I love kedgeree, and the one thing that I consistently learn, forget, and relearn every time I make it is that it's actually surprisingly quick and easy. I seem to have it mentally filed as a faff cook even though it's actually pretty straightforward. Watch as I forget that again.
This one uses kippers instead of the traditional smoked haddock, and follows the fried rice method rather than the pilaf method.
Does anyone have any recommendations for the best way to make chippy style curry sauce at home? Ideally in a sauce or mix that can be bought from supermarkets, but if you've got any from-scratch recipes that you trust I'm interested too.
I've got a tub of the Bisto curry sauce granules but they're very disappointing; made as per packet instructions you end up with something thin and bland, and if you up the quantities the texture ends up floury and weird (and the flavour still isn't great).
I've also got some Heinz Chip Shop Curry Sauce, and while it's actually pretty nice it's not really anything like actual chippy sauce; it's more like German style curry ketchup. Good for what it is, but doesn't hit the spot.
Anything decent out there?
I'm a bit in love with the Tuk In wraps, although I think I prefer the jalfrezi one to the one pictured. Samosa was OK; suspect it would have been better warm.