An interesting post Phil, I have never thought about doctoring a supermarket curry, really might give that a go.  Sometime back when Morrisons Volcanic Vindaloo was mentioned on this forum, I thought I'd give it a try even though I knew deep down that it was probably going to be too hot for me, which it was. Pass the milk please, cough.  I quite liked their madras and bhuna curries, reasonably priced and hot enough for yours truly.  As for some supermarket curries, I have noticed as others have said, that they are a little smaller than previously.  Having never really cracked the BIR flavour and up against it at home with cooking and curry smells causing serious problems for our adult daughter that we care for, I have almost given up on cooking my own.. Not quite though, as I made a couple of litres of base gravy in the garden last week.  The Instant Pot is great for that - you can walk away and leave it and no gas to be blown out, brilliant and little or no small getting into the house either, usually.

Getting back to supermarket curries, Sainsbury's and Waitrose are nearer to us than Morrisons.  I had a Goan fish curry from Waitrose recently which was enjoyable and their Kerala chicken fry is ok too, for me anyway.  My main concern re supermarket curries is the plastic waste that comes with it and the fashion of chargrilling chicken.  I'm moving away from chicken a bit these days because of that.

I still have a go at knocking something up at home when I can but when you add up the cost of the spices that go off because of infrequent cooking sessions and domestic issues, a supermarket curry is a welcome spice fix and I think they are better than they were.

I'm impressed with the efforts on home growing curry leaves and the pictures of full plants shown are great.  I've given up on growing stuff now
so obviously have to buy this sort of thing at one of the local Asian stores.  However, yesterday I came across a supply at Sainsbury's - 5g (3 sprigs)

Hi bhamcurry.  I hope you enjoy your time in this Forum and that you will share some of your experiences here as I think there may well be an interest in what is possible with the canning process.  I did consider canning base gravy as an alternative to freezing but finding out of the risks of botulism with low acid canning, have not actually tried it, despite acquiring the canner in the link some time ago.  It seems a bit risky to me and freezing is a safer bet.  I've had a brief look at the list of vegetables and the recommended pressure and cook times on the U.S site info and it's quite involved.  So I'm not sure how a typical base gravy that you would find here, would fare.   It would be interesting to hear how you do it sometime.

Thanks.
Bob


 

Thanks for the info Pap Rika.   It's on Sky 822 at midday today so I'll have a look.  It might be interesting.

Hi SoberRat.

I'm amazed that no one has commented on your efforts here, they look very tasty, I have to say.  Is the base really
just onions, garlic and turmeric?  Sounds too simple but if it works why not.  Particularly liked the look of the Jalfrezi and
Bhuna. Could you please tell me which recipes you used for these as I'd really like to have a go at them.

Thanks

Bob.