At Patak's, we have over 60 years of spice blending expertise. This paste is our authentic blend of aromatic spices, coriander, paprika and chilli, which is perfect for making a beautifully balanced Madras dish. Simply fry onion, ginger and garlic. Sizzle the spice paste to release flavours and brown your meat or vegetables. Add in chopped tomatoes and simmer until all cooked through. Garnish with fresh coriander to serve.Serve alongside Patak's Naans, Pappadums, Chutneys and Pickles for the complete restaurant experience with your curry.
Suitable for vegetarians Store in a cool, dry place. Use within 6 weeks of opening and before the best before end date. Best Before End: See Lid.Product information
Simply fry onion, ginger and garlic. Sizzle the spice paste to release flavours and brown your meat or vegetables. Add in chopped tomatoes and simmer until all cooked through. Garnish with fresh coriander to serve.
Serve alongside Patak's Naans, Pappadums, Chutneys and Pickles for the complete restaurant experience with your curry.Country of Origin
Storage
Preparation and Usage
Instructions
Beef Madras (serves 2)
- 2 tbsp Vegetable Oil
- 1 medium diced onion.
- 70g Patak's Madras Paste.
- 250g diced Beef (Lamb or Chicken can be used).
- 200g Fresh or canned Chopped Tomatoes
- 100ml of Water
- 1tsp Fresh Chopped Coriander Leaf
In a medium size pan, gently fry onions in oil until golden. Stir in Patak's Madras Curry Paste, add beef and fry until sealed. Add tomatoes and water, mix well and cover pan. Simmer on a low heat for 40 minutes, until the beef is cooked. Serve Garnished with chopped coriander leaf.Recipes
- 1 Onion
- 1cm Piece of ginger
- 2 Garlic cloves
- 4 Chicken breasts
- 400g Chopped tomatoes
- Fresh coriander
Warming Chicken Madras Curry for 4
1 Fry diced onion in 2 tbsp of oil until soft. Add the finely chopped ginger and garlic with 1/2 a jar of spice paste and sizzle to release flavours. Cook for 2 mins, add 50ml water and cook until evaporated.
2 Add diced chicken and sear, then joosen with the tomatoes and 100ml water. Simmer uncovered for 15 mins until the chicken is cooked through. Garnish with fresh coriander to serve.
Swap chicken for 500g of diced beef for a curry house classic. Cook for 50 mins until cooked through.Package Type
Recycling Information
Other Information
Our Authentic Blend of Aromatic Spices, Coriander, Paprika & Chilli for A Beautifully Balanced Madras Dish.
Storage:
Best before end: See Lid.
Store in a cool, dry place.
Use within 6 weeks of opening and before the best before end date.
Safety Warning:
THIS PRODUCT MUST BE COOKED.
Usage:
8 Servings
Brand
Manufacturer
Leigh,
WN7 5RS,
UK.Country of Packing
Typical Values
Per 100g
Energy
1154kJ/ 279kcal
Fat
23.1g
of which saturates
1.7g
Carbohydrate
7.0g
of which sugars
1.3g
Protein
4.4g
Salt
4.70g
Ingredients
Allergen Information
Allergy Information
Dietary Information
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