Curry. thoughts?

Question

i like red curry. alot.

but most people i know cant stand the stuff. how about you?

why or why dont you like curry, and which type do you preffer in what dish?

Answer 1

I love all kinds of curry.  I love virtually any Indian dish that is called curry in English ("curry powder" was an invention of the British to bring back some of the taste of India; in India, dishes are spiced individually, traditionally using a combination of coriander, cumin, turmeric, fenugreek, and a blend called garam masala, plus many more spices).  I love vindaloo, a blazingly hot lamb and potato curry from Goa -- noteworthy because Goa was a Portuguese colony in India, and it was the Portuguese who brought chile peppers (a New World plant unknown to the Europeans till Columbus) to the Old World from their colonies in Brazil.  I love chole poori -- a red curry with garbanzo beans that is traditionally served with puffy fried whole-wheat bread.  Lamb curry, curried okra with tomatoes, curried eggplant, furiously spicy curried grass carp -- it's all good.

I'm wild about Thai curries -- my favorite is green curry with pork, eggplant, and Thai basil, but I love yellow curry, red curry with roast duck and pineapple, Musuman (beef with peanuts and sweet potatoes in a mild red curry), panang, you name it.  Most Thai curries are made by simmering the curry spices in coconut milk, so it's sort of a rich broth with pieces of meat and vegetables in it, and you serve it over a bowl of steamed jasmine rice.

I also love Jamaican-style curry, especially hot curried goat slathered in Matouk's Scotch bonnet sauce.  And curried Jamaican meat patties are awesome -- they're basically a pie crust wrapped around curried ground meat (like an empanada if you're familiar with Latin American food, a meat pie if you're Scots or a pastie if you're Cornish.)

My wife, reading over my shoulder, moans "Curried kippers... curry salmon..."  Our local Thai restaurant (a suburb of Portland, Oregon) makes salmon in red curry paste with Thai basil from time to time.  It's amazing.  One last comment about Thai curries: they tend to use palm sugar and fish sauce (similar to light soy) as well as coconut, chiles, ginger, galanga (a relative of ginger, darker and more "toasty" flavored), and kaffir lime leaf to give them their special flavor.  

It's a good thing I really like what we've already planned for dinner (fresh hummus, pita breads, feta and real Armenian string cheese, with two different chilled dry rose wines), or I'd be in serious trouble.  As it is, I might have to make a good curry in the next few days...

Answer 2

My favorite Curry is Lamb Curry - Medium Hot - with some really good Mango Chutney.

The Empress in Victoria, BC, Canada have a Bengal Room that serves an excellent Curry Buffet.

Answer 3

I love the Curry Wurst you can get in Germany.

I like the yellow curry in Indian Dishes.

Answer 4

I love curry, I never really had the chance to eat one, until I lived in Japan, they have lots of curry recipes even they are not Indian. It was so amazing how they do it with different kinds of recipes and then I started cooking it myself.

I also eat at Indian curry restaurant in Shibuya,, then

finally when I went to Florida, my bestfriend works in Thai style restaurant and they are one of the best there.so I have lots of choices to choose from now.Indian, Japanese style or Thai curry..

I prefer my curry with coconuts...

Like sushi, if only people would try, they would find what they really missing.. I found sushi is very healthy. you don't need to eat raw, there's a variety to choose from , like curry it is not all that spicy..

Answer 5

i love all curry's i make them very well because its my traditional food>>> my favourate is chick pea curry (chunnay) i think most people you know are very odd because most people love curry's

Answer 6

I love curry. There is a place in Nashville that make Curry Noodles and it is to die for!

Answer 7

ur not jesus

Answer 8

I was always afraid of curry until my kids went vegetarian and I leaned back in that direction. I decided I needed more variety and was getting alot of inspiration from East Indian dishes.  Curry is a combination of spices alot of people already have in their cupboards. What I like is that it combines them in such a way that you don't have to add alot of other things. I've got yellow curry now and use it alot in battered and fried veggies, fish (talapia yum!) and felafel (bean patty).  It's good in stir fry and rice dishes, too.