Yep, another curry thread

[JabToucher]

I don't think eating curry can make you British.

Teh Indians basically created a pallet of dishes to fit the British.

Some of which are not even dishes noted in India.

 

[TeTe]

I had panang curry chicken tonight

 

[JabToucher]

I had panang curry chicken tonight

One feels like chicken tonight? Like chicken tonight?

 

[TeTe]

One feels like chicken tonight? Like chicken tonight?

I give you credit bud, your last curry thread probably had the funniest thread title I've seen on this site.

 

[JabToucher]

I give you credit bud, your last curry thread probably had the funniest thread title I've seen on this site.

I am drunk now, but regardless do not remember last post you're refering to, but thank you! Will have to look that up lol

 

[HUGHPHUG]

Teh Indians basically created a pallet of dishes to fit the British.

Some of which are not even dishes noted in India.

The most popular dish in Engerland is the Madras, which does not exist nor come Madras

Indian food is basically as English as you can get

 

[bobgeese]

This is where it all started.




I now cook better than some of the restaurants in my area, no shit.

 

[lifelessheap]

So I love curry but fuck me making your own looks like too much hassle!



I have just gotten in a load of Jelfrezie's and Madras's which are really decent quality compared to other microwave options.

Who teh hell even has these amounts of ingredients to hand!

And this is a very basic curry dish!

What teh hell is ghee!

Ghee is clarified butter.

Clarified butter is milk fat rendered from butter to separate the milk solids and water from the butterfat. Typically, it is produced by melting butter and allowing the components to separate by density

 

[lifelessheap]

I learned today that the curry we know as Madras here in the western world didn't come from and wouldnt be found anywhere in Madras at all

Italian food that you know in America was invented in America.

 

[Don Hagliatelli]

The secret at Indian restaurants is that they make a 'curry gravy base'. It's onions, tomatoes, herbs & spices etc. It takes a while to make as you have to boil it down and then blend it smooth.

Once you've got that you just add whatever spices you need to make any curry you want quickly.

 

[JabToucher]

So tonight I found the curry dish I really loved which the dish's name I couldnt recall to re order.

Turns out 't was on teh menu of another curry house so no wonder silly me!

Got it tonight. My head is sweating buckets right now and my throat feels burnt but it is lush!

Here's what I ordered:

Bengal Naga Chicken.

Chicken Naga Phall Recipe

Ingredients:

* 800g Diced Chicken, breast or dark meat as you prefer
* 1 Cup/300ml Water or Chicken Stock
* 2 Small white onions finely chopped
* 2 Teaspoons Ginger Puree
* 2 Teaspoons Garlic Puree
* 200g Butter Ghee
* 1 Teaspoon Turmeric Powder
* 4 Teaspoons Mild Curry Powder
* 8 Teaspoons Chilli Powder
* 1 Teaspoon Garam Masala Powder
* 1 Teaspoon whole Sizzling Seeds
* 4 Dried Naga chillies Crushed in a plastic food bag
* 100ml Natural Yogurt
* 1 Tin Chopped Tomatoes
* 2 Tablespoons Tomato Puree
* 200ml Pureed Onion
* Slices of fresh Habanero or Scotch Bonnet Chillies (or Fresh nagas if you can get them) to garnish