Is there any decent curry sauce/mix available from my local supermarket or import grocer? I've seen a few varieties, but I don't know if any are worth trying.
Golden Curry is by far the most common one. I've tried making it a couple of times, and it just tastes like gravy. Not bad, but not very interesting, either.
To be honest, that's the only one that we've ever tried. I hear Vermont Curry is good, but I don't actually know. We put other things in ours to enhance the flavor and remove some of the bitterness, like chocolate.
Ok, I'll try it with some chocolate when I make Karen's croquettes.
Ricky
Member
Curry Go Nin Shu is probably the best boil in a bag curry I've had.
For premade roux I like Lee.
I <3 House's Vermont Curry (medium). That's definitely my curry of choice. They put apples and honey in it already, so there's no need for chocolate to smooth it out. Sadly, those are sold in mostly specialty food stores or Asian markets. Most grocery food stores carry Golden Curry, which isn't bad, but needs a bit of oomph.
evilcartman
Member
There are a number of Korean markets near where I live in LA. I found S&B Hot Curry there, which I made last weekend. Turned out pretty decent, but could have been a bit spicier for my taste.
ETA: D'oh! Just realized that S&B and Golden Curry are one and the same, so I'm basically just repeating Karen's comment above. Sorry about that!
Wiz33
Member
House's Vermont is probably the easiest one to find and is pretty good since House also operates a chain of restaurant called Curry House in Calif.
When I make curry I use medium spicy Golden, plus some tomato sauce, plus some a bit of chocolate. These are the two secret ingredients my Japanese friend let me in on. As long as I'm talking about what I put in my curry, here it is:
onion, potato, carrot, broccoli, corn
Broccoli is better to blanch and put on top so it doesn't fall apart when you boil it. Corn goes in near the end. Put some hard boiled egg on top. Yum!
Meat is good, but I'm too lazy to cook it most of the time. I have yet to attempt curry from scratch. In fact, it's been a while since I made curry ;_;
Otney
Member
so this is confusing because I made this uh, dish, tonight in my kitchen and then I find your site... so living life backwards or something. very happy to discover Japanese curry - because it was delicious! in small Japanese grocery store, spotted box of House "Vermont Curry" "hot" because it made me laugh, as in what does Vermont have to do with curry? what did I know? foolish American. So sauteed onion and then carrots and then some shitake mushrooms and then added several boca burgers, as partner is vegetarian. chopped them up into sauce. then added sliced jalapeno. then garlic. then put the House "Vermont Curry" sauce "hot" in boiling water and dissolved it, then added to the vegetable mixture. (as in general, you can't boil TVP substitutes and such the same way you can real meat, plus no added flavor from boiling sauce as would occur with meat, so that's why two pots in this veggie version.) oh, added fruit in there somewhere. served over rice. very very good; fussy girlfriend liked, too. WOW. DELICIOUS, great, soupy, yummy, spicy, hot, filling, balanced, marvelous. next time, definitely will try the cheese angle. I bow down to crazy culture in collision House "Vermont Curry" sauce.
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