I'm addicted to curry - could easily eat it daily.
But I prefer curries that are as hut as possible - make you cry hot. Vindailoos and the like. I've never understood the point of a curry that is just curry flavor.
Curries aren't necessarily meant to be hot, since it depends on the region they come from and the mix of spices used to give a specific flavour. For Indian curries, I like all sorts of varieties whether they are mouth-numbingly hot or mild and fragrant. I especially like aloo gobi, tikka masala, biryani, vindaloo and tandoori.
For Japanese curry... well, it's never hot. But it's so tasty. I looove katsu curry.
Wow, my mouth is watering just thinking about them. D:
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Hate hot stuff. Like pretty much ever other curry as it lets me eat Naan.
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how does curry 'sound wrong'? curry is amazing. i do love indian curries, but Japanese curry will always be my favorite. i swear if we had a Curry House near where i live i would eat there every freakin' day. spice level 3 is the way to be
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@tylers_username It's about as wrong as asking what someone's favourite ice cream flavour is.
One of the greatest things about living in this region is the food. It's not usually something you find outside of Southeast Asia, but if you can get your hands on beef rendang it's a great curry dish (or curry-like dish, depending where you get it).
Oh man, green curry is one of my favourites too. The flavour is so weird but so nice and it's not too hot either. Well, compared to other Thai curries anyway.
And curry puffs. They're small pies with a very mild curry filling: often chicken or fish, always with potatoes and sometimes the big ones even have a boiled egg inside. They're similar to samosas but are less fragrant. You can get them homemade from street vendors here really cheap. People just set up stalls and sell what they cook. It's fantastic. I'm having some I got earlier right now. :Q____
Never put thought into types of curry, I've always associated it as the indian stuff. I'll eat it, and most likely enjoy it, but if I could choose other foods over it, I wouldn't think twice about ordering a pizza or getting a nice Frankfurter.
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I like mild curries, not too spicy yet not overloaded with spice. I do love having a good curry as long as it's done properly, otherwise curries can be just pure crap. :/
I like curries without coriander. Which pretty much seems to be in every single Indian dish I'm served.
Given my home location, we're surrounded by choice for curries, some cheap n nasty, and some really good quality ones too.
As for spiciness, I've been told that curries are traditionally made to be hotter the more rancid the meat in them is. Disguises the taste of bad meat. I tend to prefer mine pretty mild.
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As for spiciness, I've been told that curries are traditionally made to be hotter the more rancid the meat in them is. Disguises the taste of bad meat. I tend to prefer mine pretty mild.
Traditionally, this is the truth yeah. Since no one here is from India (I believe), the ultra spicy stuff is there for flavour. Most western nations (America, UK, Australia) tend to frown on serving up rancid meat, however well disguised
I just don't plan on ordering Vindailoo when in India.
Also, I didn't mention the love I have for Katsu curry, because it's not spicy at all. But I love it with a passion that rivals the love Romeo had for Juliet.
Funnily enough, I'm not a huge fan of Thai curry. Too creamy, I guess. Plus, where I live it's difficult to find a nice Thai place.
I like Indian curry in rice and chicken, but not much else. (I haven't really ventured into other types and flavors mind you.)
It's best to keep a bottle around for when I eat with my father or sister as they'll mix it with everything (sour cream, pitas, pasta, soup, Chinese food, or any seemingly bland repast). Throughout the meal they never fail to mention "People in India rarely get Alzheimer and its believed to be caused by their diet which high in curry!"
I like curry on the right dish, but I'm certainly not likely to go overboard.
Garlic on the other hand, is like a magnet for me.
As for spiciness, I've been told that curries are traditionally made to be hotter the more rancid the meat in them is. Disguises the taste of bad meat. I tend to prefer mine pretty mild.
This is actually a fallacy borne out of xenophobia. In the largely vegetarian subcontinent they eat animals on the day the are slaughtered rather than the 3 or 4 weeks that we in the west would typically hang meat for. As a result indian meat tends to be a bit chewy because hanging increases tenderness, but is is not rancid.
However, there is a theory that spices became popular in the west to mask the taste of rotten meat.
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