Maiden Voyage
Gold™ Member
When I'm in a hurry, I love a curry. Nothing beats that ol' slurry. My cousin is a furry.
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What is your favorite curry?
- Thread starter German Hops
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Mr Reasonable
Completely Unreasonable
I just started using chickpeas instead of meat in my curries, We've found that you only really taste the sauce anyway, chickpeas are high in protein and fibre and lower cholesterol. And they're cheaper than meat too.
In answer to the original question, I like a madras or a jalfrezi. Tried a vindaloo once and gave up.
In answer to the original question, I like a madras or a jalfrezi. Tried a vindaloo once and gave up.
Mr Reasonable
Completely Unreasonable
Thanks for the tip, gonna try this.Kaju curry aka the food of gods.
German Hops
GAF's Nicest Lunch Thief
I'm going in on a vindaloo right now!
GeekyDad
Member
Yeah, been doing the chickpeas for the past 7-8 years now. Absolutely love the texture, and very easy to make at home.
NotMyProblemAnymoreCunt
Gold Member
I hate chickpeas
Yeah, been doing the chickpeas for the past 7-8 years now. Absolutely love the texture, and very easy to make at home.
GeekyDad
Member
Dude, you just don't understand the effect they can have on a bowel movement. It goes from self-hate to enlightenment overnight. Trust me.
NotMyProblemAnymoreCunt
Gold Member
Meh
mansoor1980
Gold Member
Tikka Masala
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kurisu_1974
is on perm warning for being a low level troll
Yellow Malaysian Curry with Tofu is probably my favorite.
Tams
Member
Green.
Though really anything with some coconut milk in it. But not too much.
South Asian curries are great, but can be a bit too heavy for me sometimes (and I love spicy heat).
I do like Japanese curry... but it's a ultimately a poor imitation/adaption and quite bland. I'd almost not call it a curry (even if the word originally meant something like 'sauce').
Though really anything with some coconut milk in it. But not too much.
South Asian curries are great, but can be a bit too heavy for me sometimes (and I love spicy heat).
I do like Japanese curry... but it's a ultimately a poor imitation/adaption and quite bland. I'd almost not call it a curry (even if the word originally meant something like 'sauce').
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Dirk Benedict
Gold Member
Spicy Vindaloo. I usually cube boneless, skinless chicken breasts, baby carrots, red or golden potatoes, onions, garlic, little tumeric, possibly some spicy fucking peppers.
I throw on some Basmati in the Rice God and call it a day. I cook the chicken curry until it's thick and.... omg.. it's ultimate one of the most revitalizing meals I ever have eaten.
You can alter the recipe by going all out on the veggies. I usually pick veggies based on their vitamin makeup.
Also, have had 19 types of curry while eating in the same venue as the former governor of Nagano, Japan. in 2008-2009? My memory is fuzzy.
I think it was a small event, known to a few. I just happen to be visiting, lol.
Why not? Also, I looked up examples of Thai Curry, wow.... Now, I want to try it, and, while I am not eating as much spicy, I want to go all out on the spicy, when I do! Just for that first try.
I throw on some Basmati in the Rice God and call it a day. I cook the chicken curry until it's thick and.... omg.. it's ultimate one of the most revitalizing meals I ever have eaten.
You can alter the recipe by going all out on the veggies. I usually pick veggies based on their vitamin makeup.
Also, have had 19 types of curry while eating in the same venue as the former governor of Nagano, Japan. in 2008-2009? My memory is fuzzy.
I think it was a small event, known to a few. I just happen to be visiting, lol.
Why not? Also, I looked up examples of Thai Curry, wow.... Now, I want to try it, and, while I am not eating as much spicy, I want to go all out on the spicy, when I do! Just for that first try.
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I love Tandori so usually when I eat indian I get that. But generally I love Thai curry, all kinds.
I used to go to one thai place we always got the panang curry. We used to ask for extra spicy. They kept making is spicier and spicer until once time it was me and 2 friends we were eating and just blowing our noses and melting our mouths and it was not enjoyable at all. The next time we finally asked them to tone down the spice, they defeated us it was embarrassing lol.
I also love Japanese Katsu but I dont like it wit Curry, give me some bulldog sauce.
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pesaddict
Banned
Tofu tofu !! GTFO !Yellow Malaysian Curry with Tofu is probably my favorite.
kraspkibble
Permabanned.
Anything hot and spicy! Vindaloo is nice but doesn't have much of a kick in it. I do sometimes buy a Vindaloo and add more chilli to it. Anytime that I buy a curry from a restaurant and it's listed as "HOT" then I am always disappointed. I guess that they can't make it too hot because you don't want customers complaining that they were farting out flames.
When I'm making homemade curry I buy hot & spicy curry paste, sprinkle some cayenne pepper, throw in some habanero flakes, and some dried carolina reaper. If I want just a hot curry then only put a tiny bit of CR in or leave it out completely. With CR it goes from enjoyable hot to painful that you literally have to force yourself to eat it. The last time I made it I was dripping of sweat and I had to drink almost a full bottle (4 pints/ or about 2 litres) of milk before my mouth started to stop burning and after that I could feel it working its way through my body over the next few days. I had stomach cramps and going to the toilet was like peeing or pooping out lava. I don't know why I even bother to make such hot food because it's painful and I know I'm going to suffer.
I still do enjoy mild curries. I do like some green thai curry now and then.
When I'm making homemade curry I buy hot & spicy curry paste, sprinkle some cayenne pepper, throw in some habanero flakes, and some dried carolina reaper. If I want just a hot curry then only put a tiny bit of CR in or leave it out completely. With CR it goes from enjoyable hot to painful that you literally have to force yourself to eat it. The last time I made it I was dripping of sweat and I had to drink almost a full bottle (4 pints/ or about 2 litres) of milk before my mouth started to stop burning and after that I could feel it working its way through my body over the next few days. I had stomach cramps and going to the toilet was like peeing or pooping out lava. I don't know why I even bother to make such hot food because it's painful and I know I'm going to suffer.
I still do enjoy mild curries. I do like some green thai curry now and then.
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FunkMiller
Gold Member
Probably Massaman, Thai Green, or Katsu for me.
Certainly not that oily, cheap slop they throw together for drunk British people in Indian restaurants.
Certainly not that oily, cheap slop they throw together for drunk British people in Indian restaurants.
Tams
Member
Yes, they are. That's what makes them Japanese curry.
Now, of course there will be some Japanese person out there making something less sweet (that's also not just another culture's curry).
And I agree. They're too sweet. Generally if I want sweetness in a curry, I go with coconut milk and/or mango chutney as a condiment.
kondorBonk
Member
McDonnells Irish Curry over chips and chicken.
Beer Baelly
Al Pachinko, Konami President
TBH I don´t think I´ve ever had real curry. It isnt big here in Holland unlike the UK for example. Im not one for hot spicy food so whatever. And Thai flavours taste like soap 
ahtlas7
Member
While it doesn’t serve curry specifically, you have to try this Nepalese restaurant in Amsterdam. It was one of the best restaurants I ate at while there. It was amazing.TBH I don´t think I´ve ever had real curry. It isnt big here in Holland unlike the UK for example. Im not one for hot spicy food so whatever. And Thai flavours taste like soap
Bhatti Pasal Voetboog - Authentic Nepalese Food
www.bhattipasal.nl
Doom85
Member
Will always be my favourite curry.
TIM
Clearly the majority agree, we all know all the “Other” votes are for good old Tim!
phaedrus
Member
No Darkness?Clearly the majority agree, we all know all the “Other” votes are for good old Tim!
Disappointed!
Lord Panda
The Sea is Always Right
Tell me moar. I've um ... never cooked with chickepeas ever, so what's the prep and cooking process like? I'm getting to an age where I should start cutting down on the meat, and looking at more healthier choices
GeekyDad
Member
It's definitely, I believe, a healthier choice, and the one thing about chickpeas (for me at least) is they make you feel full faster.Tell me moar. I've um ... never cooked with chickepeas ever, so what's the prep and cooking process like? I'm getting to an age where I should start cutting down on the meat, and looking at more healthier choices
I have two main curries with chickpeas I like to make. I'll give you my breakdown for the first -- a very traditional one. I use three ripe romas, two large sweet onions a half a head (about six cloves) of garlic. Saute the onions (in about two tbsp of good evoo on a medium eat -- just below the oil's burning point) to your liking. Here lately, I prefer them a little browner. Once they're done to your liking, add about a quarter to half tsp of kosher salt, cumin, turmeric, garam masala and the minced garlic (don't use the pre-bottled garlic -- trust me, mincing garlic is easy) -- I used to also add a nice-sized chunk of ginger, but I now save that for my chicken curry. Saute those for a few minutes, then add about a tbsp of tomato paste (optional -- I didn't always do that, but sometimes I prefer a thicker curry) and your fresh tomatoes. Cover the pan and let simmer (without removing the lid to stir) for 10 minutes, add chickpeas (I use two cans of Kroger's organic), stir, cover, another 10 minutes, stir, then I do three cycles of 15 minutes, stirring between cycles, slowly lower the heat to medium-low between each cycle. Shut the heat, let sit for a bit, or eat whenever you're ready. Me, I always cook them ahead of time, so I'll have two days worth of meals for myself. But your call. And as for the spices, I always put about a 1/2 a tsp of each, but depending on my mood, it could end up being more or less.
The other version I make is identical except for the spices. I substitute those with one whole cinnamon stick, coriander and ground cloves (same measurements). It's my new go-to curry. Almost tastes like BBQ curry.
Mr Reasonable
Completely Unreasonable
My approach is slightly less finessed thanTell me moar. I've um ... never cooked with chickepeas ever, so what's the prep and cooking process like? I'm getting to an age where I should start cutting down on the meat, and looking at more healthier choices
GeekyDad
.Open the can, pour away the water (though I just found out you can actually use this for other things).
Then I normally microwave them for a couple of minutes and chuck them in the curry sauce which may or may not have come from a jar or packet...
And done.
I'm getting better at cooking from scratch, but curry is still a convenience thing for us.
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Tams
Member
Stop eating your soap.TBH I don´t think I´ve ever had real curry. It isnt big here in Holland unlike the UK for example. Im not one for hot spicy food so whatever. And Thai flavours taste like soap
There's a 'u' in soup, not an 'a'.
Sidney Prescott
Member
Chicken Tikka Masala for me. I just love dipping naan bread in it, it's lovely.
My second favourite would be Chicken Jalfrezi.
My second favourite would be Chicken Jalfrezi.
GeekyDad
Member
Yup. And that's another thing I failed to mention. Depending, again, on what I'm hankering for, I'll either use (traditionally) the water of one can in the curry, but sometimes the water from both cans, or neither.My approach is slightly less finessed than
Open the can, pour away the water (though I just found out you can actually use this for other things).
Then I normally microwave them for a couple of minutes and chuck them in the curry sauce which may or may not have come from a jar or packet...
And done.
I'm getting better at cooking from scratch, but curry is still a convenience thing for us.
Pimpollo818
Member
Panang Curry is my go to, extra spicy. My go to at every Thai restaurant.
01011001
Banned
German Hops
GAF's Nicest Lunch Thief
I'm coming to the UK in the summer.
Any recommended spots you can share?
Any recommended spots you can share?
Putonahappyface
Member
The Stig
Member
It's true.Phaal's aren't for the faint hearted.
When I used to eat them on a regular basis it was fine. Then I moved to USA (from London, UK) and it was much harder to find a decent curry.
A few years go by and I visit my parents back in the UK and I finally have a phaal after 5 years or so.
My body was NOT ready.
Nitty_Grimes
Made a crappy phPBB forum once ... once.
Which part?
rhodesianshepard
Member
Cashew chicken Curry is phenomenal. I make it practically every week
:max_bytes(150000):strip_icc()/6415750-creamy-cashew-chicken-curry-Chef-John-4x3-1-f6f431013e2b4c51af66ea343585f4bf.jpg)
www.allrecipes.com
Creamy Cashew Chicken Curry
Chef John's deliciously creamy chicken curry is a real treat, flavored with an aromatic blend of spices and made creamy with dairy-free cashew cream.
Putonahappyface
Member
I can remember my dad eating them regularly when I was a child. I tried one once and I couldn't feel my face! The experience on the toilet I wouldn't wish on my worst enemy.It's true.
When I used to eat them on a regular basis it was fine. Then I moved to USA (from London, UK) and it was much harder to find a decent curry.
A few years go by and I visit my parents back in the UK and I finally have a phaal after 5 years or so.
My body was NOT ready.
Putonahappyface
Member
When I lived in West Sussex the best Indian restaurant I found was a place called Naaz in a town called Lancing.
Indian takeaway, indian restaurant, Lancing, West Sussex, Order Online | Naaz
Best Indian and Bengal cuisine in town. Bring your own. Exclusive dishes for Vegans, vegetarians and Gluten free. Discount on takeaways. Free parking.
German Hops
GAF's Nicest Lunch Thief
Hull.
Putonahappyface
Member
Time to gamble. I'd strongly advise checking the hygiene rating before venturing into any restaurant, but that's just my paranoia.
Muffdraul
Member
Thai red curry. But the catch is, there was a Thai restaurant called Rama in Fullerton CA in the 80s/early 90s, and they made the best red curry I've ever had. I almost always got it with shrimp. I moved away in 1994, and even when I do get back home occasionally, they closed probably not long after I moved. My life since then has been trying to find any other place that even comes close. Always a big fail. Rama's was very liquidy and sweet, but also very spicy. Everyone else makes it way too thick and pasty.
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