If You’re Still Using a Jar for Curry, Read This First
7th May 2025
Let’s be honest.
We’ve all reached for a curry jar at some point. It’s Thursday, you’re knackered, there’s not much in the fridge, and one sad onion is staring you down like it’s supposed to solve dinner. We get it.
But if jars are still your go-to move, it might be time to ask yourself: what are you actually tasting? And what could you be making instead — with a few fresh bits and a better plan?
The Problem With the Jar
Jarred curry sauces are built for shelf life, not satisfaction. Most of them hide behind sugar, salt and a haze of generic spice. You’ll get “heat” but not much else — no real aroma, no brightness, no punch of toasted cumin or warmth of fresh ginger.
They’re fine in a pinch, but they don’t come close to what a real curry should taste like.
And despite what the label promises, no one’s ever made a jalfrezi that tastes like that straight from a jar.
Curry Shouldn’t Be One-Note
There’s no such thing as “just curry.” Thai green curry is fragrant and zesty. A good makhani is creamy and sweet with a chilli kick. Jalfrezi is sharp, peppery, and full of sizzle. And when the spice base is right, it barely matters what protein you use — the flavour carries everything.
Different regions, different pastes, different ingredients — and you can actually taste them when you make it from scratch. That doesn’t mean making your own curry has to be slow or difficult. You don’t need a spice wall and a copper pot.
Curry Without the Fuss (And Without the Jar)
There’s no single way to make curry — but if you understand how to build flavour from the bottom up, you can apply that knowledge to just about any dish. Here’s the general flow we teach at Dublin Cookery School, inspired by professional kitchens and traditional techniques.
1. Start with Oil
Use a neutral oil with a high smoke point — sunflower, vegetable, or groundnut all work well. Ghee is another option for richness. Let it heat properly before you add anything — this sets the stage for toasting spices and getting good browning.
2. Toast Your Whole Spices (if using)
This is your first layer of flavour. Add whole spices to the hot oil — things like cumin seeds, mustard seeds, cardamom pods, cinnamon sticks, or cloves. Let them sizzle for 30 seconds or so, until they become fragrant. This blooming process draws out essential oils and wakes everything up.
3. Add Onions and Be Patient
Finely chopped onions go in next — and they take time. You want them soft and golden, not rushed. This slow cooking coaxes out their natural sweetness and helps deepen the flavour of the sauce. If you’re cooking Indian-style, go further: rich, deeply browned onions give body to the curry.
4. Stir in Aromatics
Now add your chopped or blended garlic, ginger, and chillies. These are the backbone of most curry pastes and need to cook out their rawness in the hot fat. Let them sizzle for a minute or two until fragrant, stirring so they don’t catch.
5. Toast Your Ground Spices
Sprinkle in your dry spices — curry powder, turmeric, coriander, garam masala, chilli powder, whatever the dish calls for. You only need 30–60 seconds here. Stir constantly and let the spices toast just enough to bring out their oils — this intensifies flavour and avoids that raw, dusty taste you get from adding them straight to liquid.
6. Build the Sauce
Now comes the liquid element. Depending on the dish, this might be chopped tomatoes, coconut milk, a splash of stock, or some yogurt. Deglaze the pan gently, scraping up anything stuck to the bottom. Let it all bubble together and reduce slightly.
7. Add Your Protein and Simmer
Whether you’re adding chicken, prawns, chickpeas, paneer, tofu or veg — make sure your sauce is seasoned and tasting good before you go in.Simmer gently until everything is tender and the flavours have blended.
8. Finish with Freshness
A squeeze of lime, a pinch of sugar, a handful of fresh coriander — these final touches can balance everything and make your curry feel finished.