Curry – One for Jason

My kids being a phal and a jelfezzi every Saturday night with mushroom rice and garlic nahn. I love my curry and use to make qood curries a few times a week. I even mates my own ghee from seperating the non salted  butter from its fats. That is the secret to a good curry. Ghee.

Anyhow, all my teens starting with my eldest have worked at this fantastic, curry house in Llandudno called aisa . And when the owner cooks it’s like eating heaven. Doesn’t mater the heat , all the flavours and depths just come to life.

The down side to this was, my curries was great in a vacume , better than my locks houses, but way behind Aisa . Though I can always tell which cheif cooks as may new , lazy or incompatent cheifs , always burn their spices to early and that kills anylayers there may of been , and you just get a hot bitter burn, like eating raw black pepper, with no additional flavours. If you eat curry long enough you can tell who cooks what. It’s a great dish for honing for palette.

Also before xMAS my girl oickecup her wrong order, it was a veg curry, not espeally hot, but was the best curry ive ever tasted. We never found out it’s name. 🙁

Curry is the one. The hotter the better, as long as the cook is a pro. I hate a bitter hot flat Curry .

Could murder one now  :negative:  bit have to wait until tomorrow night , my daughter only works on a Saturday night now, as biz is slow in Jan .

Can’t wait, phal, mushroom rice, and garlic nahn. Oooor just making myself more hungry . CBA going down and cooking. May eat some toothpast. :wacko:

Edit- last weekend she brought a jelfrezi in, I like a jelfrezi, any non coconut curry done well suits me, but my god was this one hot, I think it was a cheifs special. It was superb . Mega hot, but so many layers. The up side to Jan being slow is the boss works every night , in the busy months he has other cheifs and in the years all my 3 have worked in the place, (6 now), he has never employed a cheif that can get close to him.

He had one force a good while that just burnt the spices every time, so you you got this bitter burning hot stuff, that tasted like you was eating black pepper, with zero layers. And it was like acid to me, loads of heartburn. I stopped eating his. It’s amazing when you eat enough of the stuff , you can tell how has made what.

As soon as the bosses goes in the microwave, while your re Woking the rice, you can just tell he made it, it’s just smells so complex .

I f-ing love a good curry. Also we have a curry take away in the next village, it’s ten year old, and was terrible when it opened, never been since, but I read in the local rag, for the last five years running he has been in the top 10 in Wales, the last two year number 2 , a gaff in Cardiff got the number 1 spot each time. So I’m going to have to check it out again. Banglafusion I think it’s called.

The one the kids work at is called Asia , and is oppersite the old landudnl theater now a wether spoons. So if your ever I’m Llandudno I highly recommend it.

Say the Duke sent you. you’ll probably get a funny look as the kids won’t have a clue who the Duke is lol.

Ed P wrote:

(They slap the dough on the inside of a red-hot clay pot-oven).

A tandoor. 🙂

Almost all “Indian” restaurants round here — and maybe in the whole country — are Bangladeshi, not Indian at all.

Not been there. I’ve been to Little India, though — a restaurant in Staffordshire. Bangladeshi. Maybe it’s a regional thing. I asked at one restaurant and they said it was very common. A marketing thing, because no-one says, “I’m going for a Bangladeshi”. Personally, I’d rather they were accurate and took pride in their origins, but it’s become clear to me in the last year that my views are very much in the minority and I’m usually best just keeping quiet and pretending to be an idiot.

No it’s true. Most “Indian” restaurants are Bangladeshi.

Lots of them don’t make the dishes in the same way they would if they were at home, they are tweaked for us (and nothing wrong with that).

If you look at one of the Indian You Tube cooking channels or watch things like Rock Steins Odyssey you’ll see what I mean.

I was wrong about the Icelandic beer in the fridge, it wasn’t a blond.

It was Borg Garun Imperial Stout – 11.5% http://tinyurl.com/z8b62cu

Those long cold nights must fly by if you drink a couple of bottles of this!

RSB wrote:

You will actualy find asian, indian traditional food as you put it or as I put it home cooking is not hot. They simply dont like it hot, just spicy and tasty with fresh ingredients. Its us english that have made them hot and maybe americans to. Being from bradford, and friends with a variety of cultures I get lots of home cooked freebies and curry cooking tips. None the less, my fave will always be keema and ive got it down to a fine art ?

A neighbouring family had a death recently and as part of the final ceremony they gave food to the neighbours. I am not a curry liker in fact never eat the dish, but the food they had prepared was mildly flavoured and tasted of its components not of something added to bring fire to the dishes. It was an eye opener for me.

India is a vast continent. In some areas they do like it extremely hot.

Thai food can also be scorching. I remember watching Rick Stein seeing tom yum being prepared by a local housewife with 30+ chillies. I do love a Thai green curry done properly (not by the Chinese takeaway).

I do agree though that chilli is not the be all and end all of Indian cuisine.

Whilst I enjoy a hot curry I also enjoy being able to taste what’s going on so I’ve never seen the point of Phall etc.

A good Biryani is hard to beat and that has no chilli at all.

If you just want heat have a ham sandwich and overdo the Colmans. That’s done more damage to my sinuses than any chilli.

If anyone’s looking for chilli sauces in the range of mild to suicidal I can recommend The Wiltshire Chilli Farm http://justchillies.co.uk/

Bought my lads some for Christmas.  :good: