Curry

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Andy-831
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Re: Curry

Unread post by Andy-831 »

My go to curry is a Jal Fraise similar strength to a Madras but for me much more flavoursome.
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Re: Curry

Unread post by Fretless »

Working night shifts in a computer centre in Bradford (many years ago), we would get peckish at around 2am and someone would go out to fetch some curry and a stack of chapattis.

Cheap & delicious. Also worth seeing the faces of the morning shift when the spice-laden aroma assaulted them as they came in at 7.
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slinger (Sun Nov 22, 2020 12:00 am)
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Re: Curry

Unread post by antonio66 »

Jalfrezi is definitely my favourite, also on the odd occasion, will have a Dopiaza.

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Re: Curry

Unread post by slinger »

antonio66 wrote: Sun Nov 22, 2020 9:20 am Jalfrezi is definitely my favourite, also on the odd occasion, will have a Dopiaza.
I've just done a quick search on Cambodian curry, and some of it looks rather tasty. There's a crossover of ingredients with Thai curry, so some could taste fairly similar. Some of the ingredients look a bit difficult to source in the UK, but I can think of substitutes for most that I've seen.
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Re: Curry

Unread post by antonio66 »

My girlfriend cooks for me curry all the time. I would prefer something more spicy to be honest. in fact I brought with me a ready mixed bag of spices to make a Jalfrezi. It didn't turn out too well.
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Re: Curry

Unread post by Copperblue »

A nice Jalfrezi, Bhindi Bahji with chapatis, chutneys and poppadoms

Btw Cambodian food is delicious. There is a Cambodian place close to us and their fish curry is the business
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Re: Curry

Unread post by antonio66 »

I didn't mean to infer Cambodian food is not very good, Lok Lak I think is a national dish made with beef. It's very good, unfortunately I don't have it because the beef over here is so tough.

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Re: Curry

Unread post by slinger »

antonio66 wrote: Mon Nov 23, 2020 11:06 pm I didn't mean to infer Cambodian food is not very good, Lok Lak I think is a national dish made with beef. It's very good, unfortunately I don't have it because the beef over here is so tough.
You could easily substitute chicken breast, a firm(ish) piece of white fish, or even prawns for the beef in your Lok Lak.
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Re: Curry

Unread post by savvypaul »

I find beef needs hammering out, before cooking, to be tender in a curry.
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Re: Curry

Unread post by slinger »

savvypaul wrote: Mon Nov 23, 2020 11:34 pm I find beef needs hammering out, before cooking, to be tender in a curry.
A decent acidic marinade can do the trick too, something with lemon juice, or vinegar.
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savvypaul (Tue Nov 24, 2020 1:28 am)
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