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  1. #1
    Thailand Expat david44's Avatar
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    Mild Curry Favours

    Curry a word redolent of exotiic spices firey sauces and numb tongues.

    Howver the original Tamil sauce kari was a mild sambal or sauce

    This much loved dish has as many variants as fans

    Spicing food was used to disguise poor or rancid meat

    Later the Portuguese in Bom Jesus da Goa developed Vinh d'alho wine plus garlic our Vindaloo

    In Dutch Indies the legend of Curry Kapitan, basically a stew of what you could find

    Here in LOS the American origin chilli is seen as the sina qua non, I like Massaman and all the others but think of them as spicey Thai food as opposed to the Tamil cuisine of my youth and the late night Bengal Stars meals in Burslem and Liverpool

    The British national dish was largely invented using bottled sauces by Sylheti Bengalis is Chicken Tikka Masala

    My favourite is the Tamil vegetarian

    Veggievariety belved of the Thali a selection of contrarting flavours, Alays a dahl a smabl, a patatoe dish , often okra, mango chutney, coconut, minty dahi with curd or yoghurt to cool the palate and the crsipy pappad or poppodums used to scoop the lushiuos sauces/gravies.All is served on white rice often the largest and cheapest ingredient with endless refills in the usual banana leaf "NASI" eateries of th Malabar coast.Similar dishes are available in KL, Bangkok (rare KSR and Madras off Slim 24) a few Indian veg places around Soi 13 Suk and up market Woodlands

    Muslim style Tandoor oven

    Also a fave is the tandoori food where marinated ingredients usually lamb,chicken or fish is marinated then cooked at high temparatures in the cermaic furnace which today is supercharged by gas bottles.

    These are also ideal for Pitta and Naan breads the standard fare along the silk rd from Eastern Turkmenistan in China through the Stands to Iran and the Caspian where great fusion wiyh Med Lebanese slads of Auebrgine olive, Labneh and cucumber to assuage the heat


    Thai and Khmer styles always add Chillis often so fiery I can hardly tatse anthing else,cocnunt, fish sauce, tmarind and all the lovely southern fruits and spices

    Taiwan and Japan have developed a swet yellow sauce with sultanas and mild spices similar to UK chip sauce curry sauce

    Indonesua has its own padang style suaces served with variety of dishes esp good with rendang


    Uk and Irleand have a history of raucous late night curry house, due to the fact that in many small towns it was the place to continue supping chilled lager when the bars had closed, in fact in Kent and Shropshire that I visit regularly some village pubs have been rpelaced by curry houses which ae veryhwere in wealthy South East


    Keys to preparation fresh aromatics are ground in a mortar and may include all or any of

    Clove
    Cumin
    Coriander
    Fennel
    Fenugreek use sparingly
    Green red and Black Peppercorns
    Asafoetida stinky but helpful in Tandoor
    Mace and Nutmeg the two parts of the same pod
    Mustard Seeds
    Vanilla

    The Curry leaf may or may not be used
    There is no proscrptive list but most Indian chefs will use as many as 20 distinct ingredients in varying amounts to yield uniqye curries like 69 , Malabar coast and Sri Lanka have sone very nice sweet sour dishes but havinbg lived in S India a year that is my curry of choice and readily available througout Tamil areas of Malaysia and amongst the diaspora in LA Tooting S LLondon and parts of Sydney the best here

    https://www.tripadvisor.com/ShowUser...uth_Wales.html

    INGREDIENTS

    LAMB OR SLOW COOKED MUTTON
    BEEF
    CHICKEN/ TURKEY AND DUCK ARE ALSO SURPRISINGLY GOOD
    PORK IS NOT USUAL BUT FINE
    FIRM WHITE FISH LIKE HADDOCK OR SALTED COD POSSIBLE
    PULSES AND TOFU
    I had frog curry in China and pretty sure dog was on the menu in nam

    Today excellent ready made powders are available where the dried ground ingredients are found. the selection in Makro is not bad if no access to authentic Dravidian ingredients

    Also do not ignore the ready made sauces in UK Pataks is the gold standard .
    https://www.pataks.co.uk/

    Website includes recipes for the British palette


    Other equally good brands from the sub continent can be obtained in bangkok a visit to any Indian or Pakistani place in Suk theres one with small range next to the Sportsman behind Ambassador Hotel and Pahurat

    Whatever you choose a marinade left overnight pays dividends
    As we all know the left over curry often evne more delicious after another night in the pot

    Clove and Cassia are often chosen but they ae not to my taste the same for star anis, chacun a son gout

    11 Essential Spices for Indian Cooking | Kitchn


    Fruit
    Almost any dried fruit is a good addition esp Hunza apricot large yellow sultanas and shards of peeled from Granny smith they all give a zing, Mango and soft fruit best left for the chutney on the side.

    Vitamin C

    I add a small tsps squeze of fresh Lime from the garden or when in UK/OZ Lemon and in fact made the famous lemon curry often as a student. Failing this a dash of Apple or Balsamic vinegar just half a teaspoon is enough in a pot for 4.Thai or Viet fish sauces I find grate , while they fit with Thai dishes I find they detract from Indian styel curry , I do use cocounut, milk,powder block or best fresh flesh and water or sticky rice

    RICE AND BREADS
    Hard to beat Homli Thai or basmati

    I prefer naan /Pitta breads to scoop the dahl and chutney of course both, Lotus Tesco now sell pretty ordinary Naans around 100 baht a pack

    Wine in or with, If its not good enough to drink , don't cook with it, but I find half a glass of red plonk helos up to you don't worry about teetotal guest(as if) the alcohol will cook off

    -----------------------
    Curds and whey, while tofu paneer have the advocates I prefer lamb or just vegetable curry but all fiery dishes benefit from a dollop of Bio Actifudus Greek style Yoghurt , failing that even Dutchie plain remember its sweetness, I never add cheeses to curry but I know some who use cottage cheese to cream if no coconut paste

    I like a few sides Mango Chutney or a good string Ahmeds of Karachi lemon Lime chutney the cure for all constipation, a light cucumber and red onion dip and bit of yogurt with garden mint

    So over to you what is your favorite? I'll post some recipes later

    I hope our friend with the trumpet butts in with some pwopa Bozlem curry recipes
    27 recipes here
    27 Vegetarian Curry Recipes | Easy Vegetable Curry Ideas - olive magazine

    History

    Curry History

    11 Essential Spices for Indian Cooking | Kitchn

    The Origins of Curry | Raghavan Iyer
    Last edited by david44; 09-09-2017 at 02:49 PM.
    How much deeper would oceans be without sponges

  2. #2
    Thailand Expat Dillinger's Avatar
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    Its a bit early for curry Dave, have you started drinking already?

    Gimme a nice Chicken Balti from home and a family sized keema nan to mop the focker up anyday over some of the slop served ere

  3. #3
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    Aye, but it's never too early to talk about curries! It's report card season for me and I'm plodding through my classes. The reward for this will be veggie indian curries tonight. Looking forward to a fiery paneer based curry the most

  4. #4
    Thailand Expat Dillinger's Avatar
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    Im gonna try this place out later for an authentic Brit curry. Although looks like theyve put boiled egg on the balti



    Naandos Indian Restaurant

  5. #5
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    Not forgetting a jolly good "balti".

    wikipedia.org/wiki/Balti_(food)

  6. #6
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    Quote Originally Posted by Dillinger
    Gimme a nice Chicken Balti from home and a family sized keema nan
    Yes, indeed.



  7. #7
    Thailand Expat david44's Avatar
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    Good catch JJ
    Utterly forgot
    Had them in Lahore hadn't realized how popular they become until visiting Birmingham where seem to be more Balti houses on Stratford Road than Chines eThai or regular Indian Moghul Tandoori style.

    A tatsy dish I'll try and follow the video , however as you know locals eschew all kek food as insufficient chillis , so save it for when Thais are foraging in C Mai and I can cook beef and lamb guilt free

  8. #8
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    Cook one up and we'll come and try it.

  9. #9
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    dal and parotta mid morning keeps me going all day... 8 dirhams

  10. #10
    Sukhumvet
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    Japanese curry and rice. Lots around Phrakhanong

  11. #11
    Thailand Expat david44's Avatar
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    Quote Originally Posted by VocalNeal View Post
    Japanese curry and rice. Lots around Phrakhanong

    Cheers often pass there on way to naval station, any near the main rd elevated BTS Bang Chak etc ?

    I normally grab taxi from Bearing

  12. #12
    Sukhumvet
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    Mostly down near Rama 4 and Sukhumvit Plus.

  13. #13
    Thailand Expat reinvented's Avatar
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    must say I prefer vegi southern style curries as I get older.
    4 years in brum studying made me a snob though, particularly with Balti's

    if you are ever in the arse end of Ramkhamheang/ Saphan Sung there's a banging place called Aya at Ram 209/1, well worth the miles put in
    we won it at wemberlee
    we on it in gay paree...

  14. #14
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    Quote Originally Posted by david44 View Post
    , however as you know locals eschew all kek food as insufficient chillis
    My experince is that it is the ghee base that puts thias off indian curries. If you can get them past that it is all plain sailing.

  15. #15
    Thailand Expat david44's Avatar
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    Quote Originally Posted by nidhogg View Post
    My experince is that it is the ghee base that puts thias off indian curries. If you can get them past that it is all plain sailing.
    Your a ghee whizz oggy

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    very very nice OP David, very very informative.राजा बनाओ

  17. #17
    Thailand Expat david44's Avatar
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    Quote Originally Posted by Chico View Post
    very very nice OP David, very very informative.राजा बनाओ
    Never a dahl moment

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    I'll popadum around your place day and bring raita..

  19. #19
    Thailand Expat david44's Avatar
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    Pack ora, Bury Anna and Peel off rice

  20. #20
    Can I still change this?
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    Quote Originally Posted by reinvented View Post
    if you are ever in the arse end of Ramkhamheang/ Saphan Sung there's a banging place called Aya at Ram 209/1, well worth the miles put in
    Mate said they moved the other month.

    Only to next door though

  21. #21
    Thailand Expat reinvented's Avatar
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    they did, not sure what the point was, owner said it was so he could get bigger groups, still good though and your taxi doesn't drive hopelessly past it now

  22. #22
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    ^ I would go as far to say that it is the best mid-priced Indian in Bangkok for food, not dining experience.

    In the old place you could see them cook the meat and breads in the clay tandoor ovens.

    Lovely smell if close enough!

  23. #23
    I am in Jail

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    Massamum curry is amazing in Thailand.

    Anyone ever try curries in Sri Lanka? The best ever!

  24. #24
    Thailand Expat reinvented's Avatar
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    Quote Originally Posted by Bogon View Post
    ^ I would go as far to say that it is the best mid-priced Indian in Bangkok for food, not dining experience.

    In the old place you could see them cook the meat and breads in the clay tandoor ovens.

    Lovely smell if close enough!
    would totally agree, but never tried Indian for dinning experience, always more the beer and tacky wallpaper approach with good food and friends

  25. #25
    Thailand Expat

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    Quote Originally Posted by nidhogg View Post
    My experince is that it is the ghee base that puts thias off indian curries. If you can get them past that it is all plain sailing.
    Funny you should say that. I bumped into a female South African teacher friend yesterday and we started talking about Indian curries. We both agreed it's the "idea" of the curry being Indian that puts Thai off. Don't tell them it's Indian style, and they love it, tell them it's Indian and they're put off. A bit like corned ox tongue; Don't tell your guests what it is and they love it, tell them, and they can't stand it.
    Aside from lamb. Many Thai can't take it. My wife has aquired the taste and now likes it, but at first she was very anti the smell.

    To the OP...Curry leaves. Can't do without curry leaves. (And yes CJ and someone else, I haven't forgotten to go find some seedlings)
    And methi (fenugreek) is indeed something that needs to be used with caution and much moderation.
    As does hing (asafoetida). Both excellent flavours, in the right dishes, but can be overpowering if used too much.

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