OT, but connected. I have just tried my first jar of Aldi's Specially selected rich and spicy Goan-inspired vindaloo cooking sauce (the same range as George's bhuna sauce) and it was not bad at all, certainly better than the Farmfoods'-sourced Spice Magic Madras curry sauce that I tried recently. I used 45ml of mixed oils rather than the 15ml specified, bhooned one teaspoon of g/g paste in the oils before adding the dry spices, then added seven pieces of Syed's pre-cooked chicken, and finally added about 2/3 of a jar of the cooking sauce, initially one dessertspoon at a time, building up to adding the remainder. To finish off I added three chopped green chillies and a similar volume of chopped coriander roots, and dressed with some chopped coriander leaf to serve. The main modifications were (a) to add a fair amount of boiling water, as otherwise the sauce would have been far too thick for my taste, and (b) to add plenty of salt. Allowing for those simple modifications, I would say that the sauce is by no means a bad starting point, although from the way that it stuck to the pan at times I suspect there is some artificial thickening agent (e.g., cornflour) included. Definitely worth a punt, and the cooked sauce is good enough to eat by itself once all the chicken has gone.
** Phil.
Topic: Lamb bhuna (Read 69048 times)
