Indian Restaurant Aboyne

Lynners · Post by **Lynners** » Tue Aug 15, 2006 10:04 pm

When you go into the car park if your backs to the road it's the far left. Perfect for a late evening cup of tea and you can sit at the tables outside and laugh at the Aboyne furry dice brigade!

Swampy · Post by **Swampy** » Wed Sep 27, 2006 3:24 pm

jolly good Madras too

Post by **The Rossi Kid** » Wed Sep 27, 2006 3:42 pm

Have you realised that everything on the menu uses tomato soup as the base for the sauces!!

Swampy · Post by **Swampy** » Wed Sep 27, 2006 4:03 pm

Yeah, tomato soup based tea

Post by al » Wed Sep 27, 2006 4:10 pm

The Rossi Kid wrote:Have you realised that everything on the menu uses tomato soup as the base for the sauces!!

You try making curry sauce without tomatos then!

Post by **Zathos** » Wed Sep 27, 2006 5:06 pm

Big Kneed Al (master of the emergency stop & "stand up" comedian) ( Super Nanny ) wrote:
The Rossi Kid wrote:Have you realised that everything on the menu uses tomato soup as the base for the sauces!!
You try making curry sauce without tomatos then!

My curry sauce doesn't have tomatos in it

meepmeep · Post by **meepmeep** » Wed Sep 27, 2006 8:03 pm

Zathos wrote:
Big Kneed Al (master of the emergency stop & "stand up" comedian) ( Super Nanny ) ( Super Nanny ) wrote: You try making curry sauce without tomatos then!
My curry sauce doesn't have tomatos in it

won't be much of a curry then

real curry has tomatos

Brez · Post by **Brez** » Wed Sep 27, 2006 8:45 pm

meepmeep wrote:
Zathos wrote:
Big Kneed Al (master of the emergency stop & "stand up" comedian) ( Super Nanny ) ( Super Nanny ) ( Super Nanny ) wrote: You try making curry sauce without tomatos then!
My curry sauce doesn't have tomatos in it
won't be much of a curry then

real curry has tomatos

None of my curries have had tomatoes in!!!

Boysie · Post by **Boysie** » Wed Sep 27, 2006 9:14 pm

Every good curry needs to av toms in it you wallies!

Hagar · Post by **Hagar** » Wed Sep 27, 2006 10:30 pm

Boysie wrote:Every good curry needs to av toms in it you wallies!

Sorry but Mrs Hagar would disagree with you Boysie, we have a good recipe for a fish curry that doesn't have tomatoes any where near it. What about a vindaloo, no toms in it. Plenty of curries with a lot of leaves and sticks and seeds in them though

oh this is starting to make me hungery now, must go off and find something to eat

Boysie · Post by **Boysie** » Wed Sep 27, 2006 10:35 pm

Hagar wrote:
Boysie wrote:Every good curry needs to av toms in it you wallies!

Sorry but Mrs Hagar would disagree with you Boysie, we have a good recipe for a fish curry that doesn't have tomatoes any where near it. What about a vindaloo, no toms in it. Plenty of curries with a lot of leaves and sticks and seeds in them though oh this is starting to make me hungery now, must go off and find something to eat

Jon's a veggie so fish is out most curries are toms based well they are in ma house unless it's a Korma! which is sh&te the hotter the better and yes a vindaloo is fabby

Post by **Zathos** » Wed Sep 27, 2006 10:46 pm

Thai red duck curry........

Ceylon ........

Madras.....

No toms

I could go on. Personally I prefer Thai dishes as the sauce seems to compliment the dish rather than swamp the ingredients.

Of course you can't go far wrong with large amounts of encona west indian red pepper sauce

yelloisfriedegg · Post by **yelloisfriedegg** » Thu Sep 28, 2006 7:28 am

when making a thai red curry do you use the proper made in thailand curry paste ? (available at Sainsburys by the way , greeen too , it's very good

)

what do you think is in the paste ?

Boysie · Post by **Boysie** » Thu Sep 28, 2006 7:43 am

yelloisfriedegg wrote:when making a thai red curry do you use the proper made in thailand curry paste ? (available at Sainsburys by the way , greeen too , it's very good )

what do you think is in the paste ?

Toms

f*ck I dunno

yelloisfriedegg · Post by **yelloisfriedegg** » Thu Sep 28, 2006 8:30 am

Mae Ploy red curry paste (imported)

Ingredients : dried red chile, garlic, shallot, lemongrass, salt, galanga, shrimp paste, kaffir lime peel

well there you go , no tomatoes in it after all , I'm shocked

Boysie · Post by **Boysie** » Thu Sep 28, 2006 8:53 am

Me to

sounds nice but it's got shrimp paste so it's a no no!

yelloisfriedegg · Post by **yelloisfriedegg** » Thu Sep 28, 2006 8:56 am

I hate shrimps but luurrve thai red curry , make it all the time (using the above paste) don't worry , you don't taste the shrimps at all

Boysie · Post by **Boysie** » Thu Sep 28, 2006 9:08 am

yelloisfriedegg wrote:I hate shrimps but luurrve thai red curry , make it all the time (using the above paste) don't worry , you don't taste the shrimps at all

I'm not worried but Jon's a total veggie I'd be 6ft under the ground if I did that

Lobsterfish · Post by **Lobsterfish** » Thu Sep 28, 2006 10:06 am

Yum yum yum!

Seems like i'm going to Nazma tonight!!

yelloisfriedegg · Post by **yelloisfriedegg** » Thu Sep 28, 2006 10:11 am

Boysie wrote: I'm not worried but Jon's a total pain in the ring piece about what he eats

.........is what I think you meant to say

eating out must be a nightmare , I very much doubt anywhere except very strict vegan restaurants don't use stock or other stuff which will have traces of dead animal in them

Post by **Zathos** » Thu Sep 28, 2006 10:12 am

yelloisfriedegg wrote:Mae Ploy red curry paste (imported)

Ingredients : dried red chile, garlic, shallot, lemongrass, salt, galanga, shrimp paste, kaffir lime peel

well there you go , no tomatoes in it after all , I'm shocked

told ya

Backs 400 · Post by **Backs 400** » Thu Sep 28, 2006 10:46 am

Why does everyone think a good curry is a hot curry?

Having lived in Asia I was lucky enough to eat authentic curries etc from street venders. Yes they are spicey, but they are not super hot. The spices were originally used to cover up the taste of the "ripe" meat that was used for cooking and to help preserve the meat without refridgeration (thats why all good curries are made with marianated meat).

Another thing about the street vender curries was that they were not as oily as the ones you ger here.

If you do want a proper hot curry that is ment to be hot, go for a Malaysian Beef Rendang. The meat is marianated for 2-4 days and when cooked, it is coated in a paste rather than being in a sauce, so its a very dry curry.

Very popular in Brunei at weddings..along with warm orange juice :) It was made hot to prove that you were strong enough in "constitution" to be able to support your new wife.

Got to confess, not keen on Thai curries, bit wishy washy for me

ed_mudman · Post by **ed_mudman** » Thu Sep 28, 2006 10:56 am

Backs 400 wrote:Got to confess, not keen on Thai curries, bit wishy washy for me

Depends what you have, the most popular with westerners are the red and green curries. The green tends to be almost sweet if too much coconut milk is used. But there are also yellow & orange curries which tend to be a lot sourer and not usually found in thai restaurants over here as the majority of people wouldn't eat them. Then there's stuff like Gaeng Dai Pla, which is a strong fish curry, smells horrible but tastes fantastic and is very spicey. Mrs Mudman can make the best thai curries.

Post by **Zathos** » Thu Sep 28, 2006 11:02 am

ed_mudman wrote:But there are also yellow & orange curries which tend to be a lot sourer and not usually found in thai restaurants over here as the majority of people wouldn't eat them. Then there's stuff like Gaeng Dai Pla, which is a strong fish curry, smells horrible but tastes fantastic and is very spicey. Mrs Mudman can make the best thai curries.

Ok now I'm hungry

...need to set up another buisness trip to Bangkok

Post by **The Rossi Kid** » Thu Sep 28, 2006 11:06 am

ed_mudman wrote:Then there's stuff like Gaeng Dai Pla, which is a strong fish curry, smells horrible but tastes fantastic and is very spicey

Lucky enough to have had that very dish along with lemongrass soup, made in front of me on a small boat on the River Kwai. One of those memories i'll never forget.

Also felt like i was gonna blow a hole in the boat afterwards