… is what Angelica says, pretty much every time I make her a curry, which is two or three times a week.
When I told her I’d made another sag aloo today but let it slip that it was slightly different to the last one, she was nearly in tears. It had fine beans in it. But it was also her favourite curry in the whole world.
What’s yours?
Restaurant Curry =lamb jalfrezi
Homemade = Ghoan fish curry
You will, you will, you will, you will?
Heh.
King prawn dhansak, garlic naan.
There was a Jamaican takeaway in Hither Green that did curried goat that was beyond perfection.
I was never a fan of the fish curry but two dishes swayed me. Firstly the sliced haddock at Mother India in Glasgow and then the tandoori halibut in Amaya in Toronto which is still in the top 10 of best things I’ve eaten.
There was a fab sweet centre in Sparkbrook called the Milan. Hope it's still there. Not only their sweets but the curries, breads and saviouries were terrific.
Buying in places like Sparkbrook I always loved masala dhosas more than anything. I bought some there on the day my daughter was born, 1.7.77, with much celebration from the cooks. I really miss places like that. Doesn't seem to be anything like that in Merseyside or Wigan, and curry mile is all bog standard baltis etc. Chiz.
Mother India is amazing.
Was converted to fish curry on a trip to Tamil Nadu, in Mahabalipuram, in a rooftop cafe just by Krishna's Ghee Ball. Not a clue what fish it was, and it was fiery as hell, but incredibly tasty. (And the fish curries you get for breakfast in Sri Lanka are rather good too once you get I to the swing of having curry for breakfast.)
Waitrose do a pretty decent fish curry - worth it for a treat.
(Perhaps a controversial opinion - many supermarket curries are better than takeaways. Less greasy, not of the one-gravy-fits-all approach, and often better quality meat. If you can find it, the M&S Piri Piri curry is a personal fave, and the Waitrose Andhra style one if you fancy some heat.)
We have just taken delivery of a huge box of curries from Aktar at Home, there was a splendid fish curry in the last lot we had from them, and I see some brisket, curried, in the future.
Throwing a curry together for oneself is really very simple, the only difficult bit is having the appropriate mix of spices to impart the desired flavour.
For which - my personal spice collection being minimal - I tend to rely on pre-mixed spices from Asian food store (with pretensions to being for a particular dish though, not generic 'curry powder').
And making your own allows you to suit yourself regarding secondary ingredients, hotness, liquidity, etc.
How are they, Mazy? I've just ordered a curry box for next week for 4 of us, will that be enough?
They're good and generous, Sab. You will be okay for four, I'd say we'd get four meals for two out of the box. And the naans are enormous and very tasty.
This choo chee gung looks good, I'm tempted to give it a go. Gung ho!
https://www.theguardian.com/food/2021/sep/30/20-best-weekend-recipes-choo-chee-gung-dry-red-curry-tiger-prawns-wichet-khongphoon
The Railwaymen's Institute in Preston used to employ a fantastic curry chef back in the '80s.
It's pretty good. A lot of it has moved from on-train to station-based - you get a foil-covered thali tray from a kiosk - some enterprising individual will sell you it through the window/bars for a couple of notes extra. Veg or non-veg.
Secunderabad station does a damn fine dum biryani (goat, unless otherwise specified).
I was on business in India in 2007. They took me out for lunch and promised it was mild stuff. Oh my gosh!