What type of curry do you like?

Such as. . .

    Indian, Japanese, Chinese, etc.

    Veggie, beef, chicken, etc.

Do you eat curry with rice?


Or perhaps you do not like curry!

Hi Chrissy!

I love all curries and I particularly love riffing on traditional ones by upping the amounts of the spices or swapping new ones in. I was following a Jamaican curry recipe a couple of weeks ago and didn't like the ratio of allspice to turmeric so upped the turmeric! It is always so fun to free-wheel in the kitchen!

As for what to eat it with: sometimes brown rice, sometimes vermicelli, sometimes just naan or roti!

I hope you're having a nice day!

Brynn

Well as you all know I make curries from scratch using all the spices and I have over 10 recipe books. Indian ones are my go to, chicken, lamb, beef and pork as well as fish and veg and dahl. Rice depends on how much sauce there is, make my own chapati/roti, have made nan as well as paratha. 

Quote from: davina61 on January 12, 2025, 02:35:22 PMWell as you all know I make curries from scratch using all the spices and I have over 10 recipe books. Indian ones are my go to, chicken, lamb, beef and pork as well as fish and veg and dahl. Rice depends on how much sauce there is, make my own chapati/roti, have made nan as well as paratha. 

I like potatoes, carrots, and onions in curries.  Do you put those in your curries Davina?  Any other vegetables?  I never heard of Dahl.  I will look that up.

Chrissy

Like them all but I've lost my tolerance  to stupidly  hot ones as I got older. 

Quote from: big kim on January 12, 2025, 04:35:08 PMLike them all but I've lost my tolerance  to stupidly  hot ones as I got older.

I think the Indian curries are usually the hottest ones.

I have never had a spicy hot Chinese or Japanese curry.

For me, the best curry is, no curry.  Not one little bit.  I shy away from Indian restaurants just because I'm afraid that what I order may have a little curry in it.

Paulie.

Thai golden curry is so good that I don't even know if I like other Thai food.

Any veg can go in a curry as not all "curries" are wet, spinach ,cabbage are ones I have in my recipe book as well as green beans and gourds (marrow/courgette ,pumpkin and all). Dahl is lentil/beans Chrissy, its only as hot as you make it. Restaurant curries are nothing like a curry you would have in India, good job I have recipes that are more home made style. Some areas of India differ a lot, fish and coconut on the coast, lamb goat and chicken in the North and beef is sacred to a lot .Also a vast amount are vegetarian.