Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: loveitspicy on June 29, 2011, 11:34 PM
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Hey guys how can we replicate the Patak's type of pastes in their jars?
Surely with the knowledge on this site we could make a very decent copy of the pastes which we could use the odd spoonful of our pastes into curry's
ie would we grind spices cook in oil and vinegar to preserve etc
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Hey guys how can we replicate the Patak's type of pastes in their jars?
Surely with the knowledge on this site we could make a very decent copy of the pastes which we could use the odd spoonful of our pastes into curry's
ie would we grind spices cook in oil and vinegar to preserve etc
Hi LIS,
You can make a paste from any masala (aka "spice mix", "curry powder", etc).
Simply make a paste of it, by adding vinegar, and cook it in oil until the water evaporates and the oil separates. Then transfer it to a sterilised jar and top it off with hot, clean, oil.
Here is an (albeit a more complicated) example: http://www.curry-recipes.co.uk/curry/index.php?topic=5312.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5312.0)
Commercial pastes tend to also include salt, maybe some tomato puree and maybe some preservatives, stabilisers, etc.
I used to frequently make pastes (e.g. "curry paste" and "tandoori masala paste") but I don't do it anymore. I don't really see that they provide any particular advantage (and possibly provide disadvantages due to their "acidity") over powdered spices.
Commercial pastes are really just a convenience for those of us (and restaurants) who can't be bothered to make our own masalas. Much like commercial "curry powder".
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Thanks for the reply CA - ive never made a paste as such always cook with powdered spices etc i just wondered how to replicate some of the pastes around - there are some recipes on this site that say Patak's Paste and to be honest im living out of the way from normal shops as we know in the UK - here in Thailand its a nightmare!!
Tanks again and if you have any simple ways of making up the various pastes i would still love to know - once again thanks
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if you have any simple ways of making up the various pastes i would still love to know - once again thanks
Hi LIS,
Please refer to my previous post :)
So, for instance, take a spice mix (e.g. here: http://www.curry-recipes.co.uk/curry/index.php?topic=3765.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3765.0)) or a tandoori masala (e.g. here: http://www.curry-recipes.co.uk/curry/index.php?topic=1514.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1514.0)). Make a paste of it by adding vinegar. Fry it in oil, until the oil separates...etc, etc....to make a "curry paste" (former) or a "tandoori/tikka paste" (latter)....
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Hi loveitspicy i got this book
http://www.amazon.co.uk/Modern-Balti-Curry-Cookbook/dp/1844541940/ref=sr_1_4?ie=UTF8&qid=1309446977&sr=8-4 (http://www.amazon.co.uk/Modern-Balti-Curry-Cookbook/dp/1844541940/ref=sr_1_4?ie=UTF8&qid=1309446977&sr=8-4)
just to see how the spices are prepared and some of the recipes are well worth the effort to make. I know its a balti book full of recipes but it really helps when making your own pastes, helped me alot. Pastes in book are Balti Masala Paste, Green Masala Paste and Tandoori Masala Paste.
Any questions please feel free to ask.
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this is one thing that's bugging me.
i've just come to the end of another set of tikka and tandoori jars (have 1/2 jar of the kashmiri and have stopped using the kebab paste).
half of me feels we should be able to beat the taste as whilst i'm at peace with pataks there is still that tad tang that don't gel with me and which you certainly don't find in restaurants.
when you look at the ingredients they pretty much agree given that what's listed is what we have to hand and use frequently.
i don't think we could actually (or want) to produce a copy of the key jars. dropping the pataks out of where they are used and putting back individual ingredients is what i have in mind.
i use it in tikka marinade and red masala.
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Thanks for the reply CA - ive never made a paste as such always cook with powdered spices etc i just wondered how to replicate some of the pastes around - there are some recipes on this site that say Patak's Paste and to be honest im living out of the way from normal shops as we know in the UK - here in Thailand its a nightmare!!
Just a thought LIS, if you did go down the road of trying to replicate a proprietary brand like Pataks
how would you be able to do a comparison test, if you can't get hold of any Pataks in Thailand.
good luck anyway ;)
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Hi Chewy
I don't mean actually copy Patak's - to be honest don't like the taste they seem to have an after taste to them which i can never work out what they are - I would like to make up individual paste from our fresh / powdered ingredients. It would save on time if already prepared and i could just add a dollop.
I wasn't really sure how much vinegar to spices and oil when cooking! I don't want any after tastes!!
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I wasn't really sure how much vinegar to spices and oil when cooking! I don't want any after tastes!!
Hi LIS,
Approximately as follows:
- Place about 100g of your masala in a suitably large bowl
- Add about 120ml of vinegar to make a creamy paste (not too thick; not too thin; around the consistency of double cream
- Heat about 120ml of vegetable oil to medium hot
- Add the paste (it will splutter!) and fry (stirring continuously) for around 5 minutes
- Remove from the heat. The oil will separate if it's cooked properly
- Transfer the resultant paste to a sterilised jar
- Heat a little more oil and pour over the surface to cover it (this protects it)
- Store in the fridge
Note: The vinegar is a preservative. If you want a less acidic taste, substitute some (or all) of the vinegar with water. However, the "shelf life" may be diminished by doing so. Not a problem if you make small quantities and use it reasonably quickly (i.e. a couple of weeks, or so).
Hope this helps! 8)
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CA - you are a star - thanks
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may be of interest and not intending to muddy the waters but i ended up buying the pasco equivalents.
have tasted them out of the jars and compared with the pataks remnants - the pasco taste much better and expect this to show through in the finished tikka. that tarty aftertaste may be sorted earlier than i'd thought.
(http://www.curry-recipes.co.uk/imagehost/pics/d51e8e7b7178b4c9a7c8645544b9ebf4.JPG) (http://www.curry-recipes.co.uk/imagehost/#d51e8e7b7178b4c9a7c8645544b9ebf4.JPG)
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Jerry
are the ingredients the same as the Patak's Jars
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loveitspicy,
my interest in my aim to phase them out is to keep the zing that they bring but loose the tartiness that although you can control you cant eliminate.
on the downside the ingredient "spices" is a complete unknown and may or may not be a critical component. it is listed towards the end of the ingredients suggesting small amount.
up to buying the pasco i'd thought the critical ingredient candidates were acetic acid, citric acid, lactic acid.
the pasco don't have citric acid or lactic acid and only acetic acid in the tikka paste. the main differences are:
pasco tikka: contains turmeric, no paprika, no maize starch, no citric acid, no lactic acid
pasco tandoori: contains vinegar, no acetic acid, no paprika, no maize starch, no citric acid, no lactic acid
my gut feeling is (i've not cooked with pasco yet):
1) lactic acid or maize starch causes the tartiness in the pataks
2) acetic acid produces the zing
3) mix powder, tamerind, lemon dressing, g/g paste would replace most of the ingredients
4) some extra specific spicing maybe needed ie tandoori masala powder
Excel copy:
tikka tandoori kashmiri pasco tikka pasco tandoori
coriander y y y y y
cumin y y n y y
veg oil y n y y n
salt y y y y y
tamerind y y n y y
acetic acid y y y y n
paprika y y n n n
spices inc mustard y n y n n
spices n y n y y
maize starch y n n n n
ginger y y y y y
garlic y y y y y
citric acid y n n n n
lactic acid y y n n n
colour red n y n y y
chilli n n y y y
turmeric n n n y n
vinegar n n n n y
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may be of interest and not intending to muddy the waters but i ended up buying the pasco equivalents.
have tasted them out of the jars and compared with the pataks remnants - the pasco taste much better and expect this to show through in the finished tikka. that tarty aftertaste may be sorted earlier than i'd thought.
(http://www.curry-recipes.co.uk/imagehost/pics/d51e8e7b7178b4c9a7c8645544b9ebf4.JPG) (http://www.curry-recipes.co.uk/imagehost/#d51e8e7b7178b4c9a7c8645544b9ebf4.JPG)
Have spotted these Pasco pastes in a local restaurant near me....Jerry M where did you get them from I wanted to try them but couldn't find them anywhere....even on the net they're pretty difficult to find in the UK.
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Hi JB,
Surprising to hear that your struggling to get hold of this brand. They are a UK based company, situated in Wigan. It seems that they split from Pataks and formed there own company.
Ray :)
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I've also had difficulty finding the Pasco jars. I even asked Spices of India whether they planned to stock them sometime in the future - they said they had never heard of them!
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i don't think we could actually (or want) to produce a copy of the key jars. dropping the pataks out of where they are used and putting back individual ingredients is what i have in mind.
i use it in tikka marinade and red masala.
Hi Jerry.
Be the first to try this superb paste free marinade http://www.curry-recipes.co.uk/curry/index.php?topic=5829.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5829.0) 8) 8) 8)
Regards
Mick
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jb,
the pasco jars are not that widely available. i got mine from bolton (Manchester Super Store Cannon Street BL3 6AP) but they are also in the shop in stoke that i use (First Choice Continental Foods, Newlands Street, ST4 7AE).
further feedback on the pasco. i've got tikka marinade on the go using the pasco - the 1st thing i noticed is that the pasco is a much more liquid paste - i found it much easier to use than pataks (consistency of measurement using measuring spoons - at the small amounts we generally use you can be a long way off the mark if your careful and the pataks thick paste does not help)
mickdabass,
i did read your recipe and particularly warmed on the use of fennel. i'm sorted on the ifindforu tikka and my current priority remains dish refinement. having said that i did make lasan recently when i had no pataks and led me to think of your recipe for future if i get to phasing the pataks/pasco out.
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have now tried the pasco out in both tikka and red masala - both top notch - i will buy pasco as std in future.
there is probably not much in it between the 2 brands (pasco / pataks) except for the risk of tartiness which i don't believe exists at all in the pasco.
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Hi
Just to point out, the store in Stoke is only a short walk from Stoke station and there is about six Asian grocers in the same area.
Regards