Calling all curry experts

PennyGSD

My OH is a real fan of Jalfrezi curries so I dutifully went out and bought a jar of Patak's Curry Paste as they seem to get rave reviews on here, to make a change from my favourite creamy curries, which I do however make from scratch.

However, when I proudly dished up the Chicken Jalfrezi the reaction I got was a bit lukewarm - it wasn't really hot enough (I can fix that as I have plenty of home grown chillis), but he also said it tasted too sweet.

Any ideas what I could add to tone down the sweetness, or is it just a case of using less of the paste but more chilli?

Stephen_Leak

The usual antidote to sweetness is vinegar.

Of course, you could always increase the chilli even further and simply nuke his taste buds into submission.

PennyGSD

I thought about vinegar or lemon juice, but didn't know if there was a usual curry secret weapon as I don't want to radically alter the basic Jalfrezi flavour - and yes, also considered the extra chilli;), but that might defeat the object too.

valk_scot

Lemon juice adds balance, as does tamarind, coriander and peeled root ginger. I use the Patak pastes and find I almost always have to add a couple of other flavours to balance the mix to our taste. I don't like seering hot curries, I much prefer depth of flavour I can taste!

floss2

I would suggest that you go back to making from scratch, but maybe find some of Madhur Jaffrey's recipes on t'internet for authentic jalfrezi.

PennyGSD

I entirely agree about depth of flavour - I like some heat and spice but only if I can still taste it.

I have lemon juice and ginger already, so I'll give those a go - and yes, I've learnt my lesson and will make it from scratch in future, just as soon as I've finished this jar off!

mummyjane

This is a really good Jalfrezi recipe you could try. I have found that since I started making curries from scratch, dh doesn't seem to enjoy the ones I make from pastes/ready made sauces much. I think I have spoilt him and have made a rod for my back in the process

http://www.bbcgoodfood.com/recipes/5852/chicken-jalfrezi

Meant to say, I would add a little lemon juice to counteract the sweetness and perhaps a little freshly chopped coriander.

PennyGSD

I think maybe that might the reason with the Jalfrezi - we don't eat anything else from a jar or a packet so maybe his tastes have been educated too.

I know, I know, but I only bought it because Patak's seemed to get such good reviews on here and I was after an authentic flavour, and I wouldn't have had any way of knowing if I'd managed to create something authentic myself.

Thanks for the links - I'll look forward to experimenting in a few weeks time, but for now I'll stick with the sneaky 'there, I think you'll find this one a little more authentic' and mentally we'll be half way there before he even tastes it.