PATAKS Paste Curry Vindaloo, 10 oz

one of my favs in Aussie could find it here .... love the paste and Vindaloo looking forward to some bloody nice chicken or lamb curry with my super hot reapers and homegrown turmeric ...... Americans do not know curries ..... ta m8y

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 21 medium onion, diced2 tbsp vegetable oil8 oz. fresh shrimp, peeled (or any other meat)3/4 cup water4 tbsp Patak's hot vindaloo curry paste1/2 cup diced canned tomatoeshot, cooked riceSaute 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.

NEEDS SPICE HEAT

I am a very recreational chef and if asked what my signature dish is, my husband would say ‘lamb vindaloo.’ I have been using Pataks for years and highly recommend it.

Super flavor and aroma! You need to like curry and hot spice because this will set you back a step. I don't mind ghost pepper level heat, and this isn't that bad, but for those that aren't into the spice it's gonna be a lot. To temper it down a bit my wife uses plain yogurt to cut the heat on her serving, but she loves the flavor too. It's a great addition to plain rice and you can import a little into anything you could use a curry with.

My husband tried vindaloo curry for the first time whilst we were visiting England in August of this year. He loved it, and was craving more within weeks of us getting back to the US.I was wary of buying a paste, as I worried it would be complicated to make. We didn't get it quite right the first time, but it was still edible and (so my husband says) delicious. I do not like spicy foods, so he got to enjoy it all on its own.We were a bit unsure about the instructions at first, because the recipe is for shrimp curry and we wanted to make chicken curry. It was easy enough to adapt though. The first time we tried making this, we ended up accidentally burning the sauce prior to adding water. This filled the kitchen with a suffocating smell of curry that seemed to last for days! (Note that this only seemed to happen because we had burned the paste, in later attempts, it did leave a strong smell but nothing that an open window couldn't clear out within a few hours.)My husband still loved it though. He has a high spice tolerance, and we often struggle to find foods that are spicy enough for him. He said this was very spicy (and we only used the recommended amount).A single jar lasted my husband for about 4 meals, so although I thought it was pricey, just the one jar worked out being excellent value for money. I would recommend it.

I do some cooking from an Indian cookbook. The book has a recipe for vindaloo paste but it is easier to use this product instead.

Really easy to use and it turns out amazing every time!