Favourie CURRY

What's your favourite curry?

Is it the creamy Korma, the spicier Madras, or the hotter Vindaloo, the more exotic Thai or the English Tikka Masala?

What do you like as accompaniments to it and what drink is best with it?

Lamb Doppiaza + fried rice

Peshwari Naan

Cobra

Not an expert, but I made a korma vegetarian recently that turned out wonderful. Love vegetarian as well as lamb, but the latter should definitely not be done Thai style. For chicken, I like Massaman. Prawns are great in Tom Yum, though our local Thai restaurant's was awfully disappointing. Whatever the type, the spice shouldn't be overwhelming - though I like both mild and hot.

As for drinks, once after a nuclear bomb style experience of curry I found myself drinking pure Tobasco, which cooled my throat...

I have a theory, though it's just something I've worked out and never tried myself, that the best drink with a curry that is too hot for you would be tomato juice. Anyone willing to try it and report back? (Reasoning behind it too complicated to explain just now.)

You need sugar to cancel out the heat of the chilis. Water just spreads it around the mouth even more.

Dello wrote:You need sugar to cancel out the heat of the chilis. Water just spreads it around the mouth even more.

Works best in the dish itself, though, together with some ginger and a touch of cinnamon.

mynah wrote:Not an expert, but I made a korma vegetarian recently that turned out wonderful.

I gave you that recipe!

I used to love Chicken Korma with cashews but since giving up meat, I haven't enjoyed a curry half as much.

My son always drinks milk with a curry that's a bit spicy. Seems to cool the mouth a bit.

Demelza wrote:

mynah wrote:Not an expert, but I made a korma vegetarian recently that turned out wonderful.

I gave you that recipe!

I used to love Chicken Korma with cashews but since giving up meat, I haven't enjoyed a curry half as much.

My son always drinks milk with a curry that's a bit spicy. Seems to cool the mouth a bit.

Thanks for the recipe


Sadly if you give up something it is often best to go for a clean sweep. I know this guy in Bangkok who has been a vegetarian for decades but who is still barbecuing fake meat, which I can't stand. I'm a meat eater, but love veggies too, and have no problems at all with all vegetarian meals.

Milk's said to be good with curry - if you drink alcohol an expert said nothing beats milk stout.

Would like someone to try out my tomato juice theory, though...

Dello wrote:You need sugar to cancel out the heat of the chilis. Water just spreads it around the mouth even more.

I've got a recipe somewhere that calls for lamb to be "tossed" in caremalised sugar. It works too - the sweetness of the sugar counterbalances the heat of the other spices.

Chicken biriyani

mynah wrote:

Demelza wrote:

mynah wrote:Not an expert, but I made a korma vegetarian recently that turned out wonderful.

I gave you that recipe!

I used to love Chicken Korma with cashews but since giving up meat, I haven't enjoyed a curry half as much.

My son always drinks milk with a curry that's a bit spicy. Seems to cool the mouth a bit.

Thanks for the recipe


Sadly if you give up something it is often best to go for a clean sweep. I know this guy in Bangkok who has been a vegetarian for decades but who is still barbecuing fake meat, which I can't stand. I'm a meat eater, but love veggies too, and have no problems at all with all vegetarian meals.

Milk's said to be good with curry - if you drink alcohol an expert said nothing beats milk stout.

Would like someone to try out my tomato juice theory, though...

Tomato juice does work, yeah (to be precise, I normally have vegetable juice most of which is tomato). I like grape juice with my spicy foods too. But then, most spicy food doesn't seem too spicy to my Indian tongue.

JB wrote:Chicken biriyani

Can't beat that, although its not a curry... but who cares!?

Wikipedia (which is never wrong) says milk is the best way to cool the heat.

For me, it's a toss-up between vindaloo and rogan josh.

Malai Kofta !! Yummy

Dello wrote:You need sugar to cancel out the heat of the chilis. Water just spreads it around the mouth even more.

Or you can grin and bear it.

A side dish of cool yoghurt is a good way to neutralise the heat of a vindaloo.

Any chicken curry with a bit of spice I find nice. I went off lamb about 3 years ago.

Henry wrote:A side dish of cool yoghurt is a good way to neutralise the heat of a vindaloo.

Any chicken curry with a bit of spice I find nice. I went off lamb about 3 years ago.

Reminded you of a lost love?

I couldn't have said it better myself...........

Jiffymix wrote:

JB wrote:Chicken biriyani

Can't beat that, although its not a curry... but who cares!?

Round here where anything spicy is called curry it's considered one - but I'll take your word if you tell me why it is not a curry?

It's made of rice for one.

Sounds like a curry to me.....

http://en.wikipedia.org/wiki/Biryani

I'm not sure what exactly passes off as curry, as I don't really use that word when I go to restaurants. I'm assumiing it has something to do with gravy, so biriyani is nothing like curry.

doremi wrote:It's made of rice for one.

Hmm, the dishes served here as biriyani had two things in common: Lots of lentils, and hot enough to necessitate handstands in the shower the next morning. In one Indian restaurant (in South Africa, but catering mostly for the local Indian population) they also put in eggs and served it with sour milk. Here Indian style curries are always served with rice, but not blended with it.

I'm damn hungry now...

Why would they put lentils in biriyani? Retards. They do sometimes use eggs, and yogurt, sour milk etc., also are used. And not sure about it being unnaturally hot. A reason I hate Kashmiri food (and that goes fot their biriyani as well) is because they ruin it all by adding sweet stuff and destroying the taste completely.

doremi wrote:Why would they put lentils in biriyani? Retards. They do sometimes use eggs, and yogurt, sour milk etc., also are used. And not sure about it being unnaturally hot. A reason I hate Kashmiri food (and that goes fot their biriyani as well) is because they ruin it all by adding sweet stuff and destroying the taste completely.

Have to admit I never read up about it before today, but I always thought lentils were the defining ingredient. The dishes I tasted weren't sweet, either. (Whoever imported the recipe must have gotten his lines crossed...) Maybe I'd like the real stuff better - I rather like a sweetish curry, but not too sweet...

I always thought curry, certainly in England anyway, was first born as a way of masking the taste of rotting meat.

Apparently there is a reference in a recipe book from Richard II's reign (1377-1399)