On 2013-03-29, Dave Smith > wrote:


> I get that Jamaican curry and a variety of Indian curry pastes from the
> Oriental Supermarket in a nearby city.

I've never run across a Jamaican curry paste --'ceptin' a jerk
marinade that liked ta' kill me!-- but Patak's curry pastes are almost
universal.

http://www.pataks.co.uk/

Not only found in Asian and Indian mkts/shops, but quite common in
white America sprmkts, too. Good quality pastes. Some too authentic,
like Balti and Biryani pastes which are too coarsely ground for my
prefs, although the Balti is still quite good. I usually keep a jar
of extra hot and mild and mix/match to the dish and my mood. For Thai
curries, Mae Ploy is hard to beat, and frankly, not worth the effort.
Both can be found at larger WallyWorlds and/or ordered online
(Amazon).

I see some ppl here qualifying or disqualifying curries based on the
ethnic background. Total nonsense. A Cajun etouffe and a Mexican
mole are every bit as much a curry as an Indian vindaloo. Same
concept and cooking technique. Only the terms are different.

nb