The Spice Tailor ‘meal kits’ are awesome
Discussion
RobbieTheTruth said:
I absolutely love a Korma.
I do get why people go for other currys, but don't get the hate! Like, people don't abuse you for having a Carbonara over an Arabiata!
Agreed, if you like something then you like it. I think its a man thing, if its not got some spicy heat in it then it can't be a curry??? But there are lots of curries that aren't hot, as well as most side dishes. I like pretty much all curries, but kormas, tikka masalas and pasanda nawabis are perhaps my favourite, along with peshwari nan.I do get why people go for other currys, but don't get the hate! Like, people don't abuse you for having a Carbonara over an Arabiata!
noopets said:
Love the Goan curry ones, always stock up when on offer.
Going to have to invest in a Rice Cooker though, will come in handy as I make quite a lot of fresh curries when I have the time.
I've got a Zoijirushi rice cooker which is known to one one of the best, but personally I don't always get good results from it. Grains aren't always separate and are often stuck together.Going to have to invest in a Rice Cooker though, will come in handy as I make quite a lot of fresh curries when I have the time.
Edited by LeadFarmer on Wednesday 2nd December 19:56
Agree these are good but would also recommend that curry fans give this book a try:
https://www.amazon.co.uk/Indian-Restaurant-Curry-H...
I used to cook curries on an individual basis for whatever I fancied at the time - Madras, Korma, Dhansak etc which was a big faff with loads of veg/spice prep, an hour of messing about and all the washing up of pots, pans, pestles etc.
This book made me rethink as it is based on how British takeaways actually operate - you batch cook a large amount of base sauce and freeze/use it as you want. Adding different ingredients to that base sauce gives you the type of curry you want and is a lot quicker and easier when you have a supply of the base in advance.
Makes sense in retrospect - how else can takeaways/restaurants fulfil an order for whatever loads of customers request in 15 mins?
No affiliation but would recommend it to anyone who likes cooking curry at home. If you don't take my word for it, then the other reviews might sway you.
https://www.amazon.co.uk/Indian-Restaurant-Curry-H...
I used to cook curries on an individual basis for whatever I fancied at the time - Madras, Korma, Dhansak etc which was a big faff with loads of veg/spice prep, an hour of messing about and all the washing up of pots, pans, pestles etc.
This book made me rethink as it is based on how British takeaways actually operate - you batch cook a large amount of base sauce and freeze/use it as you want. Adding different ingredients to that base sauce gives you the type of curry you want and is a lot quicker and easier when you have a supply of the base in advance.
Makes sense in retrospect - how else can takeaways/restaurants fulfil an order for whatever loads of customers request in 15 mins?
No affiliation but would recommend it to anyone who likes cooking curry at home. If you don't take my word for it, then the other reviews might sway you.
Edited by OzzyR1 on Sunday 7th February 02:43
OzzyR1 said:
Agree these are good but would also recommend that curry fans give this book a try:
https://www.amazon.co.uk/Indian-Restaurant-Curry-H...
I used to cook curries on an individual basis for whatever I fancied at the time - Madras, Korma, Dhansak etc which was a big faff with loads of veg/spice prep, an hour of messing about and all the washing up of pots, pans, pestles etc.
This book made me rethink as it is based on how British takeaways actually operate - you batch cook a large amount of base sauce and freeze/use it as you want. Adding different ingredients to that base sauce gives you the type of curry you want and is a lot quicker and easier when you have a supply of the base in advance.
I think a few of us on this thread do use base gravy, I use two recipes from Al's Kitchen and Julian Voigt on Youtube, I portion it up into those plastic kids party cups and freeze in the chest freezer, taking one out each time I do a curry.https://www.amazon.co.uk/Indian-Restaurant-Curry-H...
I used to cook curries on an individual basis for whatever I fancied at the time - Madras, Korma, Dhansak etc which was a big faff with loads of veg/spice prep, an hour of messing about and all the washing up of pots, pans, pestles etc.
This book made me rethink as it is based on how British takeaways actually operate - you batch cook a large amount of base sauce and freeze/use it as you want. Adding different ingredients to that base sauce gives you the type of curry you want and is a lot quicker and easier when you have a supply of the base in advance.
I have Ricardos book along with Julians ebooks which are useful to refer to even when following his videos. I see Al's Kitchen is bringing out a book too.
Sainsurys last night had a couple of Spice Tailor kits reduced, but not the Goan curry which is the only one I buy now.
OzzyR1 said:
Agree these are good but would also recommend that curry fans give this book a try:
https://www.amazon.co.uk/Indian-Restaurant-Curry-H...
I used to cook curries on an individual basis for whatever I fancied at the time - Madras, Korma, Dhansak etc which was a big faff with loads of veg/spice prep, an hour of messing about and all the washing up of pots, pans, pestles etc.
This book made me rethink as it is based on how British takeaways actually operate - you batch cook a large amount of base sauce and freeze/use it as you want. Adding different ingredients to that base sauce gives you the type of curry you want and is a lot quicker and easier when you have a supply of the base in advance.
Makes sense in retrospect - how else can takeaways/restaurants fulfil an order for whatever loads of customers request in 15 mins?
No affiliation but would recommend it to anyone who likes cooking curry at home. If you don't take my word for it, then the other reviews might sway you.
Yeah - I've never known of a good curry recipe that doesn't use a base gravyhttps://www.amazon.co.uk/Indian-Restaurant-Curry-H...
I used to cook curries on an individual basis for whatever I fancied at the time - Madras, Korma, Dhansak etc which was a big faff with loads of veg/spice prep, an hour of messing about and all the washing up of pots, pans, pestles etc.
This book made me rethink as it is based on how British takeaways actually operate - you batch cook a large amount of base sauce and freeze/use it as you want. Adding different ingredients to that base sauce gives you the type of curry you want and is a lot quicker and easier when you have a supply of the base in advance.
Makes sense in retrospect - how else can takeaways/restaurants fulfil an order for whatever loads of customers request in 15 mins?
No affiliation but would recommend it to anyone who likes cooking curry at home. If you don't take my word for it, then the other reviews might sway you.
Edited by OzzyR1 on Sunday 7th February 02:43
RobbieTheTruth said:
Yeah - I've never known of a good curry recipe that doesn't use a base gravy
Some of the groups on FB are obsessed with base gravy and Misty Ricardo. It’s like a cult!I’ve made a few batches of base gravy using carrot and coriander soup and spices. Can’t bring myself to make a massive pan of base gravy, just a faff on.
Big fan of the Spice Tailor curries.
Always worth tossing in some fresh veg and/or liquids to make them go around further.
The tarka daal is also good.
I guess that most will leave the whole dried chillies that they come with in the pan, but these are a highlight for me.
How do they get them to taste that way? - such a warm heat.
Always worth tossing in some fresh veg and/or liquids to make them go around further.
The tarka daal is also good.
I guess that most will leave the whole dried chillies that they come with in the pan, but these are a highlight for me.
How do they get them to taste that way? - such a warm heat.
LordHaveMurci said:
Heads up, these were half price in my local Tesco today, grabbed a few to try & will hopefully grab more once I know what I like.
Got butter chicken, Tikka Massala & coconut curry.
They were half price in my Tesco, but only for Tesco Club Card holders. Had to rummage on my phone for my card as I never use it, but seeing as I was buying 6 packs of the Fiery Goan curry it was worth it. Not sure if this is the way Tesco are going now - social offers only for club card holders??Got butter chicken, Tikka Massala & coconut curry.
Shame their korma is awful.
I've had a fair few of these now. They are ok but not really worth it in my opinion.
They only really serve one, so you're looking at £3 for the kit, £2 for the chicken, then £1 for a packet of rice.
So £6 for a ready meal.
They are nicer than jars of Pataks etc, but nothing near the level of a takeaway.
They only really serve one, so you're looking at £3 for the kit, £2 for the chicken, then £1 for a packet of rice.
So £6 for a ready meal.
They are nicer than jars of Pataks etc, but nothing near the level of a takeaway.
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