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Maybe u can educate me, whats the difference? haha Im clueless with curries.
Just had one from the chinese, so that gets my vote.
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Which is best?
w.t.f is korma doing there - thats not a curry. I could feed that to my 1 yr old
MASALA.......medium strength, thick gravy, tomatoes and lots of spice and chopped coriander.
KORMA.......mild, made with fresh cream and coconut curry sauce. One for the ladies and men who are 'good with colours' or an 'ice skaters friend'.
VINDALOO.......the hot hot hot one. Not much aromatic spice in this curry. You scoff it down when your drunk to impress your mates with all the waiters sniggering at you while you sweat and reach for the jug of water. In the morning your ring looks like a break light or as they say up here 'a Japanese flag'.
ROGAN JOSH........Medium, bit like a masala only thinner sauce and a few more seeds and aromatic spices. Himalayan origin.
BIRYANI.........nice spicy medium strength curry, served with pilau rice.
CHINESE........Normally medium / hot. Different style altogether, always served with rice, never chapattis but bigger chunks or slices of meat and also unlike Indian curry it is available in beef. Makes a nice, occasional change from 'moggie masala' or 'tabby tikka'.
Hope this has been a bit of help with your choice DOHHHHHHH.
Just picked the ones i thought everyone would know the most. Then along came Dohhhhhh. The rest is history lol.
If none of the curries in the vote are your favourite or you even prefer home-made curries for meat identity reasons please feel free to vote for that. lol.
P.s. Don't you mean Dhal ?
I had a meat phal once and only once, over 30 years ago. I can remember every waking second of the following morning from when I got up at 7 till 2 in the afternoon with absolute clarity. I have no problems with a vindaloo or two, but do prefer a good jalfrezi or occasionally a keema saag.