Best jarred curry

[luciles]

Hey everyone I just wanted to know what your favourite jarred curries are? I've tried a few but not found any favourites really.

www.google.co.uk/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&ved=2ahUKEwjKutmTrbjyAhUqQkEAHe0JDOIQFnoECAUQAQ&url=https%3A%2F%2Fwww.waitrose.com%2Fecom%2Fproducts%2Fholy-cow-delhi-tikka-masala-curry-sauce%2F880891-703668-703669&usg=AOvVaw1Bp4LHEbpjislsishb7I3I
I find these ones very good indeed. There is a whole range of them.

Sorry the link is invalid. They are called ' Holy Cow'.

@Otherpeoplesteens

If I was served a Pataks curry in an Indian restaurant I would walk out.

They might serve that shite in weatherspoons and the like but no decent Indian takeaway/restaurant would.

I don't think any serious curry restaurant would serve some diced chicken breast in a half jar of Patak's sauce, or at least I'd be surprised if they did.

What most curry restaurants actually do is prepare a vat of 'base sauce' out of onions, other vegetables, ghee or oil, and spices to their own recipe. When someone orders a particular dish they take some base sauce and turn it into the madras or korma or dhansak by adding more spice as well as tomatoes, coconut milk, or whatever, and add the chicken or lamb or whatever. For both speed and consistency these final adjustment spices are generally pastes and Patak's has absolutely nailed this market within the trade.

So, no two restaurant's chicken madras tastes exactly the same because the base sauce will have been prepared and then augmented differently, even if the 'madras' effect is actually courtesy of a Patak's five litre catering bucket. For the same reason it won't taste the same as what you cook from a Patak's sauce jar at home. It also explains why a dish that should take an hour or two of cooking is on your table within 25 minutes.

Another rec for Spice Tailor - definitely the best of the ones available in supermarkets.

Not sure how I managed to quote there. I didn't intend to!

Use the pastes with yogurt, cream, chopped tomatoes and/or coconut milk. Half a jar serves 4. Add plenty of chopped coriander at the end of cooking.

as everyone else said pataks paste is pretty good, or make your own paste

Spice Taylor are really good. Patak’s are not good at all.

I don't like Pataks. So salty!

I like M&S jalfrezi. With added ginger garlic and some chilli. Pataks pastes are good.

Sometimes I make my own.

@MikeWozniaksGloriousTache

The only decent “pre made” type thing I’ve found is a Chinese style curry paste “goldfish” I think the brand is. You just add water but I find I add various spices while cooking the meat / veg then add it’s pretty good as a sub. And lovely on chips after a few too many drinks

I love this as well! I do a veg version with spring onions, mini sweetcorn, carrots, Peppers, mushrooms, water chestnuts and Cashew nuts, served with fluffy plain rice with a nob of butter melted through it. It tastes just like curry from chinese takeaways.

Yes to the Chinese paste stuff.

I like to toast some coconut in a dry frying pan. Remove. Fry onions and add cumin and mustard seeds. Then mix them together and use as the base for a bought paste or jar.

Another pataks fan here. I use the korma and tikka masala pastes often.

Thanks you so much for you replies everyone! Seems like the pastes are a good option, I might attempt my own curry one day.