English Cuisine

Old-Dutch

bosstrabs A word like that comes naturally to Millsy because it’s not many letters different to ‘generic’, which describes all his music and clothing choices.

Or ‘genital’, because he’s a massive cunt / cock

hugopal

Smallman1 Take it you order it regularly then.

False - because being able to eat ghee I can actually order a proper curry.

Millsy

Dutch and Dave being bastards is it? Right! Noted.

Smallman1

Don’t forget Hugo boring the tits off everyone as per!

hugopal

Smallman1 Don’t forget Hugo boring the tits off everyone as per!

Not as boring as going for a curry but only ordering a bloomin biryani!

mono-stereo

@rhouses You heard of Saransh Goila mate? We had his Goila Butter Chicken dish delivered through the post this week. Really good.

https://dishpatch.co.uk/feasts/goila-butter-chicken?gclid=Cj0KCQjw54iXBhCXARIsADWpsG-PpFuBYwn9QVf_n9ktorQj9Rgr-MdNntZeIwuX5IMQGyGscSysOrEaAmYQEALw_wcB

rhouses

mono-stereo Yup, yup. Standard butter chicken, it’s good, not great. Think the Guardian actually nailed their review: https://www.theguardian.com/food/2022/apr/08/goila-butter-chicken-london-w1-a-new-religion-i-wasnt-moved-restaurant-review

Didn’t want to recommend on here because it’s pretty much normal. When he first started out, it was amazing… but I think with scale and fame, the quality has dropped. Again, was thinking with UK produce it would be next level, but my Indian friends have said it’s only ok out there. One thing which he does, which most other restaurants don’t do, cooks the Butter Chicken with charcoal. That’s crucial. If it’s priced well out there, then I’d probably stick with it for a normal take away.

Cankles-McJeggings

mono-stereo

Hang on let me get this right…they send a full chicken curry to you in the post??😂
Chicken ?..in the post..in the summer.

rhouses

bosstrabs Is this the dish with pork mince and birds eye chillis over rice and fried egg on top? We refer to it as Kaprow. Really easy to make if you have thai basil.

Mark Wiens’ restaurant is another bucket list item, but I’m going “normal” when i do.

https://phedmark.com/

Cankles-McJeggings

rhouses

There’s different spellings I think because at first it confused me.

Grapao
Gra pao
Kaprow
Kra pao

Fuck knows why, probably regional. Bit dim the Thais are too.

BlainSA

rhouses Pork, chicken, seafood, whatever… Kaprow is the name of the basil.

rhouses

hugopal lol. Tbf to smalls, I mostly associate ghee usage with indian carbs. The curries, sure, you’ll probably fry the onions and base with ghee, but once you’re slow cooking the curry, don’t think you need add to anymore.

Chicken Briyani for a main, and Kheema Naan for a starter, sounds like a solid meal, if done right.

hugopal

rhouses The curries, sure, you’ll probably fry the onions and base with ghee, but once you’re slow cooking the curry, don’t think you need add to anymore.

But that’s still some, so theoretically Smalls can’t eat it.

Cankles-McJeggings

rhouses

Mrs is doing lamb (that’s real lamb not goat like you cunts) and aubergine curry this weekend rhouses.
With a coconut pilaf that has sultanas and almonds in it. (Is that even allowed? Kurazy!) It’s her specialty. That and taking the 10 inch ‘Fist of doom’ I bought her up the shitter.

BlainSA

Cankles-McJeggings You forgot Kapow! Same with other Asian food, when it gets written in English the spelling gets iffy.

bosstrabs

It’s likely different transliterations of Thai characters that have no exact English equivalent.

see also Sichuan vs Szechuan in Chinese etc

rhouses

Cankles-McJeggings Sounds good, minus the fisting. I still stand by my preference for mutton. Love how flakey and fall off the bone it can get, when you don’t cook it like a noob. Lentil lamb/mutton curry also very good, if you can find the right recipe knocking about.

If you love eggplant, try this out: https://www.cookwithmanali.com/baingan-bharta/
or this: https://cookingrocking.com/dahi-baingan-recipe-curd-recipe-brinjal-recipe-summer-recipe/

Mad_Cyril

Cankles-McJeggings That and taking the 10 inch ‘Fist of doom’ I bought her up her shitter.

Wondered how long it would take!!!

bosstrabs

rhouses Love how flakey and fall off the bone it can get, when you don’t cook it like a noob.

Well that can go for any tough cut of meat if you have the patience and technique to cook it in a way that suits it.

Beef brisket being another example.

Cankles-McJeggings

rhouses

I’d have a go with that first recipe but problem is you can’t roast it over a flame with an induction hob!

If you got any of your outstanding fav curries that are on the net though I’m all ears. Love making curries.

Heno

bosstrabs love brisket , beef cheeks are my favourite once you get them right

rhouses

bosstrabs True. Pulled pork as well.

Dubman

Cankles-McJeggings
This is one of my favourites. I do make it with chicken breast instead of thighs. There’s so much flavour to it. Serve it with roti instead of rice.

https://www.olivemagazine.com/recipes/family/chettinad-chicken-fry/

rhouses

Cankles-McJeggings Let me look around to make sure I get the right ones. The one dubbers mentioned, Chettinad Chicken Curry, is one of my top 5s.

Our cook does everything on the fly, as does my mother in law, so hard to tell which recipes on the internet are good. Will search out some nice ones for Mangalore Chicken Curry, a Bengali Mutton/Lamb semi-gravy dish, and a Lentil Lamb Curry.

rhouses

Cankles-McJeggings Here’s the Bengali Lamb Dish:

That recipe is legit. Give it a go. Fairly sure I’ve already shared it on Bedrock or GU, can’t remember. It’s a classic bengali recipe. Can have with rice, or rotis, or maybe even paratha.

Cankles-McJeggings

Dubman

I’ve actually made this before. Not this exact recipe but one like it. 👍

rhouses

rhouses Prawn Pulao also.

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