Different types of curry

doelani

I ahve decided to give up on home made curry, just cannot get it right :rotfl: It is costing me money as I make it, does not taste right and we end up eating something else lol

So last night I made curry with hompride mild curry in a jar, just added chicken onions and peppers. Was lovely although I would have like it hotter.

While doing my shopping list this morning and looking on asda website I see so many types of sauce....can anyone explain in simple terms the difference?

I have seem Korma, Madras, Tika now I am really confused lol


I am going to buy jars again as making it from scratch is just costing me money

SallyForth_2

I am inclined to suggest that the ones you are making from scratch are proper tasting curries, and the jars are the ones which are not right, and I wouldn't be trying to make homemade curry taste like the jars of sauce.

doelani

SallyForth wrote: »

I am inclined to suggest that the ones you are making from scratch are proper tasting curries, and the jars are the ones which are not right, and I wouldn't be trying to make homemade curry taste like the jars of sauce.

I only used jar for first time last night , believe me I am not trying to make mine taste like it as never had it until yesterday lol

My HM ones just do nto taste right so giving up. I would add I can cook most things from scratch, but have just given up on this one lol

angeltreats

I would suggest you go to the library and find a book by Madhur Jaffrey (any of them, but I know there's an 'easy' one). She's the curry queen.

Have you been following specific recipes?

hot.chick

I do think you should give it a go using ginger, garlic, onion and all the other ingredients instead of just following the back of the curry powder box though..... b4 you give up completly....

the differnt types of curry are different strengths, creamyness, sweetnes, tomato based, coconut and almond based, so many types!!!

my fave jar sauce is the 2 step chicken tikka one, and I add a bit of chilli sauce for extra heat, lidls do a great korma sauce too, sweet and creamy with coconut.

Swan_2

I second Madhur* as a starting point, my old book from the 80's was where my curry adventure began
I must have around 20 'curry' books now

you can also go down the restuarant curry route, making a base sauce which you freeze & use as needed, I've done Pat Chapman's version with quite good results
there's a whole thread on here by Curry Queen detailing how to do it (but from a different book) I'll see if I can find a link & post it

I've never used jars myself, & tbh have not been over impressed by curries friends have made using them, they're always pretty bland & characterless


*but not the Ultimate Curry Bible, wonderful recipes & a great read, but not for someone starting out

Swan_2

LINK to CurryQueen's thread

lovetopaint

I get confused too, or rather forget, about what ingredients are the basis for which particular curry :think: .

I really like the lidls curry sauces. Have made my own too, following j. olivers ministry of food book which are nice, but sometimes a jar is convenient, and yes, they don't break the bank if you enjoy them .

I usually check the jar for how hot it suggests it is, and the back usually indicates whether it is tomato based, coconut based etc. I also add tinned chickpeas too along with the meat or veg, very nice. You will soon find your favourites.

penguingirl

Have you tried a compromise and use jarred paste? I usually use about half a jar for a portion of 4 (there's only 2 of us so half gets eaten and half gets frozen and often tastes even better second time). The patak's ones are ok (and are what Jamie Oliver uses in his ministry of food cookbook), but I'm now preferring the marks and spencers pastes. You then add the other ingredients including more spices (see either a book like the jamie one or on the side of the jar, although sometimes they're a bit basic). We regularly do korma, tikka massala, balti, jalfrezi and rogan josh and they are all delicious (better than the jars) and easy to make.

kathie1101

I love what I call a proper curry - just like from the curry shop , but found when I moved to Cornwall that they are sooooo expensive and to be honest most of them don't taste as good as the ones up north! So we have been using the Tesco 9p sauce as a base (or the homepride) but I've never been happy with it.

Anyway, 2 weeks ago I came across Curry Queens recipes (see link above posted by Swan). I am useless at cooking but decided to give this ago. It did seem like a lot of work but it made enough sauce to do 5 meals for 4 of us - so I have now got 4 lots in the freezer ready just to add the chicken or quorn etc to.

I followed the recipe for the chicken bhuna (as that is the one we tend to have anyway) I then added chicken to part of it for rest of family, and quorn mince for me. It was really lovely, in fact I think it tasted nearly as good as the one from my favourite curry shop. Even the family commented on it, and they know how terrible a cook I am lol! And it really didn't cost very much at all. The only downside was that my house stunk for about a week - so if anyone knows how to get rid of the smell I would love to know!

[Deleted User]

Although we usually make our meals from scratch, the exception is curry. I buy the jar of Patak's Korma sauce (not the tin, as that tastes different) , or another jar of creamy Korma, but can't remember the brand.

We add some leftover chicken from our roast, some drained chickpeas, some diced potato and leftover veg, and gently cook until the potato is soft. This way, it makes enough for two meals. One for now, one for the freezer. It works out very tasty and very economical.