Timely post. In a curry phase... While I agree on the heat level being on the weak side the flavor profiles of these are GREAT. On jar 4 or 5 now. Love the stuff. Just ran the jalfrezi. A little more tomato forward. Butter chicken on deck. I've studied indian cooking off and on and think I have the basics but no not claim to be an expert. First there is heat and then there is spice. Not the same. On the heat, it's controlled by red chili pepper and cayenne works as well. Want it hotter, add some. From there, the spices at play can be bumped with garam masala. Must have to me.
Amazon has it. Adds a very authentic flavor. Despite the marketing, these jar sauces are not gonna transform 1-2lb of protein into a legit curry meal. Protein needs to be marinaded and properly cooked. The marinade is HIGHLY spiced (another discussion entirely) and in the case of tikka it's cooked like kabobs over hot coals. Back onto the jar stuff. Once you realize just how MUCH stuff goes into making the sauces you see the reason these jars are a good value. Hope this helps!
