Is the kashmiri curry the one with the lychees?

( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 13:50, 1 reply, 15 years ago)

nah mate, it's just a region, not a dish. so a style, like thai is a style

( the mighty badger Aphrodite, on a bar stool, by your side, Wed 30 Mar 2011, 13:51, Reply)

Ahhh, coolio.
There is a well lush thai place near me that has just expanded their menu, really nice gardens, I go there with my ma' and uncle every couple of months. One of the new things on their menu was like an edible basket filled with a curry sauce with lychees and scallops, it was soo nice.

They do something weird though, and I'm not sure if it's a thai thing, but their Tempora is what the Japanese call Katsu.
( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 13:55, Reply)

my mrs makes an incredible chicken katsu curry

( Vipros. clever got me this far, then tricky got me in, Wed 30 Mar 2011, 13:56, Reply)

Panko is amazing, I don't see the point in any other form of breadcrumb now.
I don't mean I don't see the point of any other kind of batter, but for breadcrumbed stuff, Panko is the way to go.

Does she do her own sauce?
( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 13:57, Reply)

she made her own panko
and made the sauce from scratch.
( Vipros. clever got me this far, then tricky got me in, Wed 30 Mar 2011, 13:58, Reply)

niiice.
Would you be interested in writing recipies for coll3ctive?
( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 13:59, Reply)

I suspect I would

( Vipros. clever got me this far, then tricky got me in, Wed 30 Mar 2011, 14:00, Reply)

*gaz*

( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 14:02, Reply)

Kashmiri curries
tend to containing fruit and almonds both of which I cannot abide in a curry.
( Monty Boyce, My cheese game is strong, Wed 30 Mar 2011, 13:56, Reply)

I think they work really well, but I can see why people don't like them.
I used to get a Korma with Passwari Nun, it's barely not a desert.
( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 13:59, Reply)

only when you buy them from curry houses who are being lazy, dear chap
it's just a spice style. Grated, you'll get more fruit in curries up there becuase it's a more staple part of the diet, but it's by no means set in stone.
( the mighty badger Aphrodite, on a bar stool, by your side, Wed 30 Mar 2011, 14:02, Reply)

I've never tasted one, I have to admit.

( Monty Boyce, My cheese game is strong, Wed 30 Mar 2011, 14:03, Reply)

Most people are put off
because "chicken kashmir" just seems to be a korma with fruit in it. Best cookbook I ever got (well, ignoring Larousse and Leiths since you'll call me a fucking ponce) is a decent Indian one, explaining the regions and spices and styles.
( the mighty badger Aphrodite, on a bar stool, by your side, Wed 30 Mar 2011, 14:09, Reply)

I have a good one of those too
my massive collection of Carrier's Kitchen takes some beating though.
( Vipros. clever got me this far, then tricky got me in, Wed 30 Mar 2011, 14:12, Reply)

Madhur Jaffrey's Curry Bible is quite extensive.

( Monty Boyce, My cheese game is strong, Wed 30 Mar 2011, 14:16, Reply)

This is probably my most prized cook book, excluding ma's ones that we share.
www.amazon.co.uk/Evelyn-Complete-International-Jewish-Cookbook/dp/1861051433
( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 14:20, Reply)