Favourite curry?

[Sanx]

A thread of the utmost relevance to biking ... if the government banned every flavour of curry other than one (and they've probably got plans for this, given that eating curry is enjoyable to some), what flavour would you lobby to have retained?

[Flatcap]

The Lager that goes with it...

[Trudes]

Mango chicken

[Maha]

Have heard of Vindaloo but thought it was that happened to you after you've been swimming at the Waiwera hot pools.

[Headbanger]

I'm a big fan of curries, even so called "pretend" ones such as butter chicken which is itself a damn fine meal.

[<G>]

Butter Chicken and Beef Vindaloo together

[Swoop]

"Mr India" in Taupo, does a damn fine curry!
Worth a visit if down there (and if it is still in business).

[SixPackBack]

'Ponsonby chicken masala' courtesey of 'Jadaro' on William Pickering drive.
Best curry I have tasted.

[Oakie]

A beef curry that mum used to make (and I make now with a couple of enhancements). Even better warmed up the next day.

[riffer]

I can smell tonight's Beef Kohlupuri cooking as I type this. yum.

[Oakie]

I can smell tonight's Beef Kohlupuri cooking as I type this. yum.

Mrs Oakie is making a Thai green curry from scratch for us tonight. Very clever my wife.

[ynot slow]

Sausages,whoops sorry chicken korma,and any vindaloo with mango chutney.

[MisterD]

Balti - the only good thing that Birmingham has given the world, and best experienced in that city's Sparkhill district. Legend has it that it was invented there by the Indian immigrant population sometime in the 70's (see what a great decade that was!)...think fast cooked, almost stir-fried, with a very dominant coriander component.
Oh hell, now I'm hungry and I can't get a Balti in Auckland..:no:
http://www.davidsemporium.co.uk/_baltitriangle.jpg

[Sully60]

Balti - the only good thing that Birmingham has given the world, and best experienced in that city's Sparkhill district. Legend has it that it was invented there by the Indian immigrant population sometime in the 70's (see what a great decade that was!)...think fast cooked, almost stir-fried, with a very dominant coriander component.
Oh hell, now I'm hungry and I can't get a Balti in Auckland..:no:

+1
Best you come to Wellington then.:yes:

[Finn]

Here's my favourite curry.

[Sully60]

Here's my favourite curry.

Mmmmmmm.

All the goodness of fine Indian cuisine without the burning anus the next day.

(depending on what you let her do to your anus)

[Tank]

She's hot.

You sir are obviously a man of deserning taste.

[Oakie]

Here's my favourite curry.

You get naan with that?

[Finn]

You get naan with that?

You'd get paap, uncles, aunties, nieces, nephews, brothers, sisters and a shit load of cousins as well. Big families dem Indians.

[jonbuoy]

Balti - the only good thing that Birmingham has given the world, and best experienced in that city's Sparkhill district. Legend has it that it was invented there by the Indian immigrant population sometime in the 70's (see what a great decade that was!)...think fast cooked, almost stir-fried, with a very dominant coriander component.
Oh hell, now I'm hungry and I can't get a Balti in Auckland..:no:


If your going to all that trouble you might as well pop in and see the national motorbike museum on the way mmm.. curry and classic bikes :drool: Sounds like a road trip to me.

[sels1]

Malai Kofta, Aloo gobhi, Chana masala or a Saag Paneer are some of my favourites

[YellowDog]

No Jaalfrezi on the list then?

Ask any Pom about curry. It's the national dish.

[Headbanger]

+1
Best you come to Wellington then.:yes:


Where in Wellington?

[MisterD]

No Jaalfrezi on the list then?

Ask any Pom about curry. It's the national dish.

He did - I refer you to my previous post :2thumbsup

[Toaster]

Curry = gas.

[Lord Pac]

Lamb curry with cumin and coriander marinade, mint sauce. couple garlic naans and wash it down with leff dark. Spot on.

potatoes=more gas

[Maha]

Not edible, but as far as Indians go?...

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[Cr1MiNaL]

Dudes and dudettes if they banned curries, I would leave NZ for Auz. Fuck it I'm part Indian. Come over I cook uze some real butter chicken Delhi style, not sweet as ki-wee style rofl..

[Skyryder]

I like Italian curries. Hot Goose with Corsair fratata. Washed down with lashings of Neopoltian ice cream better known as Mafia whip.


Skyryder

[rainman]

I'm partial to most (excepting for those plastic oversweet pretend curries you get at the average mall food court) but Saag Gosht would have to be my fave. The place up near the Albany stadium (Kashmir?) does a bloody good 'un. Tried a Kadai Gosht the other day too (from somewhere else) and that was a good choice too.

[YellowDog]

He did - I refer you to my previous post :2thumbsup
Yep, you're right. Balti is the name of the pan it's cooked in.

Just going out to get one. Curry n' Spice - Birkenhead. Quite reasonable except for Sun/Mon/Tue when they have the other chef on.

[riffer]

Hmmmm. I've got that chili high thing going on now.

Where would we be without curry?

Dinner was goooooood...

[Rogue Rider]

'Ponsonby chicken masala' courtesey of 'Jadaro' on William Pickering drive.
Best curry I have tasted.


Jadaro on William Pickering is definately one of the nicest Indian food places around. Biker freindly and food is great. I highly recomend all of there menu. Try it hot as its best, just have a can handy later in the arvo, can be a ring burner if you aint accustomed to it lol.:first:

[McJim]

Mmmmm Lamb Rogan Josh with Plain Naan in the Taj Mahal Sauchiehall Street, Glasgow. Washed down with a few cold pints of Lal Toofan while Davinder goes on about his Kawasaki GPZ at the Isle of Man TT.

Ahhh them were the days.

[rachprice]

I quite like tikka marsala but i had the most beautiful green curry in thailand, it had these crazy things that were the size of peas but were spicy i have no idea what they were

[Ocean1]

I quite like tikka marsala but i had the most beautiful green curry in thailand, it had these crazy things that were the size of peas but were spicy i have no idea what they were

Wasabi peas? can get 'em locally.

Unless you're paying a hell of a lot for actual wasabi it's not genuine, the "wasabi paste" you get at the supermarket is mostly horseradish.

[jrandom]

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[Shadows]

Never mind. If they made curry illegal there'd be naannie houses springing up on every corner not already occupied by a dairy.

The only bummer is that you'd end up paying $25 for an entree sized meal and you'd have use your own rice.

[disenfranchised]

They're all good...
But you're missing the Rogan Gosh...which if done right is damn fine.

I had a Lamb Nawabi last night...was bloody tasty too

[Colapop]

I had an indian once - she tasted funny...

[Skyryder]

Nothing like a chundaloo to make you feel better.:o

Skyryder

[Blue Babe]

No Jaalfrezi on the list then?

Ask any Pom about curry. It's the national dish.
Has any one seen Jaalfrezi curry here in NZ?? One of my favourites. mmmmm

[RiderInBlack]

Dam it Dudes and Dudettes, ya have me craving a good curry:drool: Will have ta hit up Blue Babe for one of her awesome Masala:banana:

[Morcs]

Chicken Tikka Masala. The national dish of Great Britain.

[Ocean1]

Has any one seen Jaalfrezi curry here in NZ?? One of my favourites. mmmmm

Now that you mention it, no, not in a restraunt.

I do my own version though.

[Sanx]

Yes, I'm sorry - there are a few curry types missing but I only had ten poll options to play with. Rogan Josh is one my my favourites, after the Saag Gosht (from Curry Villa in Hillsborough or Sitar in Mt Eden). And come to think of it, I don't think I've seen a Jalfrezi in this country either. I miss the days of living in the Owens Park student village in Manchester (actually, I don't miss them at all - the place was a fucken hole) where just up the road was the Curry Mile: 45 or so curry houses on the one stretch of the Wilmslow Road. And all of them were good; if they weren't, they went bust.

[pzkpfw]

Where in Wellington?

Opposite the Council building, near that big Motorcycle park on Mercer street.

Place is called "Balti", I think.

[inlinefour]

A thread of the utmost relevance to biking ... if the government banned every flavour of curry other than one (and they've probably got plans for this, given that eating curry is enjoyable to some), what flavour would you lobby to have retained?

Its very hard to find someone who will make an authentic hot curry. I've been to so many restuarants that have given me some wesrtenised/bastardised curry and I have left very disappointed. Although I know exactly where to go local and they know me and know I eat the same stuff that they do. Quite like goat meat in my curry also...

[Drew]

Its very hard to find someone who will make an authentic hot curry. I've been to so many restuarants that have given me some wesrtenised/bastardised curry and I have left very disappointed. Although I know exactly where to go local and they know me and know I eat the same stuff that they do. Quite like goat meat in my curry also...

Go to Mr India here in Lower Hutt, on the menu, the four options for spice go as follows...

Mild
Medium
Hot
CHALLENGE HOT. I swear people are sweating at the next table from the heat comin off those bad boys.

[Zuki Bandit]

Oh yes, an ultra hot Vindaloo to give ya a good dose of ring sting!!!:crybaby:

[YellowDog]

Oh yes, an ultra hot Vindaloo to give ya a good dose of ring sting!!!:crybaby:
Don't forget to put the toilet paper in the fridge before you go out!

[The Pastor]

A thread of the utmost relevance to biking ... if the government banned every flavour of curry other than one (and they've probably got plans for this, given that eating curry is enjoyable to some), what flavour would you lobby to have retained?
Somone has FAR too much time on there hands.

[Drew]

Somone has FAR too much time on there hands.

Says he who posts twelve times an hour with no real input.

[The Pastor]

Says he who posts twelve times an hour with no real input.


<img src="http://www.laurarides150.com/resources/Laura+bike+age+31+small.JPG">
Im a biker yo.

[Drew]

http://www.laurarides150.com/resources/Laura+bike+age+31+small.JPG
Im a biker yo.


Is that some Curious, Hawk like, or bimphbo? Seems to fit the mental image I've been trying to block.

[limbimtimwim]

Is that some Curious, Hawk like, or bimphbo? Seems to fit the mental image I've been trying to block.Maybe he rides her...??

[Drew]

Maybe he rides her...??

No body deserves to be talked about like that Simon, be nice.

[limbimtimwim]

No body deserves to be talked about like that Simon, be nice.That's true.

Maybe he revs her engine.

Changes her oil.

Inflates her tyres.

Warms her up.

Fills her with petrol.

Adjusts her tappets.

Does her shims.

Checks her chain.

Leans her over.

Pops a wheelie.

Lends her to a mate.

Props her up on his stand.

Etc.

But never just rides her.

[doc]

Dudes and dudettes if they banned curries, I would leave NZ for Auz. Fuck it I'm part Indian. Come over I cook uze some real butter chicken Delhi style, not sweet as ki-wee style rofl..


Means nuthin without a view of the recipe. I agree tho most these curries they are talking about aren't real when they are made in NZ.

[Blue Babe]

Now that you mention it, no, not in a restraunt.

I do my own version though.
Can I have the recipe Please :2thumbsup

[Ocean1]

Can I have the recipe Please :2thumbsup

Bear in mind it’s a Raj-bastardised version of one of the generic southern Indian "leftovers" dishes, there’s endless variations and almost anything goes.

I use the following, but only as a reminder/guide.

1kg chicken joints
3 large onions, finely chopped
2 green capsicum, coarsely chopped
175ml water
1” cube ginger, grated
4 cloves garlic, peeled & smashed
1tsp gr coriander
1tsp gr cumin
1tsp caraway (I usually don't have it, use Sesame)
½ tsp gr turmeric
½ tsp chilli powder (I use 2-3 dried red chillies)
2 cinnamon sticks, broken up fine
2 black cardamoms, split but leave whole
4 whole cloves
5 tbsps cooking oil
1 ¼ tsp salt or to taste
2 tbsps tomatoe puree
2 fresh green chillies, slice lengthways, (remove seeds and webs for wusses)
½ cup chopped coriander leaves


Skin & cut each chicken joint into 2, cut leg from thigh and chip thigh into 2 pcs. Dry on paper towels.

Put chicken into large saucepan, add half of the chopped onion, water, ginger, garlic, gr coriander, cumin, turmeric, chilli powder (or finely chopped dried chillies), cinnamon, cardamom and cloves. Bring to the boil, stirring frequently. Reduce heat, cover and simmer for 20min.

Break out a frying pan (can’t beat cast iron) and heat the oil. Fry the rest of the onions until soft, add capsicum and continue cooking until the onions are just brown.

Remove the chicken pieces, (but not the sauce) from the saucepan and add to the onions/capsicums. Continue frying until the chicken is brown (maybe 5min).

Add half of the spice liquid the chicken was cooked in and fry for another 5min. Add the rest of the liquid and cook for another 5min.

Add salt, tomato puree, green chillies and half of the coriander leaves. Stir over low heat for another 5min or until the sauce is about the consistency of… porridge.

Chuck it on the plate and dump the rest of the coriander leaves on top.

The more of the dry spices you can prepare fresh the better, I usually dump most of the initial load into a small pan to heat and then into a coffee grinder.

EDIT: the original version of that was called Murghi Jhal Frezi, same same.

[Forest]

This thread motivated me to have chicken korma for dinner.

It was lovely.

[Blue Babe]

Bear in mind it’s a Raj-bastardised version of one of the generic southern Indian "leftovers" dishes, there’s endless variations and almost anything goes.
.
Awesome Thank you. Will probably muck around with a bit more too:rolleyes::devil2:

[Ewan Oozarmy]

My least favourite curry....

[doc]

Bear in mind it’s a Raj-bastardised version of one of the generic southern Indian "leftovers" dishes, there’s endless variations and almost anything goes.

I use the following, but only as a reminder/guide.

1kg chicken joints
3 large onions, finely chopped
2 green capsicum, coarsely chopped
175ml water
1” cube ginger, grated
4 cloves garlic, peeled & smashed
1tsp gr coriander
1tsp gr cumin
1tsp caraway (I usually don't have it, use Sesame)
½ tsp gr turmeric
½ tsp chilli powder (I use 2-3 dried red chillies)
2 cinnamon sticks, broken up fine
2 black cardamoms, split but leave whole
4 whole cloves
5 tbsps cooking oil
1 ¼ tsp salt or to taste
2 tbsps tomatoe puree
2 fresh green chillies, slice lengthways, (remove seeds and webs for wusses)
½ cup chopped coriander leaves


Skin & cut each chicken joint into 2, cut leg from thigh and chip thigh into 2 pcs. Dry on paper towels.

Put chicken into large saucepan, add half of the chopped onion, water, ginger, garlic, gr coriander, cumin, turmeric, chilli powder (or finely chopped dried chillies), cinnamon, cardamom and cloves. Bring to the boil, stirring frequently. Reduce heat, cover and simmer for 20min.

Break out a frying pan (can’t beat cast iron) and heat the oil. Fry the rest of the onions until soft, add capsicum and continue cooking until the onions are just brown.

Remove the chicken pieces, (but not the sauce) from the saucepan and add to the onions/capsicums. Continue frying until the chicken is brown (maybe 5min).

Add half of the spice liquid the chicken was cooked in and fry for another 5min. Add the rest of the liquid and cook for another 5min.

Add salt, tomato puree, green chillies and half of the coriander leaves. Stir over low heat for another 5min or until the sauce is about the consistency of… porridge.

Chuck it on the plate and dump the rest of the coriander leaves on top.

The more of the dry spices you can prepare fresh the better, I usually dump most of the initial load into a small pan to heat and then into a coffee grinder.

EDIT: the original version of that was called Murghi Jhal Frezi, same same.

This seems to be a pretty standard type curry recipe, do they work with all the meats, ie Goat, Venison Lamb, the odd Pukeko even.
I will try anything once. The best curry flavours I've ever experienced haven't had much meat in them, more vegetables, Kiwi's have this bias to meat .

[Skyryder]

Don't forget to put the toilet paper in the fridge before you go out!

That or ice cubes up the arse.

[Ocean1]

This seems to be a pretty standard type curry recipe, do they work with all the meats, ie Goat, Venison Lamb, the odd Pukeko even.
I will try anything once. The best curry flavours I've ever experienced haven't had much meat in them, more vegetables, Kiwi's have this bias to meat .

Yup, you’ll find those ingredients in a lot of curries, main difference with it is the cooking order and the fact that the sauce is reduced to a heavy paste. And yeah, you can use lamb, goat, (rancid old feral Kiwi billy prob not ideal) or pork. I've even had possum Madras. :apint:

Kiwis have a bias for meat because it’s available. Most trad Indian cuisine is light on meat simply because it was scarce, and often so low in quality as to require disguising. One of the reasons I prefer some of the Mogli banquet cuisine, rich, often nutty, sweet and bloody hard work.

[Headbanger]

I just ate a Chicken Tikka masala from Currytogo by the basin Reserve.

God damn it was good.

[Sanx]

My least favourite curry....

You're a sick sick man, posting that filth in here.

Won't someone think of the children!

[Laava]

http://bp3.blogger.com/_wvoLtwni0kc/R17zELyfTvI/AAAAAAAAMjg/yasvdvhxGBg/s1600/playboy%2B_%2Badrian_curry.jpg
A few licks of this is better than the shit you guys are eating! LOL!

[Ewan Oozarmy]

You're a sick sick man, posting that filth in here.

Won't someone think of the children!

I know, I know. Sorry, man - I just couldn't help myself.

[chrisso]

I Voted Vidaloo--lamb or beef. It has always been my lifes ambition to find the ultimate Beef Vidaloo. Its a long & ardous task-painfull at times but necessary.
There are something like 24 Indian joints around here and one makes the most sublime Vindaloo-but they just closed down .Thoughtless buggers:Oi:

[firefighter]

This seems to be a pretty standard type curry recipe, do they work with all the meats, ie Goat, Venison Lamb, the odd Pukeko even.
I will try anything once. The best curry flavours I've ever experienced haven't had much meat in them, more vegetables, Kiwi's have this bias to meat .

Na the only way to have pukeko is to put it into a pot with water and a rock, boil it for 8 hours, when the bird is tender, pour out the water, throw away the pukeko and eat the rock.

[martybabe]

Na the only way to have pukeko is to put it into a pot with water and a rock, boil it for 8 hours, when the bird is tender, pour out the water, throw away the pukeko and eat the rock.


Hahah, hey mate is curry a firemans favourite here.It was in the UK, every night shift.That dormatory stunk like a new dehli rotorua. Reasonable portions i.e. a chicken each,covered in lord only knows,but it was farkin hot. happy days. :drool:

[Ocean1]

Hahah, hey mate is curry a firemans favourite here.It was in the UK, every night shift.That dormatory stunk like a new dehli rotorua.

Reminds me of a guy I worked with on shift, name of Flatulus Rex. <_<
I made the mistake one night of introducing him to one of my favourites, Egg & Potato Dum. Some mornings I’d arrive after he’d been on nightshift and there’d be this heavy yellow effluvium wafting around the floor. Impressive as all hell but extremely unpleasant.

The rest of the troops eventually had enough and a few months later one of the fitters knocked up a pair of Y-fronts/nappies from some heavy 316 stainless steel chain mail. Theory was it’d contain at least the larger lumps. When he turned up that evening they padlocked the bastard into ‘em. IIRC it took him several days to get them off…

[martybabe]

Reminds me of a guy I worked with on shift, name of Flatulus Rex. <_<
I made the mistake one night of introducing him to one of my favourites, Egg & Potato Dum. Some mornings I’d arrive after he’d been on night shift and there be this heavy yellow effluvium wafting around the floor. Impressive as all hell but extremely unpleasant.

The rest of the troops eventually had enough and a few months later one of the fitters knocked up a pair of Y-fronts/nappies from some heavy 316 stainless steel chain mail. Theory was it’d contain at least the larger lumps. When he turned up that evening they padlocked the bastard into ‘em. IIRC it took him several days to get them off…

:lol::lol: And that in turn reminds me of a Scottish old time fireman called Jock strap.He was a big Fugger but very peculiar and week in the bowel department.Every morning he'd deliver the tea and toast to the slumbering Firemen ,prop himself up on the table and regale us with the longest sweetest fart tunes you could ever imagine, I'm talking inhuman sounds man, phwarr toot toot squeak toot,like a tui on crack speed wizz.He was timed at one minute forty seven seconds one morning, continuous piss flap flatulence. Anyway, amusing as it was,the novelty wore off for some and firemen being born bastards of the 'gob' or practical joke, they doctored the compulsory night shift curry the night before, only his mind.

Laxative chocolate,fish oil,protien foam that you put on oil fires,made of animal parts and he ate it like a goodun.Next morning he delivers the tea to a strangely awake bunch of fire fighters and adopts his usual position on the table for the dawn arse chorus.:confused:Toot toot he goes, phar wallop, ooh I dinay feel well lads ya-know. Phar splash splish, aghh I've gone and shit me sen, squeak, agh I've gone and followed through ya bastards It's fair pouring oot me troosers, he ran off to the toilet leaving a trail of the most obnoxious yellow green brown stuff complete with foamy bubbles,and a stench that I never wish to experience ever again in my life and a bunch of hysterical half vomiting firemen in his wake.:killingme:killingme Man they were good times. :lol:

Curry anyone?

[martybabe]

I do have a ring stinger madras recipe if anyone's interested shoot us a pm, especially those vindaloo hard cases, Might be just what your craving. :rolleyes: