Curry sauces that aren't full of onions?
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lucymelissa wrote: »Hm, Is it a specific curry or just generic curry?
And I hate onions, Thus starting this thread. :rotfl:
its a curry mix that you mix with milk quite easy really
if you dont like onions then dont add them but the packet says they are optional but you obviously need to add chicken or is that too lumpy tooIf You See Someone Without A Smile......Give Them One Of Yours0 -
lucymelissa wrote: »I always wondered about these, What do you do with these? Add extra ingredients or paste ready to serve? Would definately consider these! :T
a paste you normally have to add cream or milk
i am sure there are instructions on the jarIf You See Someone Without A Smile......Give Them One Of Yours0 -
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Pastes usually require you too add tomatoes but I use passatta which means no lumps.
Pastes work out cheaper anyway
What works out cheapest is getting a curry powder mix from ethnic sections in supermarkets or ethnic food shops. I got some mild madras mix from asda for 60p. Its got at least 5 curries between me and fella. All you need to add is passatta and meat0 -
I agree with you about onions OP. Apart from soups (which get blended) I avoid them at all costs, but know that when Indians make curry they don't just soften the onion, they cook it throughly so it just melts by the time other ingredients are added. These ready made and balti-house jobs are no substute for the real thing. Failing that, use a Pataks curry paste as opposed to the jarred sauce.Value-for-money-for-me-puhleeze!
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Hope is not a strategy ...A child is for life, not just 18 years....Don't get me started on the NHS, because you won't win...I love chaz-ing!0 -
Pastes usually require you too add tomatoes but I use passatta which means no lumps.
Pastes work out cheaper anyway
What works out cheapest is getting a curry powder mix from ethnic sections in supermarkets or ethnic food shops. I got some mild madras mix from asda for 60p. Its got at least 5 curries between me and fella. All you need to add is passatta and meat0 -
VfM4meplse wrote: »I agree with you about onions OP. Apart from soups (which get blended) I avoid them at all costs, but know that when Indians make curry they don't just soften the onion, they cook it throughly so it just melts by the time other ingredients are added. These ready made and balti-house jobs are no substute for the real thing. Failing that, use a Pataks curry paste as opposed to the jarred sauce.0
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Curry powders and make your own?If you haven't got it - please don't flaunt it. TIA.0
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Try supermarket value brands, you won't see any scary vegetables.0
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lucymelissa wrote: »I always wondered about these, What do you do with these? Add extra ingredients or paste ready to serve? Would definately consider these! :T
It depends on what type of sauce. It always says on the side. I tend to buy the madras as can adapt. I usually add water, chopped tomatoes (from tin), and an onion (sometimes extra garlic, but not necessary, I always go overboard on seasoning's). Sometimes creamed coconut for a milder flavour. I suppose for the creamy sauces like Korma would be different ingredients.Oh well...
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