dont mind a phall as long as its a proper one. by proper, i dont mean any old swill left in the pot and then loaded with chilli and capsicum essence...i mean thats properly prepared and cooked...my fave though is probably a punjabi..again, if properly prepared. i have a 'high tolerance' for chillies so I can actually taste the food instead of getting lost in a sea of sweat of foolish pride. Hottest curry ive ever eaten was when a waiter at a restaurant i used to frequent said that if i could eat the curry they prepared we'd all eat free (ten of us)...it was the vilest, hottest most disgusting thing ive ever eaten, but i did it, and the lads gave me £100 to help repair the ring burn. Not again though.
I love curry. The hotter the better for me though too. I also love chilli's. But for curry its not just about the heat. Its the taste. I like a Jalfrezi but I can also eat a mild dansak now and again. Phall, vindaloo etc if the taste is good I will scoff it. But chicken only. Will not eat lamb, beef or prawns in my curry. But happy for a vegetable curry. It all depends on what I fancy at the time. Sometimes all i want is a nice tandoori. Mind you sometimes its the heat I fancy.
Best curry I've ever had was in a council house in Bisley. I was artexing the ceilings and the Indian woman who lived there insisted I sat down for lunch. Not the best looking meal, it has to be said, but the flavour was just incredible. There were chillies in it but no heat at all, just amazing, well balanced flavours. And fresh...I watched her kill the chicken in the morning...
Twisted 7 Sauces makes hot sauces from quality, locally UK sourced chillies - Twisted 7 Sauces ......try the monkey, if you think your that hard ! :biggrin:
i can top that (pun intended) Figs... When i worked at a dive centre in the UAE we used to have a curry every day for lunch..it was my job to ride my shitty scooter across the desert from Khor Fakkan to wherever the fuck this place was.... Everything was open plan and very, very basic....you could see the back yard with animals scratting around, kids playing, you get the picture...so one day, we were all having mutton...theres no concept of jalfrezi this or bhuna that (i wonder if thats actually a british thing, like chicken tikka masala?), anyway..bloke saunters out the back...i hear a lot of bleating, and then he calmly walks back with a dead, black goat across his shoulders, blood everywhere...slams it on the counter and proceeds to chop it up, right through from head to anus..... Tasted bloody loverly though...
There is an Asian restaurant within walking distance of our house. Their garlic chilli lamb is excellent, helped by the first class quality of the lamb. It's 'take your own booze', so I wash it down with ales such as Riggwelter or Old Peculier. In town my preferred restaurant is called Kayal, specialising in seafood dishes from southern India. They do a brilliant 'Kayal fish curry'.
if its hot you like next time your in ullapool give the restraunt up there a go, couldnt finish the dhansak and i love chille dishes.
What's the general order of things, heat-wise? I love a hot raw chilli but hot indian dishes do nothing for me, I think it spoils the meal. I take it a phall's the hottest..?
it was truly spoiled even in my drunken state, but i go back every year during the festival. never learn
allegedly, but it really depends on the chef...Bindaloo, Tindaloo, Ceylon and Punjabi are all pretty much on a par....Vindaloo and Madras are considered a 'medium', although they are usually about as hot as the local restaurant will go. back in the 70's one of our neighbours, Mervyn who was Indian told us a tale about as a kid, he was nagging the grown ups to try their curry..his dad told him it was too hot and would make him ill...naturally he kept on....had a spoonful and spent the night with a poorly belly...that was a phall for you...either that or a fry up from Dots Diner.
I make chilli con carnes at home with diced beef rather than mince, and load them up with chillies and chilli powder - the hotter the better. But I can't bear a hot curry for some reason.
I bought SWMBO a curry cookery course for Xmas a couple of years ago. It was held by an Asian/Pakistani woman who does this professionaly, for a living. Best £80 I've ever spent The food is hot but not to the point where it just burns your tongue and mouth. There is an "after" kick to all the curries she cooks now and you can taste all the different flavours that have been cooked. Marvelous! If you're stuck for an idea on what to buy the wife for a birthday or Xmas then just "invest" in a Curry Cookery course. You'll get the benefit too :smile:
