Tried the Basic's Curry Sauce from Sainsbury's ? - HotUKDeals
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Tried the Basic's Curry Sauce from Sainsbury's ? £0.04

£0.04 @ Sainsbury's
Ok, it's my first one, so please be kind. Itried this tonight and it was great. If you like a nice curry that'll go with rice or chips and tastes like the stuff you get from the Chippy, then this i… Read More
baconinabap Avatar
8y, 9m agoFound 8 years, 9 months ago
Ok, it's my first one, so please be kind.

Itried this tonight and it was great. If you like a nice curry that'll go with rice or chips and tastes like the stuff you get from the Chippy, then this is for you.

And it's only 4p yes 4p a jar!!

Description
Basics Curry Sauce


Simpler selection but the spice is right

Dietary Information
Contains milk, mustard & sulphites

Not suitable for nut or sesame allergy sufferers due to the methods used in the manufacture of this product.

Ingredients
Water, Tomato Pur?(9%), Onion (5%), Maize Starch, Sugar, Sultanas (2%), Rapeseed Oil, Curry Powder (Coriander, Turmeric, Rice Flour, Fenugreek, Cumin, Mustard Flour, Salt, Ginger, Black Pepper, Paprika, Chilli, Nutmeg, Fennel), Lemon Juice From Concentrate, Whey Powder, Salt, Spirit Vinegar, Onion Powder, Garlic Powder, Cayenne Pepper, Turmeric, Preservative: Sulphur Dioxide.




Nutrition
Per 100g % based on GDA for adult
Energy 269kJ -
64kcal -
Protein 0.7g -
Carbohydrate 9.7g -
Sugars 6.6g -
Starch 3.0g -
Fat 2.5g -
Saturates 0.2g -
Mono unsaturates 1.4g -
Polyunsaturates 0.8g -
Fibre 0.9g -
Salt 0.7g -
Sodium 0.30g -

So, looking at the label, it's not that bad for you...
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baconinabap Avatar
8y, 9m agoFound 8 years, 9 months ago
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(21) Jump to unreadPost a comment
Comments/page:
#1
Nutrition
........not much so no point looking.
banned#2
cant go wrong for that price.
#3
sicknote
Nutrition
........not much so no point looking.


You can't go far wrong with sugar, salt and semi- toxic chemicals. Better living through chemistry I say!:roll:
#4
roselee
cant go wrong for that price.


I'd rather throw 4p away. It's disgusting - though not as bad as Asda's cheapo curry sauce - that tastes vaguely of vomit. :x This one's a bit more sugary..........
#5
Good deal !
#6
i was really against it but my boyfriend made me try it and with a bowl of chips it was actually alright!

definitely recommend!
#7
I've not tried it but for 4p you really can't go wrong.

Hot! (hopefully not too hot tho!)
#8
I use this sauce with green veg that needs using up (Brocoli / Cabbage) - cook veg in water, strain then stir in curry sauce in the same pan with the veg, warm and serve. Sounds awful, tastes great. Saves on washing up.

Although, I must say it is 10p a jar around my way, I know, I bought two last week.
#9
Cheaper than a curry house!
#10
Nicola-Elize
i was really against it but my boyfriend made me try it and with a bowl of chips it was actually alright!

definitely recommend!

:w00t: ... Oops, sorry I forgot the thread was about curry sauce. :oops:
#11
Is sulphur dioxide the stuff that comes out of catalytic convertors?
banned#12
this stuffs not bad as a base, certainly no worse than chip ship curry sauce!
#13
If anyone thinks curry houses use anything more expensive in their curries they are misguided.
#14
For a good warming meal add peas,onions,cooked potato and cauliflour.Serve with rice for a nice vegetable curry.Cheap , filling and I think the veg compensates healthwise for the sauce while the sauce masks the veg flavour.My kids wolfed this down other night
#15
Its 10p around here too.
I think its really nice. Each to their own I guess. :roll:
#16
I know Morrison do a similar one for 6p!!!
#17
i think it is lower in fat than their "begood to yourself "range
#18
This muck wouldn't pass my lips in a million years. It wasn't that long ago that this and all the other super markets tins of poo was posted before.
banned#19
"Water, Tomato Pur?(9%), Onion (5%), Maize Starch, Sugar, Sultanas (2%), Rapeseed Oil, Curry Powder (Coriander, Turmeric, Rice Flour, Fenugreek, Cumin, Mustard Flour, Salt, Ginger, Black Pepper, Paprika, Chilli, Nutmeg, Fennel), Lemon Juice From Concentrate, Whey Powder, Salt, Spirit Vinegar, Onion Powder, Garlic Powder, Cayenne Pepper, Turmeric, Preservative: Sulphur Dioxide."


you know how easy it is to make your own at home without all of the gunge in that jar?

a good authentic recipe is below , quick easy and simple .. almost as easy as opening a jar once you have made the dry mixes to store in quantity..

basic curry base -
garam masala -
curry powder -
#20
great bog cleaner.
#21
Thanks wally07 for the excellent links. I will have to give that a go.
I have bought these cheap curry sauces for years and had to spend some time with them to eventually get them tasting right. I will probably start trying to make currys without buying jarred ones from now on but if you are in a hurry or just want to try a cheap Sainsburys etc sauce then they are still workable (for me anyway).

I dont know the dangers of sulphur dioxide as a preservative in food. This and many other sauces contains it but so do wines. I'm supposing that the amounts are very small to the point it is harmless - unless of course you eat nothing but this forever?

Anyway, I find that all the cheap british supermarket curry sauces have a very similair taste and typical let down british sensibility in that they all fail to acknowledge the finer points or outer cultural traditions and are all stubbornly/stupidly stuck firmly between the ingredients of a typical hot Indian and Chinese mixture. This works out okay on things where you are adding it to say Chips or something else as a general rock-on curry party dip.
But I have found through being long term unemployed and stuck at home a lot ill for the last 6 years that you actually can make an excellent curry from the basics/smart price/value, etc, blah cury sauces but you have to put a bit of work in (nothing too time consuming though - half an hour max - if saving money is your plan then try it!).

First you have to decide if you fancy either turning it into an Indian Madras or Chinese take away style. Most people I know like one or the other (with the majority of mates on the Indian side - I like both). Then you want to stir in a bit more fresh onion, brown sugar and boiling water initially for both styles (taste while you add to get the right balance but dont add loads of water - if you do get it back on track by adding more sauce or onion - this will re thicken. You can use corn flour but it gets lumpy easy if you do it wrong and takes longer as you have to sieve it very finely).
Now for Chinese sieve in a wee drop (1/20 of a bag) of this stuffhttp://thumbnails25.imagebam.com/6285/6a3bc762849128.gifand trust me it is the best take on a quick home made Chinese style you can get in Britsville.

For Indian Madras style add some more Coriander leaf (personally I go nuts and add loads as it is lovely and hardly upsets the balance of any curry - sweet or savoury/hot) and then add Garam Masala powder or Cumin powder (watch how you go as sometimes and as with all currys the flavour changes as time goes by and what tasted just right now will probably change after 5 minutes of settling through).

I find these suaces have enough of the hot factor but if these are not spicy enough after all the previous prep then add half a fresh finely cut chillie or some cayenne pepper powder.

Then add your favourite pre lightly fried qourn type stuff or killed animal meat (I always fry some onion with the meat to help it sit quicker when added to the curry mixture) and stir it all very gently up, simmering for at least 10 minutes. If it has went too thick after that then add a tiny bit boiling water again (if having an Indian naan bread or Chinese Roll with it then maybe you will want the consistency runnier).

By now your curry should be well ready for adding to basic white rice (chinese) or pilau rice (indian) and scoffing down but if poss. let it marinate overnight in a fridge in summer or in a cupboard in winter an the taste will be even better (although it may have went thicker again by the next day so again maybe add a tiny bit of boiling water if after heating it up it is still too thick).

And yes, I am clearly not a cook but if you dont trust me on turning a 10p curry sauce into something bombastic then I will maybe cook one for you (only if you are not a smart **** egotist or a dungeon keeper :) ) and if you are not convinced then I will then do some weeding in your garden as punishment!

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