The Teakdoor Curry Club thread

[hallelujah]

Well if you Minkies are prepared to accept substandard ovetpriced shite as the norm good luck to you.

We leave the curry mile and overpriced curries in the centre of town to clueless tourists like you.

[malmomike77]

I wasn't paying so no real biggie but it's obvious that uni students have no idea what good food is they have been kowd into accepting the mediocrity that is the manc food scene getting overcharged for stuff even Iceland supermarket wouldn't put on their shelves.

[Reg Dingle]

If you want authentic, l told you where to go above.

Just googled one of them.



Nuggets and chips, just like back home in Kashmir, innit mite

[hallelujah]

Just googled one of them.



Nuggets and chips, just like back home in Kashmir, innit mite

That's for southerners like you and nammers who can't handle the big boy food on the rest of the menu while the rest of your mates are tucking into the real deal.

[malmomike77]

big boy food on the rest of the menu.

was that the Rottweiler jalfrezi or the Ginger Tom Rogan Josh

[hallelujah]

was that the Rottweiler jalfrezi or the Ginger Tom Rogan Josh

You don't know any different when the Ruby is spicy enough.

[malmomike77]

You don't know any different when the Ruby is spicy enough.

i suspect in my youth i've had the odd pet curry that Dirty Dinesh liberated from the dogs home

[Joe 90]

The curry scene is shite

I concur.

Walked down that way today and it's all Turkish kebabs houses.
Oodles of noodles, Dixy fried chicken and even a mexican.
Sheesha smoking dens and feral student takeaways.
Counted just 3 curry houses in the whole curry mile!

Still the trip to the Egyptian museum and Squirrels eating from my hand made it worthwhile

It appears the Indians and Bangladeshis have gone hiso and moved out further afield and left the shite hole to the East Europeans and North African crack heads.

[malmomike77]

Counted just 3 curry houses in the whole curry mile!

I was shocked after a 20 odd year absence. I was a little harsh on Manc, it has some great hidden gems but i just wanted simple madras cooked properly - not much to ask you'd think. Still at the rate the economic migrant sand minkies are rowing across i reckon your curry mile will end up as a kebab citeh - its fukin dire for sure.

[Joe 90]

I'm making a Madras tonight to satisfy my cravings.

It ain't no curry mile anymore, they should rename it the"Kebab Mile"

[Joe 90]

Nuggets and chips

Halal chicken nuggets aswell.

[dirk diggler]

curry mile will end up as a kebab citeh

they should rename it the"Kebab Mile"

The Kebab Kilometer has a better ring to it.

I'd take a kebab over a curry right now, no kebabs at all down my way.

[Looper]

Saturday headlights herald La Senorita on a curry mission with no Colonel Sanders riding shotgun in the passenger seat this time

She loves this curry.

I think I have dealt the crispy Colonel a mortal body blow with this bodacious bloke batch.

A clean plate tells no lies.

[malmomike77]

Counted just 3 curry houses in the whole curry mile!

Exactly. There was another we stopped at, no menu outside but looked like a curry gaff. There was a queue and we had to wait 10 minutes for a table. We got shown to a table and yes "abdul" was our waiter. The menu was delivered and i had to wade through 10 pages inc Italian recipes, burgers and fish and chips to get to Indian dishes which had no Madras - fook that.

[PAG]

Although I've eaten a few Madras curries in my time, I've never actually made one. This one is courtesy of that guru of Indian food, Madhur Jaffrey. For the recipe she wrote: "In the UK, Madras has come to mean a very hot curry and not much more. Here is a more authentic southern porial, which traditionally uses coriander seeds, peppercorns, fennel and fenugreek seeds in its spice mixture. It is quite hot as well, and quite delicious." Who am I to argue?

Anyway, gather the makings.



Dry roasted some coriander, fennel, and fenugreek seeds, along with black peppercorns, cloves and (separately) dried red chillies.



Once they'd cooled down, put them into a grinder.



In some olive oil, fried the diced onions until they started to turn brown at the edges, then added grated ginger and garlic, and chopped green chillies.



I'm using chicken, which was added to the pan and cooked for about 5 minutes.



Chopped tomato, along with the ground dry spices were added.



Everything mixed before adding coconut milk.



Brought to the boil then simmered with a lid on for an hour, lid taken off and allowed to thicken.



Went for a vegetable pullao rice, again courtesy of Queen Madhur. Made my own garam masala for this, putting cardomon and cumin seeds, whole cloves, black peppercorns, a stick of cinnamon and some nutmeg into a spice grinder.





Fried some mustard seeds in olive oil before adding the diced vegetables (carrot, potato, green beans) and chopped fresh green chilli.



That was cooked for a couple of minutes before adding some grated ginger and the garam masala. Again cooked for a minute or so before adding the washed and drained basmati rice.



Equal volume of water added, brought to the boil, and them simmered on a low heat for 25 minutes with a tight lid on.



Ready to go. Paired with a garlic nan from the freezer that I'd made previously.





Certainly hotter than I would normally have in a curry, with that tell tale burn on the lips, but still managing to taste the flavour of the other spicing.

[malmomike77]

^ That looks great PAG, can't green you atm.

Curries seem to benefit from freezing or certainly maturing a day or two in the fridge except freezing curries with coconut, it seems to split.

[david44]

Great stuff PAG will give it a try .I am sure it was as excellent as your photograaphy

Did you de seed the Chillis or whole?

How would you rate the heat I fond some Thai food while filling colorfula and delicious has such over powering chilli I can barely taste it.

My dad was stationed in Madras ad I studied a bit at the Uni in 1970s . Although Tamil food very different inChenai , Madras would be my choice in teh "flock wallpapereded " carry on drinking curry housse I recall in 1980s UK where late drinking was as big a draw as menus.
Having had Thalis and Masala Dosa I had to seek out Bel Puri and the Sri Lankan Tamil dives of Tooting for a real Thosa

Oddly all the talk of kebabs , absent here is making me wonder if anyone knows how to get that Doner texture without the Gyro/rotary Mangal used by Lebs Turks ,Kurds, Lebs and Syrians Tall over Berlin.I think the best I ever had was in Georgetown Penang with fresher ingredients than India!
Last yearn London I saw ads for German style Kebabs and to be fair they are tasty if not a healthy daily snack.

[malmomike77]

and to be fair they are tasty if not a healthy daily snack.

don't conflate living with existing

[david44]

don't conflate living with existing

I sit corrected,

sonst noch Das Boot fährt ab ?

[PAG]

[QUOTE=david44;4484805]Great stuff PAG will give it a try .I am sure it was as excellent as your photograaphy

Did you de seed the Chillis or whole?

How would you rate the heat I fond some Thai food while filling colorfula and delicious has such over powering chilli I can barely taste it.

/QUOTE]

I always 'deseed' fresh chilles, whether red or green. Exception of course are dried chillies, which don't figure that much in my cooking any way. Although there are many Thai dishes that I enjoy, not those with raw chillies involved. Indian food I like the subletness of the spicing and heat, without having to reach for a gargle of water (or beer) after every mouthful. Hence a typical 'Madras' UK restaurant curry would not be for me. This one I made does have heat, but not overpowering every other taste so you appreciate the chilli but also all other spices. Here's the recipe I used if it's of any use: Authentic Madras Curry Recipe, Lamb, Pork or Beef | Madhur Jaffrey and for the rice, again I would recommend as having a decent kick of spice and heat and heartburn free: Vegetable pilau rice recipe - BBC Food

[PAG]

Deleted.

[PAG]

Deleted (again).

[david44]

Triple thank you , I do likewise and learn to do it with a spoon and wash hands/nails immediately having ahd "Chilli" eye once was enough

I agree entirely the more subtle Indian dishes have slow blended tastes compared to some Thai use of chilli, I introduced teh mem sahib in Penang but she thought not enough chilli for Thai palette,

Jack on Song Goo as the French say

[malmomike77]

Nong over tomorrow and in a break with tradition he's asked for a curry lunch instead of a roast. So its Beef Madras.

700g of bastard wonky onions - fook buying those small bastards again, a few inches of ginger and a head of garlic

Green Lentils, its a Beef Dhansakadras

Onions, ginger and garlic sautéed and lentils added together with the curry powders i get from Gupta which is a hot madras and a garam masala

now 1.1Kgs of beef shin cut into big chunks

chuck it in and it'll slow cook overnight

[Joe 90]

Now that is gonna be nice!