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Topics - CURRYISNICE

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Lets Talk Curry / How to re-heat frozen take away vegetable curry in the microwave?

« on: November 25, 2018, 02:05 AM »

Hello all

I have a Daewoo KOR9GPBR Digital Microwave, 900 W, and have a frozen vegetable curry but dont know the best way to re-heat it?

I have heard some say you have to be careful not to cook it, but how do you avoid that?

Should I re-heat only on defrost or on a normal heating setting or a bit of both?

Any advice appreciated.

Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / chewytikkas none ginger base gravy and other recipes please?

« on: October 05, 2018, 01:41 AM »

Hello all

Does anyone know anywhere chewytikka has his recipes in written format ie Dopiaza, Rogan Josh, Bhuna and apparently he has a base gravy that does not include ginger?

ANyone help?

thanks in advance!!

Talk About Anything Other Than Curry / Kebab shop uses chilli paste and water, what chilli paste could this be?

« on: May 20, 2018, 01:51 AM »

Hello all,

One of my local kebab shops said he makes his chilli sauce simply buy buying chilli paste and adding water to it. Any idea what this chilli paste could be called?

thanks all

Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Recipe request for a North East England Bengali Resturant Curry Base?

« on: May 09, 2018, 01:31 AM »

Hoping someone can help who may have a recipe for a curry base used by a Bengali Resturant in North East England? Most resturants in the North East of England are Bengali owned and the region has it's own taste which may differ from other parts of the UK.

I was in a resturant in the West of Scotland (most of which are Punjabi) and was chatting to the owner and said I really miss the Bengali currys in the North East of England and he was like "how can you possibly like them? Punjabi currys are far far better!!" and could not understand it?

But anyhow I am hoping to be able to make my own North East England Bengali curry style, hoping someone may have a recipe? or even a base sauce recipe from another Bengali resturant in the UK

Lets Talk Curry / How can a curry kit or curry paste possibly make up for no curry base?

« on: May 09, 2018, 12:45 AM »

Hello all,

I have made my own curry at home from scratch and yes they are amazing but I simply dont have time and am unable to make them now.

Anyhow, the question that I have is I thought I would try some of these curry pastes ie Shermin, Pakats etc etc. Where you simply fry some onions and add the paste and then add either tinned tomatos or yoghurt or both to create the curry sauce. But I have found that the curry sauce just tastes either like a spicy tomato flavour or a spicy yoghurt flavour or a combination of both! But a resturant curry has a spicy pured vegetable taste normally (unless its a Korma etc) which is normal right? as thats how INdian resuturants make their curry with lots of vegetables ie carros, onion, cabbage, potaots etc etc cooked and then blended and then to make a finished dish you add your spices and meat etc.
So how can one of these curry pastes possibly work without the curry base which is many vege blended together? is it not true that they simply CAN NOT work or taste anything like a Indian resturant curry as they are missing out on the whole curry base (ie blended vegetables)?

Lets Talk Curry / What is the difference between Glasgow Punjabi Curry to Englands Bengali Currys?

« on: February 24, 2018, 07:06 PM »

Hello all!

I moved from England to next to Glasgow, was in an area of England which all the chefs were Bengali at the Indian Restaurants/Take aways. Since moving to near to Glasgow I discovered the curries tasted totally different!! I thought it was just me but then was informed that all the curries in Glasgow are all Punjabi and Punjabi curries are totally different to the Bengali Influenced curry you would find in England.

I have found the curries in Glasgow are VERY spicy, I dont mean hot but loads of spices, really over bearing, even the milder curries ie Rogan Josh, Dopiaza etc and no matter what curry I have got and from which restaurant or take away the main thing I can taste in Ginger and Garlic.

Back in England the Bengali influenced curries were more of smoothe vegetable flavour not spicy and could never taste garlic or ginger in them and they were a tiny little sweet.

A couple of places have said "Well are chefs are all from the Punjab region but will try and make the type of curry you like" but sadly just have never worked out.

I find it hard to believe Bengali Currys in England dont have ginger or garlic but maybe they do but just a tiny little? or maybe they dont?

So what I am asking is can anyone tell me how I can describe to them how to make it? as I just am not able to really explain it properly?

Or maybe there is someone on here from Glasgow and can recommend a place that knows how to make a England Bengali style curry? or maybe someone on here is a chef at a Indian place and knows exactly how to cook a Bengali England style curry? as at the moment there seems to be no Bengali Curry places here at all.

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