@Pat McDonald 523402 wrote:
I like curries of all descriptions, I’m quite happy with a saag dhal (spinach with lentils).
Ba’al strength can be very intimidating but I’ll munch it. Don’t ask me what meat is that stuff, the WHOLE IDEA OF SPICE is to cover the taste of rotten meat.
NOW you know why I’m happy with a saag dhal. 🙂
I confess that though I do of course like curry I don’t know what half the names/types actually are because many come from a different part of India to where my nan’s family grew up.
In any case Malaysian curries have different names and are also influenced by Chinese cooking (most hotter dishes in a modern Chinese restaurant come from Malaysia though some are duplicates of mainland Indian cuisine.
About a decade ago, shortly after I’d installed a entire small telephone exchange in my family house as my mum and sister were both wanting to use the phone at the same time and I’d also worked out how to program it so mum didn’t have to dial a 10 digit code to get cheap calls to Malaysia, my mum was on the phone to my Nan and said “multiculturalism in Britain is good, but my son and daughters white friends can make better sag aloo than them!”
me and my sister both pointed out soon afterwards that not only did our parents push us to study hard so we wouldn’t end up stuck in the catering industry, it would be uncommon for my mum to make the “British” kind of sag aloo anyway which comes from the Punjab and uses more fried potatoes (which she would consider less healthy)..
