No more guess work. Heres a list of the most popular curry dishes explained from mildest to most spicy: Korma - mild, yellow in colour, with almond and coconut powder Curry - medium, brown, gravy-like sauce Dupiaza/Dopiaza - medium curry the word means double onion referring to the boiled and fried onions used as its primary ingredient. Pasanda - a mild curry sauce made with cream, coconut milk, and almonds. Roghan Josh (from Roghan (fat) and Josh (energy/heat - which as in English may refer to either spiciness or temperature)) - medium, with tomatoes Bhuna - medium, thick sauce, some vegetables Dhansak - medium/hot, sweet and sour sauce with lentils (originally a Parsi dish). This dish often also contains pineapple. Madras - fairly hot curry, red in colour and with heavy use of chili powder Patia - generally similar to a Madras with lemon juice and tomato purée Jalfrezi - onion, green chili and a thick sauce Vindaloo - this is generally regarded as the classic hot restaurant curry, although a true Vindaloo does not specify any particular level of spiciness. Phaal - extremely hot. Afghan - with chickpeas.
Posted on: Thu, 10 Apr 2014 15:57:17 +0000
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