jar of patak paste

[Connemmara]

Bought above yesterday and instructions were nowhere to be seen. I think I ended up using too much water but I reduced and reduced and it turned out lovely

I used about 3 tablespoons of paste to a quarter of a litre of water. Was the water too much. What is the correct amount. Thanks for replies

[rowanwitch]

I always use loads of fluid and let it reduce....works for me..

[squarebear]

Reminds me of Lee Mack on TV. His wife was watching him cook something and she told him to reduce the wine stock, so he poured half down the sink!

[gingejbee]

Well, it depends how much "stuff" eg meat and / or veg you are cooking because it needs to be more or less covered in sauce. And how thin or thick you like your sauce - but the amounts you state sound about right.

[tiggerblue10]

Which paste was it?

[gingejbee]

...and as pixi says, tinned toms are a good addition - and tom puree if you like it thicker and tomato-ey.

[tiggerblue10]

Maybe it needed yogurt or coconut milk rather than water.

[Connemmara]

yes luckily enough I used a tin of tomatoes which helped to thicken - just had a look - in fridge -- Madras paste. It was hot but I could have gone hotter - maybe next time less water eh?

[tiggerblue10]

This might help:

http://www.pataks.co.uk/

[Connemmara]

thanks tigger blue that did not help me - still could not find correct amounts for the paste.

[tiggerblue10]

Sorry.

[tamborine]

Save cost of bottled paste & make your own masala; more chilli powder for xx heat.

http://www.videojug.c...-chicken-tikka-masala

[Connemmara]

thanks for all your answers - next time will try pixi's recipe. throwing the paste onto high heat to release flavours and spices.

While we are here - I have never ever used ginger - anybody tell me how to use it and in what recipes - cos I do like ginger scones and even the smell of ginger.

[Connemmara]

Anybody have a nice recipe for above and of course want it pureed - no lumps.

[Quizmonster]

I NEVER put a whole can of tinned tomatoes into a curry, no matter WHAT the recipe suggests, as it seems there is always FAR too much liquid.
I put them in a bowl and use a potato-masher to break them down slightly but not nearly to passata levels! Then I tip them into a sieve and quickly place that on top of the bowl. Sure, you lose a tiny amount of liquid in the process, but it doesn't matter. Then add just the tomatoes to the recipe and only as much of the tomato-juice as you think it NEEDS. You can always add more later if required.
I can't see much point in adding loads of water or other liquid and then spending ages watching it reduce.

[flitty]

Put a teasponn in a tin of beans for a great tasting curried beans.