Thank you for the welcome, Friends.

I had a wild idea tonight. What about transforming a jar of spaghetti sauce with curry? I live in the U.S. and we have whole sections of the supermarket devoted to spaghetti sauce, which in the U.K. I think is generally called spaghetti bol for short, right?

Anyway, I wondered if it would be good to add some curry powder, and if so, how much I should use, etc. I have very good curry powder from Penzey's spices. It's not the supermarket kind!

Jenny

Oh - and my idea would be to still serve it over the spaghetti noodles. :-)

Jenny

Why not Jenny? There is only one way to find out how it will taste :-)! People have PIZZA with curried chicken/keema etc (which I do not fancy personally), so why not curried Spaghetti Bolognese, if that is what you would like? I have seen people eat spaghetti with left over curry and they say it is lovely. I add spices to my roast potatoes and roast parsnips sometimes and they are delicious.

I wouldn't add it 'raw' though, you will get the taste of uncooked spices. How about heating a tbsp. of oil in a ladle, adding the required amount of curry powder to it, stirring it for 10 seconds or so to 'cook' them and then pouring it into the sauce that is being heated in a pan? Make sure that your curry powder doesn't have salt, or you will end up with very salty SB!

Perhaps Mamta's mince meat and peas curry,

www.mamtaskitchen.com/recipe_display.php?id=10048

could simply be served over spaghetti rather than the usual indian breads?

Winton.