[ARCHIVED THREAD] - Curry: love it or hate it? (Page 1 of 3)
Posted: 10/21/2018 8:24:12 AM EDT
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I can remember coming home from grade school back in the 60's and feeling my heart sink with the first whiff of curry powder. My mother would occasionally make this recipe of lamb chunks in curry gravy over rice. Made my gag reflexes go into overdrive. I've done a 180 since then. I like curries be they Indian, Indonesian, or West Indian. |
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I'm on the like side. I really love spicy foods. The last few years jalapenos and other pepper spices have really caused me stomach issues at times.
Curry does not. I can get it "crying" hot with no problems. Not a big veggie curry fan but seafood and meats are on my menu!! |
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Curries made with a plastic jar of something called “curry powder” bought at the local grocery store and has been sitting in the cupboard for 8 months will get you dreadful curry. Pan roasting whole spices, grinding them, adding them to your pot and finishing with mustard seeds, a couple dried red chilies and some fresh curry leaves quickly fried in smoking coconut oil will give you something absolutely exquisite. Dammit I need to make a Goan fish curry tonight, now.... |
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Thai curry? Great. Some varieties are a little odd, but I like most of them.
Vietnamese curry? Just ok. Japanese curry? Odd, but decent Indonesian/Malaysian curry? Pretty good Indian curry? Too broad, ranges from ok to WTF garbage I’m in the minority here, but I consider Indian to be one of the most overrated of the “great” world cuisines, though some stuff is great. Oddly enough, their home cooking is better than their “high” cooking. |
I lived in Japan as a boy and served there as a Marine. I’m especially fond of Japanese curries which are a double bastarderdized form of Indian curry via the British Navy to Japanese Imperial Navy in the Meji era. You can buy the Golden brand compressed veg oil and spice curry blocks (looks like a Hershey bar) in the Asian food section at Walmart. It’s not hot and you can get the hot flavor. Add cubed beef or pork, onion, carrot, potatoes, water and I like to add a grated apple. Serve over steamed Japanese rice.
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Quoted:
Just the smell of curry turns my stomach. "Curry" has been adopted as a loose term to describe a wide range of dishes made with a range of different ingredients to give a massive variety of flavours and textures. A restaurant that specialises in asian and/or far eastern cooking which has a variety of "curry" dishes his more likely to present you with a culinary cornucopia of some of the most amazing flavours and textures you will find. Each of these dishes will have a specific name, such as Shashlik, or Dhansak, Dopiaza, Jalfrezi, Tandoori, Tikka, Sylhet..... and hundreds more. If you go to a restaurant that sells one "curry" then it is likely to be shit. It invariably ends up as a sloppy brown mess that has a slight 5 spice odour and looks like baby's first attempt at filling a nappy. This would turn my stomach, to be fair. |
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Love me some Japanese curry. This place is Vegas is the shit. http://www.curryzen.com/ |
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I have several friends who think it is the greatest stuff.
Yes I know it is many different things. they keep taking me different places to try different types but I am getting tired of eating dirt. Next time the try to sneak me into a place that stinks of it I am just walking out ! |
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I have curry several times a month. Red, green, yellow. Love it all.
Hot with green mango, and sweet pickled mango  Oh I like plain yogurt too on the side with PITA bread 
I was eating lunch for a time at work in the local canteen. It was interesting to say the least. 1 piece of chicken, one piece of mutton or goat ( I guess what was left over after the Thurs. Night party- I keed  ) and spicy red gravy with carrot, potato, cardamom, tomato, cinnamon, bay. And a freaking buckets worth of basmati rice. Id say no rice, and they would take my bowl, make fun of me for not taking rice  , then scoop about 4 cups of rice in my bowl 
I stopped after a while because it got crazy, not due to the ribbing, I was the token white guy so I was an easy target. It was an Egyptian style curry from what I was told. Good flavor, but it was mainly the real cheap cuts of meat like the neck, and chopped shank. The butchering was pretty rough too like how ever they could chop through it with a cleaver
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Love it and use it in my rice noodle soup all the time. And since we don't do Pezies (anti gun CEO), I go to Savory Spices...much better store. They have Ghost Peeper Curry spice and it's great... You can also put this in mac and cheese for a nice treat. |
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Indian and Thai are soooooooo good. Chicken Tikka Masala, Butter Chicken, and Thai Red Curry/Panang/Gang Gai, etc. I’ve started making Thai Red Curry at home. I’m always trying to duplicate restaurant recipes at home and do a LOT of research. The key to a great Thai Red Curry is the paste you start with. You want Mae Ploy:  
And the brand of Coconut Milk makes a WORLD of difference. Still nailing that down, but I’ve heard Arroy-D is the preferred brand. ETA: You cannportion that tub into bags and freeze it, too. ETA2: a lot of Indian restaurants (with awesome food) use MDH brand: 
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[ARCHIVED THREAD] - Curry: love it or hate it? (Page 1 of 3)
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