Favourite Indian curry
Discussion
Has to be Laal Maas:
http://mrjhn24.blogspot.co.uk/2012/01/laal-maas-fi...
That recipe is from this book which is well worth buying if you like cooking:
http://www.amazon.co.uk/Curry-Vivek-Singh/dp/14053...
http://mrjhn24.blogspot.co.uk/2012/01/laal-maas-fi...
That recipe is from this book which is well worth buying if you like cooking:
http://www.amazon.co.uk/Curry-Vivek-Singh/dp/14053...
CoinSl0t said:
Every Indian chef has their own heat level, my local has always veered towards very hot, for instance a Madras is fiercely hot, a Vindaloo borders on insane, but they manage to retain lots of flavour which makes this place hard to beat.
That is so true. You almost have to calibrate the curry house by ordering some standard dish. Saying that, some dishes (particularly the sweet ones like Ceylon) seem to veer up and down the heat scale independent of what everything else is like. I recall one in London where most things were as expected but the Dhansak was inedible.
cornet said:
Has to be Laal Maas:
http://mrjhn24.blogspot.co.uk/2012/01/laal-maas-fi...
That recipe is from this book which is well worth buying if you like cooking:
http://www.amazon.co.uk/Curry-Vivek-Singh/dp/14053...
Great! Another cook book I must have.http://mrjhn24.blogspot.co.uk/2012/01/laal-maas-fi...
That recipe is from this book which is well worth buying if you like cooking:
http://www.amazon.co.uk/Curry-Vivek-Singh/dp/14053...
My favourite at the moment is Lahore Karahi.
The surroundings are nothing like the high street restaurants, more a diner/cafe style. Doesn't bother me as it's much nicer food and cheaper too.
If I'm really hungry I start with the masala fish or seekh (lamb)kebab. For the main - Chicken Methi, or madras (or even a Keema aloo). Don't usually bother with rice, so have either chapati or got a liking for aloo paratha at the moment.
The surroundings are nothing like the high street restaurants, more a diner/cafe style. Doesn't bother me as it's much nicer food and cheaper too.
If I'm really hungry I start with the masala fish or seekh (lamb)kebab. For the main - Chicken Methi, or madras (or even a Keema aloo). Don't usually bother with rice, so have either chapati or got a liking for aloo paratha at the moment.
Back in ye olden dayes, my home from home - Mother India, used to offer Ambrosia in the guise of Chicken Jhalfry - not to be confused with the usually inferior Jalfrezi.
It was much drier than today's jalfrezis with thick sliced onion, capsicum, tomato and chillis - served on a sizzling cast iron skillet. The fumes from the sizzling chillis made the whole place cough and splutter, everyone in tears and noses ran.
Sadly, no more.
These days I vary between chilli masala, vindaloo and madras or similar.
It was much drier than today's jalfrezis with thick sliced onion, capsicum, tomato and chillis - served on a sizzling cast iron skillet. The fumes from the sizzling chillis made the whole place cough and splutter, everyone in tears and noses ran.
Sadly, no more.
These days I vary between chilli masala, vindaloo and madras or similar.
Sticks. said:
Looks nice, what is it?
Chicken Tikka Ceylon has bene my favourite for a while. Madras hot (usually) but softened by the coconut. Usually have it here http://www.shamrat.co.uk as unlike a lot of places, the food isn't drowning in oil. Nans are the lightest I've had and the mango chilli jam they do with the popadoms is addictive. Service is very good too.
Chicken Tikka Ceylon is lovely, more Sri Lankan though Chicken Tikka Ceylon has bene my favourite for a while. Madras hot (usually) but softened by the coconut. Usually have it here http://www.shamrat.co.uk as unlike a lot of places, the food isn't drowning in oil. Nans are the lightest I've had and the mango chilli jam they do with the popadoms is addictive. Service is very good too.
Our local curry house that provides a lovely Ceylon also has a Shazani lamb or chicken tikka. Sauce is made with tomatoes, tamarind and mango chutney. On Friday I asked them to up the heat to "on the cusp of vindaloo." A revalation! Sweet, spicy and strips of meat not cubes. Now where's that take away menu....
Bit of a Unit said:
Sticks. said:
Looks nice, what is it?
Chicken Tikka Ceylon has bene my favourite for a while. Madras hot (usually) but softened by the coconut. Usually have it here http://www.shamrat.co.uk as unlike a lot of places, the food isn't drowning in oil. Nans are the lightest I've had and the mango chilli jam they do with the popadoms is addictive. Service is very good too.
Chicken Tikka Ceylon is lovely, more Sri Lankan though Chicken Tikka Ceylon has bene my favourite for a while. Madras hot (usually) but softened by the coconut. Usually have it here http://www.shamrat.co.uk as unlike a lot of places, the food isn't drowning in oil. Nans are the lightest I've had and the mango chilli jam they do with the popadoms is addictive. Service is very good too.
Ionkontrol said:
Lamb Banjara Uttaraunchal
Stir fried lamb, tomato, chilli and spices. A speciality of the nomadic gypsy tribes of uttaraunchal in north india.
Have you been? I thought they were mainly vegetarian in that area and its one area of india where tomato based anything is rare.Stir fried lamb, tomato, chilli and spices. A speciality of the nomadic gypsy tribes of uttaraunchal in north india.
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