“ Type: Sauces „
I have used Patak's Original Madras Curry Paste on a number of occasions and it is a product that I am generally quite impressed by. It can be bought in most supermarkets and so seems to be easily available. A 283g jar of Patak's Original Madras Curry Paste currently costs £2.02 from Asda and so it is not the cheapest curry paste around, but equally it is a good quality curry paste and so I am willing to pay a little more in order to get this.
The Patak's Original Madras Curry Paste comes in a glass jar with a metal screw top lid. It is a very deep rich colour which is really appealing when made up into a curry sauce - and I think it is really important to have a nice rich colour when it comes to a curry. The paste also has a really nice rich smell which is unmistakingly of Madras curry which a lot of spices coming through in the aroma.
In order to use, I simply fry some chicken, peppers, onions, peas, shallots and garlic together and then I add a couple of tablespoons of the Patak's Original Madras Curry Paste to the mix and fry for a little bit longer. I then add some chopped tomatoes, chicken stock and some cream - and let it all meld together, being careful not to let it boil but instead to just simmer.
The taste is quite deep and despite the added ingredients, the flavours of the paste really do shine through and together it makes a very delicious curry. It is fairly hot but I know that Patak do many other curry pastes and so if you don't like hot then it might be worth trying the Korma or something else.
Overall, I think that Patak's Original Madras Curry Paste is a very good product and I will continue to use it.
I'd only ever used curry sauces before I met my fiancé, and he introduced me to the world of curry paste. When we first started going out, he offered to cook me a curry in an attempt to impress with his cooking skills. I was pleasantly surprised with the outcome, and loved the fact that the curry wasn't swimming in sauce like some of them are, and the sauce was nice and thick.
My other half usually takes care of the curry making in our house, that's the one dish he has perfected and it always turns out better when he makes it. I've had a go myself though and it is really easy to make curry using this paste. The technique we usually use is to brown the chicken, add onion, add a tin of chopped tomatoes, and then a couple of tablespoons of madras curry paste. We then cover the pan with tin foil and let it simmer until the sauce is bubbling and is nice and thick.
I also use this paste with minced beef for a curried mince dish I make, as I find it's a nice change to the usual curry or chilli dishes. It's a versatile paste, and good value for money. I think we usually pay around £1.80 for a jar in the supermarket, but we get four meals out of that so it's a good storecupboard item for when the stocks are running low!
The spice mix in this paste is quite hot, but you can vary how hot you have your curry by using more or less of it. We've been a bit heavyhanded a few times and have ended up sweating after eating a very hot curry, but generally if you get the quantity right it isn't too bad. The curry my fiance makes using this paste is so nice that we very rarely ever get Indian takeaway because I prefer his version.
I've recently got into Jamie Oliver's "30 minute meals" series, and he uses Pataks paste for one of his curries. I was quite surprised about this because chefs are usually big fans of making everything from scratch. Jamie points out that if you use Pataks paste you are still using authentic spices, but Pataks have done all the hard work for you. I have to say I agree with this 100%.
I love Indian food and nothing beats a good curry! I also like cooking, but I could never replicate the type of food that you order from my local Indian restaurant... until I discovered this paste...
I bought Patak's Madras Curry Paste from Asda for around £2.00 - you can make around four meals for two out of each jar- so that's pretty good value.
The reason I like using curry paste, rather than curry sauce, is because I think it produces a more authentic taste and I can add the vegetables into the mix and make a reasonably healthy, tasty curry.
To make a meal for two out of the paste I normally do the following: brown a medium onion and a green pepper with garlic, paprika and coriander; add two chicken breast and brown the meat, throw in two table spoons of Patak's Madras Curry Paste, a table spoon on tomato puree and two tomatoes - leave to simmer for twenty minutes and VOILA!
This curry paste is very tasty and reminds me of Madras curries I've eaten from the local takeout. But if you're not a fan of hot Indian food then I suggest that you buy a Korma or a Rogan Josh paste as an alternative.
I think this paste is great value - it works out at less than 25p per serving, it tastes delicious and it's very easy to cook with. I highly recommend that you try it - five out of five stars!
Using Pataks Original Madras paste is probably the quickest and easiest way to make a very authentic tasting curry quickly and easily.
Simply dice some onion, and garlic (optional) add some diced chicken, raw chicken is better than using cooked chicken as this tends to give it a much more authentic taste, 1/4 of the jar of Pataks Madras Curry paste, and approximately 2 mugs of hot water. Give it a good stir and cover with a lid and cook until the chicken is thoroughly cooked. Hey presto a perfect indian curry.
If the sauce is a little thin remove the lid and boil rapidly for a couple of minutes I find this usually thickens it up nicely.
It is a fairly hot curry, but there is a whole range of Pataks Curry Paste's some a lot milder which you could opt for such as Pataks Korma Curry Paste. I have also tried this one, but it was rather too mild for me, but still a very authentic korma taste.
Pataks Madras curry paste is sold in glass jars with a screw lid and is currently £1.67 in Tesco and once opend can be stored in the refrigerator for up to 6 months, so it works out very economical.
== Pataks Original curry paste ==
== Introduction ==
When I moved into my own flat with my husband, I had to learn to cook for myself, although I had cooked a lot before at my parent's house, but not really much, so for the first couple of weeks we lived off jars of pre made curry and chilli, and simple things that I didn't have to worry much about and didn't require much skill. But pretty soon that got very boring! We seemed to be eating the same things over and over again, and it was a getting expensive too buying these jars for almost everyday.
As my confidence in the kitchen grew, I started making things from scratch rather than using jars all the time! But curry was the one thing I couldn't make myself, I had no idea where to start, so my only option was the jars.
But then I found this curry paste.
It only cost around £2, and contained around 4-6 meals for two inside. I read the instructions and decided it would be very easy to make, only having to add water, chopped tomatoes and onions, and anything else you might want to add to a curry (vegetables, mushrooms etc).
So we bought some, and although since buying it for that first time, I have learned how to make a curry direct from curry powder (along with a lot more!), and we don't buy this as much anymore, it is a great product which really boosted my confidence in the kitchen. And it makes at least 4 delicious meals!
== Use ==
Patak's curry paste is used to make a traditional Indian Madras curry at home. It is extremely simple to use, and all instructions are written out clearly on the back of the jar. The instructions are to serve two people, so if you are making this for a family of four, then double the recipe.
What else you will need to make your Pataks Madras Curry:
2tbsp vegetable oil
1 medium diced onion
70g (1/4 of the jar) curry paste
250g diced meat (chicken, beef, lamb, fish or vegetables)
200g tin chopped tomato
1tsp Chopped coriander (opt)
All in all, this recipe costs me around £4 to make, (£2 for meat, 50p for chopped tomatoes, 50p for quarter of the jar of curry paste, 50p for onion, 20p for vegetable oil, 30p for coriander), and this makes a good sized meal for two people.
Making the curry couldn't be easier.
You will need quite a large pan, in it fry your diced onion until cooked through and golden, add your curry paste and meat and cook until the meat is sealed.
If you're adding anything else to the curry, then add this next.
Next add the tomatoes and water, and mix. Simmer the mixture on a low heat for 40 minutes. If you are using a slow cooker, add the curry to this now, cook on a low setting for around 4 - 6 hours.
I recommend par boiling any vegetables before adding them to the curry to ensure they will cook through. I use tinned carrots, and fresh mushrooms in mine.
When the curry is cooked, you can serve with rice, potatoes, noodles or anything else you want!
The curry paste does not have to be used to make a curry though, oh no!
It can also be used as a marinade, to make a curried chicken drumsticks or anything else you feel like! It can either be used on it's own as a strong curry marinade, or you can mix it 50/50 with natural yoghurt to make a more tandoori type marinade. It is best left to marinade over night to ensure it sinks deep into the meat flavouring it beautifully. You can marinade any meat or fish, and then grill bake or BBQ the meat!
== Taste ==
The curry tastes like any other madras you have tasted, it is a hot curry, so if your not a big fan of hot curry, then best to get a different paste; they come in a range of flavours!
If you put too much curry paste in the curry, it can sometimes be a bit "powdery", so you do need to keep to the instructions. If you want the curry to be hotter, then the best idea is not to add more paste, but to get a teaspoon of curry powder (you can buy this from the spice section of the supermarkets in small or large bags, or even in the tubs like you get chilli powder in). But, my biggest suggestion is not to add any curry powder, but to add chilli flakes or you could use chilli oil instead of vegetable oil, which has a chilli taste to it! Doing either of these things will stop the curry from been powdery but will add spice.
It has a lovely taste to it, but of course it all depends on what extra ingredients you add, if you don't put onion in it will taste different, if you put for example sweetcorn in, it will taste different. So it all depends on what you like and personal preference.
Overall though a very tasty curry!
== Nutritional Values ==
Well of course a curry is never going to be most healthy of meals. I cannot give an overall nutritional value of the complete curry as it all depends on what you use in it. If you use Olive Oil for example, it will be more healthy that with vegetable oil. But the nutritional values of the curry paste itself is:
(Per 70g serving)
== In Conclusion ==
All in all, this curry paste is excellent, whether used as a curry or as a marinade, it is deliciously tasty and is the perfect amount of spiciness for my taste, so I don't need to add anything to it to add spice!
This curry may be too spicy for children, so maybe if you plan on giving this to a child, you would be best getting a mild or medium curry paste.
It is so easy to make that anybody can do it, but it is been made almost from scratch!
A huge 10/10 for this Pataks curry paste!!
Took a fancying for a curry tonight and as I am trying to save the pennies, decided to go to the supermarket and get a jar rather than order one in. The options at Sainsburys Local were pretty slim so came home with this.
It is easy enough to make, simply cook some of the paste in oil to cook the spices, add vegtables (or meat if you wish) and then add a thin of chopped tomatos and some cream and your curry is ready in about 20 minutes.
As far as jars of curry paste go this one is OK, not as good as if it was made from scratch but you have to expect that. I found this curry medium in terms of spiciness even though it does say hot on the jar, however I suppose you can cook it to taste by adding more or less cream to taste. One thing I did notice however, was that it didnt have a strong 'curry taste', yes it was tomato based and I did add lots of veg, but i did feel that there was something missing in it. All in all though, its not bad if youre after a bit of spice!
It is pretty good value at under £2 for the jar, which Im guessing would probably last for about 4 curries for 2 people! Think this one is a handy thing to have in the fridge, but next time I get a craving, I might splash out and order in.
Me & my hubby have a regular curry using this paste we also have a biryani and absolutely loveit. However noticed recently the packaging has changed also used it last night and the paste is a different colour (much lighter)& texture (smoother). It definately tasted different I found it to be much milder than usual, wonder if anyone else thinks the same
Some people when making a curry at home will simply buy a jar of sauce and stir it in, well I like to go one step further and buy a paste this then allows me to get the strength and taste of my curry exactly how I like it.
The paste most commonly used in my house is Pataks Madras curry paste because me and hubby both love the taste of madras but always find the Indians round our way make them far too hot, so with this paste I can make it a bit milder and more suitable to our pallets.
This paste can be used to make a very strong curry if you like them that way but I stir in a small amount of salad cream and pure yogurt to cool mine a bit and also it then has a more creamy and lip smacking texture whilst keeping just enough of the madras flavour to still be called a madras curry.
Pataks have been around since the mid 50`s so you can rely on their pastes being top notch, they come in many flavours of curry but the madras is my favourite. The pastes come in glass jars, each containing 283g and costing around £1.40 but Asda regularly have these at only one pound per jar which is great value for money.
Spices (contains Mustard),
If you like a hot madras curry then you cannot go wrong with this paste and if you want to cool it down a bit if you have a more mild taste then a couple of spoonfuls of plain yogurt and a spoonful of salad cream will do the trick.
I can't think of many British people who do not like curry. Our national dish of fish & chips has certainly lost its identity over the last decade - and I'm all for it! Yes, fish may contain a lot of Omega 3 and is good for you, but curries just taste nicer - and there is so much more variety! Korma, Balti, Vindaloo...no matter what your taste buds like, there is a curry for you.
I am normally a Balti or a Korma man personally, but I decided to have a change on Saturday and opted for Patak's Madras Curry Paste. I love this brand of curry paste, so I had high expectations!
The product comes in a small 283g glass jar with a purple lid and label - all of Patak's products have a similar colour scheme, so you shouldn't be able to miss it. It goes for £1.36 in Sainsbury's right now, but it is sometimes on offer. The jar normally lasts me 10 portions.
The curry paste essentially marinades the meat slightly, and adds flavour to the sauce. I start off by cutting then frying the chicken until just going golden brown, then I put a tablespoonful of the paste in, added my veg (chopped onions, a few carrots and a few peas), then I threw in a can of chopped tomatoes and simmered it for 25 mins.
The end result was really nice - but I think I'm just a Balti man! It has a hot spice to it thanks to the chillis, which are not overpowering but are definitely noticeable! The cumin is also there, and it really does ooze through the chopped tomatoes to give an altogether more punchy taste compared to my usual tangy Balti.
This is another great curry paste by Patak - at the end of the day, I am getting the impression all of them are fantastic products - it's just a matter of personal choice which one you will like more.
I am a big curry fan, and love amking my own if I have time but sometimes you dont have all the spices and ingreidents. I thought I would try this paste rather than a sauce as it sounded more authentic and looked like it would last longer than an already made sauce.\
I simply use this by spooning a small amount onto chicken, and let it marinade, then add a bit more of the paste to either water ( if I want a more healthy option) or cream and make a sauce. I then add the marinated chicken to this and also add potatoes and vegetables and simmer gently.
The flavour from the paste is pretty amazing as it tastes quite authentic and also the good thing about this is that you can make it as strong or mild as you like. The madras is quite spicy anyway but if you did want a more mild curry then do a great masala and korma too.
The other advantage about this paste is that it lasts a long time, as you only need a small amount at a time. The paste can be refrigerated once opened and kept for quite a while, or it can be frozen too.
A great curry paste and good alternative to a takeaway in these hard money times
I love making curries. Our local take away does some delicious ones and you can get some pretty good ready made sauces in the supermarkets, but making them from a paste is a lot cheaper. I would love to be able to make them from complete scratch but don't have the knowledge of the the spices needed so these pastes are a good little cheat.
Add to your meat or fish and cook with some onions until sealed, add some tomatoes let it bubble away and then some yogurt towards the end, so simple tasty and not bad for you either.
You can really use it with whatever you like and add so many extras, like veg and herbs.
The paste is just a great base and gives so much flavour. The madras one is hot, but you can use as little or as much to your taste, and as little or as much yogurt in at the end.
I personally think this paste is great with prawns. But it's so versatile, chicken, lamb or vegetable madras is just as good.
Ok so it's not as authentic as a restuarant or take away, but you save cash and calories!
I would never have normally bought this but someone get me a jar when they had bought one by mistake (don't ask - I know some strange people!) I kept it in the cupboard for ages thinking it wasn't my kind of thing. I prefer to cook with fresh ingredients generally. But then one day we really fancied a curry and thought we should use this rather than get a take away - credit crunch and all that. I was massively impressed. I am an absolute convert. This curry paste is fantastic!
The good thing about this paste, as opposed to the sauce you get in jars is that you can make it as strong as you like. You can add more milk or cream and less paste if you want something milder, or add loads of paste for a real kick. (In fact I even managed to create a pretty spicy curry with the Korma curry paste in this range - now that is pretty clever!)
Another clever thing about this paste is that because it contains really just the spices for a Madras, you can add lots of vegetables to create your own distinct curry. This is also far healthier. I find that the ready made sauces are so spot on that if you add additional vegetables in order to create a healthy meal, you can ruin the flavour. Not so with the paste.
The jar keeps for ages and so you don't have to worry if you only use a little when you prepare your curry.
A jar costs between one and two pound. It is a bargain as it will make so many curries.
For those of you who don't know (probably all of you to be honest), I absolutely adore curry. I don't care if it's spicy or sweet, fruity or meaty, as long as it tastes good and comes with some good rice and naan bread I'd do almost anything for it. Takeaways from an Indian restaurant not far from home used to be one of my favourite meals, but now since I live away from home and can't really afford many takeaways on my new student budget, my curry train has dried up somewhat. My mam, being the nice person that she is, bought me a book containing many recipes for making lots of different types of curry, and those that I have tried from there have all been very good, though it is often hard to find all the necessary ingredients in British supermarkets, or the cooking is time consuming and difficult, so I haven't been able to make as many as I would like. One day in Asda, however, I stumbled upon the Pataks section of the supermarket, and since I've tried their jars of curry sauce in the past and quite enjoyed them, I popped a couple of jars of curry paste in my trolley so that I could make my own curry easily at home.
I have to admit that I bought this jar almost by accident, as I thought that it was a smaller version of the curry sauce jars that I'm used to seeing and having, which only need to be heated and added to meat or vegetables to create a tasty and simple curry. These jars however, contain a paste of spices which need to be cooked with tinned tomatoes or passata, as well as onions/garlic whatever on top of the meat, which involves a lot more preparation and isn't as good if you're lazy or a bad cook, like a lot of us are.
Despite my initial disappointment, however, I am now delighted that it was this little jar of Madras curry paste that I ended up taking home with me. The first time that I used it, I ended up making a gorgeous prawn curry, simply by cooking a tin of chopped tomatoes, crushed garlic, fried prawns and a dollop of this paste in a pan on the hob. The whole process took only about 15, including frying the prawns, which was very quick and painless, and the end result was fantastic. The taste is definitely madras, though I think that anyone who enjoys any type of curry will still enjoy it. The taste is drier than a lot of other alternatives, though rich and filled with a variety of spices, and the smell of it raw in the jar or while it's cooking is absolutely fantastic.
The fantastic thing about this paste is that its uses doesn't stop at making curry, as it can be added to a variety of other foods to make them more exciting and to spice them up a bit. For my tea tonight, for example, I had a tin of beans with two dessert spoons of curry paste cooked along with them, which gave them a deliciously different flavour, that had a bizarrely meaty edge to it, although there is no meat in the paste or the beans themselves, and made my meal a lot more interesting than just plain baked beans. I have also used it with a tin of spaghetti in tomato sauce and in pasta sauces, all with great results.
This madras paste is fantastic for me as a student, as it made my 14p tin of spaghetti taste twice as good as it does by itself, and the jar of paste itself only cost me £1! I've had it for about a month now and have used it about four or five times, and I would say that it is still about half full (or half empty, depending on your outlook on life), so it's very cost effective at only about 10p per use. Why wouldn't you want to pay that much for something that makes almost any meal 10 times better?? It's also not too bad calorie wise at 520 calories per 100g, which is about 1200 for a whole 245g jar, but since you only use a small amount each time, it's not going to make you fat by yourself.
For those of you who don't like spicy food at all, unfortunately this may not be for you. I wouldn't say that it is overly spicy, but it does have a definite twinge of spiciness to it, so I would recommend having a small try of it before having a full meal with it, just in case it's too hot for you. Pataks does a variety of curry pastes, so if this is too hot, there will probably be another one that would be perfect for you. For those of you who like their curries or other meals to be as hot as hell, then you can always add more chilli powder or chopped chillies if this doesn't quite do it for you, but fortunately it's easy to add spiciness depending on your preference.
Anyway, as you can tell, I absolutely adore this curry paste, and will definitely buy this again in the future, although I'm also interested in trying the other pastes in the range to see if any are as good or even better. Don't be put off if you're not a huge fan of curry, since as I've said, there are many other meals that you can use it in instead. I'm thinking of making a lasagne using it along with the tomato sauce, but since I'm a lazy student, I'm unlikely to do anything like that any time soon!
Patak's make a huge range of Indian foods and accoutrements, notably the famous curry pastes and I've used them since I left home and started cooking for myself aged 16. Previous to that I've been brought up on a combination of Patak's and more traditional methods of currying.
The colour in the jar is deep and rich, this as a madras is bound to be darker and richer than some of the less heated pastes, though not enormously. However, it's worth noting that if you have light skin, light clothing, solid wood tables or wooden spoons and white fingernails - they won't be for long. Take care at all stages of using this paste, the stains are evil. A French polish looks just vile if you wash up after a Patak's curry.
Patak's make life easy, you can throw the meat in with the paste and the meal is half done already, though that's not my style.
I like to fry off the meat and onions then add liberal amounts of Patak's paste and fry off again to really get some flavour added to the meat.
Then you can add water or in my case tinned or fresh chopped tomatoes and any other bits you like and leave to simmer. The longer the better.
Serve over basmati rice and with a side of mint sauce, poppadoms and mango sauce.
I'd say it's a good thing to use red meats as it's a very strong flavour and it really permeates the other ingredients so you need something which can take the flavour. Prawns are no good, you get the consistency but no flavour at all. Chicken isn't bad but not a strong enough flavour to balance it.
I don't like curried potato myself but I'd guess it would do a good job, along with other veg if that's your style.
You can also add a small amount to dahl to give it some extra oomph!
The main reason I rarely use it now is the phenomenal amount of grease. The top of the jar is swimming in oil and it's throughout the jar. It's great for frying off but not good to eat. Hence preferring to use the dry spices these days.
You could drain it but you won't get it all.
Overall, a good flavoursome paste.
Patak have been around since 1957 and it is internationally renowned for their range of curry paste,curry sauce, chutney and pickles.
My favourite Patak curry paste is the Madras curry paste. Note that there is a difference between the paste and sauce. The madras curry sauce is a ready made up curry. I have tried the curry sauce but I still prefer the paste version. With the paste, I can prepare the curry sauce according to my requirement like the heat level and flavour.
The Patak's madras curry paste is hotter than most curry paste. It goes very well with most type of meat, especially pork. The spices in the paste brings out the pork flavour and tanginess in the curry.
One useful tip when using the paste is to fry the paste with onions for about 4minutes on low heat. This will help to release the flavour of the curry paste.
Patak's madras curry paste can also be used as a marinade. It comes in a glass jar and each contain 283g.
Paste Ingredients are:
Spices (contains Mustard),
Patak's madras curry paste is suitable for vegan and it is also gluten free. Priced at £1.40 and available at most supermarket. However look out for offers, we bought it at £1/jar many months ago.
I recommend this madras curry paste if you like a hot curry and authentic curry flavour.
Patak's original Madras Curry Paste made to an authentic Indian recipe.