Saturday 28 May 2011

Spice up your life ! - Indian Summer Recipes from Patak's (part 1)

If you fancy putting some zinga-zing-aaah into your summer menu, you might like to try out some of these new recipe ideas from Patak's (whose products I will be reviewing shortly). There are quite a lot so I'll split them up into a couple of posts. Enjoy !


Baked Chicken with Yogurt Sauce

 8 chicken thighs, skins removed
4 tbsp thick plain yogurt
3 tbsp Patak's Madras Paste
1 medium onion, cut into thick slices
4 tbsp water
1 tbsp fresh coriander, for garnish


1. Wash the chicken and drain. In a casserole dish, mix together the yogurt, water and Patak's Madras Paste. Add the chicken and ensure it is coated well. Sprinkle over the sliced onions and cover the dish with foil.

2. Bake for 1 1/2 hours in a moderate oven 200°C / 400°F/gas 6.

3. Check that the chicken is cooked through before garnishing with fresh coriander and serving with rice and Patak's Naan Breads.


Balti Crab Cakes 


For the Crab Cakes
2-3 tbsp Patak's Balti Paste
1 x 410g can chickpeas, drained thoroughly
375g tinned white crab meat, drained thoroughly, or use fresh crab if you prefer.
3 spring onions, finely chopped
grated rind of 2 lemons
3 tbsp chopped fresh coriander leaves
1-2 red chillies, deseeded and finely chopped
1 tbsp beaten egg

For the Rice
 500g Basmati Rice
 175g dried apricots
 1 small bunch fresh coriander, chopped
 1 green chilli, deseeded and sliced
 lime wedges to garnish


1. Put the chickpeas in a food processor and blend until smooth.

2. Transfer the chickpeas to a bowl and add the crab, spring onions, Patak's Balti Paste, lemon rind, coriander, chilli and egg.

3. Mix well, season and shape into 12 fish cakes.

4. Grill for 10 - 15 minutes, turning once, until golden.

5. Meanwhile, cook the rice according to the cooking instructions. Stir in the apricots, coriander and chilli. Serve with the crab cakes & lime wedges as garnish.
BBQd Fish Kebabs

400g cod or haddock chunks

For the marinade
3 tablespoons thick yogurt
1 teaspoon garlic purée
½ -1 teaspoon ginger purée
juice of 1/2 lime
1 teaspoon honey
2 tablespoons Patak's Mild Curry Paste


1. In a large bowl mix together the yogurt, garlic purée, ginger purée, honey, lime juice and Patak's Mild Curry Paste.

2. Add the fish to the marinade, cover and refrigerate for at least 30 minutes. (if you have time).

3. Skewer the pieces of fish and cook over hot coals or under a hot grill turning frequently until tender
Channa Dhal

250g dried split chickpeas or yellow split peas / lentils, soaked overnight in cold water
800ml water
2 tbsp vegetable oil or ghee
1 tsp cumin seeds
few curry leaves
1 tsp mustard seeds
pinch asafoetida (hing)
salt, to taste
1 tsp sugar
2 tbsp fresh coriander, chopped
juice of 1/2 lemon
1 tbsp Patak's Madras Paste
2 tomatoes, chopped


1. Drain the chickpeas and put in a pan with the water. Bring to the boil and cook on a moderate heat for approximately 35 minutes or until they are well cooked and have gone mushy.

2. In a separate pan heat the oil, add the cumin seeds, mustard seeds, curry leaves and asafoetida (if using) and cook for approximately 1 minute taking care not to burn the mixture.

3. Add the Patak's Madras Paste and cook for a further 1 minute.

4. Add the tomatoes and allow to cook for 2 minutes.

5. Remove the pan from the heat and add all the mixture to the cooked chickpeas. Check the seasoning, and adjust the salt and add the sugar. Squeeze in the lemon juice and stir through the chopped fresh coriander. Serve with chapattis and rice.


Chettinad Chicken Bites with Red Pepper Salsa


For the Chettinad Chicken Bites

550g skinless chicken breasts, cut into mini fillets
1 tbsp low fat thick yogurt
¾ tbsp Patak's Madras Curry Paste

For the Red Pepper Salsa

½ tsp black pepper, coarsely ground
10 curry leaves, fresh or frozen (optional)
1 tbsp desiccated coconut
¼ tsp mustard seeds
75g red pepper, sliced
1 tbsp fresh ginger, sliced
50g red onion, sliced
juice of half a lemon
fresh mint, to garnish
salt, to taste


1. In a bowl marinate the chicken with the Patak’s Madras Curry Paste and yogurt. Cover and refrigerate for 2 hours, or overnight if possible.

2. Remove the chicken from the marinade. In a pan spray some oil and cook the marinated chicken on a medium flame for 7 minutes, turning occasionally to prevent the chicken from burning. Alternatively cook the chicken on a hot griddle or barbecue.

3. Remove from the pan and wipe clean. Spray with some more oil to stir-fry the rest of the ingredients.

4. First add the mustard seeds, once they start popping add the red onions and the red pepper.

5. After 1 minute add the desiccated coconut, black pepper, ginger and curry leaves (if using). Sprinkle in some water if the mixture starts to stick.

6. Stir-fry for 2 minutes. Check the seasoning and add salt if required.

7. Squeeze in the lemon juice before removing from the heat and garnishing with some fresh chopped mint.

8. Divide the chicken between serving plates and spoon on some of the salsa.

9. Delicious served with Patak's Raita.


Halloumi Stuffed Red Peppers

4 large red peppers
3 tbsp oil
290g fresh finely sliced mushrooms
1garlic clove crushed
150g cooked Basmati rice (approx 70g raw Basmati rice)
½ block (125g) Halloumi cheese
4 tbsp (90g or 1/3 jar) Patak’s Jalfrezi Paste
70g grated Mozzarella


1. Preheat oven to 180°c/375°f/gas mark 5.

2. Cut the peppers in half length ways through the stalk, remove seeds, place cut side up on a foil lined baking tray. Place in the oven for 20 - 25 minutes.

3. Slice the halloumi block into 4 or 5 slices lengthways, then cut each slice in half length ways then cut into small 10 -20 mm cubes.

4. Combine the halloumi with Patak’s Jalfrezi Paste and leave to one side.

5. Heat the oil in a frying pan, add the mushrooms and fry for 5 minutes.

6. Add the garlic to the pan and fry for a further 3-5 minutes.

7. Add the halloumi and Jalfrezi paste, fry for a few minutes, until the halloumi is lightly browned. Remove from the heat.

8. Add the cooked rice, mix well.

9. Fill the peppers and sprinkle with the grated mozzarella, place in the oven for 15 minutes.

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  1. YUM!! I am definately going to try some of these! The chicken in yoghurt sauce sounds lovely!

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