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Re: Groceries
Originally Posted by caretaker
(Post 12178143)
I used to like the Patak paste, a spoon of that would flavour a whole pan of food so even though it wasn't cheap it was good value. I only bought the sauces a few times and usually make my own but when I saw the dollar store one, I thought I'd try it. It's thinner and more bland than VH so imo I'd say VH for $2 is a better value. I haven't tried the red one yet.
I'm a bit reluctant to use the paste on it's own but I do buy it. On it's own I worry I make it too strong or too weak. With curry powder I never do too weak but I might make it too strong. But I routinely use concentrated cream of mushroom as a thickener. If I have too much curry powder, then I use a bit more of the cream of mushroom so the taste is more or less the same. If I did that to the paste version it would change the taste too much. Sometimes I fancy a mango curry or the tikka masala and I add a bit of the paste to give it a boost. Essentially I'm a coward when it comes to my own sauces and I prefer the sure thing. :o |
Re: Groceries
1 Attachment(s)
Oops my bad I just took a guess at the price, being lazy and not checking, thinking I was sure it was 1:25 when it's actually a whopping 1:50 a can.:o
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Re: Groceries
Originally Posted by BristolUK
(Post 12178290)
VH red Thai and Vindaloo are both max strength. Lovely with Rosé wine, even a cheap one for around $10
I'm a bit reluctant to use the paste on it's own but I do buy it. On it's own I worry I make it too strong or too weak. With curry powder I never do too weak but I might make it too strong. But I routinely use concentrated cream of mushroom as a thickener. If I have too much curry powder, then I use a bit more of the cream of mushroom so the taste is more or less the same. If I did that to the paste version it would change the taste too much. Sometimes I fancy a mango curry or the tikka masala and I add a bit of the paste to give it a boost. Essentially I'm a coward when it comes to my own sauces and I prefer the sure thing. :o Patek sauces & pastes seem to have disappeared from local stores sadly (they were always reliable). On the very rare occasions I over spice a curry, a spoonful or 2 of coconut milk calms it down, without making it watery. |
Re: Groceries
Originally Posted by BristolUK
(Post 12178290)
VH red Thai and Vindaloo are both max strength. Lovely with Rosé wine, even a cheap one for around $10
I'm a bit reluctant to use the paste on it's own but I do buy it. On it's own I worry I make it too strong or too weak. With curry powder I never do too weak but I might make it too strong. But I routinely use concentrated cream of mushroom as a thickener. If I have too much curry powder, then I use a bit more of the cream of mushroom so the taste is more or less the same. If I did that to the paste version it would change the taste too much. Sometimes I fancy a mango curry or the tikka masala and I add a bit of the paste to give it a boost. Essentially I'm a coward when it comes to my own sauces and I prefer the sure thing. :o 3 tbsp vegetable oil 200g plain yogurt, lightly whisked or coconut milk (cashew or almond paste if you want it a bit thicker) 1½ tsp chilli powder (or mild paprika) 1 tsp curry powder ½ tsp turmeric 1 tsp fennel powder ½ tsp cumin powder 1 medium onion, finely chopped 3 cloves of garlic, finely chopped 2.5cm piece of ginger, finely chopped 2 tbsp tomato puree 150ml water ½ tsp ground cardamom powder 1 tsp crushed dried fenugreek leaves Whisk the yogurt and mix in the chilli powder, fennel powder and cumin powder. Stir the spiced yogurt and set aside. Heat the oil in a non stick pan (preferably a wok shaped one) Add the chopped onions and sauté until they begin to soften for 4-5 minutes. Add the chopped or pasted (I just chuck both these into a little food processor and add water to make a paste) garlic and ginger and fry for a couple of minutes as it cooks. Turn the heat to a low setting and add the spiced yogurt or coconut milk. Stir well for a minute and add the nut paste if you're using. Stir for 2-3 mins. Tip in the tomato puree and stir for a further 2 minutes. As the curry starts to leave oil from the sides of the pan add either meat or veggies or both, water and salt to taste. Bring to a boil and simmer for 15-30 mins stirring ever so often until the flavours and cooked all the way through. Add the cardamom powder, crushed fenugreek leaves. Optional chuck in some fresh coriander/cilantro and ginger at the very end. Simples. |
Re: Groceries
Originally Posted by Shirtback
(Post 12178302)
On the very rare occasions I over spice a curry, a spoonful or 2 of coconut milk calms it down, without making it watery. |
Re: Groceries
Originally Posted by Shirtback
(Post 12178302)
On the theme of curry paste: Blue Dragon brand is cheap (here) but very bland :(. I've been known to chuck in harissa to remedy that.
Patek sauces & pastes seem to have disappeared from local stores sadly (they were always reliable). On the very rare occasions I over spice a curry, a spoonful or 2 of coconut milk calms it down, without making it watery. |
Re: Groceries
Originally Posted by Shirtback
(Post 12178302)
On the very rare occasions I over spice a curry, a spoonful or 2 of coconut milk calms it down, without making it watery.
What happens with what's left? Does it keep or is it so cheap it doesn't really matter if you end up throwing it away? |
Re: Groceries
Originally Posted by BristolUK
(Post 12178310)
That's good to know. :thumbup:
What happens with what's left? Does it keep or is it so cheap it doesn't really matter if you end up throwing it away? |
Re: Groceries
Originally Posted by Oink
(Post 12178303)
Just make your own. A basic sauce...
That's about 8 too many ingredients for me. :o |
Re: Groceries
Originally Posted by BristolUK
(Post 12178310)
That's good to know. :thumbup:
What happens with what's left? Does it keep or is it so cheap it doesn't really matter if you end up throwing it away? |
Re: Groceries
Originally Posted by dbd33
(Post 12178305)
Also raita; just slice a cucumber, throw it in a bowl of yoghurt and smush it about a bit, add salt and pepper if you have any. Cooling and as authentic as chicken tikka masala.
Originally Posted by Oink
(Post 12178306)
You mean too much chilli? Impossible. :sneaky:
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Re: Groceries
Originally Posted by Shirtback
(Post 12178317)
The coconut milk? It's ~99c/a can here (I have no idea why!). It freezes okay once opened: I freeze leftovers in small portions...
Originally Posted by Shirtback
(Post 12178321)
I'm not too bothered about authenticity ;) & I don't think anyone using VH etc sauces/pastes would be too bothered about that either...
Stick Vindaloo in google images and there don't seem to be two alike. There's one even looks like a Vesta version :rofl: |
Re: Groceries
Originally Posted by Shirtback
(Post 12178302)
On the theme of curry paste: Blue Dragon brand is cheap (here) but very bland :(. I've been known to chuck in harissa to remedy that.
Patek sauces & pastes seem to have disappeared from local stores sadly (they were always reliable). On the very rare occasions I over spice a curry, a spoonful or 2 of coconut milk calms it down, without making it watery. |
Re: Groceries
Originally Posted by Siouxie
(Post 12178369)
I can get the sauces but not the paste - and I do miss the balti paste! You can buy them from Amazon.ca though, if that's of any help.
Late last night I recalled another brand ( name escapes me right now) which is very good, I've only ever found it in IGA. |
Re: Groceries
Originally Posted by Siouxie
(Post 12178369)
I can get the sauces but not the paste - and I do miss the balti paste! You can buy them from Amazon.ca though, if that's of any help.
Curry Sauce check any ethnic store, usually found in the chinese supermarkets, as do the 'international section' in the major supermarkets I buy three jars at a time . |
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