Pataks Cooking Sauces ,Large 500G Jars are BOGOF = only 74p each @ Tesco - HotUKDeals
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Pataks Cooking Sauces, Large 500G Jars are BOGOF = only 74p each !
@ Tesco.com ,instore and online.
Vindaloo Cooking Sauce .
Butter Chicken Sauce .
Jalfrezi Cooking Sauce .
Madras Sauce .
Balti Sauce .
Korma Sauce .
Pasanda Cooking Sauce .
And Tikka Masala .
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5y, 9m agoFound 5 years, 9 months ago
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#1
Heart burn in a jar. Horrible curries.
3 Likes #2
Horrible disgusting sauces.
1 Like #3
mamboboy
I personally think Pataks do the nicest jarred curries. The korma is about the closet to a takeaway one IMO



Jesus, glad I do not use your takeaways, these taste horrible and I have tried them all as I could not believe the one before could taste so nasty.
#4
I love Pataks. Definately hot (in more ways that one)
suspended#5
had the madras tonight and it was cack
#6
Sherwoods make the best curry jars imo
#7
I tried one when they were on offer a while ago. There was no flavour just heat. Wouldn't buy these again.

I like the LLoyd Grossman curry and pasta jars.

Dave.



Edited By: Lucero on Mar 02, 2011 23:37
#8
I've found that none of these jar curry sauces even come close to a takeaway they don't even taste anything like the curries they claim to be for. I do make my own pastes etc but they can be time consuming and costly (to buy all the spices etc) I would only use these in a dinner emergency!
#9
d_dixon50
I've found that none of these jar curry sauces even come close to a takeaway they don't even taste anything like the curries they claim to be for. I do make my own pastes etc but they can be time consuming and costly (to buy all the spices etc) I would only use these in a dinner emergency!

Very true. I'm a recent convert to making my own curry sauces and can't believe I used jar curry sauces for so long.

That said, let's not get too snobby about this - if you must get a premade curry sauce in a jar, Patak's are the best of a bad bunch - far better than Sharwoods, Lloyd Grossman or supermarekt own brands.
#10
UncleWilly
d_dixon50
I've found that none of these jar curry sauces even come close to a takeaway they don't even taste anything like the curries they claim to be for. I do make my own pastes etc but they can be time consuming and costly (to buy all the spices etc) I would only use these in a dinner emergency!


Very true. I'm a recent convert to making my own curry sauces and can't believe I used jar curry sauces for so long.

That said, let's not get too snobby about this - if you must get a premade curry sauce in a jar, Patak's are the best of a bad bunch - far better than Sharwoods, Lloyd Grossman or supermarekt own brands.


very true. making own curry sauce might take little time but worth the taste. nothing can beat homemade curry.
banned#11
d_dixon50
I've found that none of these jar curry sauces even come close to a takeaway they don't even taste anything like the curries they claim to be for. I do make my own pastes etc but they can be time consuming and costly (to buy all the spices etc) I would only use these in a dinner emergency!

the idea of the pastes are that you dont need all the spices.

personally sharwoods, pataks etc are really poor.

only one I have tried that comes close are KOHINOOR but are tricky yo find although you can buy direct. Give the jalfrezi and the vindaloo a go. Pretty damn good. Great rice too.

http://www.kohinoorfoods.co.uk/
banned#12
for the adventurous - proper curry stock to be used as the base (can be frozen in batches)

CURRY SAUCE RECIPE – For approximately 8 servings

Prep & cooking time – 1hr 30m
Stage 1 & 2
2lb (900g) cooking onions
2oz (50g) green ginger
2oz (50g) garlic
2.75 pt (1L 570ml) water
1tsp salt
Stage 3
1 tin (9oz/225g) tomatoes
8tblsp veg oil
1tsp tomato puree
1tsp turmeric
1tsp paprika

Stage 1
1. Peel & rinse onions, ginger & garlic.
2. Slice onions and roughly chop ginger & garlic
3. Blend ginger & garlic with 0.5pt (275ml) water
4. Put blended ginger & garlic, the onions and remainder of water into large pan
5. Add the salt and bring to the boil, then simmer on low with lid on for 40-45 minutes
6. Leave to cool

Stage 2
1. Once cooled, pour half the mixture into a blender and blend until absolutely smooth
2. Pour blended mixture into a clean pan or bowl and repeat step 1 with the other half of the mixture
3. Freezing recommended at this stage

Stage 3
1. Blend tomatoes until smooth
2. In a clean saucepan, put oil, tom puree, turmeric & paprika
3. Add blended tomatoes and bring to the boil
4. Turn down the heat and simmer for 10 minutes stirring occasionally
5. Now add the onion mixture and return to simmer
6. Skim off froth that forms and keep simmering for another 20 minutes, removing froth and stirring occasionally
7. Use immediately or cool & refrigerate for up to 4 days.


Edited By: csiman on Mar 04, 2011 04:52
banned#13
then use the above stock for say, a MADRAS

________________________________________
CHICKEN MADRAS
Cook the chicken first as follows:-
1 tbsp of veg oil per chicken breast
0.2 tsp of turmeric per chicken breast
1 tablespoon of RESERVED curry sauce per chicken breast
1. Heat oil and add turmeric anc cook until sauce darkens (about 3-4 mins)
2. Add chicken and coat all chicken pieces then cook with a lid on for 15 mins on a low heat

Ingredients
• 5 tbsp veg oil
• 425ml curry sauce
• 1 tsp Salt
• 1 tsp chilli powder
• 1 tsp Garam masala
• 1/2 tsp ground Cumin
• 1/2 tsp fenugreek
• 450g Chicken Breast, cubed
• 1/2 Tomato – thinly sliced
• handful of Coriander Leaves, chopped

Method

1. Heat the oil in a pan and add the curry sauce and bring to the boil
2. Add the Salt, chilli powder and chicken and cook for 5 mins
3. Turn down the heat and stir in garam masala, cumin and fenugreek. Simmer for 2-3 mins
4. Put in tomato and half the coriander and cook for 2 mins
5. Skim off excess oil and add the rest of the coriander leaves
#14
I cook most of my own curries. However, if you do buy shop bought, go for the Patak pastes in the tins rather than the sauces (Morrisons sell the tins) use a coating to lightly fry your chicken, pour the paste in and simmer through. The big trick is to refrigerate and eat the next day, or cook in the morning and eat in the evening. I use the tins from time to time but never eat them on the same day. The flavours bed in on day two so taste much better. I use this metod if I do chinese style too.

Haven't voted.
#15
Pasanda - mmmm - lovely :-)

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