| Is that a lot? |
Curry!! • Page 5
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quite a lot when you start piling it w/ghee-cooked meat & sauce... and when you consider it's one fifth of your dailly allowance .gif)
had some mother india today. amazing as ever -
Rauha 4,271 posts
Seen 9 years ago
Registered 11 years agoCrispyXUK64 wrote:
Is that a lot?
I think so, had 3 in one meal; and I'm not even counting the Kebabs o.o -
3? fuck me -
Rauha 4,271 posts
Seen 9 years ago
Registered 11 years agoCrispyXUK64 wrote:
3? fuck me
They were huge as well! Well average size tbh, but still 500calories O.O /pukes -
fat cunt 
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Rauha 4,271 posts
Seen 9 years ago
Registered 11 years agoHehe /burps
Have put on a stone over the last two months, but they were the Doctors recommendation
(honest).
I have a license to eat. -
had banana leaf again last night and it was abject. not writing it off completely just yet because they were kind enough to deliver outwith their catchment: will have to sit in and try the food but I hear it's pretty small? -
Zomg, I'm out of ginger and so are my local shops, could anyone recommend a substitution? -
Page1 2,628 posts
Seen 7 months ago
Registered 14 years agoA blonde?
Or could try cinnamon? (maybe) -
Yeah, was thinking a little cinnamon, star anise and cardamom? -
mrpon 37,366 posts
Seen 4 hours ago
Registered 15 years agoA neighbour? -
Lukey__b 3,716 posts
Seen 2 years ago
Registered 12 years agoThere isnt really a substitue for ginger in a curry. Put in more garlic.
I love garlic.
garlic -
Only benders like curry.
Benders and Indians. I want to draw the distinction there. I certainly don't want to upset any Indians by suggesting that they're benders.
They might not be very big, but there's a fucking lot of them. -
Page1 2,628 posts
Seen 7 months ago
Registered 14 years agoLukey__b wrote:
I should have thought of that.
There isnt really a substitue for ginger in a curry. Put in more garlic.
I love garlic.
garlic
Lots of garlic, loads of garlic.
Infact, just roast some garlic and eat that instead. -
MrWorf 64,187 posts
Seen 10 hours ago
Registered 20 years agoWhat kind of stock do you use to make your curries? I usually use a home made veal stock, takes a couple days but the results are marvellous. -
Don't usually use any, Although now and then I'll use a veg stock -
MrWorf 64,187 posts
Seen 10 hours ago
Registered 20 years agoOh cool! How do you make the stock? -
StixxUK 8,755 posts
Seen 2 days ago
Registered 19 years agoNo, how do you make the stock (home made veal, sounds awesome)?
I am crap and use oxo -
Anthony_UK 3,094 posts
Seen 3 days ago
Registered 16 years agoTheres a great book called 'The Curry Secret' basically gives you the recipes for all the common curries from your local Indian, which are all made from a base sauce which is something I didn't know.
If your reading this thread and thinking of knocking one up for a first time I'd recommend something like a keema matar. It's made with mince, pea's, garlic, chilli's, ginger along with various other spices and most recipes you come across are practically the same. It's really easy to make and it also helps start your collection of spices, which once you have can often make curries a case of just buying the required meat as you'll tend to have everything else already.
Personal tip, use plenty of fresh coriander. For me it really finishes a curry off. -
had mother india on saturday
amazing -
DaM 17,729 posts
Seen 18 minutes ago
Registered 20 years agocozeny wrote:
had banana leaf again last night and it was abject. not writing it off completely just yet because they were kind enough to deliver outwith their catchment: will have to sit in and try the food but I hear it's pretty small?
A late reply, but I got takeaway once and it was crap. Just go in! It is small, but they have sort of extended next door (just put some jakey chairs and tables in an empty unit). I've never not got a seat. -
DaM 17,729 posts
Seen 18 minutes ago
Registered 20 years agoCozeny, here's a good Glasgow curry blog. -
Razz wrote:
Knorr ftw!!
Oh cool! How do you make the stock? -
Red-Moose 5,344 posts
Seen 6 years ago
Registered 19 years agoI made thai green curry at a cooking class a few weeks ago. It was awesome, spicy vegatbles. Then the cook trainer decided to make it less intense by putting too much sugar in it 
I had used no salt, no sugar, nothing but the veg and spicy goodness.
/feels betrayed -
johnlenham 4,000 posts
Seen 6 months ago
Registered 14 years agoIve eaten at the wee curry shop both times ive been to Glasgow. Its really nice
Think im off to a indian buffet tonight!
Also has anyone been to the Chorbizzare near Oxford street? ive found it randomly and it looks pretty good. They have a Chai bazzar and I thought it might be worth taking a friend who I travelled India with to see what its like. -
CrispyXUK64 wrote:
Razz wrote:
Knorr ftw!!
Oh cool! How do you make the stock?
Stock in curry?! What the fuck?!
The fatherland is grealty offended by this. -
Marco Pierre White uses stock cubes as seasoning.
Use it in pasta sauce as well.. -
billythekid 12,595 posts
Seen 5 days ago
Registered 16 years agobitch_tits_zero_nine wrote:
Marco Pierre White uses stock cubes as seasoning.
Use it in pasta sauce as well..
He also microwaves bacon, so he can fuck off. -
heh
.gif)
(honest).
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