what are the hottest you have tried,or what is your favourite indian food... me personally! I have eaten the hottest of phals and eaten the hot chillies raw,naga,birdseye,and even tried the insanity sauces, heat!!! my fav now is the chicken chilli jalfrezi with extra chilli's,yummy,a good side dish I like is the hot onion salad,made with chilli's, onions, garlic, and spices,then fried,wow!! can that tingle the lips!!!!!!!!!!!!
I don't like food that is hot for the sake of being hot, as with a lot of 'curry shop curries,' I've eaten them, the heat doesn't bother me that much, I just don't think that it adds to the flavour at all. I have had home made curry made by some Indian friends which was quite hot but that was because of spices which genuinely enhanced the flavour. I also like my chili to be quite hot, again because the spices add to the flavour. So yeah, I've eaten Phals, Jalfrezi and so on, I quite liked them but to be honest most of the time the 'heat' is simply covering up the lack of flavour or the poor quality of the meat so what's the point?
Urqh, you must have had a Gurkha curry at some point, made properly with a chicken buchered by pushing it into a lawn mower, they are pretty good!
sure! the taste is the most important thing,without that! heat is nothing,but combine the two and I find it hits the spot,as I like hot chillies.
I think Thai curries prepared "Thai Hot" are by far the hottest dishes I have tried. I love a good Thai Hot Red Curry with Tofu and vegetables.
I got hooked on Curry in Germany.........Curry Wurst; which is basically hot dogs with ketchup and curry sprinkled over the top. When I make Thai Curry: Chicken, beef or shrimp I always use a liberal dose of red pepper flakes and Viet Pao Chili Sauce. I am convinced that curry is as addictive as opium. What is the concensus of using: Coconut milk, Lime Juice, and Coriander in the preparation of Curry dishes? Jasmine Rice or Rice Noodles? Where the heck is Za when we need his gastronomical input?
I'm not too much of a curry man. If it's too strong and too hot it's usually to hide the bad qualit yof the food. I'd rather have something delicate and tasty and if Ineed a curry taste let it be mild and subtle
coconut milk lends itself to flavour dishes like the chicken/meat ceylon a south asian ingredient.also to thicken,coriander is crushed and part of the garam marsala mixture,lime more e thai ingredient too adds a subtle hint of flavour rather than a lemon.....
steve! great part of the country for good curry houses too,a lot of well mentioned ones too that have been on t.v. cooking programmes,which one do you rate best,ray..
hi skipper,yes the flavours are what matters not the heat as you say,but find the two working together and mmmmmmmmmmmm! it works for me....
ahhh the old curry worst... Or shnelly as we knew it over there... Guard commanders not due.. Whos turn for the shnelly run.. Curry worst all round then., oi i ordered chips,.. Wheres me chips., you wanna eat it or wear it... Forget the chips then...
Before my cancer surgeries, chemo, and radiation treatments I enjoyed reasonably "hot" curries, as well as other dishes with chilies of various "heat". After the removal of my left mandipular salivary glands, and 1/3 of my tongue on the left, I have found that most spices over medium were unbearable. The capsasins in most just irritate the "scar tissue' in my mouth and make any flavor a "non-issue". After the radiation treatments in 2007, ten years after the initial surgeries, I found my tolerance for "heat" even less. Those radiation burns in my mouth have since healed up, but the desire for spice is long gone.
Blimey clint., in which case mate.,. If forum ever has a curry party your on the birriani.. Radiotherapy was enough to throw me sideways and not for the big c either. So cant imagine what you went through there.. So its dollops of ice cream for clint at the xmas forums doo...
