To think curry using shop bought sauce is not homemade curry

[redskyatnight]

I mean the type where you basically fry up onions and meat/veg and then pour in sauce from a jar.

Not homemade curry IMO.

It's still home-made though since it's been cooked at home! Maybe not home-made from scratch, but still home made. Would taste horrible though

I've never used a curry sauce even though I make curry everyday.

yeh but life is too short to stuff a mushroom etc etc

I have better things to do - it's jars all the way here - with a 9 year old DD who often cooks for us all !

IMo i think cooking is something you have to have a flair for I dont really there is basic things i can cook spag bol lasange stews, but if its something like a curry or sweet n sour its a jar , DH cooks a curry sauce and its vile far to much cream everybody else eats it except me , id rather have pataks

I agree it's not a home made curry, which I do do as often as I use jars. I use jars when I have absolutely NO time to cook (and wash up the chopping board and frying pan etc) and chuck the jar in the slow cooker with some chick peas. Only one thing to wash + plates and the slow cooker is so easy to clean

I don't call em home made curries, but do find them handy. Yes curry is easy to make but does take a bit of prep and washing up, which is fine most days!

It's the oil / sugar / salt content for me - if I make my own, I can make sure it's lower in those three ingredients. And TBH, I'd feel like I was cheating - I'd never serve 'jar'd' food to a guest.

To me, home made means you made it at home. You don't make a jar I curry sauce so it isn't homemade.

Sometimes I make curries etc from scratch, sometimes I open a jar. There is a difference!

No, not homemade really is it, although made at home. Don't see the point in spending squillions of £'s on "proper" ingredients unless I intended to eat curry every day for the rest of the month, packets and jars in my house too.

Actually I say I cook from scratch but if I'm slowcooking a curry then Sharwoods Madras sauce is excellent when added to some passata and a bit of water. Still really saucy and the chicken is cooked nicely 8 hours later.

My philistine family prefer the jars to my lovingly made from scratch version. Bastards.

But anything that includes chopping and prepping counts as homemade imo.

Say that again quick as I didn't quite catch that.

I cant make a fab curry from scratch and, I did, until I realsied all my Indain friends use Pataks curry paste. All of them. So, I do too now and it makes life alot bloody easier.

I got it, this is a thread about a thread isn't it

Is it - do link :)

?

I do both, sometimes I have the time to grind spices and simmer the sauce for hours and other days I want to stick it in the slow cooker so it's ready to eat in the 20 minute gap between getting home from swimming lessons and me having to be back out for a meeting.

Who cares what people make, how they do it and what they call it. You obviously just have too much time on your hands.

The one about making bread.

Can I just make a recommendation and I promise I don't work for them, but my local restaurant is called The Aagrah and they have started selling jars a little bit pricier than some of the more well known brands but they are DELICIOUS. if you see them anywhere then have a try.

Oh and if we make a curry with these jars at home then it's homemade because we haven't gone to the takeaway to get it

YANBU- it's not homemade if it's from a jar. Don't get me wrong, I use jars of curry paste myself, but I don't go around claiming to have made it from scratch.

I think that's what the OP was getting at, not criticising anyone for using jars...

bread thread, all starting from the pancake thread I believe

YANBU, it's not homemade if it's from a jar.

It IS convenient though.

Not homemade but not the end of the world either. Personally I find jars of sacuses a bit sweet :(

I have just made a curry for tonight (inspired by this) and have to say it took me under 25min and it is now cooking in the oven.

I agree about jars. Always make my own sauces but does anyone really always make their own pasta?

Even quite good pasta restaurants buy pasta in dried form. Top end patisserie shops almost always buy in filo pastry as it is too tricky to make at a good enough standard consistently. All restaurants use frozen peas.

How far do you go to be truely home made and does it matter?

I have a jar of inherited curry powder. Passed down from Grandpa to Mum to me. Proper 1980s yellow, it is. And still perfectly tasty.

Can I call it homemade if I make the peshwari naan (which are the good bit anyway) and the bajis? How about if I add other shit to the sauce, like spinach and similar. WHAT ARE THE CRITERIA?

Next you'll say microwaving rice isn't proper cooking. I define cooking as "making things hot and probably not poisonous." Microwave rice is Yum.

I agree MoreBeta.

In our home we use dried pasta, tinned tomatoes (and fresh), pre-made pastry (puff and filo), frozen peas, frozen berries, boil in the bag rice, pre-sliced ham, pre-sliced bread, jam etc.

I do agree that from a jar is not really home made.
Something that surprised me...
Everyone really rates the local curry house in my village. Last week, I walked past in the day and saw them carrying massive jars of Patak's cook-in sauces into the restaurant! So even the local, and delicious by all accounts, curry house uses jars. I'm sure they add their own ingredients too but I will always feel a bit scammed when I order from them in future.