Topic: Curry Pastes ( Pataks style )

[Peripatetic Phil]

I have been using the same large Kashmiri here for almost 8 YEARS unrefridgerated, when it starts to dry up a little add oil to it, no problems or issues whatsoever.  do not bin it, ignore the use by date stamp as must have it by law, natural spices are natural preservatives including the oil.  It will last forever!

Very much of the same opinion as Artist Paul -- "use-by dates are for the guidance of the wise and the blind obedience of the foolish". 

** Phil.

[livo]

And me too on that.  My home made Balti paste is as good as the day I made it.

[Curry addict bob]

Well I must admit I may have binned them in haste I did top them up with
fresh oil and they seemed ok even though they was 6 years old
but that's me always play safe! looks like I may have wasted my money.

[livo]

I wouldn't count pennies after 6 years Bob.  I'm pretty sure you could get some new ones now and still be OK with the Bank manager.

[Secret Santa]

I made one of the Chinese curry pastes on this forum probably two or three years ago now. The last portion was in a Tupperware container and I made a curry up from it last week with no ill effects and no real loss of flavour.

[loveitspicy]

If i'm reading this all correctly it shows how long a paste can last - 6 years - amazing!

So what's in it? or is it just the top up of oil that keeps it?

Either way its good value at 6 years.... wish we could get some out here!

best, Rich

[Curry addict bob]

I wouldn't count pennies after 6 years Bob.  I'm pretty sure you could get some new ones now and still be OK with the Bank manager.

Ha ha too true livo.

[Peripatetic Phil]

I do agree with fried though about the weird aftertaste. I have at least tried quite a few Pataks pastes and they all have the same problem.

Until today I had used only the domestic-sized Patak's pastes, but wanting to pre-cook 1/5 of a half-price leg of (New Zealand) lamb I had bought recently I decided to open my catering-size Patak's Madras Kebab paste, and what a revelation it proved ...

The pre-cook was simplicity itself :  cold-pressed Soya oil and g/g paste gently bhooned together, then the Patak's paste added, more bhooning, some lamb stock, a gentle reduction, then the lamb.  All tossed and turned together until thoroughly coated and impregnated, and then left to cook under a lid for about fifteen minutes.  When I judged that the lamb was firm enough, I removed one piece and cut off a small slice to try.  Very nice.  But then I tried the sauce, and "moreish" just does not do it justice.  I would willingly eat that sauce all by itself.  So, I think that this goes some way to confirm that even if the domestic Patak's paste contribute an unpleasant after-taste, the same is not necessarily true of the catering blends, and the Madras Kebab paste is a clear winner to my mind.

** Phil.

P.S.  My very sincere thanks to Vin Daloo for bringing the existence of this paste to the Forum's attention, way back in 2005 ...

[Curry addict bob]

Yes I agree I've been using pataks for years with fantastic results! I've formulated over 15 different recipes
Using pataks catering paste! They are based on pataks,crispy fried onions, fresh curry leaves,different whole spice
and other stuff depending on which type of curry I'm doing
slow cooked under a lid if I'm using lamb mutton or goat these curries
Taste amazing IMO! The cooking method is nothing like BIR cooking I will do a video without the music and you may wish to
Give it a go.

[Peripatetic Phil]

I will do a video without the music and you may wish to give it a go.

Please do, Bob; I very much look forward to seeing the video and trying the recipe.
** Phil.

P.S. "crispy fried onions" :  from a jar, or home-made ?