Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Petrolhead360 on April 01, 2012, 01:10 AM
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Back in the 90's one of my favourite Saturday night curries was made using Patak's tinned (not Jars) Vindaloo sauce.
When i gave up on trying to replicate the dishes my beloved take away served, I turned my attention to my favourite commercially available sauce.
I bought more books, watched tv programmes and consumed as much information as possible.
As with the BIR cooking I failed to get close.
It had a rich tangy, slight vinegary taste which I loved.
I think Fenugreek was mentioned in the ingredients along with the standard spice list.
Of course there was no internet or network of like minded people then. Not on a mass scale anyway.
There was Pat Chapman's Curry Club, but, I'd bought his books and they didn't help.
I'm not sure whether Patak still sells this sauce. I can't find it on their site and I never see it in my local super markets anymore.
Does anyone remember it? and more importantly any information about how to replicate it at home?
I would be very interested in hearing your thoughts.
Cheers, James
(http://img.photobucket.com/albums/v223/jamesfisher/photo.jpg)
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It's still on sale in Australia if that's any help. It tastes awful though. Probably just me.
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Hi petrolhead ,
Given the wealth of great vindaloo recipes on cr0 I'm baffled as to why you'd contemplate a tinned sauce .. a trip down memory lane maybe :)
The first recipe I made from here was CA's vindaloo using his base and masala and it was wonderful .. why not give it a go ... you'll be very pleasantly surprised .. it's BIR !! :)
Good luck anyway :)
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Hi Petrolhead360,
I understand where you are coming from here. Before I ever even started cooking BIR the closest thing to it for me was a TIN of Pataks Vindaloo sauce, which albeit was nothing like anything from my local BIR gave me my curry fix on a Saturday night....
A trip down memory lane for me, as I probably wouldn't buy it now I can make all the BIR dishes I desire, but nonetheless, was good at the time :)
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I remember Patak's tinned vindaloo sauce well - amongst many other experiments I put my tortured friends and family through in the early days!
I haven't seen the tins around for years, but they make it in jars: http://www.pataks.co.uk/products/vindaloo-cooking-sauce.aspx (http://www.pataks.co.uk/products/vindaloo-cooking-sauce.aspx)
Like most here I prefer to do it the BIR way, but of the commercial products available, sometimes if I need a quick hit I might use a Laziza paste. They have a distinctive, intense flavour and are packed full of whole spices, though there is a little MSG in there. They do a good tandoori paste, but this is my favourite:
(http://www.curry-recipes.co.uk/imagehost/pics/235db510f0228838f8dab1a7a29363f4.jpg) (http://www.curry-recipes.co.uk/imagehost/#235db510f0228838f8dab1a7a29363f4.jpg)
(Try a tablespoon or three in scrambled eggs with plenty of fresh coriander.)
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There's nothing quite like a stroll down memory lane Petrolhead. I see some tinned Patak sauces the other week when i was shopping. It was in Morrisons I think but it may have been in Tesco. I'll check it out and let you know. Just please don't start craving for a Vesta packet curry though, will you :o :o ;D
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Morning SD
They sell those jars at my local would you use it instead of your powerderd mix
ie heat pan ,oil,gg,tom paste, then jar paste and add gravey !
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Back in the 90's one of my favourite Saturday night curries was made using Patak's tinned (not Jars) Vindaloo sauce.
When i gave up on trying to replicate the dishes my beloved take away served, I turned my attention to my favourite commercially available sauce.
I bought more books, watched tv programmes and consumed as much information as possible.
As with the BIR cooking I failed to get close.
It had a rich tangy, slight vinegary taste which I loved.
I think Fenugreek was mentioned in the ingredients along with the standard spice list.
Of course there was no internet or network of like minded people then. Not on a mass scale anyway.
There was Pat Chapman's Curry Club, but, I'd bought his books and they didn't help.
I'm not sure whether Patak still sells this sauce. I can't find it on their site and I never see it in my local super markets anymore.
Does anyone remember it? and more importantly any information about how to replicate it at home?
I would be very interested in hearing your thoughts.
Cheers, James
(http://img.photobucket.com/albums/v223/jamesfisher/photo.jpg)
the vinegary taste comes from the aceitic acid they use tis just another name for vinegar there plenty of great recipes and vids to make a perfect vinaloo on this sight :-) have a gander and happy noshing
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hi james this may help the vinegary taste comes from the aceitic acid they use tis just another name for vinegar there plenty of great recipes and vids to make a perfect vinaloo on this sight :-) have a gander and happy noshing ( ivan) :)
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I think my local ASDA has it.
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I remember Patak's tinned vindaloo sauce well - amongst many other experiments I put my tortured friends and family through in the early days!
I haven't seen the tins around for years, but they make it in jars: http://www.pataks.co.uk/products/vindaloo-cooking-sauce.aspx (http://www.pataks.co.uk/products/vindaloo-cooking-sauce.aspx)
Like most here I prefer to do it the BIR way, but of the commercial products available, sometimes if I need a quick hit I might use a Laziza paste. They have a distinctive, intense flavour and are packed full of whole spices, though there is a little MSG in there. They do a good tandoori paste, but this is my favourite:
(http://www.curry-recipes.co.uk/imagehost/pics/235db510f0228838f8dab1a7a29363f4.jpg) (http://www.curry-recipes.co.uk/imagehost/#235db510f0228838f8dab1a7a29363f4.jpg)
(Try a tablespoon or three in scrambled eggs with plenty of fresh coriander.)
Hi Salvador,
I haven't tried their curry pastes, but I did buy a jar of their garlic puree which I didn't like. It seemed too intense for me.
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There's nothing quite like a stroll down memory lane Petrolhead. I see some tinned Patak sauces the other week when i was shopping. It was in Morrisons I think but it may have been in Tesco. I'll check it out and let you know. Just please don't start craving for a Vesta packet curry though, will you :o :o ;D
Ahhhhh Vesta..... Don't get me started on Vesta!!! ;D
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Ahhhhh Vesta..... Don't get me started on Vesta!!! ;D
Ahhhh ??????? I don't think i even want to go there :o. One of the many things best consigned to the history books and a distant memory - thank god ::)
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Ahhhhh Vesta..... Don't get me started on Vesta!!! ;D
Ahhhh ??????? I don't think i even want to go there :o. One of the many things best consigned to the history books and a distant memory - thank god ::)
Very True, but I think when I was about 14 it was the only curry I had ever had, so it was darn good then!! lol Thank god we've come a long way since then :)
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Morning SD
They sell those jars at my local would you use it instead of your powerderd mix
ie heat pan ,oil,gg,tom paste, then jar paste and add gravey !
I've tried that very thing, Michael, but it doesn't work that well as the Laziz paste is pretty powerful and tends to dominate.
But I've made many a 'home-style' curry with it using the recipe on the jar.
Not BIR, but very tasty.
Hi Salvador,
I haven't tried their curry pastes, but I did buy a jar of their garlic puree which I didn't like. It seemed too intense for me.
Same here. They do a ginger/garlic paste, too, but like so many jarred g/g pastes there's too much vinegar/acetic acid or whatever they use as a preservative, and apart from causing the paste to spit like mad in the pan, as you say, it's too intense.
I do like their tandoori paste though.
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Good post guys, a trip down memory lane for many ;D i was brought up on "veriswamy". Please excuse the spelling lol but the madras was top notch considering it was condensed & out of a tin :-*
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Available in Morrisons, in tins still ;D. Just for you petrolhead ;)
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Must admit this WAS the only shop bought curry I thought was any good as well as asda's Vindaloo and chicken in the foil trays
BUT after trying the Vindaloo recipes on here NOTHING compares not even my all time fav restaurant the Barinda in Wilmslow beats CRO's recipes
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Available in Morrisons, in tins still ;D. Just for you petrolhead ;)
Cheers CH
Bet it doesn't taste as good as I remember it.
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Available in Morrisons, in tins still ;D. Just for you petrolhead ;)
Cheers CH
Bet it doesn't taste as good as I remember it.
As you've now graduated to far better things and your standards are that much higher, probably not PH ;D ;)
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BUT after trying the Vindaloo recipes on here NOTHING compares not even my all time fav restaurant the Barinda in Wilmslow beats CRO's recipes
Again maybe it's my age or memory but the curries of yesteryear seemed to have had more power of flavour. Not just heat but rich, tangy full on punch.
Any recipe recommendation from this site that would give me that kick?
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I dare say there are lots of good recipes on here but this is the first one I tried and to be honest I feel like I hit the jackpot first time with this one
I made it using CA's base sauce too
Very pleased with the results
http://www.curry-recipes.co.uk/curry/index.php?topic=3953.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3953.0)
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I dare say there are lots of good recipes on here but this is the first one I tried and to be honest I feel like I hit the jackpot first time with this one
I made it using CA's base sauce too
Very pleased with the results
http://www.curry-recipes.co.uk/curry/index.php?topic=3953.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3953.0)
Yeah I've tried analysing this thought several times I think maybe many years of eating curry could change your palet and taste buds
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i recall pataks madras tinned sauce was great but they don't seem to do the tins anymore, the jars are nowhere near as nice, nor are the pastes :o
Maybe it's like lots of things that they change the recipes for less salt/healthier versions but lose taste in the process - pot noodles spring immediately to mind!
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I dare say there are lots of good recipes on here but this is the first one I tried and to be honest I feel like I hit the jackpot first time with this one
I made it using CA's base sauce too
Very pleased with the results
http://www.curry-recipes.co.uk/curry/index.php?topic=3953.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3953.0)
Well what do you know? That's my favourite too!
I've made it about 4 times in the last 2 weeks.
That recipe is very more-ish and gets very close to what I'm looking for.
Maybe I'll use it as a foundation and experiment.
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Yeah I made 12 base sauce portions and I'm down to 2 left now
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BUT after trying the Vindaloo recipes on here NOTHING compares not even my all time fav restaurant the Barinda in Wilmslow beats CRO's recipes
Again maybe it's my age or memory but the curries of yesteryear seemed to have had more power of flavour. Not just heat but rich, tangy full on punch.
Any recipe recommendation from this site that would give me that kick?
Hi PH360,
I agree with you totally on this one. The curries I used to buy from Indian restaurants in days gone by have by far superceded the curries I can now get from BIR restaurants these days. This is why I have strived for the past 4-5 years to replicate the fullness of flavour and richness of dishes that I now make and I am quite happy with my results.
I get lots of comments that, "This is not quite BIR cooking techniques/standards of what goes on in BIR restaurants these days", but you know what? I don't really give a damn whether I have got the oil hot enough to say that I have singed the spices to the right point or whether I have not included a certain ingredient to make a certain dish, just because it is written in the BIR bible and that's the way we have done it in BIR restaurants for the past 20 odd years....
I go for full flavour and richness in a dish that I would consider in my opinion worthy of eating. Maybe it would or would not be viable to produce in an Indian restaurant for fear of pricing it off the menu, but if you want to produce fantastic tasting food that will not only please you but everyone you are cooking for, do you really care whether it has been made to "The BIR Bible?" or would you make it to indulge?
Consider that in other cuisines.....
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do you really care whether it has been made to "The BIR Bible?" or would you make it to indulge?
Sacriledge Bob. Wash your mouth out. But i make you 100% right ;D. Besides, other than Abdul, there isn't a BIR chef on the forum. There's certainly one or two who think they are though ;)
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Hi 976bar, i totally agree with your comments . preaching from the bir bible is not for me either !
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HEAR HEAR!
Like i've always said, a good curry is a good curry!
It irks me when i hear people from both sides refusing to even consider a recipe if it doesn't conform to their standard template.
People from the non BIR world wont touch anything that has base gravy, and vise versa ::)
An example was when i posted 2 videos. The first was watched by someone and because it didn't use any base gravy, they refused to watch the second video.
It was only when somebody else pointed out that a base gravy was used in the 2nd video that they changed their tune. ::)
Thats just sad.
Apart from a dozen or so recipes, the best thing that this forum has given me so far in regards to cooking curry are
Bassar powder and Panch poran.
Both of which are not exactly BIR standards, BUT,, make fantastic flavourful curries. ;)
Frank :)
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HEAR HEAR!
Like i've always said, a good curry is a good curry!
It irks me when i hear people from both sides refusing to even consider a recipe if it doesn't conform to their standard template.
People from the non BIR world wont touch anything that has base gravy, and vise versa ::)
An example was when i posted 2 videos. The first was watched by someone and because it didn't use any base gravy, they refused to watch the second video.
It was only when somebody else pointed out that a base gravy was used in the 2nd video that they changed their tune. ::)
Thats just sad.
Apart from a dozen or so recipes, the best thing that this forum has given me so far in regards to cooking curry are
Bassar powder and Panch poran.
Both of which are not exactly BIR standards, BUT,, make fantastic flavourful curries. ;)
Frank :)
I can only echo those sentiments, Frank. Balls to the 'purists' I say. It's like anything in life, if you subscribe exclusively to one particular belief system, whether it be rooted in cuisine, religion or politics, then you shut yourself off to other possibilities. Or as some wise geezer once said, "Belief is the death of the soul".
Sheesh - that's maybe a bit too profound for a curry forum, so getting back on topic I really must track down some Bassar powder.
Julian mentions that he uses it in his eBook, or rather, he mentions in his eBook that he uses it, and he picked it up from visiting Pakastani run restaurants, which happen to make my favourite style of curries.
I've come across the Al Noor and Supreme brands, so I'll try both I reckon...
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I'd never heard of either before joining this forum :o crazy really, as they've always been right on my doorstep all my life.
When i was last in Blackburn shopping for spices, the entire bottom shelf of one of the spice isles consisted of ONLY Bassar powder ;D I'd say it was about 30 foot long. ;)
I chose King of spice brand.
Frank.
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Pataks tinned Vindallo or Madras sauces can be used in many ways
they can also be real life savers for sure
not only can you save A Curry you vandalized (to much spice perhaps)
It's great stuff especially when you come outa the pub pissed up
then realize Oh No your local Indian takeaway has closed panic sets in !!!
because yes you then get home realizing you already eaten your own
special Curry the night before
so go to your freezer get that frozen pre-cooked chicken portion out
pop it in the micro defrost it probably 10 mins ...Ping
take skin of and shred it into strips throw into a frying pan or wok
pour the Pataks tinned stuff over it heat it up Done !
crisis averted
Cheers
T
:D
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HEAR HEAR!
Like i've always said, a good curry is a good curry!
It irks me when i hear people from both sides refusing to even consider a recipe if it doesn't conform to their standard template.
People from the non BIR world wont touch anything that has base gravy, and vise versa ::)
An example was when i posted 2 videos. The first was watched by someone and because it didn't use any base gravy, they refused to watch the second video.
It was only when somebody else pointed out that a base gravy was used in the 2nd video that they changed their tune. ::)
Thats just sad.
Apart from a dozen or so recipes, the best thing that this forum has given me so far in regards to cooking curry are
Bassar powder and Panch poran.
Both of which are not exactly BIR standards, BUT,, make fantastic flavourful curries. ;)
Frank :)
I can only echo those sentiments, Frank. Balls to the 'purists' I say. It's like anything in life, if you subscribe exclusively to one particular belief system, whether it be rooted in cuisine, religion or politics, then you shut yourself off to other possibilities. Or as some wise geezer once said, "Belief is the death of the soul".
Sheesh - that's maybe a bit too profound for a curry forum, so getting back on topic I really must track down some Bassar powder.
Julian mentions that he uses it in his eBook, or rather, he mentions in his eBook that he uses it, and he picked it up from visiting Pakastani run restaurants, which happen to make my favourite style of curries.
I've come across the Al Noor and Supreme brands, so I'll try both I reckon...
Hi Everyone,
I don't wish to lead people away from the whole purpose of this forum, which was (is) intended to replicate BIR food. Without this forum, I would never have exceeded my expectations of cooking wonderful Indian Cuisine and I am extremely grateful to everyone that has contributed over the years whether they be a BIR Chef or whether they have just cooked at home and learned a great deal on the way.... There has been some fantastic posts on here which I think everyone would agree has set them in the right direction....
However, I do not believe that it should be rigid. As I have always maintained, all across the country there are different regions of Indian (BIR) styles of cooking and one madras in someones eyes may not be the same madras in someone elses eyes if you see what I mean....
I hope this makes sense to everyone and does not deter anyone from using what I would class as the best Indian Cuisine forum in the world :)
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I remember a few years ago finding a morrisons which still stocked Pataks tins of Vindaloo when everyone else had stopped stocking it so I bought every tin on the shelf (15) :)
The checkout girl thought I had a restaurant and gave me a discount too lol
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Pataks Vindaloo Concentrate Paste Alert
I saw Pataks tins of Vindaloo in the big cut price store B&M today
little tin serves 4, never noticed the price, but probably cheap.
cheers chewy
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49p each and not the same as 10-12 years ago :-(
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Never mind the Pataks: what about the Veeraswamy's little blue tins of sauce (served 2) - I used to use them in the 70s in Cardiff, Mate and I used to cook them up at work in the staff canteen with some precooked chicken and cooked rice I'd bring in. I got a couple in Australia about 10 years ago and I was particularly struck by the main ingredient: "margarine". 8)