What's your favourite curry?

[HowlingGale]

Love the Lamb Saag out of the village curry house in Glasgow. With a Peshawari Naan. Magic.

Home made is Anjum Anand's pork vindaloo. A lot of work but worth the effort.

 

[Deleted member 1418]

Love Thai curries, but they have to Thai hot, which in my experience you have to ask for, both here and in Thailand.

As for Indian, my local - which is fortunately about 50 yards from my front door! - do some excellent hot dishes. My usual is either the Keema Jalfrezi or Naga Sagwala, but there will be the odd occasion when I just got for a full-on Chicken or Lamb Tikka Phall!!!!

 

[USER1999]

Love Thai curries, but they have to Thai hot, which in my experience you have to ask for, both here and in Thailand.

As for Indian, my local - which is fortunately about 50 yards from my front door! - do some excellent hot dishes. My usual is either the Keema Jalfrezi or Naga Sagwala, but there will be the odd occasion when I just got for a full-on Chicken or Lamb Tikka Phall!!!!

No wonder you had to steal the toilet roll from Woodhall Spa.

 

[Deleted member 1418]

No wonder you had to steal the toilet roll from Woodhall Spa.

Yep. Also handy that I live so close to one too - I always have the table closest to the door!!

 

[PJ87]

I love curry..

rules are nothing with cream (cant eat cream) but anything else is fine

don't mind a mild full of flavor or a fairly hot one..

My perfect take away is

Chicken Tikka Madras (loved the meat tikkaed to add even more flavor)
Pilau or mushroom rice
Garlic Naan
Papadoms

However I do like to branch out with tastes of the world
I had a beautiful Indonesian Beef curry last week
Cooking a Thai green curry this week
and got a vietmimese (spelling) curry to cook in a couple weeks

 

[SwingsitlikeHogan]

Always something fairly spicy warm but not hot. Tend to not go for fish curry though OK with seafood - and pretty much anything else.

 

[Karl102]

Nawabi Lamb...... fit fit fit

Mushroom rice, garlic naan

partial to a bhaji and some poppadoms with lime pickle as well....

 

[louise_a]

The last curry I even remotely enjoyed was a packet Vesta one about 50 years ago.

 

[Orikoru]

Love Thai curries, but they have to Thai hot, which in my experience you have to ask for, both here and in Thailand.

As for Indian, my local - which is fortunately about 50 yards from my front door! - do some excellent hot dishes. My usual is either the Keema Jalfrezi or Naga Sagwala, but there will be the odd occasion when I just got for a full-on Chicken or Lamb Tikka Phall!!!!

Mental. I'll never understand why having your tongue on fire and eyes crying is a food experience some people desire.

 

[Deleted Member 1156]

Chicken Pathia, Pelau rice Peshwari nan

Grab your coat love, you just pulled

 

[Jay1]

https://www.bbc.co.uk/food/recipes/beef_rendang_62793

This one. Takes a while but absolutely worth it.

 

[Deleted member 1418]

Mental. I'll never understand why having your tongue on fire and eyes crying is a food experience some people desire.

I'm proper hard!! 😂😂

 

[Sharktooth]

Mental. I'll never understand why having your tongue on fire and eyes crying is a food experience some people desire.

Depends what you’re used to. I’ve seen pale faced anglophiles sweat with tears in their eyes, while I’m adding more chilli to my curry. Phet phet as the Thais say...

 

[HomerJSimpson]

HID will order a chicken tikka masala without fail wherever we go. I'll try different dishes in different restaurants, usually from the chefs specials. Not usually overly hot but HID will try a bit and irrespective of what it is she'll moan it's too hot or too spicy for her. Nothing wrong with a chicken tikka masala and I'll get one when we order takeaway but if I'm eating out and had to pick one dish it would have to be the murgh keema masala at an Indian the other side of town

 

[Beezerk]

but there will be the odd occasion when I just got for a full-on Chicken or Lamb Tikka Phall!!!!

Jesus christ.
I remember being in a curry house 20 odd years ago, a drunken bloke had challenged the chef to make the hottest dish possible, the old if he finished it, he'd get it for free.
The poor fella had tears running down his face and he'd barely made a dent in it. I tried the smallest amount I could get on a teaspoon and it was 100% insane

 

[Captainron]

I love a Quarter Mutton Bunny Chow.

Its a Durban Curry made on the bone which is then ladled into a quarter loaf of bread which has had the middle pulled out. Drop a load of sambals on it and you're in heaven. You eat it with your hands. The bread soaks in loads of sauce and its flipping delicious. Cannot wait to get back later this month to have one on the beach

 

[jim8flog]

I have never been a lover of hot curries but I do like a lot of flavour.

I tend to go for mild stuff like Thai green, Tikka Marsalla, Korma and Birianni.

 

[Beezerk]

The Rick Stein book is a good one if you want to try cooking some Indian food.

Yes that's a cracking book, some slightly faffy dishes though but some crackers in there.
I have one called Prashad (I think) they were on Masterchef a few years ago IIRC, some unbelievable recipes but it's all veggie

Any recommendations on a really good Indian cook book? You can never have enough cook books

 

[Khamelion]

Lamb Karahi or Chicken Nawabi Khana

Peas Pilau

Peshwari or Garlic Naan

If I'm feeling hungry, side orders of Bombay Tatties, Tarka Daal

 

[Lord Tyrion]

Yes that's a cracking book, some slightly faffy dishes though but some crackers in there.

Any recommendations on a really good Indian cook book? You can never have enough cook books

I sift out the recipes which are too much hassle, sometimes take the opinion that if I don't have all 8 spices recommended then the 7 I do have are probably sufficient. If it takes longer than 1 hour to prepare and be on the go then I go to another recipe. I don't mind leaving it to cook for a few hours but I don't want to be spending half a day preparing something. I know some people love that, I don't.

I have the Hairy Bikers Great Curry Recipes which is a simplified, less sophisticated version of the Rick Stein one. Fewer ingredients required, shorter cook time. Probably less authentic but frankly if it tastes good I am not a snob that way. I tend to go between those two, using the HB book if I want less prep time.