Favourite meal in the the Curry House

Given the choice, I would go Thai curry, then Nepalese then Indian. Indian curries for my taste are normally always too fatty/creamy/heavy.

Thai is my number 1,

@fish, for a decent thai green you need to make a decent paste, the rest is easy,

6 green chillies (liitle finger ones, or similar. hotter the better!)
decent chunk of ginger (like thumb sized)
2 cloves of garlic
2 lemongrass stalks
big handful of fresh coriander (save some to sprinkle when cooked)
1 lime (juice and zest)
fresh lime leaves, about 5 ish
teaspoon of fish sauce
shallot x 2
teaspoon of sugar

Stick all of that in a blender and wazz the hell out of it, you want it as smooth as possible. If its a little dry, add a few tables spoons of oil (veg or olive)

There you have your paste. Now fry it with your chicken, prawns whatever, add a tin of coconut milk and simmer. You can sieve the sauce if you want, i never bother, also you can remove the meat/fish and reduce the sauce down more if you like it thicker..

Serve with sticky rice, and robert is your aunties live in lover.

Enjoy!
 
Lincoln Quaker said:
That's the 1st curry I had, I hated it and didn't have a curry for 5 years after that.
Click to expand...

It's a bit bland, sweet and lacking any real oomph to be fair and is often the choice of the ladies. But frequently curry aversion is as a result of "I don't like anything spicy, me" hence my playing it safe.:D I'd say a bhuna, dhansak or dopiaza might be a good entry level for most.




Rooter said:
Given the choice, I would go Thai curry, then Nepalese then Indian. Indian curries for my taste are normally always too fatty/creamy/heavy.

Thai is my number 1,

@fish, for a decent thai green you need to make a decent paste, the rest is easy,

6 green chillies (liitle finger ones, or similar. hotter the better!)
decent chunk of ginger (like thumb sized)
2 cloves of garlic
2 lemongrass stalks
big handful of fresh coriander (save some to sprinkle when cooked)
1 lime (juice and zest)
fresh lime leaves, about 5 ish
teaspoon of fish sauce
shallot x 2
teaspoon of sugar

Stick all of that in a blender and wazz the hell out of it, you want it as smooth as possible. If its a little dry, add a few tables spoons of oil (veg or olive)

There you have your paste. Now fry it with your chicken, prawns whatever, add a tin of coconut milk and simmer. You can sieve the sauce if you want, i never bother, also you can remove the meat/fish and reduce the sauce down more if you like it thicker..

Serve with sticky rice, and robert is your aunties live in lover.

Enjoy!
Click to expand...


Excellent!! I will
 
Last edited:
Butter chicken is a staple favourite, although if I fancy something a tad hotter I love a good Dansak.

Nice bit of Pilau rice and plain naan/chapati. I do go for a peshwari naan sometimes, especially if having a dansak (the sweetness works nicely), but can be a bit sickly and detract from the curry if its a milder one.

As for starters (bit backwards but hey ho) I'm relatively boring, as I do love a good old samosa! Doesn't really matter what's in it, but keema is probably edging it at the moment.
 
Chicken Biryani for me, mild and tasty. Not good with spice, once had a particularly hot Madras and nearly passed out! Love watchin people's faces boil, snot and sweat streaming, and then try to convince you they are enjoying it and the spice is not bothering them:lol:
 
Ah yes, the old male ego thing of "This isn't hot for me. I normally have it twice as hot!" as they melt before your very eyes and quaff down gallons of lager, then dive into the ornamental fountain or tropical fish tank.

Carling once had a very amusing ad showing this
 
Last edited:
MegaSteve said:
So, eating curries is a testosterone thing then...

Its not that you enjoy them just want to show how 'manly' [or not] you are...
Click to expand...

LOL some of my mates are like this, i like some spice, but i also like to know my tongue and lips are still connected to my head, so i avoid the vindaloo and fhal's of the world..
 
Always been a fan of a good, old school Chicken Madras. I prefer plain rice, naan bread, poppadoms and bombay potatoes. That is heaven.

I have been known to have a vindaloo but it is not a testosterone thing. Some restaurants are far more gentle on the chilli and so the madras does not give the kick I like so I have to move up a grade. Equally some really fire it up and I have to move to something a bit more gentle when I eat there.
 
I like natural spice. If something is hot, but it's hot because it comes with the flavour of natural spicing, then it's okay with me. However, something that's just hot without bringing flavour to the table, like a vindaloo, is just a waste of time. The best curry I've ever had, was also the hottest. It was a green curry in Thailand. Hot as hell, but absolutely delicious, because the heat added to the flavour. Sometimes heat can take away from the flavour. For me, the heat isn't the selling factor for me, it's the flavour. I can handle the extra hot at Nandos, but it tastes horrible, so I go for the medium.
 
Don't normally go for starters, Popadoms & pickles aside, but for mains normally end up with either a Jalfrezi, Madras or my current favourite, chicken Dopiaza.

Plus, a pint of Jaipur helps wash it down nicely
 
therod said:
Absolutely!! Lamb tikka Balti for me tonight. A bit of pilau rice, it was nice even though swinger knicked my popadum :o

I can taste no difference between cobra and kingfisher.

I also believe that sushi is foul, especially with wasabi :(
Click to expand...

I'm sure you said you were picking at the others and I did offer you half! Next time we need the Papadums on seperate plates to avoid future awkard situations again!

I guess I'll scrub the idea of Sushi after golf in Salisbury too! Didn't realise you guys were scared of a bit of fish!
 
MegaSteve said:
So, eating curries is a testosterone thing then...

Its not that you enjoy them just want to show how 'manly' [or not] you are...
Click to expand...

Personally speaking for me it's not! I can eat 'em as hot as they can make 'em. I eat them for pure pleasure and enjoyment. They're my favourite food, and as others say there's more than just heat in the hottest of curries. Once you get acclimatised to chilli-hot there is an incredible depth of other flavours too.

HiD accuses my hot preferences as being testosterone-fuelled but they really aren't.

I'm absolutely convinced there's an addictive thing going on, as if I haven't had a curry within a week of the last one then I get desperate cravings to have one.
 
therod said:
Absolutely!! Lamb tikka Balti for me tonight. A bit of pilau rice, it was nice even though swinger knicked my popadum :o

I can taste no difference between cobra and kingfisher.

I also believe that sushi is foul, especially with wasabi :(
Click to expand...
Chicken Shashlik for me with egg fried rice. I like to see and hear it sizzling before it is served to me, otherwise it tends to be very dry. Our local curry house does a superb one, comes with a nice salad. Some curry houses I have been to try and hide the lack of chicken with peppers and tomatoes.:angry:

Plain popadums, not burnt:whistle: and plain naan bread. I am not very adventurous.

Cobra beer is much nicer than kingfisher.:thup:;)
 
Swinger said:
I'm sure you said you were picking at the others and I did offer you half! Next time we need the Papadums on seperate plates to avoid future awkard situations again!

I guess I'll scrub the idea of Sushi after golf in Salisbury too! Didn't realise you guys were scared of a bit of fish!
Click to expand...
I love sushi Steve, medium well done for me.:thup:
 
Just reading this thread has made me ring up and book a table for Friday night to a place we havent been for a looong time

Unfortunately the restaurant me and the missus loved best and go often recently got slated in the press for hygiene issues. Not that we ever had problems with the place personally - but we vowed we wouldnt go back. I even proposed in that place - Indian is by far our favourite dish.


Poppadoms & Sauces
Tandoori Chicken Starter
Chicken Shaslik
Bombay Aloo
Garlic Rice
Garlic Naan
Washed down with Cobra

Oh yesss!
 
I always ask for a lamb on the bone curry.

In South Africa I love a good Bunny Chow. It's mutton curry (on the bone) in a hollowed out half loaf of bread, sambals and the plug of bread put back on top. I'm salivating now
 
We had some Indian neighbours and they use to cook for my mum from time to time. My mum wouldn't touch anything spicy but these dishes were a world apart from what you get on a curry house menu and were lovingly made and I use to love getting the left overs to take home.
 
HomerJSimpson said:
We had some Indian neighbours and they use to cook for my mum from time to time. My mum wouldn't touch anything spicy but these dishes were a world apart from what you get on a curry house menu and were lovingly made and I use to love getting the left overs to take home.
Click to expand...

Oh yes!! proper home cooked indian food is a world apart from the muck us westerners get fed. At my old work, a lad used to bring in leftovers on a Monday that his Nan had cooked. WOW. I would like an Indian grandmother if anyone has one spare!!
 
You must log in or register to reply here.
Top