Different types of curry

MrsE_2

penguingirl wrote: »

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.

Thats what I do, love home made currys with curry paste, hate currys from a jar of sauce.

OP Jamie Oliver Minstry of Food Chicken Tikka Massala.
My family are very fussy about their currys, they love this;)

Aubergine_2

This page explains the different types of curry:

http://www.bbc.co.uk/dna/h2g2/A93179

Swan_2

Aubergine wrote: »

This page explains the different types of curry:

http://www.bbc.co.uk/dna/h2g2/A93179

interesting, I like that it mentions curry doesn't have to be hot


one bone to pick though, Gosht means meat, not okra