Curry!! Page 5

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  • Deleted user 12 December 2010 19:24:26
    Is that a lot?
  • Deleted user 12 December 2010 19:25:36
    quite a lot when you start piling it w/ghee-cooked meat & sauce... and when you consider it's one fifth of your dailly allowance :)

    had some mother india today. amazing as ever
  • Rauha 12 Dec 2010 19:27:07 4,271 posts
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    CrispyXUK64 wrote:
    Is that a lot?

    I think so, had 3 in one meal; and I'm not even counting the Kebabs o.o
  • Deleted user 12 December 2010 19:28:59
    3? fuck me
  • Rauha 12 Dec 2010 19:31:04 4,271 posts
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    CrispyXUK64 wrote:
    3? fuck me

    They were huge as well! Well average size tbh, but still 500calories O.O /pukes
  • Deleted user 12 December 2010 19:33:22
    fat cunt :D
  • Rauha 12 Dec 2010 19:36:14 4,271 posts
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    Hehe /burps

    Have put on a stone over the last two months, but they were the Doctors recommendation :p (honest).

    I have a license to eat.
  • Deleted user 18 December 2010 20:02:29
    had banana leaf again last night and it was abject. not writing it off completely just yet because they were kind enough to deliver outwith their catchment: will have to sit in and try the food but I hear it's pretty small?
  • Deleted user 17 August 2011 19:43:30
    Zomg, I'm out of ginger and so are my local shops, could anyone recommend a substitution?
  • crwoody 17 Aug 2011 19:47:47 2,594 posts
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    A blonde?

    Or could try cinnamon? (maybe)
  • Deleted user 17 August 2011 19:48:51
    Yeah, was thinking a little cinnamon, star anise and cardamom?
  • mrpon 17 Aug 2011 19:49:01 28,437 posts
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    A neighbour?

    Give yourself 5 or gig, you're worth it.

  • Lukey__b 17 Aug 2011 19:52:30 3,725 posts
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    There isnt really a substitue for ginger in a curry. Put in more garlic.

    I love garlic.

    garlic

    'Sup, what's guanine?

  • Fozzie_bear 17 Aug 2011 19:53:53 15,486 posts
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    Only benders like curry.

    Benders and Indians. I want to draw the distinction there. I certainly don't want to upset any Indians by suggesting that they're benders.

    They might not be very big, but there's a fucking lot of them.

    Support the Mowgli Dirty Protest!

  • crwoody 17 Aug 2011 19:54:24 2,594 posts
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    Lukey__b wrote:
    There isnt really a substitue for ginger in a curry. Put in more garlic.

    I love garlic.

    garlic
    I should have thought of that.
    Lots of garlic, loads of garlic.

    Infact, just roast some garlic and eat that instead.
  • Razz 17 Aug 2011 20:09:36 60,765 posts
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    What kind of stock do you use to make your curries? I usually use a home made veal stock, takes a couple days but the results are marvellous.

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  • Deleted user 17 August 2011 20:14:38
    Don't usually use any, Although now and then I'll use a veg stock
  • Razz 17 Aug 2011 21:47:04 60,765 posts
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    Oh cool! How do you make the stock?

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  • StixxUK 17 Aug 2011 21:57:08 7,230 posts
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    No, how do you make the stock (home made veal, sounds awesome)?

    I am crap and use oxo :p
  • Anthony_UK 17 Aug 2011 22:31:01 2,459 posts
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    Theres a great book called 'The Curry Secret' basically gives you the recipes for all the common curries from your local Indian, which are all made from a base sauce which is something I didn't know.

    If your reading this thread and thinking of knocking one up for a first time I'd recommend something like a keema matar. It's made with mince, pea's, garlic, chilli's, ginger along with various other spices and most recipes you come across are practically the same. It's really easy to make and it also helps start your collection of spices, which once you have can often make curries a case of just buying the required meat as you'll tend to have everything else already.

    Personal tip, use plenty of fresh coriander. For me it really finishes a curry off.
  • Deleted user 17 August 2011 22:35:21
    had mother india on saturday

    amazing
  • DaM 18 Aug 2011 09:48:06 12,899 posts
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    cozeny wrote:
    had banana leaf again last night and it was abject. not writing it off completely just yet because they were kind enough to deliver outwith their catchment: will have to sit in and try the food but I hear it's pretty small?

    A late reply, but I got takeaway once and it was crap. Just go in! It is small, but they have sort of extended next door (just put some jakey chairs and tables in an empty unit). I've never not got a seat.
  • DaM 18 Aug 2011 09:49:52 12,899 posts
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    Cozeny, here's a good Glasgow curry blog.
  • Deleted user 18 August 2011 17:53:20
    Razz wrote:
    Oh cool! How do you make the stock?
    Knorr ftw!! :D
  • Red-Moose 18 Aug 2011 18:26:27 5,346 posts
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    I made thai green curry at a cooking class a few weeks ago. It was awesome, spicy vegatbles. Then the cook trainer decided to make it less intense by putting too much sugar in it :(

    I had used no salt, no sugar, nothing but the veg and spicy goodness.

    /feels betrayed
  • johnlenham 19 Aug 2011 09:11:55 4,000 posts
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    Ive eaten at the wee curry shop both times ive been to Glasgow. Its really nice :)
    Think im off to a indian buffet tonight!

    Also has anyone been to the Chorbizzare near Oxford street? ive found it randomly and it looks pretty good. They have a Chai bazzar and I thought it might be worth taking a friend who I travelled India with to see what its like.
  • mcmonkeyplc 19 Aug 2011 09:36:11 39,384 posts
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    CrispyXUK64 wrote:
    Razz wrote:
    Oh cool! How do you make the stock?
    Knorr ftw!! :D

    Stock in curry?! What the fuck?!

    The fatherland is grealty offended by this.

    Come and get it cumslingers!

  • bitch_tits_zero_nine 19 Aug 2011 12:25:24 6,654 posts
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    Marco Pierre White uses stock cubes as seasoning.

    Use it in pasta sauce as well..
  • billythekid 19 Aug 2011 12:26:17 11,023 posts
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    bitch_tits_zero_nine wrote:
    Marco Pierre White uses stock cubes as seasoning.

    Use it in pasta sauce as well..

    He also microwaves bacon, so he can fuck off.
  • bitch_tits_zero_nine 19 Aug 2011 12:27:20 6,654 posts
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    heh
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