Curry tonight

[bill ace 350]

Just finished cutting up a chuck roast.

Beef Tikka Masala for supper.

Using a store-bought curry.

Picks of the finished dish later.

 

[JLeonard]

I’ve wondered about using jarred sauces like that. Please let me know how it turns out.

Jim

 

[Steve H]

Watching.

 

[chilerelleno]

Damn... We've been teased.

 

[bill ace 350]

Well, it is simmering. Needs to thicken up. Smells very good, but disappointed with the spice level. Not spicy at all, despite the 3 pepper label.

It will sit overnight, then be heated up tonight. Maybe a night in the fridge will improve things a little.

 

[gmc2003]

Sorry it didn't live up to your spice expectations Bill. Hopefully the overnight rest will help. Maybe you could add some additional spice to the dish before serving?

Point for sure
Chris

 

[bill ace 350]

Sorry it didn't live up to your spice expectations Bill. Hopefully the overnight rest will help. Maybe you could add some additional spice to the dish before serving?

Point for sure
Chris

Thanks. Will see how it is tonight. I can always add some hot pepper or a dash of Mad Dog 357.

 

[zwiller]

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!

 

[bill ace 350]

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!

Great info. Thanks!

 

[BrianGSDTexoma]

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!

Man I love those little cans of curry I buy at 99 Ranch. I do more Thai with coconut milk. Red my red favorite but green and others good also. Really like that Grand Marsala.

 

[normanaj]

Looks great.

 

[Fueling Around]

Looks good and I bet it smells heavenly

I don’t do Indian food much but as lot of Thai

 

[bill ace 350]

Looks good and I bet it smells heavenly

I don’t do Indian food much but as lot of Thai

I love Thai! My favorite is Grapow.

 

[zwiller]

I never post my trials but I am pretty close to what I want on for my protein for this stuff and will post it when I do. No indian food to be had here AT ALL. A few thai joints here one KILLER. Faves are nam tok (beef "waterfall" salad), mii ga tii (noodle curry). What makes these is both served with shredded cabbage and OMG pairs so well and makes it for us. We ask for extra cabbage for both and fried rice for nam tok... Hope there's more curry threads!

 

[Fueling Around]

Wife and I aren't so much on holding the traditional dishes served in a restaurant as going with what we like. I've created a curry chicken dish that is a winter favorite. Not sure the Thai name.
Beef is OK (Gra prow) but wife prefers chicken based. That is fine with me as chicken is 1/3 the price of decent beef these days

I got spoiled on India food.
Physician that was at local hospital is a good friend. I did a lot of handyman work for him.
Big treat was getting invited for a meal. His wife is a fantastic cook.
Big sigh, they moved away.

 

[bill ace 350]

Well, I was a disappointed with the spice and heat level. Still enjoyed it though, but will add extra seasoning next time.

Next up is Vindaloo paste.