Pataks Vindaloo Curry Paste 10 Oz

by Patak's

Product Features

• Pataks Original Vindaloo Curry Paste
• Tastes Of India
• An authentic Indian Recepie
• Suitable for vegetarians

Product Description

Pataks Vindaloo Curry Paste Concerntrate for Sauces and with Cumin and Chille (Hot).

Product Details

• Product Dimensions: 5 x 3 x 2 inches ; 10.1 ounces
• Shipping Weight: 1.7 pounds (View shipping rates and policies)
• ASIN: B000JMAVPS
• UPC: 069276032108
• Average Customer Review: 4.1 out of 5 stars  See all reviews (7 customer reviews)
• Amazon Best Sellers Rank: #14,665 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)

Customer Reviews

Most Helpful Customer Reviews

11 of 11 people found the following review helpful:

5.0 out of 5 stars excellent and easy, April 19, 2008

By 

Emily B. (Connecticut, USA) - See all my reviews

Amazon Verified Purchase

This review is from: Pataks Vindaloo Curry Paste 10 Oz (Misc.)

I love Indian food. I own two Indian food cookbooks, but find the list of spices so daunting that I've never tried any of their recipes. I heard from a coworker that prepared Indian curry pastes were available at specialty stores, so I looked for them here at Amazon and was delighted to find Patak's curry pastes. The spice level is nice, for those of us who like our food hot and spicy, and you can always add more paste if you want more kick.

Here are the ingredients: Vegetable oil, cilantro, salt, tamarind, water, cumin, turmeric, chile pepper, ground ginger, garlic powder, maize flour, spices, acetic acid, citric acid, lactic acid.

And here is a basic recipe from the label:

Shrimp Vindaloo, serves 2

1 medium onion, diced
2 tbsp vegetable oil
8 oz. fresh shrimp, peeled (or any other meat)
3/4 cup water
4 tbsp Patak's hot vindaloo curry paste
1/2 cup diced canned tomatoes
hot, cooked rice

Saute onion in oil. Add shrimp and saute until pink. Stir in curry paste and cook about 1 minute. Add tomatoes and water. Simmer, uncovered until the shrimp is cooked, about 5 minutes. Serve over hot, cooked rice.

I tried it with beef (which you'd never be able to order at an Indian restaurant) and simmered for 25 minutes, and it turned out pretty well. Not exactly restaurant quality, but very good for a prepared paste. I now keep Patak's paste and some tomatoes on hand, in case I want to whip up a quick, spicy dish using leftover roast chicken or beef. I look forward to trying the other Patak's pastes.

6 of 6 people found the following review helpful:

5.0 out of 5 stars I love this stuff, June 23, 2008

By 

Cowboy Bill "cowboybill" (Omaha, NE USA) - See all my reviews
(VINE VOICE)   

This review is from: Pataks Vindaloo Curry Paste 10 Oz (Misc.)

When I began cooking for myself about 6 years ago, I tried five or six different recipes for chicken vindaloo, from Madhur Jaffrey's classic recipe to actor Anthony Hopkins' "healthful" one (which I found on some entertainment Web site).

Most were good, with Jaffrey's being the best of the bunch, Hopkins' the worst (Hannibal's take on vindaloo was surprisingly bland). None of the recipes were nearly as good, however, as the spiced-just-right vindaloo I used to order at least once a week from Baluchi's when I lived in New York City.

During my recipe experimentation, I visited a local Asian grocery store and asked the clerk for some advice. He recommended trying Patak's paste. I was dubious, but I did. It was absolutely great. And the bonus: The Patak's recipe is much easier to fix than the various recipes I had been collecting.

I've cooked with this paste so often now, I've learned to make a few alterations to the recipe. I basically follow the directions on the jar (substituting chicken for shrimp), but add a 1/4 cup of yogurt and about a tablespoon of fresh minced cilantro at the end of the cooking process. If I have some lemon juice around, I put in a couple of squirts just before serving. (I usually cook the dish with two to two-and-a-half pounds of chicken and freeze the leftovers. It reheats well.)

If you're using chicken breasts rather than dark meat, make sure not to overcook and dry out the chicken. That's about the only thing you'll need to guard against. (A friend told me to marinate the chicken bits in yogurt and then cook them under a broiler, separate from the sauce but adding them to the sauce once they're cooked through. He says this locks in the moistness and adds a little flavor to the meat via the slight charring/carmelization that results. I haven't tried it, but it sounds good.)

By the way, I'm not sure how healthy this paste is; don't overuse the paste or the dish can get a bit greasy, for example. (There must be a fair amount of oil in the paste.) Just use the amount recommended on the jar and you should be fine.

Patak's doesn't beat Baluchi's chicken vindaloo, but for a home cook looking to make fast and tasty vindaloos, this paste can't be beat.

Now if I could just learn to make a quick-and-easy naan, I'd really be in business...

2 of 2 people found the following review helpful:

5.0 out of 5 stars my alltime favorite addition to rice, December 7, 2010

By 

Amy_C - See all my reviews

This review is from: Pataks Vindaloo Curry Paste 10 Oz (Misc.)

Vindaloo Curry paste is so great! The flavor is amazing, I add coconut milk to mine when I make it because my fiance can't handle the heat like I can. It's the perfect sauce to cook your meat in, and just put a scoop of the meat/sauce over rice, I usually have corn on the side. And of course a tall glass of milk, as it has a slight zing to it, depending on your heat-tollerance of course. :)