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By *ce Winger OP Man
over a year ago
P.O. Box DE1 0NQ |
So, last night I cooked a Beef Buffad from fresh, I have done this several times before and last night's was probably one of my best. However, I attempted to accompany the meal with some homemade onion bhajis which weren't quite as successful 
What is your favourite curry or starter? Do you make it yourself and have you been pleased with the results  |
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By (user no longer on site)
over a year ago
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I hardly ever do the full from-scratch thing but I don't use jar sauce either - my standard friday night meal is chicken curry, usually boned and skinned thighs, fried with finely chopped onion, garlic, chilli, ginger, good dollop of decent curry paste, some extra turmeric, somtimes a chopped tomato or two then simmered for about three quarters of an hour with some split lentils, bit of coconut cream, maybe some ground almonds, sometimes add spinach too and finished with fresh coriander. Served with persian-style crispy bottomed rice.... mmm roll on Friday! |
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When i lived in Leicester all my neighbours where asian. Next door to me taught me how to make lots of stuff from scratch. I used to make a mean onion bajai. Its along while since ive done a full indian meal now. I had the shops at the bottom of my street to get all the fresh ingrediants from |
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By (user no longer on site)
over a year ago
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"When i lived in Leicester all my neighbours where asian. Next door to me taught me how to make lots of stuff from scratch. I used to make a mean onion bajai. Its along while since ive done a full indian meal now. I had the shops at the bottom of my street to get all the fresh ingrediants from"
The Melton road area in Leicester is fantastic for food, there are also some great places near the general hosp on the east park road... |
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My best friend is British born Asian and he has taught me to make lots of traditional dishes. Never attempted breads or bajhis though. I live near Brick Lane, so spoilt for choice for good Indian food |
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"When i lived in Leicester all my neighbours where asian. Next door to me taught me how to make lots of stuff from scratch. I used to make a mean onion bajai. Its along while since ive done a full indian meal now. I had the shops at the bottom of my street to get all the fresh ingrediants from
The Melton road area in Leicester is fantastic for food, there are also some great places near the general hosp on the east park road..."
I lived just of belgrave road, on the same street where the little shoping centre was. No wonder i put on so much weight living there lol |
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By (user no longer on site)
over a year ago
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"When i lived in Leicester all my neighbours where asian. Next door to me taught me how to make lots of stuff from scratch. I used to make a mean onion bajai. Its along while since ive done a full indian meal now. I had the shops at the bottom of my street to get all the fresh ingrediants from
The Melton road area in Leicester is fantastic for food, there are also some great places near the general hosp on the east park road...
I lived just of belgrave road, on the same street where the little shoping centre was. No wonder i put on so much weight living there lol"
Anywhere near the Indian sweet shop? (i forget the name of it)?
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By *ce Winger OP Man
over a year ago
P.O. Box DE1 0NQ |
"When i lived in Leicester all my neighbours where asian. Next door to me taught me how to make lots of stuff from scratch. I used to make a mean onion bajai. Its along while since ive done a full indian meal now. I had the shops at the bottom of my street to get all the fresh ingrediants from"
Onion bhaji party at yours next March then Karen  |
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By (user no longer on site)
over a year ago
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"Did you know that chicken tikka masala isn't actually Indian. It was created in Edinburgh (or Glasgow, I forget which).
I thought it was Birmingham "
That's balti, Solihull I think... |
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"When i lived in Leicester all my neighbours where asian. Next door to me taught me how to make lots of stuff from scratch. I used to make a mean onion bajai. Its along while since ive done a full indian meal now. I had the shops at the bottom of my street to get all the fresh ingrediants from
The Melton road area in Leicester is fantastic for food, there are also some great places near the general hosp on the east park road...
I lived just of belgrave road, on the same street where the little shoping centre was. No wonder i put on so much weight living there lol
Anywhere near the Indian sweet shop? (i forget the name of it)?
"
There are lots but the big one on the corner that did savoury and sweet was Bobbys |
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By (user no longer on site)
over a year ago
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"When i lived in Leicester all my neighbours where asian. Next door to me taught me how to make lots of stuff from scratch. I used to make a mean onion bajai. Its along while since ive done a full indian meal now. I had the shops at the bottom of my street to get all the fresh ingrediants from
The Melton road area in Leicester is fantastic for food, there are also some great places near the general hosp on the east park road...
I lived just of belgrave road, on the same street where the little shoping centre was. No wonder i put on so much weight living there lol
Anywhere near the Indian sweet shop? (i forget the name of it)?
There are lots but the big one on the corner that did savoury and sweet was Bobbys"
That's the one!
That place is fantastic... |
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By (user no longer on site)
over a year ago
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I actually don't like curries or indeed any sauce based food.
I do however love spicy food so I tend to go for a tandoori mixed grill, saag aloo, bombay potato, naan and a biryani style rice dish but without the veg curry
I do like most of the starters pakora, bhaji and the like but love prawn puri the most.
I know I don't look it but I'm hungry now   |
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By (user no longer on site)
over a year ago
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"Did you know that chicken tikka masala isn't actually Indian. It was created in Edinburgh (or Glasgow, I forget which).
Glasgow "
or Birmingham or Newcastle |
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By (user no longer on site)
over a year ago
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"Did you know that chicken tikka masala isn't actually Indian. It was created in Edinburgh (or Glasgow, I forget which).
Glasgow or Birmingham or Newcastle "
Oop north then...  |
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By (user no longer on site)
over a year ago
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"Did you know that chicken tikka masala isn't actually Indian. It was created in Edinburgh (or Glasgow, I forget which).
Glasgow or Birmingham or Newcastle
Oop north then... "
yep |
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By *Ryan-Man
over a year ago
In Your Bush |
"I actually don't like curries or indeed any sauce based food.
I do however love spicy food so I tend to go for a tandoori mixed grill, saag aloo, bombay potato, naan and a biryani style rice dish but without the veg curry
I do like most of the starters pakora, bhaji and the like but love prawn puri the most.
I know I don't look it but I'm hungry now "
If you had a prawn pathia main dish. That is the same as the prawn puri without the bread.
I'm off for one in a minute |
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By *Ryan-Man
over a year ago
In Your Bush |
"Did you know that chicken tikka masala isn't actually Indian. It was created in Edinburgh (or Glasgow, I forget which)."
90% ( give or take 10% )of the menu in a typical curry house has no resemblance to anything authentic. It is all adapted for the western taste |
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By (user no longer on site)
over a year ago
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"Did you know that chicken tikka masala isn't actually Indian. It was created in Edinburgh (or Glasgow, I forget which).
90% ( give or take 10% )of the menu in a typical curry house has no resemblance to anything authentic. It is all adapted for the western taste "
That's why I only ever go to Indian restaurant's that are full of Indians... |
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By (user no longer on site)
over a year ago
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"Did you know that chicken tikka masala isn't actually Indian. It was created in Edinburgh (or Glasgow, I forget which).
90% ( give or take 10% )of the menu in a typical curry house has no resemblance to anything authentic. It is all adapted for the western taste "
get fkin madhur jaffrey there  |
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By *Ryan-Man
over a year ago
In Your Bush |
"Did you know that chicken tikka masala isn't actually Indian. It was created in Edinburgh (or Glasgow, I forget which).
90% ( give or take 10% )of the menu in a typical curry house has no resemblance to anything authentic. It is all adapted for the western taste
That's why I only ever go to Indian restaurant's that are full of Indians..."
I think the Indian free ones are called Chinese |
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By (user no longer on site)
over a year ago
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"Did you know that chicken tikka masala isn't actually Indian. It was created in Edinburgh (or Glasgow, I forget which).
90% ( give or take 10% )of the menu in a typical curry house has no resemblance to anything authentic. It is all adapted for the western taste
That's why I only ever go to Indian restaurant's that are full of Indians...
I think the Indian free ones are called Chinese"
That's why they never get my vindaloo right! |
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By *Ryan-Man
over a year ago
In Your Bush |
"Did you know that chicken tikka masala isn't actually Indian. It was created in Edinburgh (or Glasgow, I forget which).
90% ( give or take 10% )of the menu in a typical curry house has no resemblance to anything authentic. It is all adapted for the western taste
That's why I only ever go to Indian restaurant's that are full of Indians...
I think the Indian free ones are called Chinese
That's why they never get my vindaloo right! "
I had lessons from the Curry Club founder Pat Chapman and he's bloody English |
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By *ce Winger OP Man
over a year ago
P.O. Box DE1 0NQ |
"90% ( give or take 10% )of the menu in a typical curry house has no resemblance to anything authentic. It is all adapted for the western taste "
Totally agree, I have worked for many Indian families in the past and some of the food they prepare and offer you is out of this world compared to what you get after a pub crawl with the lads on a Friday night
Just wish I'd learned how to knock up a decent onion bhaji though, mine always turn out too stodgy |
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By *Ryan-Man
over a year ago
In Your Bush |
"90% ( give or take 10% )of the menu in a typical curry house has no resemblance to anything authentic. It is all adapted for the western taste
Totally agree, I have worked for many Indian families in the past and some of the food they prepare and offer you is out of this world compared to what you get after a pub crawl with the lads on a Friday night
Just wish I'd learned how to knock up a decent onion bhaji though, mine always turn out too stodgy "
I will sort you out a recipe when I'm back home again. Not done them for a while but got quite a simple method. |
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By (user no longer on site)
over a year ago
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"90% ( give or take 10% )of the menu in a typical curry house has no resemblance to anything authentic. It is all adapted for the western taste
Totally agree, I have worked for many Indian families in the past and some of the food they prepare and offer you is out of this world compared to what you get after a pub crawl with the lads on a Friday night
Just wish I'd learned how to knock up a decent onion bhaji though, mine always turn out too stodgy "
Head over to Leicester on Diwali, I'll take you on a tour, the food on offer is mind blowing... |
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I have had lessons from the chefs at what is arguably Devon's best Indian restaurant, I can now make onion bhaji's as good as the professionals.
My most successful main dish is Chicken Tikka Korma.
Can't make the naan like they do in the restaurant though, you need a tandoori oven to carry it off.
These days I leave it to the chefs to make it for me. |
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By (user no longer on site)
over a year ago
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"90% ( give or take 10% )of the menu in a typical curry house has no resemblance to anything authentic. It is all adapted for the western taste
Totally agree, I have worked for many Indian families in the past and some of the food they prepare and offer you is out of this world compared to what you get after a pub crawl with the lads on a Friday night
Just wish I'd learned how to knock up a decent onion bhaji though, mine always turn out too stodgy "
Try using red onions - they're not as juicy as white and don't make the chickpea flour too moist. |
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By (user no longer on site)
over a year ago
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Being an Asian guy from Singapore... I find the bottled curry sauces sold in departmental stores a rip off to be honest... They don't hit the right spot for me... Prefer cooking curries from scratch...using fresh curry leaves, grind all the spices and frying them on medium hit with the curry powder and chili paste and powder... Adding fresh tomatoes to give it a touch of acidity before putting in the meat...mmmmmmm yum yum... My favorite has got to be mutton/lamb curry with a bowl of cold raita. |
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"Chicken madras, sag aloo, bhajis and most importantly a garlic chilli keema naan!!
Yumm xx
Sounds lovely, but do you make it yourself ?"
No!!! I leave that to the professionals and avoid the washing up! Lol x |
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By *ce Winger OP Man
over a year ago
P.O. Box DE1 0NQ |
"My favorite has got to be mutton/lamb curry with a bowl of cold raita."
Ah now, raita, have made that a few times but the missus always makes a better one
Have made a few lamb pasandas in the past which I am yet to perfect |
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"No!!! I leave that to the professionals and avoid the washing up! Lol x
There really isn't that much washing up, most of the time is spent on preparation "
Another tricky thing with a 2 year old hanging off my ankles!! Lol x |
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Chicken tika masalla was invented in Glasgow when a jock asked the waiter for some gravy for his chicken tika the chef improvised with tomato soup, cream and spices.
Some curries are named after regions, eg Madras.
Vindaloo is actually a Portuguese dish. Vind meaning wine and Aloo meaning garlic.
Even up in Rusholme we can't really get much authentic food outside of any major events, and there's tons of curry restaurants up there. All made from base sauces for western palates. |
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By *ENGUYMan
over a year ago
Hull |
All this talk of curries etc and such a shame I can't eat any of them...
I've a serious allergy towards any form of spices, no matter how mild they can be and if I was to unwittingly eat any foods with spices in, I'd be in hospital pretty darn quick!
The last time I ended up in A&E, I was kept in for three days, such was my reaction!
My father always used to say that a curry wasn't genuine unless it was bringing out sweat on his brow for hours!
So, all you curry lovers, enjoy yourselves, you lucky people! |
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By (user no longer on site)
over a year ago
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Had a beauty the other night from our local Indian.
Onion Bhaji starter, Lamb Biryani and an excellent Peshawari Naan.
Trace had same starter and Naan but with a tasty Chicken Pasanda and Pilau rice. 
XXXX |
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By *ce Winger OP Man
over a year ago
P.O. Box DE1 0NQ |
"Had a beauty the other night from our local Indian.
Onion Bhaji starter, Lamb Biryani and an excellent Peshawari Naan.
Trace had same starter and Naan but with a tasty Chicken Pasanda and Pilau rice.
XXXX"
I find some onion bhajis are rather bland, many yrs ago I found one restaurant that spiced them up a bit (now sadly closed) and the mushroom bhajis were out of this world |
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By (user no longer on site)
over a year ago
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"Had a beauty the other night from our local Indian.
Onion Bhaji starter, Lamb Biryani and an excellent Peshawari Naan.
Trace had same starter and Naan but with a tasty Chicken Pasanda and Pilau rice.
XXXX
I find some onion bhajis are rather bland, many yrs ago I found one restaurant that spiced them up a bit (now sadly closed) and the mushroom bhajis were out of this world "
The best Bhajis we, and many of our friends, have ever had was fro a takeaway called Kismet, now sadly closed.
Unlike other Bhajis we've had, these were like a shredded Bhaji, dry with a slight crispness.
They served them in a brown paper bag, I always bought two bags and ate one on the drive home, delicious!
XXXX |
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By *ce Winger OP Man
over a year ago
P.O. Box DE1 0NQ |
"Unlike other Bhajis we've had, these were like a shredded Bhaji, dry with a slight crispness.
They served them in a brown paper bag, I always bought two bags and ate one on the drive home, delicious!
XXXX"
That's how I like mine, with a drizzle of lemon juice |
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By *Ryan-Man
over a year ago
In Your Bush |
"
Vindaloo is actually a Portuguese dish. Vind meaning wine and Aloo meaning garlic.
Commonly confused as aloo means potato in Indian
I have mastered saag aloo, lovely  "
How's your muscles? |
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By *icketysplitsWoman
over a year ago
Way over Yonder, that's where I'm bound |
"West Indian curries with roti as made by my own personal chef.
I was taught how to cook Jamaican food from a long term partner who was from Jamaica... he taught me well... x"
I'm not really sure how or why I didn't learn. I could make roti as a child but they don't come out as they should now. Thankfully, I am fed well every evening. I might have to request my all time favourite crab curry for my birthday. |
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By (user no longer on site)
over a year ago
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Can't stand hot spicy food so not something I would have contemplated before, however given my new years resolution to cook more from scratch and that my son likes curries, I would like to do something just for him |
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By (user no longer on site)
over a year ago
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"All this talk of curries etc and such a shame I can't eat any of them...
I've a serious allergy towards any form of spices, no matter how mild they can be and if I was to unwittingly eat any foods with spices in, I'd be in hospital pretty darn quick!
The last time I ended up in A&E, I was kept in for three days, such was my reaction!
My father always used to say that a curry wasn't genuine unless it was bringing out sweat on his brow for hours!
So, all you curry lovers, enjoy yourselves, you lucky people! "
See that to me is not an enjoyable meal if you have to drown it in so much spices, almost like you are trying to give it some taste, if that makes sense, totally illogical |
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By (user no longer on site)
over a year ago
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Love curries. The hotter the better for me. Do a mean lamb Bhuna.
I do the rice the traditional way Indian which I prefer. Yum I know it's earlier but getting peckish lol |
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By (user no longer on site)
over a year ago
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"So, last night I cooked a Beef Buffad from fresh, I have done this several times before and last night's was probably one of my best. However, I attempted to accompany the meal with some homemade onion bhajis which weren't quite as successful
What is your favourite curry or starter? Do you make it yourself and have you been pleased with the results "
Not a curry but a biryani. My mums though as she is amazing at making it.
Onion bhaji...you need gram flour. As your local continental/Indian shop.
Need any further help on that PM me. |
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By (user no longer on site)
over a year ago
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I don't make my own curry pastes (never used sauces), and rely on those from Patak, and my recent discovery, Curry Tree curry pastes.
I would add extra garlic, onion, mushrooms, coriander, and toasted nuts etc...
Usually toast a few spicy poppadoms to go with the curry.
I made a Biryani using Curry Tree's mix for peeps at work, and it was lush!
I would definitely recommend Curry Tree's spice mixes.
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