Keema curry is often over-looked. I was once asked, by a waiter, why I was ordering a Keema as they are for old me with no teeth. Yet, I reckon they deserve a better press. Top yours off with a couple of quail’s eggs halved or a nice big duck’s egg quartered.
Tag: Curry News
Royal curry facts and gossip
In 1390, at the behest of Richard II, a book called The Forme of Cury was compiled and published. Some argue the word is the pre-runner to the curry we know today.
Queen Victoria’s head clerk Abdul Karim introduced her to chicken curry and pilau rice (Victoria & Abdul, Shrabani Basu)
Queen Victoria once arrived at a curry contest on a horse. Well, at least her Manga character did.
Queen Elizabeth II wrote the foreword to a book by Tommy Miah who is dubbed ‘the curry king’ of Britain. He owns the famous Raj restaurant in Scotland.
Prince Edward loved chicken curry so much he asked it to be on the menu at Buckingham Palace every day for a month (www.thefreelibrary.com)
On Christmas Day Prince Harry joined the Ghurkhas in Gasmir, Helmand Province, Afghanistan as they slaughtered a goat for their traditional Christmas curry (The Sun, 3 March 2008).
Prince Harry liked his goat curries hot, with plenty of curry powder and chillies and ate them twice a week while serving In Afghanistan (Dail Mail, 31 Oct 2008)
A young boy asked Prince Harry what he thought he should put in a food parcel he was packing for the troops in Afghanistan. “Chicken Tikka Masala,” he was told. Apparently it was the Sainsbury’s ready meal he was after (The Sun, 11 Dec 2008).
Prince William and his party of 47 ran up a bill of £1,300 on a visit to Saffron Desi in York. The Prince had the £8 house special called Royal Delight (Daily Telegraph, 8 Feb 2008).
A Royal Coconut Curry Martini was one of the drinks served at the Royal wedding of Prince William and Kate Middleton on 29 April 2011
Prince William joined the Greenwich Curry Club to give them Royal status on 4 April 2012.
Curry tip of the week 22
If a curry recipe includes vinegar (eg. Vindaloo) but you find its taste a bit too tart, then use good old tomato ketchup instead, which contains vinegar.
Curry tip of the week 21
Onion, particularly white onion, can sometimes produce a bitter taste. To remove this bitterness boil the onions in water for a couple of minutes after chopping.
Royal Greenwich Curry Club
“Thank you for coming Wills,” we all said as he tucked into his curry.
“No problem, I’m enjoying this curry. I’ve had it up to here with roast lamb and mashed potatoes. Sheep, sheep, sheep; they’re everywhere I look these days.”
“Well that’s your fault for becoming a helicopter pilot and getting sent to an island in the middle of the Atlantic,” replied our less than diplomatic member.
Luckily Wills (we were becoming chummy by this stage) had already granted the Greenwich Curry Club with its royal status by this stage so there was no turning back.
“It seems only right and proper,” he had announced in a moving ceremony over poppadoms and pickles earlier.
“My grandmother has conferred royal status on the Greenwich Borough. Now the hard-working families of Britain [he copied this bit from the politicians] who love curry can also enjoy such status. From henceforth you will be known as the Royal Greenwich Curry Club.
“Is there any more of this lime pickle?”
Curry tip of the week 20
If you’re cooking up a batch of curry to freeze 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 reheated the curry
Curry tip of the week 19
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 tip of the week 18
Think Korma is just a mild, creamy dish? The dish can be spicy. Add some fresh red chillies to your next Korma for a great balance of smoothness and heat.
Curry tip of the week 17
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.
Curry tip of the week 16
One of the great things about peas in a curry dish 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 