Curry

[bigbadjack]

What’s everyone’s favourite curry I’m looking for ideas, I’m bored of the usual tikka masala, madras etc so just want a bit of inspiration

[River Don]

I like a bit of Sri Lankan sambol on the side, it's like a very hot desiccated coconut.

Romesh Ranganathan describes it as physically addictive coconut. There will be recipes online.

[redandwhitearmy]

Tikka Massala for me, once ordered a tikka madras by mistake though. That wasn’t great 

[idler]

Tarka masala. It's a little otter.
I loved the Royal Chicken Hyderabidi when we were in Goa last January.
They were beautiful, subtle rather than too spicy.

[RobTheRover]

Chicken Jalfrezi from Saffron in Bentley

Just stunning. Like no other Jalfrezi I've ever had.

[Bentley Bullet]

With his track record, Scawsby Steve would probably go for a hot Edwina.

[Metalmicky]

Made a batch of base curry sauce last week and froze them.  I then adapt the base sauce with spices to whatever curry I fancy.

[idler]

With his track record, Scawsby Steve would probably go for a hot Edwina.

Would that be a Major shock!

[normal rules]

Chicken Pathia . Sweet sour and hot.

[bigbadjack]

That’s sounds good

[belton rover]

I’m making one as I write. Has to be mild and creamy for Mrs Belton and the Beltonettes so a Masala is in order, but I like mine hot, hot, hot, so I make a chilli sauce to go with it.

I’ve recently started making my own naans too.

[ravenrover]

My son in law has worked in India and they can't understand why we eat hot hot curries. It's all about flavour to them. Have to say I havve gone from Madras or Ceylon to more flavoufull dishes when I go to, or get a takeaway from my local Indian

[mushRTID]

Nawab Bangla from both ruchi and Elachi, sensational

Here’s description from their website;

Pieces of breast, tikka chicken, cooked with mince meat, sliced green chillies, garlic, ginger, onion, green peppers. Very highly flavoured medium hot.

[Janso]

I’m making one as I write. Has to be mild and creamy for Mrs Belton and the Beltonettes so a Masala is in order, but I like mine hot, hot, hot, so I make a chilli sauce to go with it.

I’ve recently started making my own naans too.

Put a Bounty bar in it if they like mild and creamy. Sounds weird but we always put one in our home-made curry.

[Monkcaster_Rover]

Chopped up banana is an outstanding addition to a curry. Give it a blast!

[Getridorit]

If I'm pissed and out with the lads I'll want a madras or vindaloo. (oh how I miss this)

If I'm at home with our gert, I'll have a tikka masala, or a balti.

[Metalmicky]

Chopped up banana is an outstanding addition to a curry. Give it a blast!

Never tried that - but not averse to a few raisins in mine...

[Batleyred]

I made a beef keema on Friday.

Started frying 4 cinnamon sticks, 4 bay leaves, 4 cardamon pods and star and eas. Add 3 onions and cook till golden and soft. Then add the beef and cook till brown. Next add teaspoon of turmeric, ground coriander, ground cumin, ginger and garlic in paste form, chilli powder and methi leaves. Add a pint of water and cook till everything’s reduced.

Lovely

[keyser_soze]

We normally go for a Passanda (like a slightly more interesting Korma) and a Rogan Josh (tomato and oniony) and i'm a sucker for a Peshwari naan.

[Donnywolf]

Not specifically a Curry but I love Lime Tamarind and Chilli from Passage to Asia

And yes its a ready made sauce but whack in whatever meat and Veg etc and stir fry it - its great imo

There are also lots of other things they do and the Teriyaki is great too

https://passagefoods.com/product/tamarind-lime-chilli/

[rich1471]

Like a green Tia curry, or jungle curry really nice with monk Fish