Thanks all again.

I've used the Pataks Kashmiri paste a few times before - just not for a couple of years so certainly am not experienced enough yet to fly by taste alone.

Rich: So you'd just put extra base gravy in and keep to the original recipie? How much gravy would you suggest?

Cheers X

Thanks for the tips.

I'll try as you suggest - long, gentle fry of the paste; meat in; then adding the gravy little by little after that.

Yes, dried fruit may well be a bit retro, I'll need to find myself a nice Vientta for desert at this rate

Assuming the gravy and the Pataks paste are locked in, is there anything you would add/do? Or might this be a case of less is more.

A curry place I really like says they use passion fruit in their kashmiri curry. I'm tempted to chuck one of those in!

Cheers

Hi,

I'm planning on making a curry tomorrow with Pataks Kashmiri Masala paste. In addition to the paste, I'll be adding sliced peppers, cashew nuts, raisins, and yogurt.

Last night I impulse bought the Curry-to-Go ebook and have made up one of the base gravies. I'm wondering how (and whether I should!) I could combine this gravy with the Pataks paste to produce something nicer than paste alone.

How would you suggest I do this? The Pataks recipie is here:
http://www.pataks.co.uk/recipes/kashmiri-chicken-(kashmiri-murgh).aspx

Based on the quantities in the linked recipie I'd probably adjust as follows if left to my own devices:
- Reduce the onion to 25g (since there is lots of onion in the gravy)
- Substitute the 75g water with 75g gravy (not sure if this will make it too rich/thick - but I do like curries on the thicker side anyway).
- Maybe reduce the tomato a bit.

What do you think about the above?

At what stage would you mix in the gravy?

Any help much appreciated