Sharwoods is passable, Patak's used to be the market leader in the UK.... I heard it was the first UK firm to export Indian food to India... it's vile.Hank W. wrote:Theres 'Sharwoods' sauces in Prisma, and 'Rajah' brand stuff (garlic, ginger, pastes etc) and I think I've seen Patak's in the ethnic stores atleast.
Rajah on the other hand is the base for most curries we make - their mild curry paste is mighty, mighty stuff, way better than starting from dried spices IMHO.
Recipies you want, butter chicken ain't much use to me... so here's Vegetable korma...
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Fry off 1 large onion + 0.5 cloves garlic in 2 tbspoons ghee (olive oil works just as well).
Add 1 paprika, halved & sliced, half a kesakurpitsa chopped into chunks, plus 2 grated carrots
Now add 1/3 (mild) to 1/2 (less mild) of a jar of Rajah mild curry paste & continue to fry off.
Embarass 4 fresh tomatoes, roughly and add 1 small handful of cashew nuts (almonds are more traditional, but I prefer cashews).
Cook until the kesakurpitsa starts to soften, add a few drops of water if it looks like it's going too dry.
100-200g of button mushrooms / herkkusieni (this is not traditional at all) quartered if they are small, chunks if they are jumbo.
Add 1 veggie Oxo cube or similar (Maggi greasy cube)
Add 1 small handful of sultanas (that's yellow rasins to you)
Soft bubble for 20 minutes
Add Demerera Sugar or golden syrup to taste... finally add 1 packet of coconut cream & bring back to the soft bubble, but don't boil or the coconut cream will split.
Serve with boiled basmati rice, sprinkle fresh chopped coriander / cillantro on top.
Rajah mango chutney goes well, and a garlic and coriander naan - now available everywhere, never hurt anyone.
p.s. Even better if you have time make a bit of raita - roughly grate half a cucumber, squeeze out the water with your hand, add a dollop of mint sauce or Baxter's mint jelly, stirr in then add a quarter of a litre of natural yoghut and fresh ground black pepper on top.