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I love Thai curry! Yum... Oh, now I want some.

Please don't rely on your spell checker. Proofread, proofread, proofread.

The past tense of the word grind is ground. So it's ground chilies. And whole ground spices, or whole spices, ground. Please.

It strikes me as kind of funny that growing up (in an Indian household), I would have never once responded to "what do you want for dinner tonight" with "curry." My parents wouldn't have known what I was talking about. Nor would I.

Here's a review of Curry - A Tale of Cooks and Conquerors that I posted about...sort of gets at the same point.

It might be worth mentioning the strong difference between saucy curries and dry curries. I like both, but it's as different as dry-rub and sauced barbeque.

Also, British curries tend to be way overheated. A vindaloo exists only to make drunken ruggers feel like big men. Madras is the next step down. I prefer korma and rogan josh myself, especially with channa dal and some garlic naan.

Fun fact: a lot of British curry houses add lots of paprika and red food colouring to the tikka masala sauce, because customers prefer it to be glowing an unnatural bright red. They assume it's spicier.

Also, is it possible to eat curry without cold lager? I wouldn't know, I've never tried...and I am unable to eat a plate of curry unless my stomach has been warned first, by giving it at least two onion bhajis and a samosa.

wow people are passionate about their curry specifics

The title of the post is “All About Curry,” which makes it sound like it’s going to be comprehensive. However, there's not really enough depth to get the sense of how each type of curry is made and some of the descriptions are a bit off.

For example:
“then added to spices (like galangal, lemon grass, lime leaves, and garlic) and coconut milk or water”

Those are aromatics, not spices.

In the description of Japanese curries, there’s no mention of the blocks of curry roux – thick slabs, that you can buy in the supermarkets - that are key to the curries most Japanese eat. The roux contains thickeners (like starch or flour) and fat, in addition to coconut milk or evaporated milk for creaminess.

This splitting of curry preparations by superficial ingredients is kinda like saying "Italian food is French food with tomato sauce and olive oil added." Plus, why no mention of all the countries with curries? (Pakistan, Trinidad, Vietnam, Burma, Laos, Bangladesh, Sri Lanka, South Africa, Kenya, etc)

@ana1983: Thank you for the clarification!

I have that book as well and it's a delight. Very informative about curries from every possible place, and with excellent methods/recipes.

"Bangladeshi curries often involve seafood"

Hi Erin!

Just wanted to point out 2 things:
1) Bangladesh is a separate nation; not an Indian state. However, we do share the same language and cooking styles with West Bengal of India.
2) Bangladeshi curries often involve mainly fresh water fish (as it is a delta, criss-crossed with innumerable rivers), rather than seafood. Only on or two seaside districts use seafood usu. sun-dried. As for curry spices, we love garam masala & a 5 spice called panch-foron. I believe you wanted to refer either curries from Goa or Kerala.

Thank you.

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I love almost burned bacon because of the crispiness and saltiness. It also goes soooo well with over-easy eggs and buttered toast. It's so perfect!

I do so Love Bacon...a guilty pleasure which makes it even more lusted after. I also LOVE Zingermans!

I love bacon because it's so yummy!