The Curry Thread

[SavvyBee]

God I’m sorry I even read this, I’m newly pregnant and can’t keep anything down and have completely gone off everything but I’d been saying the first thing I wanted after restaurants open is a really nice curry and I’m so sad! I much prefer eating in than getting a delivery home.

Indian - usually prawn or chicken jalfrezi with extra heat, garlic naan, not a huge fan of rice with an Indian curry. Starters depends on who I’m with I love going with 3-5 people and picking at everything. Prawn purée, veggie momos, a really decent chicken tikka (I’m super fussy about where I’ll eat meat, in fact I’d often be happy left with a bowl of sauce and a giant naan). Couldn’t eat a korma or butter chicken!
I also love the food at Dishoom - chilli chicken, gunpowder potatoes and prawn kholiwada.

Love a Thai jungle curry, paneang or red curry. My husband will often have massaman and I’ll always have some but it’s too mild and sweet for me to eat a whole dish.

 

[NJH]

Oh I love a good curry. I make lentil daal but I never find currries I make taste as good as an Indian takeaway.
I find the Spice tailor kits from the supermarkets tasty. Way nicer than a jar sauce or paste.
Lately I’ve been picking a karahi with paneer or vegetables from a takeaway. Just the right level of spice for me. I like a chapatti, easy to make yourself too.

Look into the British Indian Restaurant (BIR) method of cooking, if you want to recreate that takeaway curry taste. It's quite a process, but totally worth it, in my opinion. I've bought Misty Ricardo's books, but there's quite a few BIR chefs out there. I only found all this out myself when I joined some curry groups on Facebook. I love curry, but I literally didn't even know BIR was a thing!

 

[ChampagneBox]

I love curry! If I’m getting a takeaway I tend to order vegetarian curries as I find them less oily, like saag paneer but I also love king prawn on puri.

I make saag paneer at home, or a daal - Jamie Oliver has a great recipe for a butternut squash daal topped with a fried egg, so good.

My boyfriend doesn’t like it too spicy so we tend to make a tikka masala or a rogan josh. Can’t stand curry from a jar

It’s amazing how much less oil you get when you have a veggie curry! And I agree about curry from a jar, they just all taste the same! In Jamie Oliver’s Veg book he has a delicious recipe for egg curry, I wasn’t a fan of the egg so I make the sauce but add chicken now

 

[Welshgal]

I’m a butter chicken gal with lots of rice! Can’t handle anything too spicy

 

[265]

I’m a butter chicken gal with lots of rice! Can’t handle anything too spicy

Another Curry I love, mainly because it's mild.

 

[SpiceWeasel]

View attachment 503240View attachment 503241View attachment 503242
And the naan recipe is Gemma Stafford’s multi purpose ‘Crazy Dough’ recipe. Her YouTube channel is called Bigger Bolder Baking.


I might take the plunge and try it (and try to keep it under control) Also useful to know about its longevity, as I hate it when stuff that goes rancid quickly.

Oh yeah I’m the same I hate food waste. I’d say it would easily last a year. I swear the tin of ghee in my mum’s fridge has been there since about 2006

that dhansak recipe looks delicious, thanks for sharing!

 

[Notorious PIG]

Oh I love a good curry. I make lentil daal but I never find currries I make taste as good as an Indian takeaway.
I find the Spice tailor kits from the supermarkets tasty. Way nicer than a jar sauce or paste.
Lately I’ve been picking a karahi with paneer or vegetables from a takeaway. Just the right level of spice for me. I like a chapatti, easy to make yourself too.

Do you ever use ghee (ie clarified butter) in your Indian cooking? I’ve never had the guts to use it (I try to avoid excess sat fats in my cooking) but apparently it would make a big difference in the final result and give a more authentic/restaurant quality. I just don’t want to start using it and loving it.

 

[plymouthbloke1974]

Love this! My favourite is a King Prawn Jalfrezi. I’m fortunate that I’ve got a really good Curry House near me.

Nice! Do you have rice or naan? I normally have either Keema Rice or Peshawari Naan and Mango Chutney for dipping

 

[Chablis1]

Nice! Do you have rice or naan? I normally have either Keema Rice or Peshawari Naan and Mango Chutney for dipping

Normally have Pilau rice and Poppadoms.

 

[Kezza_69]

It’s the small unassuming restaurants that are usually the best. What did you have?

There were 5 of us so we had most of the menu between us . .
Aside from the samosas, I cant remember the names of the starters ( they were all vegetarian and absolutely delicious)
Mains, we had a biryani, a lamb shank dish, a brocoli tikka, a fish dish . .
Everything was just SOOOO flavoursome, I truly cannot wait to get back there

 

[KitKat2000]

What base sauce recipe would you all recommend?

 

[Red hair]

Love curry. Hari Ghotra is great and she does cook along videos on Facebook, very good interactive and fun. Highly recommend her recipes.
Live near Luton so spoilt for choice on great curry houses.
Love Sri Lankan food, a takeaway has opened near us, if we cant go to Sri Lanka at least we can eat the food.
Have ordered Akthar@home recently. Meals come chilled you just heat or freeze For later.
Praveen Kumar offers fresh food that you can freeze - great value, and their haggis pakoras are amazing.

 

[Notorious PIG]

Oh yeah I’m the same I hate food waste. I’d say it would easily last a year. I swear the tin of ghee in my mum’s fridge has been there since about 2006

that dhansak recipe looks delicious, thanks for sharing!

My mum is the same...used to find all sorts of antiques in her fridge

 

[plymouthbloke1974]

I had chicken Dhansak (extra hot) and chicken fried rice last night with some onion bhaji’s…. Oh my days it was heaven

 

[PreciousVenus]

Dreaming of dishoom keema pau and black daal now.

I prefer dry tikkas when I get indian, lamb and paneer in particular. At home I do chickpeas in a peanut sauce and it is dreamy.

 

[plymouthbloke1974]

If I order a curry it’s almost always a lamb dhansak.

At home I make my own version of chicken dhansak, Thai red/green curry with beef or chicken or pork, Sri Lankan beef or pork curry. Always rice with Sri Lankan and Thai curries, roti with Indian.

For veggies, sometimes I do an Indian styled mixed veg and sometimes Sri Lankan beetroot or green beans curries or red lentil. Sometimes Indian channa masala.

Basically I cook/eat a lot of curries.

Btw I will share my dhansak recipe if you like.

Please do share the recipe - love a good dhansak

 

[Emperor]

I have supermarket ones more than restaurants (especially now obviously) but usually stick to medium. I had a lovely chicken madras, then the next time it was too spicy for me. Always chicken, usually tikka bhuna, with chips and a chapati or plain naan.

 

[Begborrowsteal]

I like a biriyani . . I usually request the vegetable curry to have a bit of heat added to it.
The best bit for me though is keeping some of the rice back, heating it through for breakfast and topping it with a runny fried egg. Heaven.
I like most dishes tbh . .
Its great dining with others and all having tastes of everything.
Saying that though, I've also dined with people who pile a whole pilau rice on the plate, dollop the whole dhansak on top and woof through the whole keema naan, no sharesies, no dipping whatsoever
Who are these weirdos?

That would be me! Only time ive shared in a resturant is at Dishoom

 

[Nolongerjustalurker]

It’s amazing how much less oil you get when you have a veggie curry! And I agree about curry from a jar, they just all taste the same! In Jamie Oliver’s Veg book he has a delicious recipe for egg curry, I wasn’t a fan of the egg so I make the sauce but add chicken now

Oooh I have that book I will check it out thank you!

 

[Kim Mild]

I love curry .

From the takeaway my faves are madras , ceylon or dhansak. I don't have a preference what rice, but I love the chips so have them too.

I quite like thai green or red too , we want through a phase of getting those , but the takeaway we used isn't so local.

We quite often have a jar curry , usually chucked in the slow cooker. ( madras, Rogan Josh, jalfrezi , bhuna or balti)


Occasionally we have homemade curries but I think they always taste the same . I think we need more spices in .