Anyone live in Brisbane or any curry get togethers in Brisbane? Its frustratingly bare here and I have a huge pot of base on the simmer that i'm waiting to turn into a generic BIR. Would be nice to meet people with similar tastes.

Some, or most of the pictures that people are posting in the gallery, my jaw drops. The sheer quality on display - its basically pornography. There are some pretty mean curry chefs here, and I'd love it if I got to try them. Honestly many of these offerings seem superior to a lot of restaurants I've been to. I'm a bit surprised more folks aren't running their own BIR, very impressed all round. Please, please move to Australia.

I'm feeling a little hot under the collar - or not. I've immigrated to Australia and I have to say the case for curry here is rather embarrassing. What is termed curry here in a restaurant can only be described as a limp ASDA frozen meal. I felt embarrassed to eat it. This is only my 3rd Australian curry experience but it has got me quite upset so far. What p*sses me off is how they try to sell it as healthy. FFS the whole point is that its greasy, heavily spiced and saturated with chillies. No poppadoms, no cobra, what is going on?

Very annoyed tonight.

I ordered an "extreme" hot sauce on the weekend and I was so disappointed, it made me laugh! It's a 3/10 on hot! Having said that it was pretty tasty and I do like the fruitiness and depth but its barely hot.

I had 2 heaped large tablespoons on my omelette and it barely tickled my tonsils - most disappointed! However I must admit it has a lovely flavour, fruity and Moorish.

http://www.grimreaperfoods.com/index.php?route=product/product&product_id=45

This place is tucked away deep within an industrial estate, as a hole in the wall it runs a caf? in the day and in the evening is a tiny restaurant. They also sell pastes and other Thai ingredients next door as well.

Whilst not 100% authentic the interpretation is pretty damn good, and what a setting, you wouldn't find this place unless you were a local. Very, very cheap prices too. Loved it. These kind of places you see on tv in these obscure cooking shows but never find.

http://www.tripadvisor.co.uk/Restaurant_Review-g186264-d4224510-Reviews-Thai_Kitchen-Shaftesbury_Dorset_England.html

I've always wanted to try a goat curry but have no idea what its supposed to taste like.

Does anyone have any photos of one they've made with some recipes + guidance?

After watching some tv I see there are these infamous chilli chicken wings that are really, insanely hot, and I'd like to try to make some.

Given the unseasonably warm weather in Wiltshire tonight I BBQ'd some chicken wings outside that were marinated overnight. Pretty good but I'd like to make something that packs a punch.

I did see somewhere that the chicken wings are deep fried first. Does anyone have any suggestions?

I brought some whole black cardamoms and after some experimenting found that one pod added to a Rogan Josh adds to the, smoky and meatiness flavour. Just an observation.

I'm wondering what else I can use this in?

Ok guys this is causing me some stress. I have been making thai green curries for over a year now and just cannot nail it. Don't get me wrong they taste fine, but they just don't taste authentic.

I'm living in Wiltshire and there is not much Thai about the place anyways. Apparently Warminster did have a knockout Thai place, but when I went it was pretty poor. I guess its had a change of management or cooks.

So here's the scenario. I originally was buying off the supermarket, which was pretty useless in terms of ingredients so I have been switching to ordering online from thai supermarkets.

Now I have tended to buy more and more fresh ingredients from them. Its flown over from thailand and I suppose its technically still fresh, it arrives in a cooled box, slightly wilted but fresh, not frozen or dried.

So usually what I do is assemble the following:
Mae ploy curry paste (tried making my own but wasnt that good).
Fresh keffir leaf.
Fresh galangal.
20 birds eye.
Fresh Thai basil.
Fresh pea aubergine.
Lemongrass.
Palm sugar.
Shrimp paste.
Lime.
Chicken.
Tinned coconut milk. <-- prime suspect

I fry off the paste in oil then add the milk one spoon at a time for half a jar letting it reduce, then add the ingredients, then the rest of the jar a spoon at a time.

The coconut milk doesn't split like its supposed to. I am wondering whether to get fresh coconuts, smash them open extract the milk and pulp and use this in place of the tin.

My tasting notes are: It actually tastes ok. It tastes like a mediocre thai restaurant curry. Its no way near as fresh as it ought to taste. Its not as aromatic either.

If anyone has any thoughts on this I'd appreciate it. Recreating this is challenging and stressful as each order I make takes time to arrive, and ends in frustration.

Hi all. I've been making curries for the last year based off this forum, and really, I have been making them hotter, hotter and hotter. I have been putting in 20 bird eye + 2 big kashmir dried + 1 tsp extra hot chilli powder. I try to give it layers of chilli flavour but don't like overdoing the powder due to its unpleasant powderiness if too much is added.

I am wanting it to go even hotter and more chilli complex so I may look at a different variety of chilli. I tried some Mr Naga paste, I love it but I was surprised that it wasn't as hot as I was expecting.

Anyways all of this thought about me chilli got me quite curious. How hot do these curries get in the wild? Which country/region has the hottest? I mean I think you have to go regional because countries are too big to really classify. Some obvious candidates are Thailand and India, but I am wondering Mexican, Carribean, Malaysia? I would generally exclude the UK phall because I don't think its that traditional and the ones I have had have been pretty horrible, no good flavour just the taste of raw chilli powder.

Can anyone offer any insights? How hot do you go and how do you get there? Have you travelled anywhere and found anything interestingly hot?

Somewhere in my head there is my dream curry, I've eaten it before but I can't remember where, but its somewhere when I was a lot younger. Because I wasn't into cooking when I was younger I never made a note of it. What memories I do have apart from having a light head from a few cobras is that the there was this perfect balance and synergy of smell, texture and aroma. Smooth - yes, Vibrant - yes, Tangy - sometimes, Aromatic - definately. I've been working backwards from this memory.

Originally I was seeking out that vibrant taste, so I really piled in the spices, and I got vibrant but also a bit unsettling and raw and overwhelming. Overcompensation was easy to do because it seemed logical, a real blast to the palate.

Seeking a more older, mature taste (bit still vibrant) I finally added less spice and the savouriness came through. I had been thinking about spice in the wrong way, its not the only driver for flavour.

To acheive tang I add in cold fresh lemon juice at the last minute. This worked well for me. But again, lessons to learn when to use it, as appropriate. In seeking my dream curry, and trying to combine all these attributes my curry identity had become confused.

And also I still felt it was still a bit "raw", so I decided to cook my base for an extra hour, and let it settle, to get the smoothness. Maybe I should let it cook all day, and then let it rest till room temperature.

So far this is where I'm at: seeking that refined, smooth aspect. If I can get this right, I'm very very close to that elusive curry.

I found this on youtube, seems to contradict some gravy principles (oil in gravy).
How to make base gravy the way it's done in Indian Restaurants and takeaways
Is this approach sound?

Hi this is my first week on here and I have to admit feeling a bit overwhelmed by the amount of recipes to try here, and its causing me some anxiety because I want to choose one to make this weekend, and I want it to turn out perfect. 

I need some help starting out. There are no spices in my cupboard this will be a clean start.
I think supermarket spices tend to lack the potency of ones I get in these indian supermarkets. So it will be a long weekend sourcing ingredients as I dont have much local to me.

So whats a good starting out recipe. Something Jalfrezi Tikkaish, very hot.

Hi my first post.
Please can someone tell me what the curry is on the front page of this website. THAT is what I want to try to make. I have looked at a lot of these recipes and cannot find one that looks similar.

A few observations:
I like my curry a bit shiny not dull.
I like the sauce thick but not too smooth, a bit curdled/clumpy.
Tangy, fresh, aged, aromatic, fatty, very spicy. All attributes of my dream curry.