On 29/03/2013 3:52 PM, notbob wrote:
> 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.


Some of the local grocery stores have a small selection of them, maybe 2
or 3. The place I mentioned has close to a dozen varieties and heat
ranges. It also has some other brands of curry past. It is easier to
get it at the grocery store because the are so many few choices to have
to decide from.



> 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).

That's a good idea. Sometimes they are very mild and need a little
pepping up. OTOH, they can be really hot, though I have never found any
of the Pateks to be too hot for my taste.




> 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.


I make no claim to being an expert on them. I have some plain old curry
powder, the Jamaican style hot curry powder and usually at least three
jars of different varieties of Patek's. I often add some ginger and/or
cilantro. My wife and son always seem to enjoy my curry concoctions.