[QUOTE=Lust4Life]
Dont forget Iran(Jal Frayses)
[/QUOTE]
Didn’t know they came from Iran - Wikipedia says it’s Raj Indian - though I know there was a big Persian influence on the country via the Moghuls.
[QUOTE=jjimm]
Didn’t know they came from Iran - Wikipedia says it’s Raj Indian - though I know there was a big Persian influence on the country via the Moghuls.
[/QUOTE]
From your cite:
Now, what’s the final verdict on this? I thought the spices-to-mask-meat-going-bad thing about Indian food was just B.S. Is there any truth to it?
[QUOTE=pulykamell]
Interesting. I’ll have to give that recipe a try–it’s different enough in technique from most curry recipes I’ve tried (I don’t think I’ve had one that starts with poaching the chicken and reserving the stock). It looks much lighter that what I’m used to, but it looks quite yummy. What part of India was your grandmother from, just out of curiosity?
[/QUOTE]
An area called Kutch – part of Gujerat, on the Pakistan border on the Gulf of Kutch.
Oh and Bonzer will vouch for the curry. 
I’ve actually had a good bit of Persian cooking, so it’s possible I’ve had “curry” without realizing it? The one Persian dish that stands out the most in my mind is a rice dish that had peas mixed in. I asked what it was called, but of course my friends (from Iran) who had made it, told me the Persian name for it, which meant nothing to me. I also recently had some sort of dish made in a slow cooker that had some sort of red meat (I’m assuming beef, but I’m not positive) along with some potatoes and other veggies, and a thick, rich gravy. The cook is from Iran. So there may have been some curry influences there I was unaware of. It certainly was spiced in a way that was quite different from 'merican food.
[QUOTE=norinew]
I’ve actually had a good bit of Persian cooking, so it’s possible I’ve had “curry” without realizing it? The one Persian dish that stands out the most in my mind is a rice dish that had peas mixed in. I asked what it was called, but of course my friends (from Iran) who had made it, told me the Persian name for it, which meant nothing to me. I also recently had some sort of dish made in a slow cooker that had some sort of red meat (I’m assuming beef, but I’m not positive) along with some potatoes and other veggies, and a thick, rich gravy. The cook is from Iran. So there may have been some curry influences there I was unaware of. It certainly was spiced in a way that was quite different from 'merican food.
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I’ve had Persian food many times. None of it reminded me of curry, either Indian or Thai.
It is true that Curry can be sweet or spicy and it comes in many different forms and flavors. Curry is also very addictive, once you try it you always like to have a Curry around. There is no way to “quantify” Curry, as stated by OpalCat, each one is a one of a kind masterpiece. Curry can be a mixture of many ingredients, all coming together harmoniously to create a perfect, beautiful, and tasty whole. It is also true that all Currys are different, but good. Almost everything posted so far has been correct, until devilsknew’s “pussy curry” post. It is just ludicrous that a Curry could be pussy in any way, possibly a bit cultured, but never “pussy”. Also, BrainGlutton should be ashamed of his pun. It’s okay, though, I think he just got curried away.
Signed,
Chris Curry
[QUOTE=jjimm]
Didn’t know they came from Iran - Wikipedia says it’s Raj Indian - though I know there was a big Persian influence on the country via the Moghuls.
[/QUOTE]
Actually its one of those things that I was told many,many years ago and always unwittingly assumed it to be correct.
I bow to your and other Dopers, superior knowledge.
I’ll just add that its my favourite curry followed some way behind by Biriani and that I totally loathe Madras curries.
Look, in my post I stated it was a pussy curry because there was too little spice… not chili, not heat… not enough spice. It seems off and underpowered on the measurements for the garam masala, chili, and turmeric. Unless, this is a very smal batch of curry, it just seems underspiced. I like hot curries, but it’s not about machismo for me… I love bold flavors and a true test of a curry to me is not the heat, but the bold flavors, that particular recipe just seems a little too Northern for me.
[QUOTE=devilsknew]
Look, in my post I stated it was a pussy curry because there was too little spice… not chili, not heat… not enough spice. It seems off and underpowered on the measurements for the garam masala, chili, and turmeric. Unless, this is a very smal batch of curry, it just seems underspiced. I like hot curries, but it’s not about machismo for me… I love bold flavors and a true test of a curry to me is not the heat, but the bold flavors, that particular recipe just seems a little too Northern for me.
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I would agree, insomuch as every curry recipe I’ve ever tried tastes ultra-bland as published; I’ve started tripling the spices right off the bat.
[QUOTE=devilsknew]
Look, in my post I stated it was a pussy curry because there was too little spice… not chili, not heat… not enough spice.
[/QUOTE]
Well, perhaps you could try posting a recipe that’s more to your taste, rather than pissing on other people’s. Calling something “pussy curry” is just stupid no matter how you try and dress it up.
“Oi, waiter! This korma is too delicate! MORE SPICE!”
:rolleyes:
[QUOTE=Musicat]
My farorite chicken curry dish recipe
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That might be a nice curry, but no freaking way is that Thai. Where’s the lemongrass? Where’s the nam pla? Furthermore five spice is Chinese, as are water chestnuts, and “curry powder” is usually Indian. Finally, no self-respecting Thai chef would even think about using garlic powder!
[QUOTE=jjimm]
That might be a nice curry, but no freaking way is that Thai. Where’s the lemongrass? Where’s the nam pla? Furthermore five spice is Chinese, as are water chestnuts, and “curry powder” is usually Indian. Finally, no self-respecting Thai chef would even think about using garlic powder!
[/QUOTE]
I was thinking the same thing. There’s nothing particularly Thai about it. It looks kinda like some sort of Chinese buffet’s take on a south Indian curry. Maybe. But there are no signature Thai flavors in there, except maybe perhaps the coconut, but that’s used in various curries throughout the region. It may be indeed very tasty, but calling it Thai is a misnomer.
[QUOTE=jjimm]
That might be a nice curry, but no freaking way is that Thai.
[/quote]
Will someone please remove the word “Thai” from the recipe so no one is ethnically offended? I don’t freaking care what it is, it tastes good. And I’m making some for dinner tonight.
Besides, I usually augment it with a freaking tiny Thai pepper or two. Now that’s freaking (hot!hot) Thai!
I’m not ethnically offended, I’m culinarily offended! 
Let’s settle on a “Sino-Indian hybrid curry with Thai mouse-shit peppers”.
Just be sure to serve it with:
LISTER: Of course! Lager! The only thing that can kill a vindaloo!
[QUOTE=Musicat]
Will someone please remove the word “Thai” from the recipe so no one is ethnically offended? I don’t freaking care what it is, it tastes good. And I’m making some for dinner tonight.
Besides, I usually augment it with a freaking tiny Thai pepper or two. Now that’s freaking (hot!hot) Thai!
[/QUOTE]
Not all Thai curries are spicy. That’s just a myth. Many are not. And not all Thais can eat spicy; my Thai wife is not very good at that sort of thing.
I’ve also heard thgat authentic thai cooking uses a lot of coconut oil, is that true?
Hydrogenated or otherwise?
[QUOTE=devilsknew]
I’ve also heard thgat authentic thai cooking uses a lot of coconut oil, is that true?
Hydrogenated or otherwise?
[/QUOTE]
Coconut milk for sure, but I can’t say I’ve heard of coconut oil. But then, I’m not a cook. Lard seems to be the cooking oil of choice, even with vegetarian dushes.
[QUOTE=jjimm]
That might be a nice curry, but no freaking way is that Thai. Where’s the lemongrass?
[/QUOTE]
I’m not sure I’ve ever seen lemongrass in a curry. It’s in tom yam, but that’s not a curry; that’s more of a broth/soup.