raleighnut
Legendary Member
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- One of the 'Elite'
Agree on the jarred cook-in sauces, even Patak's. But the jars of spice paste are a whole different ball game.
Many curry houses rely on Patak's catering-size jars of pastes:
https://westmill.co.uk/wp-content/uploads/2014/07/Pataks-Catering-Trade-Sheet1.pdf
The trick is to use the Jarred paste as a base but enhance it with extra fresh ingredients - just as the curry houses do!
For tandoori, marinate for 30 minutes in a simple mix of Ginger garlic paste and lemon juice (no salt, as the jarred pastes are over salty)
Then into a marinade of thick, full-fat greek Yoghurt and Patak's tandoori paste PLUS tablespoon of Curry powder of choice (I use Madras or a Garamasala), plus a tablespoon of Kastoori Methi (dried fenugreek leaf). Leave in fridge overnight or 6-8 hours
Crank oven or BBQ up to absolute maximum heat and cook - but not in or on any form of tray as you want to mimic the Tandoori - all round ferocious dry heat. BBQ indirect heat sitting on the grill bars, Oven skewered over a tray on the shelf below
Similar for tikka using Patack's Tikka paste enhanced with yogurt and Coleman's jarred mint
Still prefer the Tandoori Massala powder
