Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes Chat => Topic started by: Cory Ander on January 22, 2007, 11:42 AM
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Hi All,
I see frequesnt reference to "Patak's Kashmiri Paste" on this forum. However, I have never seen it in the supermarkets and it's not listed in the product range on the Patak website.
Is it an obsolete product, is it called something else, or am I missing something?
Regards,
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It's been a while since I bought some, but it's real enough. I think I bought mine in my asian corner shop, so you might need to try one of those instead of the supermarkets.
YF
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CA,
Never seen it in the supermarkets, it's not that popular t othe masses..... But as YF says, try the local 'indian' shops. Note though that they often will stock only one brand so you may have to shop around. For example the ones areound here vary. Some have East end spices, come have Rajah, some have TRS etc...
Really suprised that it isn't on the web site. I bought a jar about 2 weeks ago....
KP(V)
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I got mine from www.simplyspice.co.uk
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I bought mine from the supermarket but it was the large asda in Bristol cribs
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I think it depends of demand at the supermarket whether they stock it or not, but it is susally sold by Asian stores. In my mind it is the finest around but very hot so use with care. In Kashmir it is usually known as Var and there are many closely guarded secret recipes for it. I have a couple of Var recipes somewhere but they are not hot but very pungent.
CP
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It's the most common used paste in my local takeaways
They also use tikka paste and tandoori paste
It's the unmissable ingredient for chicken tikka
The other pastes are sometimes substituted with cummin and coriander
I can buy kashmiri masala in a 295 gramme jar
Asda doesn't stock it, but all the Asian supermarkets have it
It's about ?1.50
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I have a couple of Var recipes somewhere but they are not hot but very pungent.
CP
Hey CP,
Any chance you could dig them out and post them? Sounds like the sort of thing I would like to try. :D :D :D :D :D
KP(V)
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It's the most common used paste in my local takeaways
They also use tikka paste and tandoori paste
It's the unmissable ingredient for chicken tikka
The other pastes are sometimes substituted with cummin and coriander
I can buy kashmiri masala in a 295 gramme jar
Asda doesn't stock it, but all the Asian supermarkets have it
It's about ?1.50
I've seen a BIR adding a red paste to their curries and I'd assumed it was some type of chilli sauce. Do you reckon this kashmiri paste is what some BIRs use to differentiate between say a Madras and a Vindaloo ?
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Pataks Kashmiri paste is a very dark brown and almost a solid lump, not like your usual stuuff Jeera.
CP
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The only Patak's pastes I can get here are Mild Curry, Butter chicken, Tikka and Tandoori.
However, I did manage to find a Kashmiri Masala made by MANGAL - 'quality products since 1912'. It is a fairly firm block of red paste sold in a cardboard package (sealed in plastic of course).
I have never used it before and so did not know what form it would/should take and could not compare it with Patak's. Anyway, I mixed it with a couple of tablespoons of oil and now store it in a jar - I assumed this is what the Patak's one would be like?
I only use it in my Tikka marinade and it seems just fine.
CL_NZ
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CL what does it say on the label please, I am interested to see what has been put in it. As I mentioned earlier there are reputedly hundreds of Var recipes and it may be made in a paste or powder form. It is also used in religious ceremonies, e.g. weddings. I would just like to get my hands on some real hot ones.
Thanks
CP
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Hi CP,
I no longer have the box - I transferred the masala to a jar. Today I phoned 'The Spice Rack' to see if they have some in stock - they didn't last time - and they still haven't. They said they would order some in for me.
It's an hour return to the shop from Wellington where I work (walk/train/walk). Nearly two hours from home :-\ Once they have some in I will post the ingredients for you.
I also bought some 'All-purpose Seasoning' from the same store. I notice that it is used in some recipes on this site. There were two types so I chose the one with the best looking mix.
This has been said before on this site I know, but as most of these masalas and mixes have the same core ingredients, plus a few others, wouldn't it be possible to put together a recipe that lists all of these ingredients with their cumulative weights/measures, thus doing away with the need to search high and low for the right mix from the right manufacturer?
CL_NZ
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I've seen a BIR adding a red paste to their curries and I'd assumed it was some type of chilli sauce. Do you reckon this kashmiri paste is what some BIRs use to differentiate between say a Madras and a Vindaloo ?
The red paste is a mixture of tandoori masala,ground almonds,coconut powder (or dessicated),sugar and red colouring
I was given some
They said it goes into CTM and a couple of other curries to give them extra flavour
It tastes quite nice on it's own
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I think theres a warning on pataks pastes not to eat them without cooking them first for what its worth.
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Thats because of the new H&H labelling regulations Mark. We all have to do it now >:(
I said I would dig out some Kasmiri Masala recipes that I have. They are posted on the Spices thread in Hints and Tips. I see no reason for them not being made hotter with more chilli powder added. These are recipes I picked up over the years I do not know their origin.
I guess Mark or Stew may move them elsewhere at some point, maybe we need a section for Masalas and Curry Powders?
CP
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.......maybe we need a section for Masalas and Curry Powders?
Like here do you mean CP? http://www.curry-recipes.co.uk/curry/index.php?board=28.0 (http://www.curry-recipes.co.uk/curry/index.php?board=28.0) ;)
Regards,
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It's an hour return to the shop from Wellington where I work
CL_NZ
I stayed in Lower Hut in Wellington it was absolutely freezing cold ? inch of ice on car windscreens phewwww
I would need plenty of chilli powder if I lived there cor strewth it was cold :o
I bet it's warm now tho.
Layne :)
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.......maybe we need a section for Masalas and Curry Powders?
Like here do you mean CP? http://www.curry-recipes.co.uk/curry/index.php?board=28.0 (http://www.curry-recipes.co.uk/curry/index.php?board=28.0) ;)
Regards,
It could do but it is not a specific sticky thread for Masalas etc Cory. I shoved mine in Spices
Thanks
CP
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CL what does it say on the label please, I am interested to see what has been put in it. As I mentioned earlier there are reputedly hundreds of Var recipes and it may be made in a paste or powder form. It is also used in religious ceremonies, e.g. weddings. I would just like to get my hands on some real hot ones.
Thanks
CP
Hi guys long time no see :) I recently bought a box of the Mangal kashmiri masala and here's what is says:
Kashmiri tikka masala paste
gives added flavour to:
veg/non veg curries
sandwiches, pizzas
spaghetti
chinese and continental dishes
add to curd to marinate tandoori chicken fish (sic)
Method:
mix small amount of water to form thin paste, add oil to retain paste form, store in glass jar for longer shelf life.
Ingredients:
garlic, coriander, ginger, chillies, cinnamon, cloves, cardamom, cumin, edible oil, caraway, salt.
It's a squishy block and smells heavenly. :)
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Thanks Nessa. Interesting to see Caraway, but I wonder if that is their literal translation of Ajwain? Hmmmm
CP