Pataks Paste Curry Vindaloo 10 Oz

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.

The paste was good but the packaging should be done better, one of the cap was little loose and it was almost open due to poor packaging.

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.

NEEDS SPICE HEAT

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.