Patak's sauce??

**vinzclortho** · 08-12-2009, 08:00 AM

which one do I go with tonight? Rogan Josh? Tikka Masala? Vindaloo? Curry?

Planning on buying one a them roasted chickens, sautee up some peppers, zucchini, onion and mushrooms and serve over rice with one of the above sauces.

I love the already roasted chicken move, just clean the meat off the bones and add to the veg/sauce. Also works well for making burritos.

**pechelman** · 08-12-2009, 08:30 AM

rogan or tikka

if you sub the zucchini for potatoes, do the vindaloo

**DeeAre** · 08-12-2009, 08:55 AM

Gotta go for the vindaloo.

**Huck_Schmuck** · 08-12-2009, 08:57 AM

No no no. Go for the Patak pastes not the cook in sauces. So much better. Mix them up a bit, try the Rogan Josh with some extra chillies, garlic & fresh ginger then throw in coconut milk, not tomatoes - no longer a rogan josh but a great curry.

**hop** · 08-12-2009, 09:02 AM

Originally Posted by Huck_Schmuck

No no no. Go for the Patak pastes not the cook in sauces. So much better. Mix them up a bit, try the Rogan Josh with some extra chillies, garlic & fresh ginger then throw in coconut milk, not tomatoes - no longer a rogan josh but a great curry.

Agreed paste > sauce

**your mom** · 08-12-2009, 09:57 AM

^In that case, go for the the vindaloo paste. Hotter the better.

**moose pit** · 08-12-2009, 10:31 AM

Wurd do the paste.

And go Tikka.

For a hot Vindaloo hit the Hanifs. There are two one is damn near black in colour and probably not for white people. It is good but also fucking sweating bullets hot.

**vinzclortho** · 08-12-2009, 12:33 PM

Really? paste > sauce? shit. I bought the sauce, I'll have to go back to the store. what is the main difference between the paste and the sauce? i'm assuming that the paste just gets added with some water and you let it simmer. how is that different than using the sauce but not adding water?

fahk. I thought I had a handle on this situation.

I bought Rogan Josh by the way.

**pechelman** · 08-12-2009, 12:52 PM

Originally Posted by vinzclortho

i'm assuming that the paste just gets added with some water and you let it simmer. how is that different than using the sauce but not adding water? .

because you dont have to use water
you can use coco milk, stock, tomatos, whatever

**your mom** · 08-12-2009, 01:10 PM

I'm feeling like lighting my asshole on fire. Gonna have to go seek out some of that black vindaloo paste for dinner.

**Sparky** · 08-12-2009, 01:36 PM

PATAKS IS THE SHIT

I'm on Madras chilli and cumin paste right now; added extra fresh ginger, chilli, and coriander etc to potatoes, tomatoes, onion, mushrooms and spinach. i was going to chuck in one of my chickens but the little fuckers are too scrawny! no meat on them. They better start giving me more eggs, or fatten up.

**Pinner** · 08-12-2009, 01:41 PM

When using the paste, always cook it first.

An old standby is: lightly saute two big spoonfuls of Madras paste in a little oil* for two minutes, then add chopped onion and garlic until translucent, then ground beef and finely diced potatoes, then a can of tomato, cover and simmer for 20-30 minutes, adding a handful of frozen peas halfway through. Stir in a handful of chopped cilantro at the last minute, salt to taste and serve over white rice.

I wrap the leftovers in crescent roll dough for Gringo Samosas. Good shit.

*open all your windows and turn on the hood fan unless you want your house to smell like Indian food for the next week or two.

**Dantheman** · 08-12-2009, 01:46 PM

Is this Patak's stuff available in most standard grocery stores? I don't recall seeing it before but I haven't exactly been looking for it. I have a major indian food craving right now and the rotisserie bird+veggies+sauce is sounding like a damn good dinner idea right now.

**DeeAre** · 08-12-2009, 01:52 PM

Originally Posted by Pinner

When using the paste, always cook it first.

An old standby is: lightly saute two big spoonfuls of Madras paste in a little oil* for two minutes, then add chopped onion and garlic until translucent, then ground beef and finely diced potatoes, then a can of tomato, cover and simmer for 20-30 minutes, adding a handful of frozen peas halfway through. Stir in a handful of chopped cilantro at the last minute, salt to taste and serve over white rice.

I wrap the leftovers in crescent roll dough for Gringo Samosas. Good shit.

*open all your windows and turn on the hood fan unless you want your house to smell like Indian food for the next week or two.

Pinner! That is goddamn outstanding. Thank you.

**Pinner** · 08-12-2009, 02:25 PM

You're welcome.

A nice variation is to add a teaspoon of turmeric to your rice water. And you are ONLY using Basmati rice, right?

DTM, your whitey supermarkets don't carry Pataks, though Whole Foods might. Your best bet is to find a local Indian grocer in your area and go ape.

A couple of times a year I pick up a 10lb sack of Basmati, several bottles of Patak's, a couple of Shan Bombay Biryani mixes (this is the SHIT), and raid the frozen section for samosas and naan. Every December I host a dinner to celebrate my dog's birthday and serve up a huDge Indian feast. It doubles as a pre-holiday party too. Lots of fun. You should come.

**edg** · 08-12-2009, 02:28 PM

Another vote for paste.

I like to throw in spinach/watercress toward the end, letting it wilt before putting the lid back on. Especially good in vegie curries, imho.

edg

**DeeAre** · 08-12-2009, 02:52 PM

not traditional for indian curry... but any experience using quinoa instead of basmati? I'm fond of quinoa, and fusion cusine. Reckon I'll give it a try.

**Pinner** · 08-12-2009, 02:55 PM

Fusion = Fail

**DeeAre** · 08-12-2009, 03:03 PM

Originally Posted by Pinner

Fusion = Fail

Fair enough. Keep it real I guess.
Although I have done a gallo pinto spin off using quinoa instead of rice. And given that quinoa is semi-regional, it works. It's fucking chronic. Especially with avocado. And sriracha.

**vinzclortho** · 08-13-2009, 06:04 AM

I went back and bought the paste and we added most of a can of unsweetened coconut milk to mellow out the spice (I love spicy food but I can't go nuts like I used to due to heavy stomach acid issues)

anyways it worked out quite nicely, still had good heat to it but once you got past the firs wave of spicy you could get the flavors of the chicken and veggies. we tried to get the peppers/mushrooms/squash and broccoli a bit undercooked so they wouldn't turn to mush while simmering in the sauce and it worked really well, especially the slightly crunchy broccoli.

I bought the patak's at a super stop and shop and I know they also have it down the street at my local grocery so they do carry it at whitey super markets. also surprising to see that both places carry Sirachas (the rooster sauce) after I had to look all over the place for it when I moved back from Ventura.

all in all, great meal!

**Huck_Schmuck** · 08-13-2009, 08:03 AM

The main advantage of the paste is you can add as much or as little as you like to get the flavours the way YOU want them.

When making funky rice (as above with Tumeric) throw in a few of whole Cardamoms, Cloves and a Star Anise.

**Making a Pizza** · 08-13-2009, 08:13 AM

Originally Posted by Pinner

When using the paste, always cook it first.

An old standby is: lightly saute two big spoonfuls of Madras paste in a little oil* for two minutes, then add chopped onion and garlic until translucent, then ground beef and finely diced potatoes, then a can of tomato, cover and simmer for 20-30 minutes, adding a handful of frozen peas halfway through. Stir in a handful of chopped cilantro at the last minute, salt to taste and serve over white rice.

I wrap the leftovers in crescent roll dough for Gringo Samosas. Good shit.

*open all your windows and turn on the hood fan unless you want your house to smell like Indian food for the next week or two.

Ground beef?!

**vinzclortho** · 08-13-2009, 08:33 AM

I brought up the paste vs. sauce topic with my physical therapist this morning who is of Indian descent. He said his wife (also of Indian descent) and his mom both use the paste when they cook with Patak's. So...yeah...chalk one up to the paste being the real deal.

He also said using yogurt and not coconut milk gives you a greater degree of control over the spicy.

now I have a jar of the sauce sitting in my cubbard...glaring at me with my bad decisions wrapped up in it. Oh I'll still use it, but it's not the paste and will taste like poison...POISON I SAY!!!

**Caucasian Asian** · 08-13-2009, 09:41 AM

I did the Pataks Tandoori last week.

Butterflied whole chicken, mixed:
4 tablespoons tandoori paste
2 tablespoons of plain yogurt
three cloves of crushed garlic

Marinated the chicken in the tandoori/yogurt mix for four hours and then grilled on the BBQ. Hell yes.