jos
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| posted on 11/2/10 at 07:25 PM |
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Curry hotness league
I was out for a curry the other night and I was always under the impression that a Madras was hotter than a Jalfrezi but I was told it wasnt. Ive
tried searching for curry hotness leagues/tables/rating etc etc and couldnt find anything so therefore I'm asking the question on here.
Whats the correct order of hotness
Phal
Vindaloo
Jalfrezi
Madras
Dopiaza
Tikka Masala/Mosala
Butter chicken
Any others to add to the list, or reorder??
.: Motorsport / motor racing circuit / track wall art Apex Traxs :.
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mookaloid
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| posted on 11/2/10 at 07:36 PM |
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I'm with you - I think a Madras is usually hotter than a Jalfrezi but theres' not a lot in it.
I would add Korma to the bottom of the list but it's barely a curry IMHO 
"That thing you're thinking - it wont be that."
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ReMan
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| posted on 11/2/10 at 07:39 PM |
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mmm curry!
It's not all about hot, its about flavour, but IMHO then the average Madras, Jalfrezi are about the same fairly hot with Dopiaza medium hot
[Edited on 11/2/10 by ReMan]
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dhutch
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| posted on 11/2/10 at 07:41 PM |
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Then if you go to spoons tonight.
Vindaloo -> Madras
Jalfrezi/ Madras - > Tikka Masala
Dopiaza/Tikka Masala/Mosala -> Butter chicken
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jos
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| posted on 11/2/10 at 07:46 PM |
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Ahh Korma, I knew I'd missed one
I always thought butter chicken was the least spicy
Phal
Vindaloo
Jalfrezi
Madras
Dopiaza
Tikka Masala/Mosala
Korma
Butter chicken
Ive heard about a Tindaloo - anybody had any experience?
.: Motorsport / motor racing circuit / track wall art Apex Traxs :.
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bassett
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| posted on 11/2/10 at 07:50 PM |
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Im sure a Madras is hotter than a Jalfrezi?
My MNR Blog Updated Jan 2010 - Track Day Prep Begins!
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bigandy
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| posted on 11/2/10 at 07:51 PM |
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What about a Bhuna?
Andy
Dammit! Too many decisions....
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fesycresy
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| posted on 11/2/10 at 07:54 PM |
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I would say Madras is hotter than a Jalfrezi.
Also Rogan Josh, Kitty Kat (something like that anyway) and a Dhansak.
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The sooner you fall behind, the more time you'll have to catch up.
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fesycresy
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| posted on 11/2/10 at 07:56 PM |
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From Gavin and Stacey.
pointless korma
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The sooner you fall behind, the more time you'll have to catch up.
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Davey D
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| posted on 11/2/10 at 07:58 PM |
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i find that different curry houses differ in spicyness for the same dishes anyway. My usual place can even differ in spicyness night to night. some
nights a dish can be just right, and other nights it nearly blows your socks off 
My favourite is Lamb pathia.. mmm
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tomprescott
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| posted on 11/2/10 at 08:00 PM |
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Kashmir/miri are very mild, yoghurt with lychee and banana and mild spice over chicken or lamb - really good if everyone is going out for a curry and
you're worried about ring-sting!
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smart51
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| posted on 11/2/10 at 08:05 PM |
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Curry names are not about levels of hotness, they're different recipies using different ingredients. You might as well rank British soups in
order of savouriness. "No, No, Scotch Broth is much more savoury than Ox Tail". "Carrot and Cellery is rubbish soup because
it's hardly savoury at all".
Vindaloo is potato, ginger, black pepper and chillies. Madras contains a very wide variety of spices plus lots of tomato and onions. Vindaloo may
well often turn out hotter than Madras but there's no reason why you can't cook it to your own preference.
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Howlor
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| posted on 11/2/10 at 08:10 PM |
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Fahrl?! 
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Simon
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| posted on 11/2/10 at 08:32 PM |
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The flavours are all to do with regions in India, though for the most part you won't find any of the dishes in curry shops in any part of
India
Bit like you won't find Spaghetti Bolognaise is Spain (except in an English bar perhaps). It's an English dish
ATB
Simon
[Edited on 12/2/10 by Simon]
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jos
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| posted on 11/2/10 at 08:34 PM |
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The measure of a good curry is the level of ring sting experienced the following morning.
I'm with Smiffy on this one too, sharing isnt allowed
No ring sting = you havent eaten a curry.
Raging, bite your knuckles while youre desperately trying not to push, twitching in the knowledge that the imminent explosion and ensuing green fug
will mean sweet relief, followed by the customarily rapid comical exit from the loo thus bating the trap for the next person to enter - is the true
sign of a good curry
[Edited on 11/2/10 by jos]
.: Motorsport / motor racing circuit / track wall art Apex Traxs :.
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iank
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| posted on 11/2/10 at 08:39 PM |
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quote:
Originally posted by Howlor
Fahrl?!
On the list, normally spelt Phal
I've seen this list before (in ascending order)
Korma/Kurma - 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
Pathia - 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. The name has European origins, derived from the Portuguese "vinho" (wine) and "alho" (garlic)
Phaal - extremely hot.
Tindaloo - Extremely hot in a similar vein to Phaal. Generally only found around Bradford and the north in general.
Samber - confined to North West England - with lemon juice and lentils.
Afghan - with chickpeas.
--
Never argue with an idiot. They drag you down to their level, then beat you with experience.
Anonymous
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twybrow
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| posted on 11/2/10 at 08:41 PM |
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Top of the tree in the UK is a Tindaloo. We tried one and it was hotter than hell!
In India - these dishes do not exist!
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iank
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| posted on 11/2/10 at 08:42 PM |
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There's always the 'challenge' curries laid on as a bit of a novelty, normally in university towns.
e.g. http://www.curryhell.com/#/rupali-curry-hell/
--
Never argue with an idiot. They drag you down to their level, then beat you with experience.
Anonymous
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JoelP
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| posted on 11/2/10 at 08:42 PM |
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the hottest one i ever tried to eat was called 'kholpouri' or similar. Fairly ineddible. I once managed to make something at home that was
of a similar severity, it had two chillis in it, and then an extra two scotch bonnets in my half (the wife was too smart to have anything to do with
it!). Barely got it down, but was too stubborn to admit id got carried away!
Beware! Bourettes is binfectious.
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jos
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| posted on 11/2/10 at 09:01 PM |
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Thanks for that iank. Ive only recently heard of a tindaloo and didnt realise there were others that were hotter than a phaal
.: Motorsport / motor racing circuit / track wall art Apex Traxs :.
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MikeCapon
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| posted on 11/2/10 at 09:43 PM |
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quote:
Originally posted by Simon
Bit like you won't find Spaghetti Bolognaise is Spain (except in an English bar perhaps). It's an English dish
ATB
Simon
Sorry Simon but a Bolognese sauce is in fact Italian. From Bologna in fact. Where they (sort of) make Ducatis. And bolognese sauce. Which is usually
put together a bit better than the Dukes 
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iank
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| posted on 11/2/10 at 09:50 PM |
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quote:
Originally posted by MikeCapon
quote:
Originally posted by Simon
Bit like you won't find Spaghetti Bolognaise is Spain (except in an English bar perhaps). It's an English dish
ATB
Simon
Sorry Simon but a Bolognese sauce is in fact Italian. From Bologna in fact. Where they (sort of) make Ducatis. And bolognese sauce. Which is usually
put together a bit better than the Dukes
Yeah, but the 'proper' stuff is a little different to what most people make (including the Italians)
http://news.bbc.co.uk/1/hi/8467045.stm
--
Never argue with an idiot. They drag you down to their level, then beat you with experience.
Anonymous
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JoelP
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| posted on 11/2/10 at 09:58 PM |
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the afghani chicken dish i had wasnt hot at all, a definate mid field curry.
Though i find it much more fun to work your way through an entire menu, than to just try to find the hottest ones.
Beware! Bourettes is binfectious.
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Hellfire
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| posted on 11/2/10 at 10:15 PM |
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quote:
Originally posted by jos
Thanks for that iank. Ive only recently heard of a tindaloo and didnt realise there were others that were hotter than a phaal
In this part of England and most others too, a Tindaloo is hotter than a Vindaloo but not as hot as a Phaal.
Phil
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02GF74
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| posted on 11/2/10 at 11:13 PM |
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phal is the tops.
... and the hotness does vary.
the hottest curry I've ever had was the Basingstoke phal, pure fire in your mouth.
i was the only one who managed to finish it all but then we were much younger and lagered up.
after that, there is nothing more to prove so I don't bother with really hot curries.
the after effects was that when going for a wee, it burned the todger!! not recommended.
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