Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Swampy61 on January 11, 2007, 10:33 AM
-
What a great site - only wish I'd discovered it sooner.
Being new to the forum forgive me if I am covering a previously discussed topic, but has anyone considered curries from other parts of the world such as Malaysia and Indonesia or even Jamaica.
The word curry should not be linked solely with the indian subcontinent although that is obviously the main focus lies, but I would like to know if anyone has experimented with other regional curries and whether or not they have had any success.
???
Swampy
-
Jamaican curries. Oh no. You know what they put in them don't you? Go on have a guess. No? well I'll tell you. Goat! Can you believe it? The dirty bastards! :D
That'll mean nothing to you unless you watch The Catherine Tate Show.
YF
-
hi swampy61
they also use chicken aswell,about 3 years ago a mate of mine went to jamaica with his family and they had a jamaican curry,he told me they had chicken,pineapple and a few other fruits in it and they said it was the best curry they tasted.
-
Nice one YF ;D ;D ;D But I do like Goat.
CP
-
Hey swampy.
To answer your question, the only other curries I really like are Thai curries, especially Thai green curry. But hey if you have a favourite Malaysian, Indonesian or Jamaican curry you want to post, go right ahead, I'll give it a go. But not curry goat please as I can't get goat easily.
YF
-
Okay maybe Jamaica was not the best choice!!
I was there many years ago and they did indeed offer a goat head curry which I declined.
However there were others including chicken as pointed out by Bart.
My interest in other curries from other parts of the world stems from two sources.
Firstly I have been all over the place with my job and experienced many differing styles of "curry" and secondly I have a great cookbook called the complete asian cookbook written by Charmaine Solomon.
I have tried to recreate her recipes from India and Sri Lanka to Thailand and Indonesia and even Laos and Burma with varying degrees of success mainly due to my ability to follow the instructions correctly or have all the requisite ingredients to hand.
The range of different curries from those with rich sauces to those that are dry and using chicken, beef or fish combined with different combinations of spices keeps me serching for the perfect curry.
-
I think it is worth exploring these different areas of knowledge, I have been reading up in a new book i got on Pakistani Curries as they tend to only use a combo of 4 spices:-
Corriander
Cumin
Turmeic
Chilli
And most of the dishes rely on a Massala Sauce of browned onions and tomatoes as the base for each dish.
Can learn a lot i find.
S