I need a curry, its been over 10 years
#18
Re: I need a curry, its been over 10 years
Today out of the blue I had a vision of onion bhaji's, not the crappy pancake type ones, but a beautiful grapefruit sized one, drizzled with mint and yoghurt sauce. A condiment tray loaded with mango chutney, lime pickle, onion and tomato salad. A stack of poppadoms, big and beautifully formed, without a trace of grease. Nan bread the size of a dustbin lid. Chicken tikka marsala, lamb rogan josh, beef madras, all washed down with pints of Stella, not the "made under license" stuff, but a pint of Stella Artois.
Of course I had to hit the local curry restaurant, against my better judgement....walked away bitterly disappointed.
Please tell me, somewhere in NZ, it is possible to get a "British" indian curry!
Of course I had to hit the local curry restaurant, against my better judgement....walked away bitterly disappointed.
Please tell me, somewhere in NZ, it is possible to get a "British" indian curry!
There is a little place on Dominion Road that does manage to do some nice currys....some of it is a little hit and miss - but most is pretty good and the portion size is ok with some of them (i.e. more than 8 chunks of chicken to one dish) That's India Express.
Little India is "ok" - the bhaji i find is pretty good - about the most comparable to ones from the UK that i've had. Poppadoms? pffft given up on those over here.
Last time I was back in the UK after spending a year and a half away - my first 3 evening meals were curry! the fourth was a roast dinner!
#19
BE Enthusiast
Joined: Jan 2009
Location: Whangaparaoa
Posts: 458
Re: I need a curry, its been over 10 years
As a self confessed curryaholic, I have similarly struggled. Best I have found is Oh Calcutta in Parnell as a previous poster mentioned. But nowhere near as nice as the curry vision in the OP.
How I miss a UK Chicken or prawn madras. And Onion Bhajis.
How I miss a UK Chicken or prawn madras. And Onion Bhajis.
#20
BE Enthusiast
Joined: May 2007
Location: Western Sydney For Now
Posts: 434
Re: I need a curry, its been over 10 years
Great India in Wellington, run since the early 70's by an Indian family from Leicester, and also Kohinoor in Albany Village in Auckland, just make sure you ask for Indian hot!
#21
Forum Regular
Joined: Jan 2008
Posts: 91
Re: I need a curry, its been over 10 years
We always go to Chands in Rothesay Bay...one of the best we've found. I actually prefer it to Oh Calcutta.
#22
Re: I need a curry, its been over 10 years
We got ourselves a decent indian recipe book and have become masters (ish) in the art of curry making. Its impossible to find a decent curry place in NZ. We did just try out Urban Turban in AKL and it was.......ok. A vast improvement from what we've had before mind.
We'd heard good things about a place in Wanaka so got ourselves all excited only to be served up with just god awful slop. We tried 3 different curries and the only real difference was the colour. One genuinely tasted like chicken in Heinz Tomato Soup with 40 cloves in it.
Come round to ours and we'll rustle something up
We'd heard good things about a place in Wanaka so got ourselves all excited only to be served up with just god awful slop. We tried 3 different curries and the only real difference was the colour. One genuinely tasted like chicken in Heinz Tomato Soup with 40 cloves in it.
Come round to ours and we'll rustle something up
#23
Re: I need a curry, its been over 10 years
Sure!
Let me know what your favourites are. These are my favourites and the ones we make the most
Rogan Josh
They say to use Lamb but we always have it with chuck steak because it just tastes so much better. Takes some prep so you may want to leave this for another time.
45ml/3tbsp lemon juice
250ml/8fl oz natural (plain) yoghurt
5ml/1tsp salt
2 garlic cloves, crushed
2.5cm/1in piece fresh root ginger finely grated
900g/2lb chuck steak, cubed
60ml/4tbsp Vegetable Oil
2.5ml/1/2 tsp cumin seeds
2 bay leaves
4 green cardamon pods
1 onion, finely chopped
10ml/2tsp ground coriander
10ml/2tsp ground cumin
5ml/1tsp chilli powder (we use red hot chilli powder and its a nice neat)
400g/14oz canned chopped tomatoes (no added salt is better)
30ml/2tsp tomato puree
150ml/1/4 pint water
1. In a large bowl mix together the lemon juice, yoghurt, salt, half the garlic and ginger. Add beef, stir and leave in the fridge overnight.
2. Heat oil in large pan or wok and fry the cumin seeds for 2 mins. Add bay leaves and cardamon pods and fry for 2 more mins.
3. Add the onion and remaining garlic and fry for 5 mins. Add the coriander, cumin and chilli powder and fry for 2 mins.
4. Add the beef mixture to the pan and cook for 5 mins, stirring so it doesn't burn.
5. Stir in toms, tom puree and water. Cover and simmer for approx 2 hours - 2.5 hours (1.5 hours if you use lamb instead)
This is seriously my favourite! So so good.
I'll type up the others now.
Let me know what your favourites are. These are my favourites and the ones we make the most
Rogan Josh
They say to use Lamb but we always have it with chuck steak because it just tastes so much better. Takes some prep so you may want to leave this for another time.
45ml/3tbsp lemon juice
250ml/8fl oz natural (plain) yoghurt
5ml/1tsp salt
2 garlic cloves, crushed
2.5cm/1in piece fresh root ginger finely grated
900g/2lb chuck steak, cubed
60ml/4tbsp Vegetable Oil
2.5ml/1/2 tsp cumin seeds
2 bay leaves
4 green cardamon pods
1 onion, finely chopped
10ml/2tsp ground coriander
10ml/2tsp ground cumin
5ml/1tsp chilli powder (we use red hot chilli powder and its a nice neat)
400g/14oz canned chopped tomatoes (no added salt is better)
30ml/2tsp tomato puree
150ml/1/4 pint water
1. In a large bowl mix together the lemon juice, yoghurt, salt, half the garlic and ginger. Add beef, stir and leave in the fridge overnight.
2. Heat oil in large pan or wok and fry the cumin seeds for 2 mins. Add bay leaves and cardamon pods and fry for 2 more mins.
3. Add the onion and remaining garlic and fry for 5 mins. Add the coriander, cumin and chilli powder and fry for 2 mins.
4. Add the beef mixture to the pan and cook for 5 mins, stirring so it doesn't burn.
5. Stir in toms, tom puree and water. Cover and simmer for approx 2 hours - 2.5 hours (1.5 hours if you use lamb instead)
This is seriously my favourite! So so good.
I'll type up the others now.
#24
Re: I need a curry, its been over 10 years
g/Stewing Beef Curry
We make this if we haven't had the time (or thought!) to marinade the beef for the Rogan Josh.
900g/2lb Chuck steak (or whatever stewing beef you prefer)
1tbsp Oil
1 Large Onion finely chopped
4 cloves
4 green cardamon pods
2 green chillies finely chopped (we don't put these in as our curry paste is quite hot anyway)
1inch piece of fresh ginger
2 Garlic coves crushes
2 dried red chillies slices (we use these. You could omit and use the green chilli's or both. Depends on the heat you want)
1 tsp curry paste
2tsp ground coriander
1tsp ground cumin
1/2 tsp salt
150ml/ 1/4 pint beef stock
1. Heat oil in a large pan and fry the onions, cloves and cardamon pods for about 5 mins. Add the green chillies (if using) ginger, garlic, red chillies and fry for 2 more mins.
2. Add curry paste and fry for 2 mins, add beef and fry for 5-8 mins until the beef lightly browned
3. Add coriander, cumin, salt and stock. Cover and simmer for 2 hours (until beef is really tender).
Forgot to say on the last one but obviously before you serve try and fish out any cardamon pods/cloves/bay leaves
We make this if we haven't had the time (or thought!) to marinade the beef for the Rogan Josh.
900g/2lb Chuck steak (or whatever stewing beef you prefer)
1tbsp Oil
1 Large Onion finely chopped
4 cloves
4 green cardamon pods
2 green chillies finely chopped (we don't put these in as our curry paste is quite hot anyway)
1inch piece of fresh ginger
2 Garlic coves crushes
2 dried red chillies slices (we use these. You could omit and use the green chilli's or both. Depends on the heat you want)
1 tsp curry paste
2tsp ground coriander
1tsp ground cumin
1/2 tsp salt
150ml/ 1/4 pint beef stock
1. Heat oil in a large pan and fry the onions, cloves and cardamon pods for about 5 mins. Add the green chillies (if using) ginger, garlic, red chillies and fry for 2 more mins.
2. Add curry paste and fry for 2 mins, add beef and fry for 5-8 mins until the beef lightly browned
3. Add coriander, cumin, salt and stock. Cover and simmer for 2 hours (until beef is really tender).
Forgot to say on the last one but obviously before you serve try and fish out any cardamon pods/cloves/bay leaves
#25
Re: I need a curry, its been over 10 years
Gonna give the Rogan Josh a go tomorrow, but noticed you need to leave it overnight, so will let you know the results on Sunday!
Got pretty much all the ingredients except the cardamom and the lamb!
Thank you so much! Right excited now!
Got pretty much all the ingredients except the cardamom and the lamb!
Thank you so much! Right excited now!
#26
Re: I need a curry, its been over 10 years
Catcha, get yourself to the airport, jump on a plane to Penang. There's a place over the road from us that does a fantabulous Rhogan Josh. And the Laotian Laksa is mindblowing see pic on link
http://www.noeyeddeer.com/famous-food-penang.html
and so cheap, my life.
http://www.noeyeddeer.com/famous-food-penang.html
and so cheap, my life.
#27
221b Baker Street
Joined: Jun 2010
Location: Miles from anywhere, Victoria, Australia.
Posts: 14,125
Re: I need a curry, its been over 10 years
Catcha, get yourself to the airport, jump on a plane to Penang. There's a place over the road from us that does a fantabulous Rhogan Josh. And the Laotian Laksa is mindblowing see pic on link
http://www.noeyeddeer.com/famous-food-penang.html
and so cheap, my life.
http://www.noeyeddeer.com/famous-food-penang.html
and so cheap, my life.
#28
Re: I need a curry, its been over 10 years
Catcha, get yourself to the airport, jump on a plane to Penang. There's a place over the road from us that does a fantabulous Rhogan Josh. And the Laotian Laksa is mindblowing see pic on link
http://www.noeyeddeer.com/famous-food-penang.html
and so cheap, my life.
http://www.noeyeddeer.com/famous-food-penang.html
and so cheap, my life.
Oi mate,do you do Argy - Bhaji's !!
#30
Joined: Oct 2007
Posts: 3,787
Re: I need a curry, its been over 10 years
I like the currys here you don't get loads like in the uk so less fattening
Anyway we have a good Indian here called Spice Guru, and the last time I went back to England I went out for two Indian meals and didn't find them as nice as I used too in my opinion
Anyway we have a good Indian here called Spice Guru, and the last time I went back to England I went out for two Indian meals and didn't find them as nice as I used too in my opinion
Last edited by love30stm; Dec 1st 2012 at 6:17 pm.