Let's talk about curry
 

Who else likes curry.. I love vindaloo (built up to it very slowly) and its just right, perfect with naan bread and crispy poppadoms. Has anyone tried a Phall? I had it once but really didnt enjoy it.. It burnt my tongue to bits.. I find with the hot ones you're ok as long as you dont breathe it in!

it's OK, but I'm not sure what the British obsession is with it, they don't even eat it in India.

Yep, drowning in vindaloo is not recommended. ;)

I love all Indian food. I went to uni in Bradford, which had really good basement cafes where you could get a bowl of home made vindaloo and three chappatis for a quid back in the '80s. Eutopia.

The best Phall I ever had was in Majorca of all places, but it very much depends on the chef/cook. One man's Phall is another man's madras and vice versa.

I even like bombay dak crumbled on a good curry, but it's hard to come by since the health scare ban a few years ago, which was utterly ridiculous.

And now I'm really hungry. Cheers Tav. ;)

After many years of curry/lager night outs, I can tell you the whole things a joke... I have several good sources that say "Thats NOT how they have it." If you go into a curry house with a load of loud lads they spice it up, mostly pepper and cummin, so it burns your mouth out. If you go in alone with a girl its as mild as you like...

It was devised by a British colonial because the meat turned rotten so quick. Its a way of eating rotten meat so you can't taste.

Basically if you have a hot curry, you will have the trotts... Its a waste of time... Curry to me is just an all in one dish. I'd rather have a a roast dinner any day...

With respect mate thats not true tosh about giving you the trotts and a all in one dish!
Curry has been a fav in our family since my grandad worked in India as a RAF copper, my nan was taught by the locals and the knowledge was passed to my dad and then to me.
I can rustle up a bum burning meat monster for my dad and the males(or one or two of the ladies in our family) or a subtle favored fish curry for my partner.
It all depends, i used to eat my curries hotter than a phall but as ive got older ive eased off to more tasty dishes, cooked with proper ingredients(minus the gee).

Anyway great thread!

Could barely live without it!

I can confirm that.

But thats the difference. When you make it yourself... I am really speaking more of curry house's. Its very much an especting thing that the dish is raging hot when a load of lads go. Plus its not just Indians, its Pakistani's and kashmir establishments. Generally most ingrediants are the same.... Bit like an English stew...

I would eat roast gammon/beef with yorkshire puddings, peas and carrots and roast potatos and swede any day over a curry. Dont forget the gravey, nice and thick so you can almost stand the spoon in it! :-P

Mmmmm +1

I like a well made curry with a coupe of Nan's and lots of Basmati Rice. Mainly home cooked and prepared with authentic ingredients and fresh.

Mind you, I am very cosmopolitan regards food and enjoy lots of continental dishes - variety is the spice of life! I don't liike 'fast food' or 'Junk food' except on the odd occaision when I have a good old 'Cod n Chips' from our local chippy.....:grin:

The reason we all got into curry... that's where you could get another beer or three after the pubs closed! :)
Perfect combo!
And the hotter the better!! :twisted:

Your spot on with the late night drinking houses for lads, but there are still very good restaurants around if you look.
One of the give aways is how good the poppadoms are.

Agreed with Sunday dinner as well! i love both!

Two naans! There as big as an elephants ear man! You fat git :-P

So far this is a very 'British' thread! Doesn't anybody eat curry anywhere else!

I can tell you one of the tastiest but nuclear strenghth curries I had was in a nice little restaurant in Rekjavik, it was advertised as 'mild' but was like eating razor blades.

Madras is about my limit now. I must be getting old.

Jalfrezi ftw ummm

Poppodoms, basmati rice, jalfrezi/madras, naans, beer...

I much prefer a good Chinese or Thai, Thai curry FTW

Korean ftw, at least when it comes to Asian food.

as long as it doesn't contain any Bulldoggy.....

dak bulldoggy
lol

After Tav's post, had to run out to my local takeaway.

Spinach Pakora, Lamb Chilli Masala, Brinjal Bhaji, Keema Pilau, two chappatis.

Plus some cans of Caffrey's.

The leftovers are for lunch.

BTW, Farber's obviously never experienced a Thali meal or an Indian wedding if it's 'all one dish'!

Also India/Pakistan/Bangladesh were all India once upon a time before the partitioning and mass migrations in both directions, so whether you call it Indian or Pakistani or Bangladeshi doesn't really make much difference.

Biryani is akin to an Iranian dish I believe.

I agree with the 'English invention' to an extent, particularly 'Chicken Tikka Masala' and the 'Balti' dishes, but vindaloo stems from the Portugese in Goa I believe.

One local restaurant showed a nice sense of humour by advertising their Balti dishes as 'Originating in exotic Baltistan' - a suburb in the Midlands so I understand. :)

Gaeng Pa - 'Jungle Curry'. A spicy, clear curry from Northern Thailand, without that sweet coconut milk stuff.
http://prodstatics3cdn1.tastingtable...ajungle_lg.jpg
Delicious.

I don't mind the coconut so much but do prefer it in my Thai dessert, that banana stewed in coconut milk gives me a food-on......

Mmmmmmmmmmmmm, lamb/chicken tika Biryani, can't get enough of that:-P

That said, love Thai, but its hard to get really good stuff in England imo, was spoilt out in Thailand and Australia (Thai restaurants are to Australian what Indian restaurants are to England).

Thai red curry, Penang to be more precise it's the bomb! but only if cooked properly with the proper ingredients. It's funny here in Finland, you can get a better Penang if you buy the ready made freezed "Thai Cubes" they have in stores then in most Thai restaurants here.

my Thai red curry is da bomb (at least according to my mates!). I didn't even know about Thai until I moved here, and got really into it, way more refined than Chinese and not permanently damaging your guts as some of the currys out there.

I normally do it with duck breast or fish, although chicken does it too. I used to get the red curry paste from a local Thai restaurant, but they changed managing and the new guys don't want to sell me their paste :-x

Indian is nice, especially in summer with a nice Kingfisher or Cobra, but I had a terrible terrible experience in York with some pickled chillies: they were very yummy and hot, but the day after we all thought someone stuck some hot charcoals in our bumholes overnight..

Reading through this makes me want a curry soo bad.. The hotter the better, will have to book a table soon. My girlfriend is Indian, she doesnt like commercial 'english' dishes, saying they are prettymuch not how they should be (vindaloo) is never that hot, and Phall is completely made up for 'lads on the p***' Nothing better than actually finishing a hot curry, if you eat it slowly with a nice big jug of water..

A previous poster said you can judge based on popadoms alone, I can agree with this!

I tried a local 1Million Scoville Curry-Wurst.
The next day I discovered even pissing can be painful.:eek:

lol!

Proper Indian homemade food is the best, a mouthgasm is the only way to discribe it !! My missus does a nice Shri-Lanken bacon curry which was passed to her from our neighour....recipe maybe available if requested :-)

ROTFL!! :mrgreen:

yes please!! :grin:

I just made a home-made chicken curry with brown rice for dinner, then saw this thread! I use onions, tomatoes, bell peppers and carrots. Sometimes I also add peas from a can. Next time I'm gonna try adding some coconut milk.

Mae Ploy curry pastes won the war.

http://www.theasiancookshop.co.uk/ma...ste-1619-p.asp

Easy cooking and very very tasty.

Hood

got a mate that mate does, he loves it, although it does make him sweat under his eyes, he swears it's not tears. finishes it all mind. and he puts the loo roll in the freezer
not at all. it'll give you ring sting if you're eating a dish a couple of magnitudes above what you normally have but if you normally eat, say, a vindaloo-hot dish (i love a naga chicken), or madras-hot then you don't suffer.

good dishes (and restaurants) have a taste that comes through the heat, whether it's korma or vindaloo.

british curry is recognised as quite distinct from indian, bangladeshi or wherever dishes. a lot more sauce and generally hotter.

I have been a fireman for over 17 years,and curry is the number one food of choice,at the moment,I am having a love affair with a chicken tikka pathia,mmm,how I love your silky sauce,superb.

So when are we gonna have a IL2/COD curry/beer night,all members welcome,now would'nt that be a night to remember,bring it on:grin:

I do love a curry, and yes it's an Anglo-Indian thing that's developed since both the Empire and the influx of South Asians to Britain proceeded it. Near where I live is something special, in Fairborne, the Indiana (being in Wales I reckon they wanted to call it the Indiana Jones but bottled it) serves actual Indian cuisine and it sublime.

Poppadoms or Naan? I can't go without either..

Poppadoms first, with mango chutny/onion and naan with the curry. Usually plain, sometimes garlic, rarely peshwari.