I put a thread about pizza a while back and got some good tips, so now I come to you with curry. Theres alot of types but for the momeny I'm specifically focused on Chicken Tikka. A few years back there used to be some awesome owners of Curry in a Hurry in casuarina. Most of you should know of them. The new owners are SNORT but the old guys made this godly chicken tikka that I swallowed by the bucket full. So since then theres been nothing.
Obviously there wont be anything like it since it was a special recipe, but I'm wondering if anyone knows of something similar or at least good. I got some jar from the shops but even though it had the same-ish flavour, it was pretty sweet. I didnt think tikka was meant to be sweet unless theres different kinds. It was labelled tikka masala or something. They had awesome chicken korma aswell...
So yeah, anyone knows of something that tastes good please tell me. And no thai curry. They love to use this herb that I loath. Coriander or whatever its called. Disgusting!
the curry in a hurry guys from cas are now in the Galleria off the mall Sri Lankin curries FTW. I get lunch there about once a week. I think the place off cav is thia but never eaten there as it always looked dodgy to me(but that was 5+ years ago when I was working near there).
Quote from HeReTiC;365180: make your own. +1 You put whatever you want into it. How ever hot you want.
All "Curry" means is spice so it can be a variation of whatever...
My recent favorite is chickan sausages from lennards, potato, pumpkin, paprica, cocunut cream (one can), tumeric, funnel(spelling), cardaomon, ginger, onion, and some beens (green ones) + some water. You can leave the sausages whole or pre microwave them and then cut them up. If the sause is too thin use some (less than 2 table spoons) of normal flower pre mixed with a bowl of water (to get the lumps out) to thicken the mix up a little.
I am sure I use more spices but that all depends on what is in the cupboard at the time.
If any of you are ever in Adelaide, check out Jasmin - it's easily the best Indian restaurant in South Australia, and unarguably one of the best in the country. It started as and remains a family owned business, over 25 years in operation... and the Indian cricket team eat there.
The word curry is generally believed to be an anglicized version of the Tamil word kari. It is usually understood to mean "gravy" or "sauce", rather than "spices".
I could sprinkle red pepper, cardamon, turmeric and cumin on a bucket of chips and that wouldn't be a curry by any stretch.
Yeah, once you have been to the home of indian curries (England) all curries just dont seem as good.
Best curry i have ever had was a homemade one by a srilankan friend. best restaurant curry ive had was in Fort William in the highlands of Scotland. No shit. was like eating orgasms and awesome in a succulent sauce.
So aside from having to leave the country or cook something I've never tried, noone knows of any ready made tikka sauce I can buy somewhere? Or at least a link to a really good recipe that resembles the stuff those guys from ex-cas/galleria do?
Also what exactly would make curry taste sweet? I've looked at recipes and I just cant spot the mystery ingredient. I'm also not a cook.
Quote from HeReTiC;365213: Yeah, once you have been to the home of indian curries (England) all curries just dont seem as good.
I hear this a lot, but I don't get it. I ate at a Michelin Star Indian restaurant while in London, and about 4 others, including a couple in Chalk Farm (the Indian hot-spot). All were fine, I guess.
Quote from Thor;365223: Also what exactly would make curry taste sweet? I've looked at recipes and I just cant spot the mystery ingredient. I'm also not a cook. scrap my sugestion it is for more chinesse type flavours. A quick search indicates to use palm suger.
you'd be suprised, most of the curries we eat are "westernised" and changed to our standards, and england is really were it became famous to eat curry too. obviously they INVENTED it, but it is said the curries in england are the best in the world.
But as rec said, there are some bad ones too :P
there really is nothing like learning how to make your own. IF you can get the good ingredients (fresh curry leaves, fresh lemongrass etc.)
Quote from Thor;365223: So aside from having to leave the country or cook something I've never tried, noone knows of any ready made tikka sauce I can buy somewhere? Or at least a link to a really good recipe that resembles the stuff those guys from ex-cas/galleria do?
Also what exactly would make curry taste sweet? I've looked at recipes and I just cant spot the mystery ingredient. I'm also not a cook.
most curries get their sweetness through the fat content in coconut cream and milk. and as someone said palm sugar, also the fat in the meat.
Lamb Curry Recipe : Jamie Oliver : Food Network (One of my favourites, ingredients are hard to find, cook it with fish :P)
Well I've done some research. I'm guessing my next question is to those who can actually cook tikka masala AND have also tasted the one those guys made in casuarina who are now at the galleria. Obviously if you'd tasted it when they had the english chef YEARS back that would be a massive plus to me.
Anyway, after much searching I've come up with these two recipes that look like they could be close to winners-
Chicken Tikka Masala | Evil Shenanigans - Baking & Cooking Blog
Passionate About Baking...: CHICKEN TIKKA MASALA ...It's time for 'BEYOND BAKING'
All Thingz Yummy !!!: Yummy Chicken Tikka Masala
So these are the ones I plan to attempt to create and no doubt butcher them in a way that only I can do. So how do these recipes look to the ones others here cook of the same dish? One thing I cannot stand is if its too sweet or too buttery. I hate butter chicken for example.
just make sure you get the best ingredince possible, and just try your best, the more you cook it the more you can make it to suit your tastes :) just make it however you want it.
Although some of then change flavours while cooking have taste of some of the herbs and spices as you add them to give you some idea of the flavour they add to the dish. The fun part with cooking is trying different things and perfecting a recipe to suit your taste(I make a pepper beef dish that is up to version 5 trying different things to get it just right).