Mrs. S likes curry but she doesn't like spice.
I'd like to make her one at home - without the expense of buying all the individual spices; cumin seeds etc.. Has anybody tried Pataks Mild curry paste and if so is it m i l d?
Ta
yeah, very.
if you're not going to make your own from scratch tough, you might as well buy a jar of pataks sauce. the paste is only the sauce without tomatoes.
if she really doesn't like spice then pataks korma sauce is the way forward. very creamy, coconutty and mild.
Just cook it up and taste it
If it's too hot add some greek yoghurt until it gets to the required level
Yeah it is pretty mild and also pretty good.
Buy a pot of natural yoghurt or greek yoghurt or single cream or something and add a dash to hers if it is still too hot.
EDIT - beaten to it 🙂
...... or make a hotter curry that makes her sweat so she has to take her clothes off and then you can....
[searches for coat]
(Pataks Korma is mild - my girls like it.)
Mrs. S might be ghey for not liking hot curries but she aint so ghey as to opt for a korma 😉
Ta for replies so far.
ps - I.m gonna nip to the curry house to get some popp's, chutney and a garlic naan though!
I made a lovely korma for Mrs Grips the other day. All it was was 2tsp plain old curry powder, heated up, then toss in chicken, fry up in butter, then I added yoghurt and coconut milk. Simple and delicious.
then toss in chicken
Don't let her catch you doing that, mate.
LOVL and spit out Fruit n Fibre all over my desk.
Kan-pur Garden ?sp from Lidl is good and very tasty. I haven't tried the basic balti or Korma but the Jalfrezi is excellent without being too hot and the Madras is so good I haven't bothered making one from scratch for months.
If you don't want a hot complex curry, its better to stick to one spice anyway. No need to have a spice rack like the weapons store scene from The Matrix.
Gently fry some cumin in oil, add sliced onions and some garlic, fry until soft. Add meat or veg, brown, add a tin of coconut milk and some turmeric, season, voila.
Modify this with fennel seed, cumin seed, garam masala, ginger or cardomon pods for variety. None of these spices are 'hot'.
Much fresher, zingier, nicer and cheaper than those awful glutinous jars of dead sauce.
Pick up some spices (dry tandoori mix, fenugreek and mustard seeds) and some creme freche. Put the latter in a bowl and add the spices - whisk around until it's a pinky/red colour. Add chicken (pieces). Marinate for a couple of hours if poss - if not, no worries.
Slap in an oven dish, add 3-6 tbps water and cover with tin foil. 180deg for 20-25 mins.
Add some chopped veg if you want to (just make sure to add a more mix and water).
Boil your rice, lentils or make some gram wraps.
Job done.
Cheaper and tastier.
@ spacemonkey - tandoori mix and mustard seeds do not a mild curry make! Mrs.S is v. sensitive to spice heat.
How about doing a Thai green curry? Not hot at all but very tasty.
Not if you put the whole jar in 😉Has anybody tried Pataks Mild curry paste and if so is it m i l d
Chop up some spring onions, garlic and root ginger. Fry in a little oil until softened.
Add some big chunks of chicken and like half a level teaspoon of hot curry powder. Stir it all up and keep stirring for 5 minutes.
Mix up some coconut milk and a chicken stock cube with a pint or so of hot water and add to the chicken.
Add 10-11-12 hoops of tagliatelle, stir well, bring to the boil then reduce the heat and simmer until the liquid has reduced to a superb gravy. The other ingredients take the sourness out of the curry powder but it's still pleasantly spicy unlike a meh-tastic Korma for example.
Serve with a bottle of full-bodied red or two.
Tandoori mix and mustard seeds are not necessarily hot. Can be very mild when added to creme freche. It may not be your (or her) bag, but you might be surprised at how fresh and clean it tastes. Even more so given the moisture added to the chicken via the water.
@space monkey - it sounds good but I know that Mrs. S can't take tandoori. I'll try your recipe though. Sorry - may have sounded a tad ungrateful. Didn't meant to.
Aldi's "Bilash" sause and spice mix is my recommendation, great flavours & mild (add chili's to taste). Recommended to us by our very good cook friend, after trying it we assumed she'd made the curry from scratch, she then admitted it was an Aldi "Bilash". She always always makes stuff from scratch, doesn't use recipes, just what makes & uses pops into her head - I cancell anything else that may have been planned when the g/f says she invited us over for dinner.
Her words "you can't make them from scratch as nice as this mix", you may not believe her/me but give one a try.
The Pataks Korma Curry paste is nicer than the curry sauce!
Its worth the effort of buying double cream etc, its blooming lovely!
Mrs. S can't take tandoori
She can't take something marimaded in yogurt before being grilled?
Tandoori, Tikka and Korma are just cooking equipment/techniques what have been bastardised by british restaurants into specific dishes.
A Tandoori or Tikka dish does not have to be dyed red with super hot cayenne pepper if you don't want to be.
Similarly, a Korma is just something braised in a (usually) yogurt based sauce. It does not mean meat in a yellow coconut-based gravy.
Mrs. S can't take tandoori
She can't take something marimaded in yogurt before being grilled?
[pedant][url= http://thetandoorclayoven.co.uk/WhatIsATandoor.aspx ]It is an oven, not a grill[/url][/pedant]
I know what a tandoori oven is. Do you have a clay Tandoori oven in your kitchen/garden? I know I don't. I'm pretty sure derek hasn't either 😐
As the post said, I was being pedantic and stating it wasn't a grill... 🙄
and I should have said 'tandoori-style', but could not be arsed. Either way, I'm just waiting for Stoner to add a DIY one to his garden ...