Whats the best type of curry ?

Question

Whats the best type of curry, and why, and which type of rice does it go best with ?

Answer 1

bhoonas are nice and juicy... but bought curry isnt the same as a home made costruction... it lacks thing, which whilst not neccesarily accurate to the recipie, it needs..

chop 4 big onions, fry em
1/2 bulb of garlic, fry it with the onions
two tins of tomatoes, mush and add.... boil off some water...

add mushrooms, courgettes, or whatever is wilting in the fridge, inc finely chopped carrots... (if theyre big chunks they take longer to cook) celery is good... manky tomatoes, aubergines apples.... even spuds... and add currants raisins and if you have it, chop up some dried fruit, apricots figs

now add a can full of water and your spices and herbs...
buy curry powder for now, its easier...

mix the curry powder with warm juice and make a paste, add to the pot and stir... the let it simmer almost until the spoon stands up... its making me dribble...

if you want meat,just add it... and vary the recipie as you see fit...

you would use bismati rice, its long grain, and cooks easily... and they do a fast brown rice... which tastes nice...

allow one mug of rice per person... and add one cup per person for the pot.. cook the rice in LOTS of water, takes about 15 minutes..and DONT put the rice in until the water is boiling... cook it until you can taste a little tiny bit of grit int eh middle... drain all the water off, use a colander, or big sink sieve...

now youll have far more rie than you need... just like i do! so after everyones fed, you put the rest in the fridge... until tommorow...

then, you have the basis for perfect fried rice...

HOT wok, 2-3 tsp oil, take big lump of rice, throw it into the wok and get stirring, work that rice, break it down and keep turning it over..NO dont stop... keep the wok and the rice moving... keep the rice moving until it starts to slide off you big flat spoon thingy... then add a splash of soy sauce...


if you want egg fried, just crack in one egg at a time, and stir..

prefry mushrooms or onions and add em to the rice a few minutes before its finished cooking....

Answer 2

Trinidad curry! Beats East Indian any day!

I don't know where you live but if you live near somewhere with lots of Caribbean people, find a grocery store and look for Chief brand curry powder. Or even just buy some Trini curry and try it for yourself. We'll cook with either white or brown rice, it depends on personal preference.

(If you do go to a West Indian restaurant, be sure to try roti with your curry as well. I promise you won't regret it!)

Answer 3

There is no real answer to this question only personal preference. I personally like curries that are rich, aromatic, slightly spicy and are cooked with fresh herbs and spices. I cook a mean Chicken Bhuna which is cooked using onions, tomatoes, fresh chilli, and a number of freshly toasted and ground spices.

I like my curries with a pilaf rice made using a mixture of basmati rice and wild rice to give it some added depth and texture.

Good luck finding your personal favorite, enjoy the trip.

Answer 4

It depends on taste: Jalfrezi is mild, Mulligatawny is mild to hot, Vindaloo is hot. Chicken curries well, as does beef.

There are different makes of curry paste you can buy:
Ferns, Rajah, Patak, Sharwood, just to name a few.

The thing to do is experiment with making curries. Basmati rice is the best rice, and you can get 5kg bags for around £4.50.

Answer 5

East indian curry is the best - they use just right amount of spices. EAt with basmati rice.

Answer 6

India curry.

Answer 7

I like the Thai red or green curry.

Answer 8

I don't like curry but if I had to it would be a chicken korma. I can just about eat that. Is it a garlic naan bread?

Answer 9

Chicken Biryani, because it is curry and rice altogether!

Yummy, my favourite!

edit,

Oh and nika is right too, west indian curries are fab.

Answer 10

Ones with curry in it !