National Curry Week 21st-27th October

[Perry Milkins]

Do you also post under the name Uncle Spielberg?

at the sametime as post under the name TGC?

 

[Lokki 7]

You've just confirmed yourself with the massala comment. 'If you can't eat a hot curry your a poof'. Pathetic.

This thread did start and you managed to mention it like all you hot curry knobs do.

'It was so hot my mate threw up'. Well done

I would say that a good hot curry is heaven on earth but they are very, very hard to find. Your average hot for heats sake curry is a steaming pile of shite. I can highly recommend Simply Indian on Tabard Street near London Bridge for a good example of a proper hot curry (lamb phall is their best and not even listed on the menu), but even there it goes massively downhill on the days the head chef is not in. It is a delicate thing of BEAUTY.

 

[Conkers]

You've just confirmed yourself with the massala comment. 'If you can't eat a hot curry your a poof'. Pathetic.

This thread did start and you managed to mention it like all you hot curry knobs do.

'It was so hot my mate threw up'. Well done

Or it could have been that he had the Flu (like the rest of the house).

Yup that's exactly what I said. You're a poof if you don't like hot curries. Absolutely spot on. Nicely quoted from what I said earlier....

You obviously think there is a problem with eating "less spicy foods" otherwise you wouldn't have such a problem with those that do say they like eating super hot curries. So what if my mate threw up anyway?

I for one are up for nice, well mannered conversation. Unfortuantely there are people like you who have to resort to petty little insults in order to put across a point (which was taken completely out of context from what I said).]

Edit: I should mention this curry was intended to be extremely hot for a reason. Both me and the "chef" hate really mild curries. I'm not saying your a poof if you eat mild food, each to their own and all that, but we LOVE super hot curries. It doesn't make you any less of a man if you eat Massala compared to a Phall, we just prefer the taste of hot curries.

 

[Conkers]

I would say that a good hot curry is heaven on earth but they are very, very hard to find. Your average hot for heats sake curry is a steaming pile of shite. I can highly recommend Simply Indian on Tabard Street near London Bridge for a good example of a proper hot curry (lamb phall is their best and not even listed on the menu), but even there it goes massively downhill on the days the head chef is not in. It is a delicate thing of BEAUTY.

Phall is brilliant. Does make your eyes water a bit though but it tastes maginificent.

 

[The Keeper]

mmmm curry, love it!
chicken dhansak, garlic rice, chana mossalla, bombay pots, 4 popadums, (fat bastard)

 

[rrruss]

Can't get a curry here in Salta. :-(

The Argentines don't like anything spicy so I have to cook my own.

Please stop making my mouth water with this thread. Close it now!!!!

 

[Uncle Buck]

mmmm curry, love it!
chicken dhansak, garlic rice, chana mossalla, bombay pots, 4 popadums, (fat bastard)

Do you know the Cardinal's tales of curry?

 

[Croydonbloke]

Pork Vindaloo!!

Ingredients

I really haven’t got a clue about measurements just go with the flow but do not overdo the vinegar or the sugar!

Lean Pork
A medium onion
Ferns Vindaloo Paste
Garlic Powered
Cumin Powder
Sugar
White Wine Vinegar


Dice some lean pork into smallish cubes. Chop the onions. Add the paste to the onions and the pork in a bowl.

Add the garlic and cumin powder…go on be brave.

Drizzle a tablespoon of the white wine vinegar and a teaspoon of sugar.

Mix in together then place Clingfilm over the top and let it marinade for 48 hours.

Heat a wok with some sunflower oil. Dollop in the pork and onions and cook for 10 minutes on a high heat stirring regularly. Add a wee bit of water but note this is a dry curry.

Simmer for a further 15 minutes or unbtil pork is tender,

Serve with boiled rice and dhall!!

You are the bigget Curry merchant on here.

 

[Badger]

Does anyone else find that the more curries you go for the more stuff you have? When I first went out for a curry I would basically have a curry with rice and a plain naan. These days I add on fancy naans, bhajis, loads of popudums, and whatever else I can get my hands on. It inevitabley leads to me leaving the curry house feeling like a fat bastard.

 

[Vankleek Hill Seagull]

I love Japanese curries. Full of flavour but not hot for heats sake.

In fact I think I'll have to make one tonight when I get home now.

 

[Badger]

Malaysian curries are good too, my brother's wife is from there and makes a quality curry.

 

[csider]

I only like Lamb Korma
every thing else is too hot

A Rugger Bugger ordering a nice sweet mild ladies meal, bet that gets some abuse on a "Rugger Buggers" night out!!

 

[Mendoza]

so wheres a good place to go out in Brighton town centre tonight??

i may start celebrating a couple of days early

 

[maffew]

a nice meat jalfrezi, lots of poppadoms with all the trimmings (mango, lime, youghurt, onion salad), some saag paneer

 

[sparkie]

King Prawn Jalfrezi, Tarka Dall and loads of Cobra

 

[Tricky Dicky]

I love Japanese curries. Full of flavour but not hot for heats sake.

In fact I think I'll have to make one tonight when I get home now.

Recipe please Mr Toronto ...