Curry sauces that aren't full of onions?

badmumof1

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 too

badmumof1

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 jar

lmp0507

badmumof1 wrote: »

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 too

I'm fine with chicken lumps, it's the veggie lumps that creep me out :rotfl:

franskies

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 meat

VfM4meplse

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.

lmp0507

franskies wrote: »

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 meat

Hm, very good idea, Obviously for tomato based curries, I can definately see how it would be cheaper, x

lmp0507

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.

Thank god there is someone else who hates big chunks of onions haha :T I don't really mind the taste of onion, it's just chunks of onion that bothers me, I am very much considering just switching to paste after advice on this thread

Sambucus_Nigra

Curry powders and make your own?

Lorian

Try supermarket value brands, you won't see any scary vegetables.

Absinthe_2

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.