Curry, just how hot do you go?
Discussion
After graduating from a Madras a few years ago I usually partake in a vindaloo. I often ask my local Indian to spice up the Vindaloo. I have been know to go for a Phall in my never ending quest for spice.
I was chatting to one of the waiters last night and he recommended a Salon, which apparently is the next stage up from Vindaloo / Phall, the Salon will be my next course of action when I go in a couple of weeks.
How hot do you go?
I was chatting to one of the waiters last night and he recommended a Salon, which apparently is the next stage up from Vindaloo / Phall, the Salon will be my next course of action when I go in a couple of weeks.
How hot do you go?
Edited by Urban Sports on Monday 8th August 13:47
Used to be Jalfrezi, Madras or Ceylon all the time; now I don't go above a Madras, and even that's fairly rare. Prefer a Dhansak or a Rogan. Achar/Achari is good too, when I can find one.
Funny thing is, though, I continue to buy chilli sauces whenever I see one I've not got, and some of those give me palpitations from the smell alone (naga jolokia is painfully addictive), so I still like the heat, just not in curries.
Funny thing is, though, I continue to buy chilli sauces whenever I see one I've not got, and some of those give me palpitations from the smell alone (naga jolokia is painfully addictive), so I still like the heat, just not in curries.
SVX said:
I would normally go for a vindaloo from an Indian restaurant (though I have had a several phalls).
Recently I made a lamb biriyani that had two nagas, three scotch bonnets and four birds eyes in it - needed some refrigerated loo roll after that one
Sounds like you would need a stopper with that and not a starter!Recently I made a lamb biriyani that had two nagas, three scotch bonnets and four birds eyes in it - needed some refrigerated loo roll after that one
I like spicey stuff but I won't go super hot if it compromises the flavour.
Thanks to having an Indian missus, I've been introduced to far more variations of the hot stuff. The fare in your average High Street is very predictable and rarely authentic - most curry houses are Bangladeshi owned, not Indian.
What I now notice is that the hotter you go in the UK, it's simply more pepper and chilli powder added, it's not balanced with the rest of the recipe.
Also, having had a Grandmother who was Thai, I was brought up on silly hot food
Thanks to having an Indian missus, I've been introduced to far more variations of the hot stuff. The fare in your average High Street is very predictable and rarely authentic - most curry houses are Bangladeshi owned, not Indian.
What I now notice is that the hotter you go in the UK, it's simply more pepper and chilli powder added, it's not balanced with the rest of the recipe.
Also, having had a Grandmother who was Thai, I was brought up on silly hot food
I don't do hot curry from takeaways as it's all added chilli which completely misses the point - as above, too hot and you're not tasting it anyway.
I was brought up on seriously hot food and not once was I served a red curry, it was always brown and rich and even when it was "burn your face off hot", it never really burned my mouth nor did it result in some unpleasant loo trips.
My Mum always made her own curry paste from a selection of god only knows what and I never asked but it was goooood.
I was brought up on seriously hot food and not once was I served a red curry, it was always brown and rich and even when it was "burn your face off hot", it never really burned my mouth nor did it result in some unpleasant loo trips.
My Mum always made her own curry paste from a selection of god only knows what and I never asked but it was goooood.
sneijder said:
Sound advice right there. I Slap 1/4 of a jar of Pataks hot lime pickle in a chicken tikka I make. I rev up the heat a bit too, but I enjoy the tangy dry taste more.
What we do is chop the pickle and add it at the tarka stage. Also added methi ( fenugreek ) made a pleasant change
One restaurant/take away madras can be as hot as the next one's vindaloo.
I always judge each establishment individually.
I'm rather lucky living in Glasgow which as an abundance of high quality Indian / Pakistani restaurants.
Dougie.
p.s. If in Glasgow, the Shish Mahal in the West End takes some beating.
I always judge each establishment individually.
I'm rather lucky living in Glasgow which as an abundance of high quality Indian / Pakistani restaurants.
Dougie.
p.s. If in Glasgow, the Shish Mahal in the West End takes some beating.
Edited by driver67 on Monday 8th August 19:45
driver67 said:
One restaurant/take away madras can be as hot as the next one's vindaloo.
I always judge each establishment individually.
This is true, I tend to judge most by my local restaurant, in general the vindaloo is pretty hot although not as hot as the one I go to regularly in Spain hence me often asking for it to be pepped up a bit!I always judge each establishment individually.
Defcon5 said:
Is that the one with pineapple in it? My mate at work always has that, bloody awful!
It does sometimes have pineapple; depends on the restaurant. Not a fan of fruit in my curry either, but a good dansak will be medium spiciness with a sweetness and a dall (lentil) savouriness.aizvara said:
Defcon5 said:
Is that the one with pineapple in it? My mate at work always has that, bloody awful!
It does sometimes have pineapple; depends on the restaurant. Not a fan of fruit in my curry either, but a good dansak will be medium spiciness with a sweetness and a dall (lentil) savouriness.My regular curry house doesnt put pineapple chunks in it, perhaps juice, but theres no overt taste of pineapple.
If I make dhansak I dont put it in, just put in a little brown sugar to get the sweetness in there.
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