Favourite Curry recipe

Xelene · 21 Jun 2011 at 17:38

Haircut said:
I was thinking the same thing, I thought curry was just an invention to conceal gone off meat?

Isn't it an invention to preserve (mostly) vegetables and meat in a hot climate where things go off quickly? Same principle as a pickle.

Xelene · 21 Jun 2011 at 17:40

soullessfire said:
I really liked the one on River Cottage to be honest. Only I can't stand coriander (or fenugreek apparently) so I used mustard seeds instead.

It's not just me then! I hate Coriander. In the early-mid nineties it was a super trendy herb, and it got used in handfuls for everything. Put me right off the stuff, cant stand Rocket either.

j.col · 21 Jun 2011 at 20:13

sldsmkd said:
It's not just me then! I hate Coriander. In the early-mid nineties it was a super trendy herb, and it got used in handfuls for everything. Put me right off the stuff, cant stand Rocket either.

Fresh coriander? or in the US its called Cilantro
its my favourite herb, it has a nice lemony smell and taste and fits perfect with curries.

buchtis · 21 Jun 2011 at 20:15

Hands down Chicken Madras. That or if I want something extra spicy then it would have to be Vindaloo.

Glaucus · 21 Jun 2011 at 20:17

As i've said many times before herbs are over used, they are needed in every dish. Chefs seem to be slowly realising this again.

Andy · 22 Jun 2011 at 10:42

Fresh Coriander is a must, too much though ruins anything!

Glaucus · 22 Jun 2011 at 11:44

Andy said:
Fresh Coriander is a must, too much though ruins anything!

Few curries benefit from it, it detracts from the dish.

soullessfire · 23 Jun 2011 at 04:43

Can't stand coriander, it tastes like soap residue to me, completely ruins it.

soullessfire · 23 Jun 2011 at 04:50

sldsmkd said:
It's not just me then! I hate Coriander. In the early-mid nineties it was a super trendy herb, and it got used in handfuls for everything. Put me right off the stuff, cant stand Rocket either.

No not just you lol I did some searches on google about it and there's a load of people hate it. Doesn't taste at all lemony to me, it tastes of soap or detergent residue. Have had my friends argue with me about the taste but meh, that's how my tastebuds percieve it and I hate to see it in a dish lol It's only the leaves though, coriander seeds (normal or ground) are fine and taste ok.

Turns out Fenugreek is the same, I used it in that curry and had to chuck the lot off my plate, but the other 3 at the table all loved it.

Glaucus · 4 Jul 2011 at 13:43

***** hell

, just burnt the spice mix. Was trying to break into a coconut and next thing my 27dried habanero and spice mix went past dark colour and straight to burnt.
No chill is left to make another batch. So annoyed, got those chillies from London. Need to find something else to do with a kilo of diced beef now.

And god that was like being sprayed in cs gas.

munz · 4 Jul 2011 at 20:04

lamb rogan josh!

SCMRubix · 6 Jul 2011 at 02:19

hood1971 said:
Serving Size : 4 Preparation Time :0:00

Mmmmmm instant curry

Glaucus · 3 Sep 2011 at 19:32

I want to try a. Dish that was on Atul's Spice Kitchen - Malaysian

However it hasn't got the recipe in the video or on the website. Tried googling it, but can't find any, probably due to spelling.
it starts 6 minutes in

If anyone could help, it would be much appreciated.

uv · 3 Sep 2011 at 19:56

Rick Stein's version of Chef Publis' Sri Lankan tomato curry has to be my favourite

SideWinder · 3 Sep 2011 at 20:34

I don't mean to hijack but i think this could relate to other posters.

I love tikka from a jar, love it from Sainsburys (the ready to eat hot section thingy) but when i try and have a tikka from a takeaway...it tastes awful.

Why is this? Is it because they make it the "correct" way?

LeJosh · 3 Sep 2011 at 22:53

That really depends on which take away you go to.

A lot have a tendency to use too much oil or overuse of a herb that you may not like.

Psycho Sonny · 4 Sep 2011 at 00:06

would have went with a bhoona (has tomatoes in it) or lamb saag (no tomatoes) or a jalfrezi (no tomatoes) personally, rogan josh is too mild, in fact the only curry i like with cream in it is malaidar.

Psycho Sonny · 4 Sep 2011 at 00:09

SideWinder said:
I don't mean to hijack but i think this could relate to other posters.

I love tikka from a jar, love it from Sainsburys (the ready to eat hot section thingy) but when i try and have a tikka from a takeaway...it tastes awful.

Why is this? Is it because they make it the "correct" way?

tikka in a jar?

does not compute.

chicken tikka is basically a chicken kebab marinated in a special marinade for at least 24 hours before hand.

have they started doing kebabs in a jar now?

Kimi · 27 Jan 2012 at 12:16

Anyone ever had a Naga Massala? im thinking about trying on tonight

Gilly · 27 Jan 2012 at 12:20

Glaucus said:
As i've said many times before herbs are over used, they are needed in every dish. Chefs seem to be slowly realising this again.

I can't make any sense of this.

They are over used.

They are needed in every dish.

These two statements are mutually exclusive!