Dubstepforum.com

Fused Forces fuckin love a curry, wots everyones fav curry?

Nihari, Bengan Bartha, Tika Masala, Musuman, Panang, etc etc etc

Curry is king

saag aloo

tikka masala make you holla!,

vindaloo;

S&B Japanese curry is good as well;

Had Jhal Fry for 1st time last night, was well nice!

i wouldn't say i have a particular favourite..i do find a lot of restaurant curries disappointing though..i've got quite a few good indian supermarkets nearby though so great for sourcing the best ingredients for making it yourself.

I had a killer Curry yesterday. Ive been practising my Curry technique for about 15 years and i think im finally at the stage of mastering the spice blend. Yesterday i had my 12 hour slow cooked Lamb Curry (not sure on what type it is) with Channa Daal and my own flatbread invention.
Ive been an avid cook for a long time and for me Indian/Pakistani cuisine is probably the most difficult of culinary traditions. Mastering the sheer amount of ingredients and getting the right balance is a long process.

There are very few restaurants that i think do Curry justice. Most seem to use a base sauce and just change the heat levels depending on which dish you order. Though i did find a damn fine Pakistani place last week, one of those local joints with no license and loads of crazy dishes i had never heard of.
I ate Lambs Brain Curry Tasted like Curried scrambled Eggs
Baby Bbq Chicken
Chaana Daal
Tandoori Roti
Amongst other things, we literally had a table full of food.
I love Curry i think im addicted

Only really like Dum Aloo *potatoe curry* or Korma

i have cooked a few curries in my time. Namely these:

Rogan Josh: Tasted big, definatly much better home cooked.

Murgi badami: A old recipe, originally for royalty, chicken marinated in lemon juice and cardamon, in a creamy sauce. Was a big curry but took 4 hours to make!!!!!! (fuk that sonny jim! )

I had a Balti last night, but i always forget about the curry experience the morn after! Think i just just killed half of the u.k's sealife population!

Mezi wrote:tikka masala make you holla!,

i nearly peed myself in exitement!!! that looks so good

Lamb Kuchi
Chicken Tikka Masala
Chicken Madras
Lamb Faal
King Prawn Korma

Baron_von_Carlton wrote:I had a killer Curry yesterday. Ive been practising my Curry technique for about 15 years and i think im finally at the stage of mastering the spice blend. Yesterday i had my 12 hour slow cooked Lamb Curry (not sure on what type it is) with Channa Daal and my own flatbread invention.
Ive been an avid cook for a long time and for me Indian/Pakistani cuisine is probably the most difficult of culinary traditions. Mastering the sheer amount of ingredients and getting the right balance is a long process.

There are very few restaurants that i think do Curry justice. Most seem to use a base sauce and just change the heat levels depending on which dish you order. Though i did find a damn fine Pakistani place last week, one of those local joints with no license and loads of crazy dishes i had never heard of.
I ate Lambs Brain Curry Tasted like Curried scrambled Eggs
Baby Bbq Chicken
Chaana Daal
Tandoori Roti
Amongst other things, we literally had a table full of food.
I love Curry i think im addicted

The main things i learnt through trial and error were use as much garlic as they say in the recipe, and to freshly grind your own spices.

The problem with a lot of indian restaurants is that they mainly cater to the beer boy crowd, trying to turn over as many covers as possible.

That pakistani place sounds like a good find.

datura wrote:

Baron_von_Carlton wrote:I had a killer Curry yesterday. Ive been practising my Curry technique for about 15 years and i think im finally at the stage of mastering the spice blend. Yesterday i had my 12 hour slow cooked Lamb Curry (not sure on what type it is) with Channa Daal and my own flatbread invention.
Ive been an avid cook for a long time and for me Indian/Pakistani cuisine is probably the most difficult of culinary traditions. Mastering the sheer amount of ingredients and getting the right balance is a long process.

There are very few restaurants that i think do Curry justice. Most seem to use a base sauce and just change the heat levels depending on which dish you order. Though i did find a damn fine Pakistani place last week, one of those local joints with no license and loads of crazy dishes i had never heard of.
I ate Lambs Brain Curry Tasted like Curried scrambled Eggs
Baby Bbq Chicken
Chaana Daal
Tandoori Roti
Amongst other things, we literally had a table full of food.
I love Curry i think im addicted

The main things i learnt through trial and error were use as much garlic as they say in the recipe, and to freshly grind your own spices.

The problem with a lot of indian restaurants is that they mainly cater to the beer boy crowd, trying to turn over as many covers as possible.

That pakistani place sounds like a good find.

Most definately. I always dry roast and grind my own spices. True on the Garlic front, also i find using a shit load of onion is the key. Finely chopped and make sure they are fully cooked before adding the spice mix. Maybe add some more later in the cooking process along with a separate spoon or two of a different tasting Garam Masala mix.
Asafatida is an essential ingredient for Veg Curry, apparently it's stops you from farting an all (im sceptical about this)

just started cookin curry meself, got some curry paste from some chinky shop. add it with chicken .sweat off some veg, smash it all togetha for 2 hours and get ready to burn


curry is gods food

just had a curry for me dindins, one of them thai green curry's and it was banging, had a massive naan with it as well (yes i know theyre not meant to go together but i love naans and i found one in the freezer so i ate it )

Baron_von_Carlton wrote:I had a killer Curry yesterday. Ive been practising my Curry technique for about 15 years and i think im finally at the stage of mastering the spice blend. Yesterday i had my 12 hour slow cooked Lamb Curry (not sure on what type it is) with Channa Daal and my own flatbread invention.
Ive been an avid cook for a long time and for me Indian/Pakistani cuisine is probably the most difficult of culinary traditions. Mastering the sheer amount of ingredients and getting the right balance is a long process.

There are very few restaurants that i think do Curry justice. Most seem to use a base sauce and just change the heat levels depending on which dish you order. Though i did find a damn fine Pakistani place last week, one of those local joints with no license and loads of crazy dishes i had never heard of.
I ate Lambs Brain Curry Tasted like Curried scrambled Eggs
Baby Bbq Chicken
Chaana Daal
Tandoori Roti
Amongst other things, we literally had a table full of food.
I love Curry i think im addicted

*drools*

the currys you get over here suck.. you lucky uk people you..
since I love good curry I have to make it myself.. not quite as good as I want it too be though

btw nice one Baron von Carlton, wouldn't mind a plate of your homemade curry.. send some over here

I really appreciate good naan as well. Alot of take out places here try to pass off cold pita bread as the real deal.

Baron_von_Carlton wrote:I had a killer Curry yesterday. Ive been practising my Curry technique for about 15 years and i think im finally at the stage of mastering the spice blend. Yesterday i had my 12 hour slow cooked Lamb Curry (not sure on what type it is) with Channa Daal and my own flatbread invention.

Blood you neeeeeed to invite me round before I go!!!

Though i did find a damn fine Pakistani place last week, one of those local joints with no license and loads of crazy dishes i had never heard of.

Shebab Naan Kebab in Radford maybe? My local, awesome food & service!

I love curry of all types, heats and flavours but here's a few faves off the top...

Rogan Josh
Massaman
Jamaican Lamb Curry
Thai Red/Green
West African Chicken Curry (AKA Domoda Look this up, serious goodness!!!)

Aw fuck it I could go on forever, the list of curries I don't like would be very short if empty. I love the stuff and occasionally make it from scratch!

the naan with pieces of meat inside is the one.