Barham's tash
Well-known member
Should always be served with a vegetable curry on the side BG, makes the dish IMHO.
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[Food] Curry
- Thread starter Tim Over Whelmed
- Start date
Should always be served with a vegetable curry on the side BG, makes the dish IMHO.
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Raleigh Chopper
New member
Sri Lankan fish curry and egg hoppers.
What are hate cloves?
METALMICKY
Well-known member
- Jan 30, 2004
- 6,076
A couple of poppadoms to start accompanied by the raitha, onions, mango chutney but not the lime pickle which I think comes straight from Satan's butthole
For mains it has to be a saucy curry as opposed to a dry one. As for specific dish it's always chicken & can be a Bhuna, Murghi Marsala or on occasions a Madras. Heat wise a Madras or a Ceylon chicken is as hot as I like. This has to come with mushroom pilau rice
On the side pretty standard stuff. Onion or mushroom bhaji, Bombay potato, veggie Samosa. Love a peshwari nan but often too filling.
For mains it has to be a saucy curry as opposed to a dry one. As for specific dish it's always chicken & can be a Bhuna, Murghi Marsala or on occasions a Madras. Heat wise a Madras or a Ceylon chicken is as hot as I like. This has to come with mushroom pilau rice
On the side pretty standard stuff. Onion or mushroom bhaji, Bombay potato, veggie Samosa. Love a peshwari nan but often too filling.
jonnyrovers
mostly tinpot
Forgive my poorly worded boiled rice justification. It should read ‘I hate cloves...’
I reckon hate cloves could catch on though. For a food to be that disgusting it must really hate taste buds.
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Sussex Nomad
Well-known member
Similar thing with family, Burmese origin on my mums side so started eating 'proper' curry from a very young age. My Aunties was to die for and my mums was completely different but equally fantastic. Fortunately, one of my cousins and I carried on the sterling work and I cook at least one curry a week, different dishes. This week was a keema but with beef mince. I had it from Sunday to Tuesday, so I don't need to feel this thread is going to get me out buying a ruby tomorrow!
As for the Indian salad, very similar to how I do it, but not cumin or carrots, the rest spot on to my way. I have one of those fine chopping implements so they all go in that to chop it as fine as possible, except the coriander.
However, today I shall be mostly cooking a proper Burmese dish: Khowsuey - https://tellmewhattocook.wordpress.com/2013/07/08/burmese-chicken-curry-khow-suey-pronounced-cow-sway/ - although I have modified this over the years and make a simpler version with lashings of coconut milk.
- Aug 7, 2003
- 7,797
Paneer Shashlick with a garlic naan
Super Steve Earle
Well-known member
Sharwoods Green Label Indian Mango Chutney
Exacttly, that's where much of the spice and juicy texture comes from. I've never had a biryani served without either vegetable curry or dhal or both either from a British Indian takeaway or on my business trips to India.
- Thread starter
- #50
The Naan, my local ruby house does a cheesy Naan which also has fresh green chillies!
- Thread starter
- #51
William Morton Curry was an English professional footballer who scored 184 goals from 393 appearances in the Football League playing as a centre forward for Newcastle United, Brighton & Hove Albion, Derby County, Mansfield Town and Chesterfield. Wikipedia
maltaseagull
Well-known member
Good delivery but I like my curry a little faster.
Poppadums and pickles (lime particularly)
Prawn pathia on puree to start
Garlic chilli chicken or similar, something with plenty of sauce and on the medium to hot scale
Keema Nan, don't usually bother with rice
Tarka dhal
Red wine to accompany
Prawn pathia on puree to start
Garlic chilli chicken or similar, something with plenty of sauce and on the medium to hot scale
Keema Nan, don't usually bother with rice
Tarka dhal
Red wine to accompany
There is not much authentic about most of the dishes available in the majority of Indian Restaurants in this country, and that is really not a problem at all. Most of these made up dishes are glorious.
Poppadoms, with dips, and controversially also with the main.
Mushroom Rice always, pilao is fine if the restaurant in question makes it properly but the weird white rice with odd grain a different colour pilao is an abomination.
Always used to be a garlic naan shared, as one on your own is too much with rice and a main. However, I now alternate in a paratha if the Indian in question makes them properly. I am also making my first attempt at making these beauties this evening.
Sag Paneer and Onion Bhaji, Mrs Pantani will have ordered both of these so I get some without having to compromise on an extra side for myself.
My extra side/starter rotates through the various tandoori and kebab options, with the occassional foray in to aloo gobi, or some other cauliflower thing.
Main is always Lamb, and normally one of the spicier but not too hot varieties, Madras, Ceylon or something off the chefs specials/specialties bit that most Indians seem to have.
Now obviously that is a lot of food, so loads get brought home with us, the only thing better than curry? Day old curry, just seems to get better with age. Final point on all these essentials, it all goes out of the window if I am eating with some friends of mine who are vegetarian, we then just order loads of veggie things and share it all.
Mushroom Rice always, pilao is fine if the restaurant in question makes it properly but the weird white rice with odd grain a different colour pilao is an abomination.
Always used to be a garlic naan shared, as one on your own is too much with rice and a main. However, I now alternate in a paratha if the Indian in question makes them properly. I am also making my first attempt at making these beauties this evening.
Sag Paneer and Onion Bhaji, Mrs Pantani will have ordered both of these so I get some without having to compromise on an extra side for myself.
My extra side/starter rotates through the various tandoori and kebab options, with the occassional foray in to aloo gobi, or some other cauliflower thing.
Main is always Lamb, and normally one of the spicier but not too hot varieties, Madras, Ceylon or something off the chefs specials/specialties bit that most Indians seem to have.
Now obviously that is a lot of food, so loads get brought home with us, the only thing better than curry? Day old curry, just seems to get better with age. Final point on all these essentials, it all goes out of the window if I am eating with some friends of mine who are vegetarian, we then just order loads of veggie things and share it all.