National Curry Week is upon us yet again! While this favourite fiery dish is loved by Brits all year round, many people see National Curry Week as an excuse to be more adventurous with their curry eating and a great time to try some dishes that are perhaps a little outside their comfort zone.
With this thought in mind, MyDish have decided to rank some well known Indian curries according to their perceived “heat” factor. To make this more interesting, we have produced an infographic to help our readers decide which curries they might be game to try this week! Enjoy! :
Don’t worry, all of the the curry recipes featured in our infographic are fit for human consumption! Although the swelteringly-hot Phall has achieved notoriety as the hottest available dish from Indian restaurants, it won’t leave you hospitalised like some of the dishes did to contestants in last week’s chili eating contest.
As you can see from our chart, there is a curry to suit all tastes (and tolerances!), so there is no excuse not to participate in this week’s National Curry Week. Just remember to do your bit for charity too, by donating to one of the many worthy causes that are supported by the event. Also remember, if you are stuck for a great curry recipe, MyDish have so many fantastic recipes that you could easily be eating curry every night of this week and beyond!
Enjoy Curry Week!
This year National Curry Week takes place from the 9th-15th of October and was established to help raise money for charitable causes, with a focus on starvation, malnourishment and poverty. Help support the event by heading to your local curry house to participate in various festivities and challenges or by cooking your favourite curry at home and donating money to this worthy cause. For more information on National Curry Week, please visit: http://www.nationaleatingoutweek.com/curry-week.html
Before I even start sharing with you food ideas that people share with us for bonfire night – let me tell you a little story of one bonfire night at me.
This was before Jamies was born and Oli and Tom were about 6 and 4 and I decided to invite both their classes over for bonfire night. – Daft? yes! Especially when it started raining and we had 50 people inside while the dads were outside under umbrellas tring to light the fireworks. We didnt have any problem with the fireworks – it was the tomato soup. One of the mums (who shall remain nameless) spilt hot soup over a few kids while passing it over their heads to the dads. Needless to say my days of big firework parties are over.
We either go to a local organised do, or do something very small at home with 2 or 3 other families. Either way if we are out or in – when we get back we start with Mulled wine.
We have asked people if there are favourite desserts that people serve on bonfire night and again it is ususally warming desserts like baked apples, hot apple crumble or using up the halloween pumpkins with pumpkin pie.
It was a real delight to phone up our user scarlet_magpie and tell him he had won the Patak’s competition this month.
This member is a bloke from West Yorkshire who saw Dragons Den loved the whole concept of MyDish and joined up. He said that he loves making his own Indian food and when he saw the competition he entered for fun – like all of us not really thinking he was in with a chance and then just forgot about it.
A couple of months later I called him up to tell he had had been chosen by the team at Patak’s – probably one of the nicest tasks I have had to do since setting up MyDish.
Scott of West Yorkshire (aka scarlet_magpie) said
“I was absolutely astounded (and still am) and over the moon – it’s turned me into a bit of a show-off!” He was so chuffed that he made up his own recipe using Patak’s paste with pieces of chicken and the reduced veggie of the day from his local supermarket (being sugarsnap peas) and he said it all turned out fabulously. Watch this space – we have asked Scott to do it again and take a photo!
I went out to my friends Nibby’s 45th birthday party which was a Bollywood party. Not having been to one of these parties before I asked a very good friend to lend me the appropriate dress. She came to my home to dress me in this most beautiful sari.
The house was all abalze with incense and candles and looked incredibly festive – but it was the food that really made the party what it was (as well as the booze and music of course!)
We had Iram’s Chicken Korma which is a recipe from Nibby’s mum and vegetable curry, sag aloo and a chickpea dish and what was so lovely was that we had plateful of different flavours. They all thought I was a bit mad going around photographing all the dishes but hey I got some great shots for the library!
We asked Anjali Pathak, who is passionate about Indian cooking all year round, what an Indian Summer means to her.
I love the Summer time. I love the feeling of knowing that it’s going to stay light until really late at night and when you are out and about in the evening you can smell that wonderful scent of BBQ’s.
When I was young my family and I would always have these great BBQ’s where we would invite around 20 people and before we knew it the numbers had doubled or even tripled. Luckily coming from a food family there was never any shortage of tasty food. We would liven up even the most boring ingredients with Indian spices. Our marinated chicken drumsticks made using our spice pastes were so easy to create. Just a little yoghurt and some paste mixed together and then rubbed over uncooked chicken. The smell whilst it cooked was heavenly.
Spices can transform the flavour of a dish in an instant and so just imagine the combinations you can make by just having a few spices in your store cupboard. I often warm up my favourite spice paste with a little water for a few minutes and then mix it into mayonnaise or soured cream for a tasty filler for jacket potatoes.
In fact I think i’m going to have to invite my friends over this weekend. There are too many ideas flying around in my head of recipes I want to cook. Here’s hoping the weather lets us eat outdoors.
When you’re doing your christmas shopping in the next few days, make sure that you’re ready for that huge, uninspiring pile of turkey leftovers after the big meal. Dry turkey isn’t much fun in a sandwich but marinaded and simmered in a tasty curry sauce, and it’s delicious and flavoursome. So why not plan for a curry after christmas and make sure that you’ve got all the turmeric, cumin, coriander, garam masala, ginger and other herbs and spices that can make a delicious homemade curry.
Here are a few ideas. In this dead easy recipe, just replace the chicken with turkey: Chicken Curry.