Even committed cooks need a break sometimes. And over time, I've come to realise what a great resource jarred curry sauce is at the end of a long day. Even pre-made sauces that are bland on their own can be turned into something special with a little home cooking know-how and a rifle through the spice cupboard. So here's how to elevate jarred curry sauce in 5 easy steps!
1. Use Whole Spices
Frying whole spices in some oil for 30 seconds before adding the rest of your ingredients can be a great way to add some aromatic depth and visual flair to your jarred curry sauce.
Here are some versatile options I recommend experimenting with:
Black Mustard Seeds
Black mustard seeds not only make jarred curry sauce look nicer, but they go with virtually every curry you can think of.
Often, just half a teaspoon to a teaspoon of black mustard seeds with some sliced onion is all you need to elevate jarred cury sauce that already tastes lovely on its own.
Green Cardamom
Black cardamom's milder cousin, green cardamom, is a very versatile spice. Not only that, but it's one of the easiest to find in the supermarket. Use one or two for a small to medium pot of curry.
Just make sure not to bite into one while you're eating!
Cloves
Cloves work exceptionally well in chicken curry. I also love them in rice dishes.
Not everyone is a fan of them on their own. Thankfully, thanks to their dark colour they're easy to spot so it's unlikely you'll bite down on one by accident.
Cumin Seeds
Like black mustard seeds, cumin seeds don't have to be avoided while eating. They're also widely loved and widely available.
They have a distinctive and authentic flavour which goes well not just with Indian sauces but with Mexican sauces too.
2. Add a touch of green
You'll find most pre-made curry sauces are very homogenous in texture and colour (and that colour is usually brownish red, yellow, or orange).
And what contrasts strikingly with all those colours? Green!
So, a useful way to elevate jarred curry sauce aromatically and visually is to add something green. Here are some of my favourite options...
Coriander
The classic, and best, choice. Finely chop most of a large handful of fresh corriander and throw it into the sauce as it cooks. Then sprinkle the rest on as a garnish.
Even a couple of leaves thrown on the top at the end, as pictured above, make the whole plate more inviting.
And remember, the stems are just as yummy as the leaves, so use those too!
Chives
Whenever, I don't have coriander around, I throw in some dried chives instead. If you have some fresh ones, even better.
They don't pack as much of a punch flavour-wise, but will still give your jarred curry sauce a much neede visual boost!
Spinach
Spinach is absolutely delicious in curry. I like to roughly chop it then simply blanch it in some water (freshly boiled from the kettle) in a bowl on the side while the curry is cooking. Cool and chop, then stir it through at the end.
You can alternatively boil your spinach if you don't mind having another pot on the hob.
3. Onion, Garlic and Ginger
Many jarred pasta sauces will have onion and garlic listed in their ingredients. That doesn't mean, however, that you should shy away from adding in their fresh counterparts if you feel the sauce needs it.
Slice half an onion (or a whole small onion) and fry it after or with your whole spices. Follow up with garlic if you have it (again, only if you feel the sauce needs it).
More than anything this will give your jarred curry sauce a much-needed textural boost.
Ginger is a bit more labour intensive as it needs peeled and its fibrous texture means it's harder to grate or mash. However, if you have time, a quick paste of garlic, ginger and a little water (even in place of onion) immediately makes any jarred curry sauce taste brighter and more home-made.
A bit of a wild card, but...
I highly recommend looking in the Polish and Japanese sections of your local supermarket for some dried onion flakes too. Even if I'm not customising my curry in any other way, I love sprinkling some dried onion flakes on top as a garnish.
4. Powdered Spices
Powdered spices are one of the easiest ways you can liven up and elevate jarred curry sauce.
Add them in with your onion or meat, or even marinate your meat in them for an hour before cooking.
Versatile and popular powdered spices such as turmeric, smoked paprika and garam masala are great choices here. Turmeric in particular gives the meat and sauce a nice colour and makes things feel more authentic without changing the flavour profile of the sauce too much.
Sprinkle on half a teaspoon of garam masala just before serving, rather than at the start, to fully enjoy the aroma!
5. Sides, Sides, Sides!
Using a pre-made curry sauce means you save on loads of cooking time. That means you have more time for sides!
One of my favourite ways to elevate jarred curry sauce is to simply pair it with something which has a contrasting texture or quality.
Some great sides I utilise with jarred curry sauce include:
Pakora
The crispiness and chunkiness of vegetable pakoras or onion bhajis goes great with smooth sauces.
I personally love chicken pakora too. Any assortment of pakora you can stick in the oven and forget about for 20 minutes works for me!
A Simple Raita
Mix greek yoghurt with garlic, lemon juice and grated cucumber for a delicious dip. Contrasts well with rich, earthy sauces and helps dull the heat if your curry is too spicy!
In a pinch, some greek yoghurt with pepper on it is both aestehetically pleasing and a nice addition flavour-wise.
Naan
Naan and chapati are great bread options to help you elevate out of your jarred curry sauce. Every sauce feels like more of a treat, and looks like a more complete meal, when accompanied with delicious bread to dip in it.
Sprinkle some cheese on your naan before heating for a Scottish twist!
Sprinkle your pre-made naan with a little water before heating in the oven/grill so it doesn't go dry.
Now you're fully prepped to elevate jarred curry sauce next time you reach for it!
You don't need to use all of these tips at once, of course. Just use this as an arsenal of little ideas to embellish your meals with.
Because with some love and imagination, even the simplest of meals can be transformed into something special.
