5p curry sauce or homemade?

Kerriebaby

make your own...I tried the Tesco one, was vile!

davetaylor

Hi, could someone point me towards this famous mse curry sauce?

mummyyummy_2

davetaylor wrote: »

Hi, could someone point me towards this famous mse curry sauce?

me too, recipe please anyone?

purpleivy

http://forums.moneysavingexpert.com/showthread.html?t=100759

try this thread. I think it's the one being talked about

HelzBelz

Home-made definately, I've used this recipe fro the curry secrets book and it works really well

npsmama

Well after posting this thread last night I thought to myself: 'How can they sell something for 5p?? No way I'm eating stuff out of a tin that costs 5p - it's gotta be all flavourings'

So I'm off top make a big batch of Curry Queen's sauce ;-)

Nutty_Tart

We had the 5p Morrisons one and thought it was ok - tastes like the chip shop curry you get to dunk you chips in. I bought them a little while ago, so I don't know if the price has gone up since - going though my stash first! Kids have asked for it again though, so it can't be bad

NTx

Thistle-down

I have a jar of ASDA 5p curry sauce that I am using today in the slow cooker - not sure what to expect but don't have the ingredients to make my own!

Meadows

npsmama wrote: »

Which do you think wins overall when you factor in cost/time/health/flavour/versatility (can I make different curries by adapting the tinned stuff?)?
I'm debating whether to make a large batch of curry sauce (famous recipe on MSE!) or buying those 5p tinned sauces.
I have never tried either before now but I usually avoid tinned sauces like the plague bc they are too slimey and gelatinous as well as full of E numbers.
However... in these times of frugality, I'm prepared to reconsider.

Home made for me, here's a recipe if any one fancies home cooked curry sauce, you can either make a curry with meat etc, or for some thing quick a pour over sauce:

Curry

Sauce
Oil for frying
2tbls Corn flour (or flour)
Diced onion & garlic
2tbls curry powder
¾ pint stock (or water & stock cube)
2tbls Mango Chutney
450 grams Meat diced into approx 1” cubes or Prawns
Try 1/3 pk Creamed Coconut in to the sauce, (add with chutney) especially with white meats. Adds a creamy flavour to the sauce.

Fry meat, onions & garlic for a few minutes until browned.
Add flour and curry powder over a low heat, cook for a few minutes (this cooks out the raw ingredients in the curry powder).
Gradually add the stock and mix well. Increase the heat & stirring, bring to the boil, reduce the heat & add chutney.
Simmer with the lid on. Time varies for meat used, in the last 1/3 of cooking time remove the lid (especially if the liquid appears too thin, to allow steam to escape, if too thin towards the end thicken with a little corn flour (flour), if too thick thin with a little water, either way do not do this at the last minute or the corn flour will not be cook out, or the sauce will taste too watery).

Beef 2 – 2 ½ hours {or
Pork 1 ½ - 2 hours {until the meat is
Chicken 1 – 1 ½ hours {tender
Prawns: Sauce takes 20 – 30 minute. I would use a fish sauce ‘Nam Plau’ (not too much it’s a salty sauce) to give the sauce a fish taste & add the prawns about five minutes or so, just prior to serving as the prawns tend to go tough if exposed to the heat too long, unless you use uncooked prawns.

This sauce can also be used with left over cooked meat, brown the onions, then make the sauce as above, add meat & cook for 20 – 30 minutes.

This sauce can also be use as a pouring sauce over cooked chops, chicken, fish etc.

Petlamb

For people who've said 'gotta be all additives and flavourings' - tbh the Asda one isnt bad at all from what i read on the ingredients list - unless im missing something quite drastic. *shrug*