Vindaloo Curry Paste (Tamarind and Chilli) Hot - PataksBy: Pataks
Ref: CPS013-p
Available in 283g and 2.3kg jars.
Patak's Curry Pastes make excellent marinades, used on their own or blended 50:50 with plain yogurt. Marinate meat then bake, BBQ or grill.
Suggested Recipe: Beef Vindaloo
Serves 2
Ingredients:
2 tbsp Vegetable Oil
1 Medium Onion, Diced
70g - 1/4 jar Patak's Vindaloo Curry Paste
250g Diced Beef
200g Fresh or Canned Chopped Tomatoes
100ml Water
1tsp Fresh Chopped Coriander Leaf (optional)
Method:
1. In a medium sized pan, gently fry onions in oil until golden.
2. Stir in Patak's Vindaloo Curry Paste, add beef and fry until sealed.
3. Add tomatoes and water, mix well and cover pan. Simmer on a low heat for 40mins, until beef is cooked.
Server garnished with chopped coriander leaf (optional).
Equally delicious with chicken, lamb, prawns or vegetables.
Paste Ingredients: Vegetable Oil, Coriander, Water, Salt, Tamarind (6%), Cumin, Turmeric, Chilli (5%), Maize Flour, Ginger Powder, Garlic Powder, Spices, Acetic Acid, Citric Acid, Lactic Acid.
May contain traces of peanut or tree nuts.
Price: £1.95
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