Destroy: Macho fools who decide to eat phaals when they're sleeping on the same poorly sanitated boat as me later.

Is this a real word?

For sundries, search poori.

Lentils, RickyT??? YOU HIPPY!!!

Dansaks are good. To be honest, all curry is good. No, let me qualify that - all vegetarian curry is good. From my experience that whole world of cuisine is way better for vegetarian food than for meat based ones.

I'd agree that phalls are for the stupid. Do you reckon phall is Hindi for wanker, and the dish was invented to make fun of tourists (like that putrescent sharkmeat the Icelanders allegedly eat)?

Who else is a curry woos BTW? I couldn't eat a Jalfrezi last time I tried. Sheesh.

No Sarah. Vegetables. Suggest a trip to Rasa.

And who could possibly forget Madonna's classic hit single of the 80's, "Poppadom Preach"?

Curry is the food of the gods. I'm hitting Brick Lane on Thursday - it's been almost two weeks and I'm getting severe withdrawal symptoms. Nothing beats a balti lamb madras, then again I simply adore chicken jalfrezi, dhansak, vegetarian thali, rogon ghosht, and the occasional prawn vindaloo. Then I'm in heaven.

Further proof of my curry apostasy - my favourite curry house is in REIGATE.

That, Dastoor, is a big pile of RUBBIDGE!!

Ohhhh, the smell of cooking curry.

Home made curries are something to be proud of. I once made the BEST chicken korma EVER. Of course, the next time I tried it I created a disgusting and burnt mess, but seeing as I was in a Final Fantasy 8 haze, I could have been eating the pet dog with a bit of tomato ketchup on for all I knew, blinding shovelling in the pilau rice.

Thoughts on Bombay Potatoes? Can be very nice but it depends on how they're made. Don't think they have ever been ordered in curry house. What about dips too? Chutneys etc? Mango chutney yum yum.

Oh dear, there's a hole in my shoe...

That mint chutney, why is it always orange or yellow?

Ronan, what exactly do you mean by shite food? Normally when I am drunk I eat either quiche or KFC. Does that count?

I contend that no vegetable curry deserving of the name has ever been composed entirely from root vegetables. I repeat that the term vegetable can refer to things other than merely root vegetables.

Shouldn't you be photocopying a novel or something?

Obviously if we saw animal vegetable and mineral as a continuum these sectarian disputes would be a thing of the past.

Oh now she tells us.

The rat in the dish is my favourite bit! Oh yes, Shampan's is still going strong Nath, albeit under new management, me and Neil have been there several times since. It takes more than a few rat droppings to upset our hardy constitutions - we even took Judy there, of course we only mentioned the scandal *after* she'd finished her meal. [wicked laughter]

I think you had something with coconut in it (Chicken Bhuna, perhaps?), hence me pulling a face every time you breathed in my general direction. ;-)

Tim makes a decent curry, as far as I recall, so speaks with some authority on this subject.

Oh, and Sarah: lentils don't have to be hippy food or indeed vegetarian. In Spain they have (green/brown) lentils stewed with big chunks of bacon and sausage and tomato, which I remember being very excellent from way back when I ate meat and my mother used to make it.

My big problem with curry houses at present is that I have a favourite curry house. It is so darned good, and my favourite by such a long way, that I can barely bring myself to eat curry elsewhere. It's most unfortunate.

i think this is all leading up to the ILE BRICK LANE CURRY NIGHT - when???

Although you know, if anyone wants to cook me a veggie curry, they're more than welcome.

ILE Brick Lane Curry Night - I have the number for Cafe Naz programmed into my mobile, so tip me the wink and I'll reserve nine millions places and warn them to stock plenty of Becks/Smirnoff Ice. Curry + Power Shandy. YES!

There's a hugely successful vegetarian Indian restaurant that I frequent nearby. 95% of the clientele is Indian, but apparently they're missing *the point* of their cuisine.

I don't usually eat breakfast, incidentally you durty vicar you.

Anyway there is nothing against veggie-ness. I've had some very nice tasting vegetarians HUR HUR HUR yawn kill me now...

OR TO KEEP MY VEGETARIAN COMPANIONS FROM FEELING LIKE THE FREAKS THAT THEY ARE.

Lets talk about power shandies on the alcopops thread. Off to drag it up RIGHT NOW.

Saag paneer is wonderful, so's muttar paneer if you get one from the more savoury end of the restaurant scale (like they do at Ravi Shankar in Drummond Street). I can make both of these, not to mention keema peas, most of the chicken curries and a great fish masala.

Best Brick Lane caffs are Sweet'n'Spicy or Shalamar Halal (S&S have the world's best samosas). For BYOB places, the Nazrul is very trad (busy wallpaper, fairy lights) but very cheap and nice. If it's full, you just go to the Aladin. Don't like the nasty Naz for some reason (more expensive). But it's fab to go to Southall (where I have been known to buy supplies).

It's baffling to me too...the Brits seem to know more about Indian food than me, and I grew up eating it almost everyday.

Damn straight -- go to it.

Now, to answer Kris and the other feller's question -- yes, Indian food in the UK is like Mexican food in southern California. It is inescapable, it is *everywhere*. Jane once told me that you could be in the most remote area of the Highlands and you'd probably find an Indian place, and given I know I saw at least the one and maybe more on the Isle of Skye, I think she's onto something. As to why? Surely to do with the British Empire and all. Tea came first, the rest came later -- though likely things were intensified as more and more folks from the subcontinent settled in the UK during and after the Raj, creating an obvious demand. I seem to recall some talk -- likely Momus, I wouldn't be surprised -- about how some of what are often seen as 'traditional' Indian dishes in the UK are actually creations for a different market/palate/etc., a bit like chop suey and fortune cookies here in the States with regard to Chinese food.

I admit I'm more for saag paneer, as Dan wisely noted, a Fine and Glorious thing, perfect for dipping yer naan into. Mango lassi is pure heaven and just what is needed to offset the fiery dishes. Yow. Those who are into the glory of Indian cuisines are recommended to check out Ethiopian food, which while not an exact comparison provides a similar range of spicy experiences, good base bread, vegeterian friendliness and good beer.

Has everyone in Boston been to Addis Red Sea on Tremont St? Fantastic Ethiopian restaurant.

CURRY IS MARV

The cheap curry canteens around Shude Hill in Manc, know for their 'RICE N'THrEE' option (truly fantastic) also tend to do a once a week Special - NIHARI - slow, slow cooked mildly spicy lamb casserole. Meat like velvet. Oh my god I just came.

In London I love Tayyabs (Whitechapel), Mogul (Greenwich), Diwana Bhel (Drummond St, nr Euston) and Rasa (Dering St, West End - but I think the original is in Stoke Newington). Mandeer (Hanway Place, W1) was great but I think it's shut. We're ridiculously well served with restaurants in SE19 but the curry houses are mediocre.

They haven't? Didn't I tell you about it? Huh.

The comment about how every place has someone asking you to come inside OTM. Thankfully I went with friend Vinita -- who I should be seeing tonight for dinner on her trip out here! -- and we ended up at a spiffy spot. :-)

I think I might have to indulge in Munal ecstasy again tonight.

Arrgh dribble dribble I'm going to have to visit your house soon just for the gorgeousness of thy Nepalese local, Mark.

Sick: Karahi?

xpost

As to curry itself, as upthread, I make excellent Thai and Indian stuff and since mastery of the latter I do not eat it out all that much (although I still order Thai from the pub downstairs). Ghee is kept in the fridge, waiting for a curry moment, just like the curry leaves and the whole-spice garam masala in the cupboard. I went through a huge phase of bhel poori and chaat last summer and autumn, but don't do it as well as I'd like (plus you need dates for the sauce and I only had tamarind paste).

J0hn, I'm thinking that your record company would have taken you to Tooting for the Indian food, as is veggie-friendly South Indian and Gujerati stuff down there, and close to the office. Brick Lane is all the way over on the other side of town, is more Muslim (don't go on Friday lunchtime, everyone is at prayer) and meaty than the Tooting Asian diaspora.

currently eating a chicken ceylon with pilau rice and peshwari nan. keyboard getting all greasy. do not care. this is bliss.

mediocre curry >>>>> no curry.

PALAK PANEER

i want japanese curry

all the time

like hooked up to an IV and pumped directly into my tastebuds

BL, do you make it with those *lumps*? What things do you put in it? I usually make it with carrots, onions, potatoes and some meat (pref. pork or something).

i've never made it. i will next week. the japanese place by my house makes it with potatoes, carrots, spinach, some kind of yam? and i am going to get it with karubi shortrib tonight!

omg so jealous. they srsly have the best curry. it is mindblowing.

spinach? wtf. never tried that before. bl, you gotta make it. it's fun. i used to prep curry all afternoon. it took us about ten minutes the eat half of it. hah.

i used to mix the hot 'n' medium blocks. make it really thick.

Man I was in just this state a few months ago. I got over it eventually, can't remember if it was through over or under exposure. Had to be katsu curry though. Never tried making my own - figure the katsu would be too much effort.

mmmmmm yum. i'm going to make a really big pot of it so i can eat it all week!

trust me, it'll last two days. no matter what size pot you make.

two hours more like.

i think i'll make it with chicken thighsssssss

no way, it needs to be something else! NO WHITE MEAT

maybe lamb?

braised shortrib.

no white meat?! i've had chicken katsu curry before...

I should really stop walking the half mile from my house to Balti King (Sheffield) whenever I feel even minimally hungry. The set-up is long, the clear up is arduous... but DAMN their Chicken Tikka Saag is SOOOOOOOOOOOOOOOOOO good!

My mom makes a Korean version of a curry stew with cubed pork, carrots, potatoes and onions that is served over rice. It's spicy and delicious and bears little resemblance to the curry dishes I've eaten in Indian or hippie restaurants. It's a staple dish of every Korean family I know. I wish I had a big bowl of it right now.

Recipe, please!

Yeah, I could really go for that.

Balti King in Sheffield took a lot of my money. Are they still giving out t-shirts?

I saw a line of curries for white people in the grocery store today called "Going Native." Offensive, interesting. http://www.amazon.com/gp/product/B000F7UJIQ/ref=cm_cr_pr_product_top

Yes, they are still giving out free T-shirts, and the pictures of David Blunkett and Emily Lloyd (I always have to explain to people who she is) eating in Balti King circa. 1996 are still there.

shortrib is otm

"It's Trigger's daughter!!"

Search: Alzheimer's preventative:

Eating a curry once or twice a week could help prevent the onset of Alzheimer's disease and dementia, a US researcher suggests.

The key ingredient is curcumin, a component of the spice turmeric.

Curcumin appears to prevent the spread of amyloid protein plaques - thought to cause dementia - in the brain.

...

Professor Doraiswamy told the meeting: "There is very solid evidence that curcumin binds to plaques, and basic research on animals engineered to produce human amyloid plaques has shown benefits."

"You can modify a mouse so that at about 12 months its brain is riddled with plaques.

"If you feed this rat a curcumin-rich diet it dissolves these plaques. The same diet prevented younger mice from forming new plaques.

"The next step is to test curcumin on human amyloid plaque formation using newer brain scans and there are plans for that."

Professor Doraiswamy said a clinical trial was now underway at the University of California, Los Angeles, to test curcumin's effects in Alzheimer's patients.

He said research had also examined turmeric's therapeutic potential for treating conditions such as cancer and arthritis.

He stressed that eating a curry could not counter-balance the increased risk of dementia associated with a poor diet.

However, he said: "If you have a good diet and take plenty of exercise, eating curry regularly could help prevent dementia."

I like tea made from the turmeric rhizome.

also use turmeric for Singapore Vermicelli.

i love all curries, but sadly have to stay on the mild/medium side for tummy reasons.

I was just thinking about this on Wednesday, btw -- for some reason I feel like I am bad at knowing the names of Indian dishes! Obviously India is big and there's lots of regional variation and I don't expect to remember everything, but I feel like I am least up-to-speed with Indian versus just about anything else I eat regularly.

(It probably doesn't help that most of my Indian-food eating happens at lunch buffets, where I know what I like but don't learn the right name for it.)

Clearly this forgetfulness will abate if you make a habit of eating curries more regularly.

I seem to have completely mastered the form for keema peas. Next stop, complicated lamb stuff.

Vindaloo is played out for me these days; I need a replacement. Suggestions?

one of my more recent standbys has been lamb pasanda.

That's not very face-melting though, or is it? I am desperately seeking a heat replacement.

I had a fucking excellent hot curry on Brick Lane last year but I can't remember what it was.

can't help you with heat :-(

Dan, you need to learn to make curry standards but just do it with hotter chillis. Monster hot keema peas, anyone?

^^ would eat

Home-cooked meals are something else entirely; I actually don't do much cooking anymore because my default setting for almost any meal is to make it too hot for J to eat (my pepper hand is strong).

onions
ghee
garlic
ginger
hottest chillis you can stand
cumin
coriander
tumeric
tomatos
pepper
salt
yoghurt
lime juice
fresh coriander

OK in that case you need Goan curries; it's where vindaloo was invented BUT most of the others have FIYAH.

is right, Viva goa up here in crypal does *really* good pork curries, with plenty hot sauce

I have a deathly hangover today and can't concentrate on even the most basic cooking destructions, so I'm doing an improv curry that is half remembered from previous dhansak and bhuna recipes. Just made a marinade of ground cinnamon, mustard seeds, fennel seeds, cumin seeds, garlic and ginger w/ greek yoghurt for the chicken. Just shamble along and see how this shit turns out.

R U still alive??

Have been making curries for a few years now but still haven't the courage to veer too far off piste, even though most every curry I make uses the same spices in varying amounts.

As long as you know roughly how much chilli you like, and don't go overboard on the cumin there's a limit to how badly you can go wrong even if you do end up basically improvising. Fresh coriander + fresh lime juice is a winning combination though.

It turned out pretty tasty tbh, and I have some left which I will be re-heating with some Bombay Potatoes and Pilau Rice for tea. I am just a happy amateur in the kitchen really, with enthusiasm much outweighing talent. My off piste template for curries tends be meat/chicken in marinade overnight, added to cooked onions/tomatoes w/spices and usually I add chick-peas or some nice borlotti beans.

Even if the results wouldn't always please the purists, I always enjoy the process, like grinding up those seeds in the pestle and taking in the amazing aromas etc

I bought this Kamla Dhaya vegetarian curry cookbook from the Asian supermarket a few years back. The instructions were a little too vague and assuming of competence/knowhow for me at the time. Need to go back too it, cos apparently she is a curry grand master.

Shamefaced to admit that I just can't really F with chilli at all - the powder, at least. Have a lovely Keralan recipe from Maunikha Gowardhan's website (http://maunikagowardhan.co.uk/cook-in-a-curry/, all her recipes are ace) that in theory should be mild, and which my partner loves, but which I can only really consume after I've stirred lots and lots of yoghurt into the mix.

Calzino, your posts have me checking to see if it's lunch yet and sadly, no it is not.

I have developed hard calluses on my left finger and thumb (from much chopping and mincing), and when they crack sometimes, chopping chillies is burning murder. I once thought of getting some disposable latex gloves for this purpose, but dismissed the idea as extravagant first world ponciness! But otherwise I couldn't contemplate life without chillies.

Noooooo. My aunts would never chop scotch bonnets, etc without gloves.

what type of gloves does she use?

Disposable latex iirc. It's not worth the risk of absent-mindedly rubbing your eye after chopping them without.

Lol! I've done that a few times, probably should start using gloves.

I've just found a 100 pack for less than £6, so that will do nicely.

What do people think of buying sprigs of coriander banded together vs buying a growing coriander. I'm starting to think the former is the better option these days.

needs and availability tend to dictate this, I have no preference otherwise. if you buy the sprigs you don't have to throw away a plant pot

unless you are shopping at ocado (who box them up for protection) they tend to get crushed, which cancels out the benefits of freshness they are supposed to have. Also daily trips to the local shop for it are depriving the man!

never seen much benefit in potted herbs tbh, would rather just buy fresh bunches as necessary

Have never succeeded in making a potted herb survive. But I struggle with bunches of coriander at the turkish shops round my way because, though I can easily discern their flavours I have literally no ability to tell the difference between parsley and coriander by smell.

the leaves are slightly different?

parsley is pointier but they do look very similar

I've taken to putting some of this in curries (and everything else) when I can't be bothered to chop fresh chilli and it's good:

https://www.chilliworld.com/mr-naga-hot-pepper-pickle

herbs are v frustrating to me. i love them and use them as much as possible but the packeted kind often go rotten v quickly. i feel like i waste more money on herbs than anything else.

I was thinking back to when I first started making curries a few years back, and was meticulously separating the coriander leaves from the stalks with some scissors, one by one. Maunika Gowardhan, would would have said: wtf are you actually doing? and then chopped up the job-lot up in 30 seconds with a knife!

i hate when recipes say "leaves only" - who really cares if there are a few stalks in there?

Fresh herbs keep really well in a ziploc bag ime

good tip, i'll give that a go.

put a paper towel in the bag with them

full knowledge bomb on this mother today! thnx.

#lifehacks

Coriander grows very slowly, smells like a stink bug, and you can only use a young plant's leaves. Hence, I buy sprigs. Most curry recipes call for huge quantities of cilantro anyway, so you don't have to keep it in the fridge for too long.

the leaves are slightly different?

I know I know but I just can't tell the difference!

Fold herbs into a slightly damp kitchen towel and keep in fridge

Maunika's recipes are brilliant

yeah, Maunika's recipes and videos are so ace. I did her Chicken Biryani recipe this week. I didn't have any mint but it still turned out very nice. I like how she encourages much garlic, none of this 1 or 2 cloves nonsense. And she got me putting saffron into warm milk, which is a new approach for me.

word to the wise: asafoetida

Meera Sodha’s Christmas recipe for vegan achari brussels sprout curry | The new vegan https://t.co/79N6NxtaaD via @guardianfood

— Guardian Feast (@GuardianFeast) December 21, 2019

I love the simplicity of this one, going to do it later because I'm flat out fucked with a cold and need an easy day.

This looks good. You could probably double the ginger and garlic to get extra cold help. I feel like the masala I made last week I used about 7 cloves of garlic and 2 inches of ginger.

I never use less than one bulb or half a big bulb of garlic in curries no matter what the recipe says. Had to cancel this for a boring sausage/butterbean casserole because they needed using today. Will bear that advice in mind tomorrow tho.

https://pbs.twimg.com/media/EMZx6YLXYAEAwKD?format=jpg&name=4096x4096

this worked out well despite lacking nigella seeds. i couldn't resist adding hot chilli powder and garam masala cos it needed a bit more heat imo.

https://www.theguardian.com/food/2020/jan/25/meera-sodha-masala-baked-beans-on-toast-recipe-vegan?utm_source=dlvr.it&utm_medium=twitter

another Meera Sodha recipe that looks awesome. Might induce a stroke in some ILXers by including a tin of baked beans!

her books are so great

i had to reconsider the difference bw u.s. and british baked beans but that looks inspired. calzino, what was that brussels dish in your previous post?

xpost

I really love the coriander/peanut chutney from that recipe, but my favorite Meera Sodha recipe so far is this one

https://www.theguardian.com/lifeandstyle/2017/oct/21/chilli-tofu-recipe-vegan-meera-sodha

off topic as far as curry goes:

I want to explore a vegan diet, but it seems very daunting. I’m liking Meera Sodha’s articles

for the tofu chili recipe I used serrano chilis in place of jwala finger chilis, since I can't find jwalas where I live and serranos are similar on the Scoville heat scale.

I now know that rapeseed oil is canola oil.

a question: what is corn flour? where I live there is no such thing as corn flour, it’s either corn meal, which is very coarse, or corn starch, which is very fine. I used corn starch for coating the tofu in this recipe

Re: that Sodha recipe, can I assume a brown onion (in the UK) is a yellow onion (in the US)?

I've never heard of a brown onion in four decades...

I think she has to be referring to yellow onions

i think she means cornstarch for the tofu? Getting corn flour for that seems unnecessary. Google says it's basically the same thing. But if you really wanted it they sell Bob's Red Mill stuff all over the world (don't recall where you are) and they do corn flour.

Making crispy tofu is one of my least favorite activities. I've tried some of the hacks people post online but right now I am enjoying being able to buy aburage (twice deep dried tofu) in packages nearby.

yep uk cornflour = us cornstarch

https://aagrahfoods.com/cdn/shop/files/Aagrah_6x_Paste_Stack.png?v=1724180928

when you can't cook because everything is grinding you down etc - this brand does the best processed jar curry paste I've ever eaten, possibly a low bar! But still I think they deserve praise.