Topic: What stops you currying?

[Tomdip]

When I first discovered curries I claimed I would happily eat curry for breakfast, lunch & dinner. While I am not as bad now I still like to have one or two a week but am lucky if I can squeeze one in a fortnight!

So what stops me getting cooking? Firstly a small 9 month old boy crawling around my feet and secondly my missus would always prefer any thing non-curry (weird how she always cleans the plate though!)

So just for fun - what stops you guys cooking as much as you like? 

[Malc.]

It's usually the wife and/or a lack of time to fit the preparation in, especially with 2.4 children. It's funny though, i've just spent most of March cooking curry more often than not. The wife has even enjoyed it. But I think i'm curried out now and need to have a few weeks off. Never thought i'd ever say that!

[solarsplace]

...snip

 need to have a few weeks off. Never thought i'd ever say that!

A few weeks?, a few weeks? - what? - really? - weeks? - seems a little excessive!

Maybe a few days, but a few weeks? 

[bamble1976]

The build up of the smell of curry around and on everything in the house usually tells me to stop.  I give it a few weeks to air again before another curry marathon!!

Barry

[Malc.]

A few weeks?, a few weeks? - what? - really? - weeks? - seems a little excessive!

Maybe a few days, but a few weeks? 

The only problem I have is that one cupboard right at the end of the kitchen. The one chock full of all my curry spices as well as all the other usual contenders you find in the spice rack etc. So it gets opened on a daily basis as I do most of the cooking. That's when the sweet smell of curry drifts happily under your nose and you get that sudden craving.

Invariably (I seem to be using tht word alot recently) I shall succumb to temptation and end up making another batch of base some time very soon.  :

I'm already thinking of tonight's feast and I did promise Frank i'd try his Gobi Parathas, they could be accompanied by some Seekh Kebabs, Mint Sauce and a nice Sag Aloo with the 200ml of base I have still left in the fridge!

See what you've gone and done Russ! ;D

 

[Peripatetic Phil]

The build up of the smell of curry around and on everything in the house usually tells me to stop.  I give it a few weeks to air again before another curry marathon!!

Barry

I have a slightly modified version of that :

"The build up of the smell of curry around and on everything in the house usually causes my wife to tell me to stop.  I give it a day or two to air again before another curry marathon!! "

Oh, and also she keeps telling me that curries are bad for my stomach (I currently have diverticulosis, so I can't completely ignore her advice in this respect).  She quotes my former GP, herself 100% Indian :  "Curry, worry, chilli : very bad for tummy !".

** Phil.

[Ramirez]

I average 2 a week - one on Saturday and one on Sunday. Sometimes I'll have one midweek, but I generally try to limit myself to two. Watching my weight and health is the number one reason that stops me currying (above 2 a week).

[Stephen Lindsay]

Things that have stopped my currying:

Coming home from work too tired to cook

A partner (now ex-partner) who hates curries and complains about the smell though she happily smokes like a lumb with a non-smoker at home (me)

Eating curries too frequently (curry overload) and feeling I need to take a break

Running out of spices and tomato puree

[Ramirez]

A partner (now ex-partner)

Due to not being a curry lover?  ;D

You need a tighter vetting process mate.

[Razor]

What stops me making curry?

NOTHING WHATSOEVER
Friday night is prep night, just getting everything pre-done.

Saturday is curry night.  My 12 yr old son absolutely loves helping me out, and I love teaching him but he is a "cack" hander, so everything is so difficult for him from my teachings but he's getting there.

I try to sneak in about 2 - 3 a week but cut down drastically on the oil content except for my Saturday night ruby.  That's always gonna be the "full fat" version.

The wife is on a diet (again :-X) so I can't do her usual oily veg bhuna. However, she buys the weightwatcher jars, korma, tikka masala, rogan josh.  Now what I tend to do for them is, add the sauce to the pan, add an equal amount of hot water, 1 tsp g/g paste and 1 tsp spice mix, finished off with a good tbs of fresh chopped coriander.  I then reduce down (Taz Style) until it's of the right consistency.

It really lifts the flavours somewhat, and turns a substandard curry sauce, into something that I wouldn't be too disappointed if I was served it from a TA.

See, NOTHING stops me currying, even the wife's bi-annual diet ;D

Ray