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

Quote from: loveitspicy on June 29, 2011, 11:34 PM
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:  https://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".

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

Quote from: loveitspicy on June 30, 2011, 02:24 PM
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:  https://curry-recipes.co.uk/curry/index.php?topic=3765.0) or a tandoori masala (e.g. here:  https://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)....

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

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.

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.

Quote from: loveitspicy on June 30, 2011, 02:24 PM
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

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!!

Quote from: loveitspicy on June 30, 2011, 11:41 PM
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! 

CA - you are a star - thanks