RugbyRebels

I remember the curry thread we had on the last site and also remember my shame of only being able to manage Kormas, Biryanis and Pasandas.

Well, I don't know what has changed in me, but I have found myself appreciating spicier palates of late. Maybe it's something that happens to people in their forties but I devoured a Madras earlier and it tasted like watered down ice cream. I've also taken it upon myself to have a go with chilli peppers and managed to keep it together, although said chilli peppers were pickled which may have helped but ignoring that there have been numerous other occasions when I have been able to man up to the spicy challenge that has been set for me.

I think I'm ready for the next challenge.

I've not tried a vindaloo, jalfrezi or phaal but I'm curious as to what to try next.

So, what say you, the RR community, what should it be and what would you recommend?

Not a curry, but still spicy nonetheless, I've recently discovered the wonders of chipotle sauce.

http://maunikagowardhan.co.uk/cook-in-a ... se-nutmeg/

I don't go a bundle on coconut in the main, but if you're looking to try something spicier it'll offer something to temper the spice. If you try it and want it spicier then next time make it with more black peppercorns.

Also if you're looking to try spicier then having a salt lassi to drink is a good idea - http://www.vegrecipesofindia.com/salted ... i-recipes/ no need to go all in as with this, just mixing some natural yogurt with some water will do, though I like some curry leaves and bits of chili along with the salt.

If you're wanting a restaurant dish then I'd suggest some dosas (thin pancakes basically) which are served with chutney and/or pickles, and ask for some of the pickles to be spicy, some of them are incendiary but you can apply as little or as much as you want. It's more a dish you're going to find in a restaurant doing southern Indian food, but quite often even if it's not on the menu I've found places are quite happy to send some out, the kitchen staff being often quite used to making them for themselves to eat

WaspInWales wrote:I remember the curry thread we had on the last site and also remember my shame of only being able to manage Kormas, Biryanis and Pasandas.

Well, I don't know what has changed in me, but I have found myself appreciating spicier palates of late. Maybe it's something that happens to people in their forties but I devoured a Madras earlier and it tasted like watered down ice cream. I've also taken it upon myself to have a go with chilli peppers and managed to keep it together, although said chilli peppers were pickled which may have helped but ignoring that there have been numerous other occasions when I have been able to man up to the spicy challenge that has been set for me.

I think I'm ready for the next challenge.

I've not tried a vindaloo, jalfrezi or phaal but I'm curious as to what to try next.

So, what say you, the RR community, what should it be and what would you recommend?

Are you making these curries or eating at takeaways/restaurants, normally the spice level is higher if you go to a restaurant/takeaway than it is in a recipe.

I love a good jalfrezi.

I like to make very pepper heavy curries too. All colours. Red, yellow, green, spicy, the white ones we get here. Plus tons of onion and cooked on low for as long as possible.

Each to their own , I have found numerous recipes and enjoyed most . Anyone making a curry should just add two teaspoons of Garam Masala as your last spice . It will give your curry an ' authentic ' eastern restaurant/take away flavour .

Discreet Hooker wrote:Each to their own , I have found numerous recipes and enjoyed most . Anyone making a curry should just add two teaspoons of Garam Masala as your last spice . It will give your curry an ' authentic ' eastern restaurant/take away flavour .

Often last spice, and often once cooking is done as one might add a squeeze of lemon.

Speaking of food... What ever happened to that God-awful picture of mystery meat Hadrian plated up and posted ? Man, I miss those days.

I did a a goat vindaloo last weekend. Mmmmmmmmmmmmm.

Coco wrote:Speaking of food... What ever happened to that God-awful picture of mystery meat Hadrian plated up and posted ? Man, I miss those days.

Enteritis

Which Tyler wrote:

Coco wrote:Speaking of food... What ever happened to that God-awful picture of mystery meat Hadrian plated up and posted ? Man, I miss those days.

Enteritis

That about sums it up.

Numbers wrote:Are you making these curries or eating at takeaways/restaurants, normally the spice level is higher if you go to a restaurant/takeaway than it is in a recipe.

They've been a mix of home made, restaurant as well as shop bought. I've since ruled out the shop bought versions as being poor comparisons. I had what was supposed to be a sizzling hot vindaloo and was extremely disappointed with the results. A complete lack of heat and taste. I've found the same with their madras, bhuna and jafrezis.

Had another restaurant madras this evening, this time lamb and whilst it was hotter and tastier than the shop bought offerings, it still wasn't particularly hot. I've read mixed reviews on the curry house madras on trip advisor. Some people say the madras never disappoints and others say it needs to be hotter. I'm inclined to agree with the latter.

I don't think for one second I'm ready for really hot curries. I honestly can't see it being much fun sweating profusely with a red face and unable to form coherent sentences, but it would be nice to see how far I can go.

Going to try another home made recipe over the weekend.

UGagain wrote:I did a a goat last weekend. Mmmmmmmmmmmmm.

Apologies, couldn't resist.

Although not strictly a curry, rending (Indonesia and Malaysia) is a tremendous dish, masses of coconut, ground and roasted, slow cooked, varies from relatively mild to utterly ferocious. Best with plain or coconut rice and some pickled veggie.

Also worth a try making are Vietnamese curries, mild and not overly spiced, subtle and very tasty.

•3 tablespoons curry powder, preferably Three Golden Bells brand
•1/2 teaspoon salt, or to taste
•2 pounds skinless chicken thighs
•2 tablespoons vegetable oil
•1 tablespoon chopped shallot
•2 teaspoons minced garlic
•2 teaspoons ground chili paste or dried chili flakes, or to taste
•3 tablespoons fish sauce
•1 tablespoon sugar
•2 lemongrass stalks, cut into 3-inch pieces and bruised with the flat side of a knife
•1 (1-inch) piece ginger, peeled, cut into 3 slices and bruised with the flat side of a knife
•1 1/2 cups fresh chicken stock or store-bought low-sodium chicken broth
•3 carrots, peeled, cut on the diagonal into 2/3-inch pieces
•1 1/2 cups unsweetened coconut milk or cow's milk
•1 yellow onion, cut into wedges
•1 medium sweet potato (about 1 pound), peeled and cut into 1-inch cubes

GARNISHES•1/2 cup Asian basil leaves, cut in half
•8 sprigs cilantro, cut into 2-inch pieces
•2 scallions, chopped

Preparation
1. Combine 2 tablespoons of the curry powder and the salt in a bowl. Add the chicken and turn to coat the meat evenly. Set aside for 30 minutes.
2. Heat the oil in a medium pot over moderate heat. Add the shallot, garlic, chili paste and the remaining 1 tablespoon curry powder, and stir until fragrant, about 10 seconds. Add the chicken and cook until the edges of the pieces are golden, 3 to 4 minutes. Add the fish sauce, sugar, lemongrass, ginger and chicken stock. Bring to a boil, then reduce the heat. Add the carrots and cook for 10 minutes. Add the coconut milk, onion and sweet potato and cook until the vegetables are tender, about 15 minutes. Transfer to a serving bowl, garnish with Asian basil, cilantro and scallions, and serve.

I don't really get this thing of the style/flavour of curry dictating the heat so much. The best curries I have seem to come from places that don't even bother naming them. Just 'lamb, pretty hot' for example. Is it a Western thing we've done?

WaspInWales wrote:

Numbers wrote:Are you making these curries or eating at takeaways/restaurants, normally the spice level is higher if you go to a restaurant/takeaway than it is in a recipe.

They've been a mix of home made, restaurant as well as shop bought. I've since ruled out the shop bought versions as being poor comparisons. I had what was supposed to be a sizzling hot vindaloo and was extremely disappointed with the results. A complete lack of heat and taste. I've found the same with their madras, bhuna and jafrezis.

Had another restaurant madras this evening, this time lamb and whilst it was hotter and tastier than the shop bought offerings, it still wasn't particularly hot. I've read mixed reviews on the curry house madras on trip advisor. Some people say the madras never disappoints and others say it needs to be hotter. I'm inclined to agree with the latter.

I don't think for one second I'm ready for really hot curries. I honestly can't see it being much fun sweating profusely with a red face and unable to form coherent sentences, but it would be nice to see how far I can go.

Going to try another home made recipe over the weekend.

Don't bother with pastes or sauces, they are hopeless and as you say always to weak.

With Madras it depends where you get it from, it can be almost as hot as a vindaloo in some places, the key is to find a place that does it the way you like it, I have one place I get Madras from.

Madras is a hot curry so if you say that's not hot enough I think you are more than ready for hot curries.

I confess to having about 4 curry cookbooks and never using a single recipe out of any of them, it just seems a lot easier to pay someone who makes them for a living.