5P curry -asda

The_Mighty_Gusset

Why on earth would you eat something like that ?
It's just a gloop of chemical additives and preservatives

Scubabe

This should be on the Food board, not the Grabbit board. Move request sent.

niceday999

sarah1972 wrote: »

It tastes like baby food, if you want to make a curry the only way is from scratch.

would you be able to post a recipe ?

poshstock66

I have this all the time! Taste's lovely. Me and hubby don't like 'hot' curries, so this suits us. I just dry fry some chicken and add the sauce and serve with rice and naan bread. Delish...and a fraction of the cost of a curry house! Tesco also do one for around 10p too! xx

spaceboy

The_Mighty_Gusset wrote: »

Why on earth would you eat something like that ?
It's just a gloop of chemical additives and preservatives

Incorrect, look at the ingredients before making spurious comments next time.

jellyhead

I don't have a recipe to offer - nobody here likes curry, but my son said he wanted to try it again which is why mum gave me this jar. The jar is essentially tomato puree, water, flour (? modified maize starch?), 2% coconut, 2% sultanas, oil, curry powder, sugar and saccharin. The sultanas aren't just sultanas, it says [sultanas, veg oil, preservative sulphur dioxide] but I suppose you'd get all those chemicals, and the lactic acid and saccharin in any shop-bought sauce? What about shop-bought curry?

spaceboy

jellyhead wrote: »

I don't have a recipe to offer - nobody here likes curry, but my son said he wanted to try it again which is why mum gave me this jar. The jar is essentially tomato puree, water, flour (? modified maize starch?), 2% coconut, 2% sultanas, oil, curry powder, sugar and saccharin. The sultanas aren't just sultanas, it says [sultanas, veg oil, preservative sulphur dioxide] but I suppose you'd get all those chemicals, and the lactic acid and saccharin in any shop-bought sauce? What about shop-bought curry?

Sulphur dioxide is very common for preserving grape products (including wine)

Lactic acid is harmless it's just an organic acid that your body produces naturally.

Saccharin (and sugar) will be a very small quantity to bring out the flavour of the tomato.

It contains a good selection of spices and is certainly not a gloop of chemical additives and preservatives.

sunshinedays

We get the sainsburys one, I think the last time we bought it, it was 8p for a jar. Wasn't expecting much but it was pretty lovely for the price! Added a few peppers to it but no complaints :]

sarah1972

niceday999 wrote: »

would you be able to post a recipe ?

Of course, what type of curry would you like?

I do different ones all depending on what meat I am using and how hot or tasty I want it.

A bog standard basic curry sauce:

Ingredients

• 3 tablespoons vegetable oil or ghee (clarified butter)
• 1 medium onion - finely chopped
• 4 cloves garlic - peeled and sliced
• 1.5 inch piece root ginger - peeled and thinly sliced
• 2 green chillies - chopped
• half teaspoon of garam masala
• half teaspoon turmeric powder
• half teaspoon ground cumin seed
• half teaspoon ground coriander seed
• 5 tablespoons plain passata

Method

1. Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high.
2. Add the ginger, garlic and green chilli. Stir for 30 seconds then put the heat down to very low.
3. Cook for 15 minutes stirring from time to time making sure nothing browns or burns.
4. Add the turmeric, cumin and coriander, garam masala and cook, still very gently, for a further 5 minutes. Don't burn the spices or the sauce will taste horrid - sprinkle on a few drops of water if you're worried.
5. Take off the heat and cool a little. Add the passata and stir.
6. Put on a low heat and cook for 20 - 30 minutes (the longer the better) over very low heat stirring occasionally. You can add a little hot water if it starts to catch on the pan but the idea is to gently "fry" the sauce which will darken in colour to an orangy brown. The final texture should be something like good tomato ketchup.

The_Mighty_Gusset

jellyhead wrote: »

The jar is essentially tomato puree, water, flour (? modified maize starch?), 2% coconut, 2% sultanas, oil, curry powder, sugar and saccharin. The sultanas aren't just sultanas, it says [sultanas, veg oil, preservative sulphur dioxide]

Quantify 'essentially' - and then explain to me why it's so much cheaper than buying just plain tomato puree.

The answer is simple - it's RUBBISH !
Think about what you are buying,
Think about the packaging, the storage and transportation.
Think about the cost of the machinery involved in it's manufacture and the wages of the people all through the production process.
And then ask yourself how much is left over for the raw ingredients.