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I like Loyd Grossman range but is there anything better in your opinion?
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Pataks anything to do with curry Are the best IMO, supermarket wise ..
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I've never found a supermarket curry/sauce that comes close to a takeaway.
There's some good marinades in cook books though imo. |
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They aren't going to be as good as a proper takeaway but a decent option for when you couldn't be arsed.
Patak's good. Tesco seem to have a revolving sale of either Patak's, Sharwood's or Grossman so I just get a jar of whichever is 89p or whatever.... got a Sharwood's Tikka Massala on just now as it happens.  |
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Indian sauces always taste chemical-y to me and I'm surprised that after all these years, as said above, they are still never nearly as good as a good takeaway.
I find it much easier to get chinese or thai to taste authentic. Those pastes make good thai very easy, and there's a chinese curry powder (Mayflower) I recommend. Having said that, one curry house I know I happened to get a look through the back and I'm sure they had big jars of Pataks in there, BUT, and here's the important bit, it was using the strong highly concentrated pastes they make to get a base curry going, then adding other ingredients. Try that method, the actual premade full sauces are imho a total disappointment. |
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I'll try Pataks paste, only used their sauces. Cheers all.
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It must be a common enough thing in restaurants and my memory wasn't playing tricks on me that the jars were huge, pataks do trade size 2.3kg jars of that paste.
You could add fresh ingredients to them for more zing, I buy those green finger chilis and even just proper onions makes a huge difference. (and often I forget to wash my hands after cutting the chilis and touch my eyes or my WHANG     ) |
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Go to B&M and get the Mayflower curry powder. I jest you not. The medium is the best but try the hot as well. It's also sin free, not that I'm a weightwatchers fat bastard.
Very chinese like and totally delicious, in fact I reckon many chinese use it themselves. |
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Make your own, don't be so lazy, you can have it how you like then and cut out all the crap that they put in it.
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Ovalman I totally agree, recommended tbe mayflower powder at 6:53
, it's cheap as chips and very quick and easy to make and tastes better than many real chinese I've had that are often as bl*nd as **** (I often wonder how some chinese stay in business or try their own food). I prefer hot but both good. |
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Why did I self censor bland
. I blame the h*ng*ver. |
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You get mayflower other places not just b&m (that I never go to, strange shop that, isles of strangely appealing tat)
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Mayflower curry powder hot version(it is not very hot , just a great taste) is terrific.
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Tiger Khan sauces if you bought a curry made with this sauce in a fancy curry house you would pay good money for one
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Madhur Jaffrey.
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Maybe I will Alpha..Which recipe do you use? I give it a go.
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Aldi jalfrezi is very good.
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The normal Asda Hot Curry Powder is really good, quite a strong coriander flavour and no sugar or sh*te in it.
I've lost 3 stone in 3 months by binning booze and following Slimming World - have the mushy pea curry couple of times a week, sounds awful but just like chippy curry if you like that: Fry onion and mushrooms in Fry Light till lightly browned 1 400g tin tomatoes 1 400g tin beans 2 tins mushy peas Curry powder Blend it all together. |
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Christ, your guts must be horrid, that sounds disgusting but as long as you enjoy it
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You also get a bottle of bleach toilet cleaner thrown in with that recipe
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Apparently some people like it un-blended
 It's honestly worth a try if you like chippy curry and are trying to lay off the fatty sauces. |
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Yes the amount of ghee they put in take ways isn't good if you are trying to lose weight.
I'd eat the pea curry, sounds nice! |
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If you like chinese curry, look for Goldfish chinese curry sauce concentrate. I usually get it from tesco's. A thick paste, just dissolve in water, boil up and simmer for a couple of minutes. Stir in cooked chicken, onion and peas. Lovely stuff.
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I agree that Mayflower Chinese Curry powder is very good but the smell don't half linger for days afterwards.
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the baron's choice is good - mayflower, i add a little more garlic paste and a star anise if i have it?
maybe some cheap chicken soup, chilli powder. |
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I add Soy Sauce.
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Just Checking 01 Jan 17 19:19 Joined: 25 Jun 06 | Topic/replies: 20,961 | Blogger: Just Checking's blog
It must be a common enough thing in restaurants and my memory wasn't playing tricks on me that the jars were huge, pataks do trade size 2.3kg jars of that paste. You could add fresh ingredients to them for more zing, I buy those green finger chilis and even just proper onions makes a huge difference. (and often I forget to wash my hands after cutting the chilis and touch my eyes or my WHANG LaughLaughSurprisedSurprisedScaredScaredWink) Green finger chillies are the hottest in supermarkets from what iv'e had Can be nasty when on the toilet though |