Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes Chat => Topic started by: Vinda looo on January 24, 2007, 09:32 PM
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Can't beleive Ive just bought some of this. Has anybody used it and if so what's it like.
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Vinda...
Try it and let us know ;) :D
KP(V)
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Have tried most of Pataks sauces and found them to be OK but not as good as Curry's I am now making thanks to this site. Definitely nothing like a BIR Madras........
;D ;D ;D
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Theres a difference between sauces and pastes. I would never go near their sauces. Have you tried their pastes as some people use them, along with some takeaways and resaurants apparently, for some reason I still can't understand why they would use Pataks but who am I to say.
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I have tried them...and .... Yuuuuch, except for their Tikka paste and Kashmiri paste. Ferns and Simtom are the best for me. A lot of BIRs around the Midlands use Simtom I am told and a few down here seem to be moving that way.
CP
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I can't stand Pataks pastes or sauces, some restaurants so use the pastes for marinades and the like but I'm not so sure about them going into the currys. I once had a curry from somewhere in brighton and could actualy taste the stuff :-X
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How long did it take you to recover CK ??? ;D
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Don't get me wrong i'm sure it is used a lot by BIR's but this paticular curry actualy tasted of it. There was a guy back in the in2curry days who told us that a certain BIR method was to use a 50\50 mix of yogurt and pataks tandoori paste, a tablespoon of this mix went in every curry. You couldn't taste it but it added a certain zing, I don't use it at all now though.
cK
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I think there is a recipe for a sheek kebab on here that uses pataks madras paste, I have some and used it to make that recipe and it was great (Laynes I think)