My friend loves his curry but the trouble his he likes smoking weed afterwards. He’s always spiced out.
Category: Curry News
Curry tip 17
If you’re cooking up a batch of curry to freeze or making a curry that you’ll reheat to eat later, always remember to under cook the dish(es) by a few minutes. The final bit of the cooking will be completed when you have defrosted and/or reheated the curry. This is especially true if cooking chicken which can go dry very easily.
Curry joke 16
My Scottish friend tells me her son refuses to eat anything but curry.”Well what do you expect? I ask her. “His name’s David Makhani”.
Curry tip 16
Are you looking to achieve that bright, red appearance in Tikka and Tikka Masala dishes without resorting to using the colouring that’s still used in some restaurants? Paprika is your friend.
Curry joke 15
I met this Indian couple who complained that their sex life was getting a bit monotonous. I told them to try a Thai.
Curry tip 15
So you think Korma is just a mild, rather boring dish? Korma is actually a way of cooking and korma dishes aren’t just confined to the ones that have sadly just got associated with people who don’t like spice. Add some chopped fresh red chillies to your next Korma for a great balance of smoothness and heat. You’ll never think of a korma in the same way again.
Curry joke 14
My friend always eats his curry too fast. Everything is a rice for him.
Curry tip 14
For a really rich, vibrant colour in your Kormas use saffron (not turmeric). To extract the colour from the saffron put a few strands of it in warm milk and gently press with the back of a spoon. The same trick works to give a beautiful colour to your Biryanis too.
Curry joke 13
My mum had a toothache the other day but she was determined to come for a curry with us. She said she would just saffron in silence.
Curry tip 13
One of the great things about peas in a curry dish, like a great Mutter Paneer, are their bright colour. Ensure you add them at the right time and they are not over-cooked or they will lose that vibrant colour (think mushy peas at the fish ‘n’ chip shop).
The Royal Curry Club 