Chukchi Husky
Lone Wolf
The people who live there will probably just hate me for going there, just like everywhere.
Ultimate curry thread with poll
- Thread starter ParadigmShifter
- Start date
Huayna Capac357
Deity
Qorma for the taste and Scrabble point-age.
Narz
keeping it real
Turmeric is yummy!Jolly Rogerer
Prince
- Joined
- May 16, 2008
- Messages
- 402
I ate a green habanero (the Mexican ancestor of the Scotch Bonnet) last time I was in Mexico. Boy were they impressed!
Boundless
Deity
Chips with curry sauce?
rugbyLEAGUEfan
Deity
I recently had a dish called Kulti beef (I think )
It was outrageously hot . Can any curryophiles tell me what it was ?
It was outrageously hot . Can any curryophiles tell me what it was ?
Maniacal
the green Napoleon
Um, curry? I don't know, I've only had it a few times but it was delicious.
Lambert Simnel
One across
Paradigm, your poll options appear to be based on standard UK versions of curries, rather than what they really can and should be. Vindaloo isn't necessarily all that hot - it just uses different ingredients (vinegar in particular). The standard restaurant offering isn't "bhuna" by any stretch of the imagination - bhuna should be a relatively dry curry, where the meat cooks its own juices, after being added to some fried spices.
Your "boil it all up" recipe is a travesty. Virtually all decent curry recipes involving onions require you to chop and fry them gently for about twenty minutes (usually with chopped garlic and fresh ginger), and then add spices such as cumin and coriander. (Some of the earthier spices such as black cardamom, cinnamon sticks and cloves are usually added to the oil for a few seconds before the onions, to flavour the oil, giving a good, deep background heat.)
Also, powdered dried ginger is not a good substitution for fresh ginger (quite a different flavour), ground cumin is exactly that - ground cumin seeds, not a different part of the plant, and turmeric does have a flavour.
Good grief man, have you ever actually cooked a proper curry according to a decent recipe ? I rather suspect not. Buy Camellia Panjabi and try a couple of her curries (the dopiaza is a real faff but well worth it).
Your rice cooking approach seems pretty sound - I'll give you that.
Your "boil it all up" recipe is a travesty. Virtually all decent curry recipes involving onions require you to chop and fry them gently for about twenty minutes (usually with chopped garlic and fresh ginger), and then add spices such as cumin and coriander. (Some of the earthier spices such as black cardamom, cinnamon sticks and cloves are usually added to the oil for a few seconds before the onions, to flavour the oil, giving a good, deep background heat.)
Also, powdered dried ginger is not a good substitution for fresh ginger (quite a different flavour), ground cumin is exactly that - ground cumin seeds, not a different part of the plant, and turmeric does have a flavour.
Good grief man, have you ever actually cooked a proper curry according to a decent recipe ? I rather suspect not. Buy Camellia Panjabi and try a couple of her curries (the dopiaza is a real faff but well worth it).
Your rice cooking approach seems pretty sound - I'll give you that.
