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Started by angelico on Oct 22, 2021 6:59:02 PM
This is my favourite curry in the whole world

… 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?

Sabacious - 23 Oct 2021 08:27:36 (#37 of 60)

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.

angelico - 23 Oct 2021 09:47:52 (#38 of 60)

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.

JohnIlly - 23 Oct 2021 10:51:28 (#39 of 60)

Fish or prawns are better done as molee than curry.

hailesaladdie - 23 Oct 2021 13:11:25 (#40 of 60)

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.

hailesaladdie - 23 Oct 2021 13:14:44 (#41 of 60)

(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.)

mazylou - 23 Oct 2021 14:07:54 (#42 of 60)

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.

toffle - 23 Oct 2021 13:24:01 (#43 of 60)

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.

Sabacious - 23 Oct 2021 13:39:02 (#44 of 60)

How are they, Mazy? I've just ordered a curry box for next week for 4 of us, will that be enough?

mazylou - 23 Oct 2021 14:43:22 (#45 of 60)

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.

Sabacious - 23 Oct 2021 13:54:54 (#46 of 60)

Marvellous, thanks!

browserbutton - 23 Oct 2021 16:06:24 (#47 of 60)

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

upgoerfive - 23 Oct 2021 16:42:23 (#48 of 60)

The Railwaymen's Institute in Preston used to employ a fantastic curry chef back in the '80s.

Snarlygog - 23 Oct 2021 17:19:35 (#49 of 60)

Indian Railway Curry is supposed to be legendary.

hailesaladdie - 23 Oct 2021 18:07:01 (#50 of 60)

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).

spartak - 23 Oct 2021 18:09:09 (#51 of 60)

I was on business in India in 2007. They took me out for lunch and promised it was mild stuff. Oh my gosh!

angelico - 23 Oct 2021 18:44:36 (#52 of 60)

Ha! I had a curry from a very good local place last week that was like a physical assault. I couldn’t eat it.

It reminded me that (I believe) the sensitivity to hot spices is via the pain receptors and not to do with taste buds etc.

hailesaladdie - 23 Oct 2021 19:04:17 (#53 of 60)

Ha, I used to go into training before going out to India - hot sauce and chili flakes on top of meals, in increasing amounts! Was mostly in AP and Andhra food is very hot. Amazing quality, though.

JohnIlly - 23 Oct 2021 18:13:23 (#54 of 60)

Overuse of chillies indicates poor ingredients and an incompetent cook.

TheExcession - 23 Oct 2021 19:14:35 (#55 of 60)

A lot of supermarket curries are a bit odd in that the meat and the sauce seem to have been cooked separately and then combined in the container.

Living in Bradford I'm pretty much spoilt for choice for the real thing though.

toffle - 24 Oct 2021 03:14:36 (#56 of 60)

I have just made myself curry for breakfast, and now I am eating it.

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