04-04-2012, 20:19
kranal
Forum Member
 
Join Date: Jan 2012
Location: Timbuctu
Posts: 347
To make a curry paste,1 onion, garlic, some ginger, lemon grass, chillies and other spices of your choice used sparingly, blend all together in a blender of course. Marinade the meat of your choice in the sauce you have made then slow cook for a couple of hours and serve up with rice, I usually colour my rice with a touch of tumeric in the water as it looks better and tasty.
kranal is offline   Reply With Quote
Old 05-04-2012, 16:57
Aarghawasp!
Forum Member
 
Join Date: Apr 2010
Location: Scotland
Posts: 5,947
Experimenting tonight!

500g chicken
4 chestnut mushrooms
1 red pepper
3 cloves garlic
Chunk (technical term ) of ginger
1/2 tsp tumeric, cumin, garam masala
1 tsp chilli flakes
Carton of passata

I rubbed the spice mix into the chicken and let it sit for half an hour, sauteed the onion then added the chicken, pepper and mushrooms for a few minutes before adding the passata.

It smellsgood, no idea how it'll taste though.
Aarghawasp! is offline   Reply With Quote
 
Reply




 
Forum Jump


All times are GMT. The time now is 18:27.