High End Curry Jars - ( Not Pataks e.t.c )

[anonymous-user]

[redacted]

[popegregory]

Just here for the replies :-)

[rsbmw]

As a source of inspiration, perhaps see my thread from a few years ago:

https://www.pistonheads.com/gassing/topic.asp?h=0&...

Decent starting point for making your own curry 'base', a bunch of links in the thread too for further inspiration.

[FunkyGibbon]

Picked a couple of these up a year ago at a market..

https://www.mrsinghssauce.co.uk/products/mr-singhs...

Good base to start a curry.

[Melman Giraffe]

Waitrose have a few ranges where you add the whole spice then a base sauce which are good...


https://www.waitrose.com/ecom/products/the-spice-t...

[davster]

As above the spice Taylor rogan josh has been my favourite from that range.

I’ve got some of the boom kitchen ones to try next

[ramblo93]

Forget the jars. Buy yourself a proper indian spice tin and a decent sized bag of :

- cumin seeds
- turmeric
- chilli powder
- garam masala
- mustard seeds

Cook your onions slowly and if you're armed with the spices above you're not far off being able to cook hundreds of curry recipes very easily.

Some more pointers here: http://www.thechilliking.com/how-to-cook-the-perfe...

Cooking curry really is simple once you've done it a few times.

[prand]

I hate to say it but I don't use jars any more, as I've got into a habit of making a decent, quick sauce from scratch. My wife has bought a couple from a local lady and although its nice to save 30 minutes of prep & cooking time, its, not worth the 6.50 a jar, when I have got the same ingredients in the house.

Basic Sauce:
Cook down slowly without burning: Garlic, ginger, onions in a tablespoon of oil
Then add: Turmeric, cumin, coriander, fenugreek,salt & black pepper, mixed spice (cloves, nutmeg, cinnamon)
Add a tin tomatoes, maybe some tomato paste
Add your meat, or veggies, chickpeas or paneer
Add water to get a good constituency
Simmer until you can't wait any longer.


Options:
Add cayenne or chillis to make hotter
Add fried mustard seeds and or coriander or cumin seeds to add little pops of flavour
Add Lime/Lemon juice or tamarind for more acidity
Add sugar or mango chutney for more sweetness
Add thick yoghurt or cream if you want it creamy

When ready to serve:
Add fresh chopped coriander

[craig1912]

These are decent
http://www.curryfrenzy.com/ecomm/curryfrenzy/asp/p...

and these

http://www.madhuban.co.uk

[Chicken Chaser]

http://thetwistedcurry.co.uk these do some great powder mixes which mean you then just add onions, ginger, garlic and then tomatoes, yoghurt etc depending on what you want. Saves a load of jars of spices. Keep them in a tin though, they're ridiculously potent and will stink the pantry out.

[Nickbrapp]

Marks and Spencer’s

End thread.

[MrHappy]

prand said:

I hate to say it but I don't use jars any more, as I've got into a habit of making a decent, quick sauce from scratch. My wife has bought a couple from a local lady and although its nice to save 30 minutes of prep & cooking time, its, not worth the 6.50 a jar, when I have got the same ingredients in the house.

Basic Sauce:
Cook down slowly without burning: Garlic, ginger, onions in a tablespoon of oil
Then add: Turmeric, cumin, coriander, fenugreek,salt & black pepper, mixed spice (cloves, nutmeg, cinnamon)
Add a tin tomatoes, maybe some tomato paste
Add your meat, or veggies, chickpeas or paneer
Add water to get a good constituency
Simmer until you can't wait any longer.


Options:
Add cayenne or chillis to make hotter
Add fried mustard seeds and or coriander or cumin seeds to add little pops of flavour
Add Lime/Lemon juice or tamarind for more acidity
Add sugar or mango chutney for more sweetness
Add thick yoghurt or cream if you want it creamy

When ready to serve:
Add fresh chopped coriander

Exactly. Once you get past the jars there's no going back. Personally I put the garlic and ginger in after the spices as I reckon they only need 30 secs max.

[hkp57]

I am another one converted to stay away from jars, get the Hairy Bikers Curry book and never look back.

You can even make up sauces in batches and freeze some for use later. Curry made easy.

https://www.amazon.co.uk/dp/0297867334?tag=amz-mkt...

[Gameface]

hkp57 said:

I am another one converted to stay away from jars, get the Hairy Bikers Curry book and never look back.

You can even make up sauces in batches and freeze some for use later. Curry made easy.

https://www.amazon.co.uk/dp/0297867334?tag=amz-mkt...

Just bought this on your recommendation.

Any personal favourites I should look out for?

[prand]

anonymous said:

[redacted]

I find https://www.mamtaskitchen.com/ is a good resource for ideas, with a large database of indian recipes.

The Hairy Bikers jhalfrezi is a great start for many different curries.

[ramblo93]

MrHappy said:

prand said:

I hate to say it but I don't use jars any more, as I've got into a habit of making a decent, quick sauce from scratch. My wife has bought a couple from a local lady and although its nice to save 30 minutes of prep & cooking time, its, not worth the 6.50 a jar, when I have got the same ingredients in the house.

Basic Sauce:
Cook down slowly without burning: Garlic, ginger, onions in a tablespoon of oil
Then add: Turmeric, cumin, coriander, fenugreek,salt & black pepper, mixed spice (cloves, nutmeg, cinnamon)
Add a tin tomatoes, maybe some tomato paste
Add your meat, or veggies, chickpeas or paneer
Add water to get a good constituency
Simmer until you can't wait any longer.


Options:
Add cayenne or chillis to make hotter
Add fried mustard seeds and or coriander or cumin seeds to add little pops of flavour
Add Lime/Lemon juice or tamarind for more acidity
Add sugar or mango chutney for more sweetness
Add thick yoghurt or cream if you want it creamy

When ready to serve:
Add fresh chopped coriander

Exactly. Once you get past the jars there's no going back. Personally I put the garlic and ginger in after the spices as I reckon they only need 30 secs max.

I always start with either some mustard seeds and/or some cumin seeds or even curry leaves. Get them going then add onions and cook slowly until very brown.

Next add turmeric, garam masala, chilli powder or other dry spices and fry off for another minute or two.

Then add tinnned or fresh tomato, ginger, fresh green chilli.

Secret weapon is often a couple of teaspoons of tamarind paste.

Then simply add your meat/veg and simmer away.

[craig1912]

anonymous said:

[redacted]

It’s just the spices. You need the meat and then one or more of Garlic Purée,Ginger Purée, Onions or tinned tomatoes.
You can get large jars of the purées from most Asian food stores

[Sway]

Melman Giraffe said:

Waitrose have a few ranges where you add the whole spice then a base sauce which are good...


https://www.waitrose.com/ecom/products/the-spice-t...

Not just Waitrose.

The Southern pepper curry has become my staple. Simply superb with many subtle layered flavours.

[sgrimshaw]

Hairy Bikers Curry book is only 99p on Kindle at the moment:

https://www.amazon.co.uk/Hairy-Bikers-Great-Currie...

[Mobile Chicane]

The world food part of the freezer section at Asda has frozen ginger, garlic, and ginger/garlic mix in handy portion size cubes.

89p for a 400g bag.

So convenient and a great time saver.