|Uncle Wilbur's Goan Curry|
What they've done is blend ground spices together to create a pretty much instant curry sauce. And then they've added in these 'hotshots' (heat capsules), which you add depending on your tolerance (and need) for chillies. The idea is that you cook the curry and then dish up the children's meals, keeping them warm. Chuck a heat capsule or two into your still simmering curry and then you've got a hotter version for the chilli lovers. There's also a spice guide included, which will guide you on how many chilli capsules to add into your curry. The capsules dissolve into the sauce and you're just left with ground chillies in there, but if you want to you can open the capsules out and just tip in the chillies (although Uncle Wilbur's assures us on the pack that the hotshots are suitable for vegetarians).
|Uncle Wilbur's Thai Massaman curry, made with beef|
But once I made these I was actually pleasantly surprised. They weren't grainy and watery but thick and dark. The Goan curry (which was awarded a Bronze 'Taste of the West' Award in 2012) had a slightly sour flavour to it, which was fresh-tasting and quite addictive. And if you serve the curry as it is, without capsules, there is absolutely no chilli heat in there at all. Just fragrant spices. The children loved it.
Having had success on the stove, the Massaman curry was put through its paces in the slow cooker, with some diced beef. I just browned the meat in the pan and tipped it into the slow cooker. I prepared the sauce by stirring the spices into the meat juices still in the pan and then adding water to make a silky sauce. This was poured over the beef in the crockpot, and stirred together. After a few hours of gentle simmering it was, again, a success and my husband, who is usually very fussy when it comes to curries, really enjoyed it.
|The 'hotshots' - capsules of chilli heat that you add to your curry|
Have you tried any of Uncle Wilbur's 'Hot or Not' curries? What did you think?