Goldfish Chinese Hot and Spicy Curry Concentrate, 405 g

This is my fave curry paste now. Its the closest I have ever tasted to chinese takeaway curry. I love it with a plate of chips. Makes a perfect chicken curry too. The blend of spices and and seasoning is perfect. Its not to salty and that is perfect for those who want to add more salt or just want to keep it lower for health reasons, although no takeout food and sauces can be called healthy. Its also good value for money, for the price you pay you save massively. A chicken curry and rice on take out is around £8-14 these days you can get about 8 meals or more depends how thick you like you curry. Give it a try you will not be dissapointed. Delivery was next day so was very quick. Thanks guys great product and a nice treat.

Really nice paste, better than I thought it was going to be! Would recommend trying it

Used to buy this when we lived near a Chinese wholesalers, great to add to cous hot water for a curry flaour. I also add a small bit of butter, as it helps the cous cous absorb the sauce. To prepare, add 1.5 teaspoons to portion of cous cous to jug (and it may stain jug) and mix with fork or whisk like a stock cube with a bit of butter for couscous. Then add to dry cous cous and stir and seal cous cous in tub whilst it absorbs the liquid. Add cooked chicken and you have a great curried cous cous chicken snack on the go.Has MSG in it. It comes in different flavours, but we prefer the madrass (1 teaspoon, mixed with half a tea spoon of the Hot and spicy for curried cous cous).Our driver noticed the box had an oil residue on cardboard, so offered to take it back, but we opened it and saw the boxes were sealed. We kept them because we know this stuff can leak. I was surprised they were packed not in a plastic bag, as the oil can occassionally leak out if packed on their side.One of the lids had slightly loosened (even though food safe seal was intact) and this was just enough for oil to cause small leak. Pack in a bag before putting in box and it will be better in transit.Top Tip: Store the right way up.

I have been using this goldfish hot & spicy Curry concentrate for a number of years now. The curry concentrate is Quick and easy to use for creating Chinese style curry dishes or even an enjoyable curry sauce to go with your chips. The instructions say to add 100 g of curry concentrate to 300 g of water, And the whole tub Will serve eight people. I personally get more servings then the recommended eight people out of each tub. Once you have been using this curry concentrate for a while it becomes easy to judge the amount that you need for your curry or side dish. If I am going to make a chicken or vegetable curry, then I usually cut through a section of curry concentrate and use a fork to remove it from the tub. I place this in a pot and add the revenant amount of boiling water to the Curry concentrate, stirring thoroughly every now and then whilst on the hob for several minutes. This makes a very enjoyable and authentic Curry sauce that you would get from your local Chinese restaurant. The tubs can be easily resealed ready for your next Curry night. I am very satisfied with my purchase.

Love this. So easy to make and tastes great, just Iike from the Chinese takeaway.It comes as a thick paste (405g) in a sealed plastic container. You simply add 100g of paste to 300mL of hot water in a pan and heat and stir until the paste fully dissolves and the sauce thickens, which only takes a few minutes.From there, you can use to prepare a whole range of really tasty curry dishes, or even simply use as a dipping sauce for chips, or whatever takes your fancy.The sauce itself freezes well too.Ours came with BBE dates of mid 2020, so plenty of time to use it, though from experience, that won’t be an issue!Recommended for curry fans!

First off, let me tell you, that I am used to using Yeungs packet mix powder. One full packet of this, will makes up a vat of Chinese curry and that has been quite acceptable for me, up to now. Shortage of stock locally, meant that I had to look elsewhere for my homemade Chinese curry fix.I followed the reviews to this and the jars of the Wing Yip concentrate. I plunged for this one first.The paste is easy to portion and I mixed 1/4 of the pot with 350ml of water from the kettle in a glass measuring jug.The paste took a little time to dissolve fully but I was left with a nice looking smooth sauce.I decanted it into the wok and stirred with with wooden spoon until it was brought to the boil and had thickened noticeably.I added some pre cooked meat, raw onions and frozen peas and stirred until it was back to bubbling away.I did a quick task test and decided that it did not have enough of an aniseed taste for me and so I added some star anise. To be fair, I do this with the Yeungs as well.I portioned myself out some of my homemade onion rice from my rice cooker and added the curry on top.The taste is pleasant enough, the sauce is certainly smoother and has more of a body to it than the Yeungs that I am used and there was more spicy heat to it to but something was definitely lacking and I can't quite put my finger in it. I think it was that the overall flavour was too light for me. Which was surprising, given the good body and thickness of the sauce. Maybe I need to use a little more paste and a little less liquid but I am thinking that it would be far too thick and cloying if I did.I have 3/4 of a tub left, so I will be revisiting it shortly and if there is any improvement, I will update this review accordingly. If you do not see any amendments here in late July, then you know it hasn't improved and I will be moving onto Wing Yip and see how that performs. The first picture is when it is cold, from the fridge. Nicely set, as it should be.Good luck Chinese curry lovers.I do not receive any payment or free goods for writing these reviews. I am just happy to share my views on my purchases with fellow like minded Amazonians in the hope that you may find it helpful.