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Fin

Curry

The first curry house restuarant in GB was opened 200 years ago this week

What is your favorite curry dish,this can include sides,nans and drink etc
Butts

I usually go for a madras or a vindaloo - I like them hot, with some tarka dall, peshwari nan and raita. Don't usually have a starter, just popps and pickles.
sheeps

Me and r' Gert like to mix n' match with a hot dish and a medium dish, have half each.

Second choice is a great sweaty garlic nan stuffed with mixed meat and kebab with onions and stuff in a hot red sauce. Side order of fries and a free can of coke.

*slavers*
Late Doors

*drools*
You need some Bhajis with that surely ?
sheeps

Late Doors wrote:
*drools*
You need some Bhajis with that surely ?


It's fucking massive, the size of a rugby ball, no room for Bhajis mate.
Grind

How much is the free coke?
sheeps

Grind wrote:
How much is the free coke?


48p
Grind

That's not a bad price.

* 48p is the new free. *
sheeps

Grind wrote:
That's not a bad price.

* 48p is the new free. *


It's a cracking price for nowt.
Late Doors

Coke with owt curryish is wrong though isn't it. TBH i havent found a drink yet that goes with curryish stuff. Nearest ive come across is Badger Golden Champion as long as its been in the fridge, otherwise just good sparkling water.

In the curry places you get Bangla, Kingfisher and Cobra which are alright, bland and flat though but, and i hate to admit this, alcoholic drinks just dont seem to be right with a curry.

Before though is absolutely mandatory (for me anyway)
Carp

Anything aromatic and not too hot. Prefer the veg dishes. Ice cold water is a good drink to accompany.
bearing

Loads of flavour and loads of heat makes me a happy boy.
Butts

When I'm doing a curry at home (and this is going to sound quite poncey) I now roast the whole spices in a dry pan for a few minutes until they start to smolke slightly as opposed to using the already dried spices or curry powder. I then let them cool and grind them in a coffee grinder. I think that's the secret to making it truly aromatic. They are far more intense used that way.

I'll show you at my bbq. I'm doing a leg of lamb marinated in spices, yoghurt, lemon juice, garlic, coriander and a really good secret ingredient for tenderising meat - pomegranate juice. With the bone removed and butterflied and marinated for 48 hours, the whole leg will cook on a grill in about 20 minutes (medium rare).
bearing

Couldn't even finish the first line there Butts, far too poncey!

Butts

Can you eat buckwheat noodles by the way?
Butts

Butts wrote:
Can you eat buckwheat noodles by the way?


Yes you can

Buckwheat contains no gluten and can thus be eaten by people with coeliac disease or gluten allergies
bearing

Did you know that buckwheat is a fruit?

Nice to see a considerate host by the way.

*wells up*
Pond Life

I like Tim Curry.
Grind

Edwina? Not so much.
Robert Robinson

Lamb Rogan Josh for me. With a nice plain naan.

I can just about make pretty damn good versions of the standard favourites available from a typical curry house, but I've struggled with Rogan Josh.

My Chicken Dopiaza on the other hand... well.. it's won awards.


Just in case anyone hasn't got it yet..

http://www.thecurrysecret.co.uk/
Plastic Man

Butts wrote:
I'll show you at my bbq. I'm doing a leg of lamb marinated in spices, yoghurt, lemon juice, garlic, coriander and a really good secret ingredient for tenderising meat - pomegranate juice. With the bone removed and butterflied and marinated for 48 hours, the whole leg will cook on a grill in about 20 minutes (medium rare).


I trust you will not be cutting corners in the authenticity stakes, Mr Butts.

Will you be  offering your guests the opportunity witness the Halal-style slaughter of the animal, followed by a master-class in butchery using your favourite set of blades? Obviously, allowing for the 48 hour marinade, this will have to be done in a "one i done earlier" Blue Peter-stylee.
Butts

I'm not sure Malcolm the butcher at Leeds meat market is a Moslem but I'll ask him to face Mecca when he's boneing it.
bearing

Butts wrote:
I'm not sure Malcolm the butcher at Leeds meat market is a Moslem but I'll ask him to face Mecca when he's boneing it.


I'm sure that's illegal in some counties.
Grind

There has to be a primate needing a good slap over this.
bearing

*spanks monkey*
Grind

It's no wonder some of them have red arses, eh?
Fin

Grind wrote:
It's no wonder some of them have red arses, eh?

Who people from Staffordshire?
sheeps

Butts wrote:
When I'm doing a curry at home (and this is going to sound quite poncey) I now roast the whole spices in a dry pan for a few minutes until they start to smolke slightly as opposed to using the already dried spices or curry powder. I then let them cool and grind them in a coffee grinder. I think that's the secret to making it truly aromatic. They are far more intense used that way.

I'll show you at my bbq. I'm doing a leg of lamb marinated in spices, yoghurt, lemon juice, garlic, coriander and a really good secret ingredient for tenderising meat - pomegranate juice. With the bone removed and butterflied and marinated for 48 hours, the whole leg will cook on a grill in about 20 minutes (medium rare).


I shall bring a free can of coke.
bearing

sheeps wrote:
Butts wrote:
When I'm doing a curry at home (and this is going to sound quite poncey) I now roast the whole spices in a dry pan for a few minutes until they start to smolke slightly as opposed to using the already dried spices or curry powder. I then let them cool and grind them in a coffee grinder. I think that's the secret to making it truly aromatic. They are far more intense used that way.

I'll show you at my bbq. I'm doing a leg of lamb marinated in spices, yoghurt, lemon juice, garlic, coriander and a really good secret ingredient for tenderising meat - pomegranate juice. With the bone removed and butterflied and marinated for 48 hours, the whole leg will cook on a grill in about 20 minutes (medium rare).


I shall bring a free can of coke.


How much do they cost?
Carp

Butts wrote:
When I'm doing a curry at home (and this is going to sound quite poncey) I now roast the whole spices in a dry pan for a few minutes until they start to smolke slightly as opposed to using the already dried spices or curry powder.


That's not poncey it is right
Butts

The smell of toasted fenugreek seeds is amazing.
Carp

Not many people use fenugreek in this country. I find it essential.
Butts

I was making garam masala without without fenugreek until quite recently when I was tipped off by my friend Tariq and it really makes a difference. It's so hard that it's almost impossible to grind with a pestle and mortar.
Carp

I use it almost as a seasoning....Without is no good, too much can  be bitter aftertaste
Butts

My garam masala, quantities don't really matter:-

3 tsp cardomom pods
3 tsp cumin seeds
3 tsp coriander seeds
2 tsp fenugreek seeds
2 tsp black peppercorns
1 tsp fennel seeds
1 tsp cloves
large cinammon stick
1 tsp grated nutmeg
smiling badger

I love set meal for 1. Delish...

No, a Lamb Jalfreizi and rice and Saag Aloo.
Butts

Me, Mrs B and Butts jnr Just been to the Aagrah in Shipley. Their pilaou rice is superb. We had an Aachar, chilli balti and Hyderabadi  and they really went very well together. It's much better than that hectic place of theirs next to the BBC in Leeds.
Fin

Clacker wrote:
I caught up on this thread yesterday afternoon and ended up stopping of to take away a King Prawn Byriani + Tarka Dhal + Popadoms.

Never underestimate the power of a curry thread.

It's called Korma
bearing

That's bad Korma Fin!
bearing

Clacker wrote:
Nice Korma gag, Finster.

I went for a couple of beers and a curry after work last night with a former colleague. Took advantage of the 7.50 for 3 courses (!!!) menu and opted for Popadums and Chutney etc + Shish Kebab (Indian style) + Lamb Balti.

It was mouth-wateringly good and tremendous value for money. So much so that I'm currently dropping hints at home regarding a repeat (for me) performance on Saturday night

[The restaurant in question is The Shahzaad on Friargate in Preston. I've known the manager/owner/head chef for 20+ years. I mention this only in case member(s) of the Leeds Six find themselves stranded in Preston and hungry during the forthcoming football season.]


I'll bear that in mind if I get up to visit my mate Jon

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