U use Patak's Indian sauces?

In article <[email hidden]>,

FERRANTE said:

If you have used Patak's, I would like to know your thoughts on it.
Sharing your recipes would be nice as well.

I've got a couple of basically made up recipes I use with the Patak's
hot curry paste. They're pretty rough.

1)

Saute a chopped onion in some oil. Add in 3-4 tomatoes, crushed -- I
just use canned. Saute for a while and add 4-5 tbp of the curry paste.
Let simmer on lowish heat for ten minutes, maybe. Puree with a stick
blender. Add chicken and some water or stock to desired consistency.
Simmer until chicken is cooked.

2)

Saute a chopped onion and a finely chopped, peeled russet or two until
nicely browned. Add 4-5 tbp of curry paste. Saute chicken for a minute
or two until a bit browned. Add water or stock and let simmer until
potatoes are really soft and chicken is done.

Aaron

FERRANTE said:

I recently stopped by an Indian food store to try and find a curry
sauce to try and make chicken curry. I was amazed at the number of
different sauces by Pataks (http://www.pataks.ca/index.html). I ended
buying two different kinds: the mild curry sauce and a jar of spicy
ginger and garlic. I can't wait to try both.

When I came home, I decided to do some surfing and I found another
Patak sauce I want to try: rich, creamy, coconut cooking sauce
(http://www.farawayfoods.com/patakcooking.html). Anyone try any of
these?

If you have used Patak's, I would like to know your thoughts on it.
Sharing your recipes would be nice as well.

Thanks,
Mark Ferrante

It is my favorite. I use it in a spinach, yoghurt and potato mixture,
usually biryani or vindaloo, although I have never had a bad Patak
product. The Indian guys in the department tell me that it is considered
inferior to mama's home cooking, but superior to anything else like it.

--
Sir Baldin Pramer, R.P.A.