Kashmiri Masala Curry Paste (Chilli and Garlic) Hot - Pataks

Suggested Recipe: Goan Fish Curry

Serves 2

Ingredients: 
1 tbsp Vegetable Oil
1 Medium Onion, Diced
15g - 1/10 jar Patak’s Kashmiri Masala Curry Paste
2 Cod or Haddock Steaks
200g Fresh or Canned Chopped Tomatoes
100ml water
1 tsp Fresh Chopped Coriander Leaf (optional)

Method:

1. In a medium sized pan, gently fry the onions in oil until golden.

2. Stir in Patak’s Garam Masala Paste, add chicken and stir fry until sealed.

3. Add tomatoes and water, mix well and cover pan. Simmer on a low heat for 20mins.

Serve garnished with chopped coriander leaf (optional).

Equally delicious with lamb, beef, fish or vegetables.

Paste
Ingredients: Vegetable Oil, Water, Salt, Cinnamon (7%), Ginger (6%),
Black Pepper, Concentrated Tomato Puree, Sugar, Maize Flour, Cardamom,
Coriander, Acetic Acid, Cumin, Spices

Turkey & Vegetable Biryani

Ingredients

225g/8 oz long grain rice
2 tbsp vegetable oil
1 medium onion, chopped
115g/4 oz. Patak’s Biryani Paste*
250g/9 oz. cooked turkey or chicken, diced*
250g/9 oz. mixed vegetables
140g/4 oz. canned chopped tomatoes
600 ml/2 cups boiling water

Method
Wash the rice then leave to soak in cold water for 20 minutes. Heat the
oil in a pan and sauté the onion until soft. Drain the rice and
add to the onions in the pan. Stir in Patak’s Biryani Paste and turkey
meat, and cook for another minute. Stir in vegetables and mix well. Add
the tomatoes and water, cover, and simmer for 15 - 20 minutes, until all
the water is absorbed. Serve hot with naan bread, chapattis or Patak’s
pappadums and an assortment of Patak’s chutneys, pickles and relishes.

* Variations:
· Substitute the cooked turkey with fresh beef or chicken. Cut
into chunks, and sauté with the onions until browned.
· For fresh shellfish or fish, stir in with the vegetables and
simmer, making sure not to overcook.

* After opening, curry pastes can be stored in a cupboard or refrigerator
for up to six months.

Bombay Potatoe

Bombay Aloo

Ingredients
1 ½ lbs. potatoes, peeled and cut into quarters
2-5 tbsp. vegetable oil
2 tbsp. Patak’s Mild Curry Paste*
1 medium onion, sliced
2 cloves garlic, crushed
1 tsp. mustard seeds (optional)
salt to taste (not much if any)

Oven method
Peel potatoes and cut into chunks. Par boil the potatoes in salted water
for 5-7 minutes. Drain. In a baking dish, mix together the oil and Patak’s
Mild Curry Paste. Mix together the crushed garlic, sliced onions and potatoes.
Coat with the curry paste mixture and bake in a pre-heated oven for 30-45
minutes at 375°F.

Preparation time: 10 minutes. Cooking time: 30-45 minutes. Serves
4-6.

Stovetop method
Peel potatoes and cut into chunks. Par boil the potatoes in salted water
for 5-7 minutes. Drain. Heat oil in a large frying pan over medium heat.
Add mustard seeds. When the seeds begin to pop, stir in the onion and
garlic and sauté until golden brown. Add Patak’s Mild Curry Paste,
reduce heat to low and simmer for 2-3 minutes. Add potatoes and salt and
cook for 5 minutes, adding a little water if potatoes begin to stick.

Preparation time: 10 minutes. Cooking time:
25 minutes. Serves 4-6.

* After opening, curry pastes can be stored in a cupboard or refrigerator
for up to six months.