Thanks for the info.
I'd never even heard of jarred Indian foods. I wonder if starting with a jarred base and then adding some layers of toasted spices would be an idea to increase the complexity
.
Try Patak's Curry Paste (mild or hot) from World Market. Looks like this:
There's a curry recipe on the jar which consists of a few simple ingredients (onions, meat, stock, pataks). It's really very good and very versitile--the "hot" is plenty hot without blowing your head off. If you like it hotter, you can always add some peppers or hot sauce.
I use it to make the following curry and let it sit overnight for flavors to marry:
I saute onions in olive oil till transparent; then and a couple dollops of Pataks and stir for a few moments; if you want to add beef, chicken, or pork--add it now; then I add some coconut milk, chicken stock, a little brown sugar, dash of soy sauce or fish sauce; glob of peanut butter (optional) and some bamboo shoots; let it simmer (for meat curry simmer till cooked through). For shrimp curry, this is where you add the shrimp, let it simmer lightly
just until shimp turn pink and curl (i.e. NOT till they're overcooked and rubbery!!). Turn off, let cool, place in fridge overnight.
Reheat curry, stir in some fresh basil and serve with rice, garnish with raisins/chopped nuts and warmed nan bread or pitas.
-------------------------------------
I tried the Indian Buffet in FWB--it was OK, but not OK enough for me to return. (Their Nan bread was superb though).
.
