Curry kits

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I’m noticing more and more curry kits in the supermarkets. I’ve tried a couple of the Spice Tailor ones which I liked. If you’ve tried any what did you reckon? Any recommendations? I usually make curry from scratch but I liked how quick and easy they are.

Thanks everyone for all your comments 😊

Bit more expensive and not available in supermarkets (I think), the curry sauce company are amazing - top link if googled. My PIL used to bring them back from food festivals, absolutely delicious.

I also really like spice tailor sauces, the hot ones are actually hot! I'm the worst maker of curry from scratch, so I don't bother!

🤣 goodness gracious!

The spice tailor ones have lots of sugar in, same with the spice meal delivery kits. Sugar can be used if you don’t have the time to simmer the tomatoes down, but it’s literally a pinch, nothing like the amount they put in them. Pad Thai for example has palm sugar, but it’s supposed to be a sweet taste.

Yes some sugar does seem to help but I just find a lot of the pre-made sauces jist far too sweet for me.

I really like the Spice Tailor ones. I can make my own curry (I made a dal tonight in less time than the rice cooker took to cook the rice) but it's still nowhere near the effort, time and clean up of a pre-made kit. I like having a kit to hand, because with that and a tin of chickpeas I have a meal in cupboard which is easy and relatively healthy.

I can make either a chicken curry, saag paneer, palak paneer and very good chickpea curry in 15-20 minutes.
Some curries take longer I agree and I make those if I have more time but I CAN make a good curry very quickly

Chick peas for me too, love those huge queen chickpeas especially!

I use the spice tailor kits too, but they can be a bit pricy, if they aren’t on offer I buy the Pataks kits!

I love the Gymkhana jarred sauces. So expensive but so good.

Thanks - I’ve not heard of those before.

I agree that it's impossible to make most south Asian curries in 15 minutes, you need to chop onions and fry them for that time before anything else.

However I have cracked dhal, I use a Gymkhana recipe that was in the Times some years ago.

Mae Ploy Thai pastes are excellent, quick and available I most supermarkets. You just need to fry the paste with your chosen protein and/or veg and simmer with coconut milk.

I've been buying the Spice Tailor packs from Heron for very little (under £1 I think) which is worth it but not at normal price. But that's obviously hit and miss, I regularly look in there for interesting bargains and it's the first time I've seen them.

I do have a dream of making a 'starter paste' to get the onions and spices bit out of the way and keep it in the freezer but not got round to it, I do have an Anjum Anand book and another one I think that has a recipe, must look it up.

If I’m not going to make it from scratch, I’ll go for a good jar sauce like Gymkhana. I’d want it to be proper instant or what’s the point?

@Bjorkdidit I agree those Mae Ploy pastes are brilliant. Yes to the onions idea - I can’t stand undercooked pieces of onion in most curries (except Chinese/Thai) (or pasta sauces for that matter!)

I make a big batch of caramelised onions, slow cooked for about an hour.
Then freeze in small containers.

I agree proper curries need time. Even the initial sauteeing of onion, then adding ginger and garlic - the main starting point for pretty much all curries - takes a good 15-20 minutes at least to bring out the sweetness and flavours. But some shortcuts are possible - I’ve done batches of the basic onion/garlic/ginger base and frozen a few portions ready to give a midweek curry a head start.

The other thing is that many curries are nicer the following day when allowed to sit, and also freeze and reheat very well. So doing a double or triple batch of a favourite when you have the time to allow the simmering and resting is a good idea (I had a habit for years of cooking a curry while keeping an eye on a Sunday roast - to enjoy on a Monday night after work and have at least 1 more night’s dinner to freeze for midweek another week).

While I agree that the best curries will take longer than 15/20 minutes and the quick ones I make are not my best work I still maintain that is IS possible to make a better curry in that time than opening a jar.
I cook my lamb curry for literally hours and the chicken one I make on the bone takes a long time but anything involving paneer, some veg and/or chickpeas can be done very quickly if needed for a quick lunch.

Can I recommend this book? It’s great.https://amzn.eu/d/imRBrb8

Can I also recommend doubling the quantities when you brown onions when you have the time so you always have some in the freezer.

Thank you - I will try that 😊

I've just noticed that book is 99 p on Kindle so worth a shot if you're not sure about paying for the book.

I was just about to say the Aldi massaman one is great!!

If you want to try some absolutely brilliant spice mixes please try Seasoned Pioneers (online retailer)

Thier range of Asian masallas are top notch.

Another one off to Google! Thank you.

There used to be an amazing place called Curry Frenzy which closed down years ago and I've been searching for a replacement ever since. They were so affordable and had such a huge range.

I've recently tried these ones after seeing them on Tiktok and loved them. A bit pricey I think at £1.50 per portion before adding the fresh ingredients but they have all been so tasty, definitely restaurant quality.You can use the code WELCOMEOFFER for 20% off

https://mattcooperbites.com/shop/

I've also tried East at Home, both the kits and the sauces which were ok but I found the sauce a bit thin and again a bit expensive. I think those are available on Amazon now.

Have been wanting to try Gymkhana for a while so will definitely get some now I've seen it recommended here.

I will add I do regularly make currys from scratch too but I just like trying stuff like this out.