Patak's kashmiri masala curry paste (chilli and garlic). why can't i find any info on this product on the net?!
i'm wondering why it says 'it is important that this not consumed uncooked'...
and also what good dishes can be prepared with this garlic curry paste, recipe tips?
Answers: i'm trying to find information on this product and the patak's homepage doesn't even mention this, one of their products. looking elsewhere i can only find photo's of the jar and no further info...
i'm wondering why it says 'it is important that this not consumed uncooked'...
and also what good dishes can be prepared with this garlic curry paste, recipe tips?
Kashmiri Masala Curry Paste was probably not a large seller outside the UK, their home page comes from Canada, but I found it as this website
http://www.britishdelights.com/indian.ht...
I actually have a jar in my pantry! Basically you dont want to consume "raw" spices, this can cause stomach irritation or upset. Patak's does not want any liability, so the warning.
But for your own health, all spices and masalas need to be cooked. This will also enhance the flavors of your dish.
There is nothing like raw eggs or meat products to worry about.
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You can use it in basically any Indian recipe. You can use it as a marinade (mix a little curry paste with yogurt) for seafood or chicken.
KASHMIRI KOFTE CURRY: (meatballs)
Ingredients :
750 g lean minced lamb
1 teaspoon finely grated fresh ginger
2 small green fresh chilies, finely chopped
1 teaspoon ground coriander
1/2 teaspoon red chili powder
2 teaspoons garam masala
2 teaspoons salt
1 tbsp Kashmiri masala curry paste
1/2 cup yogurt
3 tablespoons ghee
1 tablespoon khoya
1 teaspoon sugar
1/2 teaspoon ground blk pepper
1/4 teaspoon ground cardamom
Method :
Put the lamb into a bowl with ginger, chilies, coriander, chili powder and 1 teaspoon each of the garam masala and salt, adding 1 tablespoon of the yoghurt to moisten the spices and help distribute them evenly.
A teaspoon or so of the ghee can also be added if the lamb is very lean.
Mix well and form into small oval shapes.
Heat ghee in a heavy saucepan, add the dried milk, sugar, Kashmiri masala curry paste, remaining yoghurt, garam masala and salt.
Fry in the ghee, then add half cup hot water.
Bring to the boil and add the koftas.
Simmer, covered until no liquid remains.
Turn koftas over, add half cup more hot water and the pepper, cover and simmer until liquid is absorbed once more.
Sprinkle the dish with cardamom and serve with Indian breads or rice.
Cover after adding cardamom so its fragrance will not dissipate.
Wow, Migh - I wish I knew. I'll see what I can research -- sounds like a great mixer. I would definitely use it on any casserole-style Chicken dish and and Pasta dish...
Good Luck - I will let you now if I find it
Happy Yule - Jeff :-)
My husband and his friends love Kashmiri masala chicken wings esp while watching sports.
I just marinate the chicken wings in a little Kashmiri masala paste, with a little oil and a squeeze of lemon juice.
Overnight is best, then just broil them for a 5-6 minutes. Serve with a little yogurt type of dressing. These are easy and addictive.