I don't know about curry, but I did find some soup in a jar - it was quite uncanny......

 

i don't know about curry, but i did find some soup in a jar - it was quite uncanny......

Hahahahahah!

 

I generally make up my own curry sauces, but if I'm in a hurry or feeling lazy I'll dice up a couple of chicken breasts and an onion and put them in the wok with a couple of spoonfuls of Pataks Korma Paste. Not quite like the homemade, but tasty enough for a decent meal.

 

We've used these folks a few times - http://www.easypeasycurry.co.uk/ and had some nice meals.

 

Interesting!

 

Ditto what Owl says - Pataks pastes are pretty good. Better than the sauces. You add your own onions, peppers, cream etc to taste.

Pretty close to takeaway standards....

 

Hello Winchester,

I wonder how these different curries would taste made by a home cook from those regions compared to the restaurant offering. I believe that Indian restaurants make up a big pot of base sauce or gravy and modify it with additions to make their dishes.

Alec

 

WHIMPS. it's Vindaloo that you need (plus added extra chilli flakes) :mrgreen:

 

Was it Johnny Cash who sang about the result?

:-D

I would guess that each take a way chef will have his/her own closely guarded secret recipe....I just bung in curry powder and a bit of ginger.....

 

I have to confess I politely ignored the 'Korma' reference, but I'm a bit of a wimp myself, madrass is my limit....

 

 

 

Ghee is what is usually missing from home made curries (its clarified butter) you can buy this in most of the big supermarkets these days it comes in a large can way to much to use in a short time so I portion it out into nags and freeze it to use as and when needed

 

It's easy enough to make your own - there's only one ingredient, after all!