Curry is a strange beast - generally regarded as one cuisine despite hundreds of different dishes from countries across every continent.
There's curried goat in the West Indies, seafood curries in Goa, coconut and lemongrass heavy curries in Thailand and the curries we know in Britain, usually Bangladeshi specialties if the Observer's 2002 article is to be believed.
The dish all restaurants are judged by in this household and the first recipe to enjoy is pathia. A hot, sweet and sour curry, it must be perfectly balanced to give the right flavour. This is personal though so it's ideal to make at home if you fancy it. There's even a recipe for pilau rice without the fake food colouring.
There's curried goat in the West Indies, seafood curries in Goa, coconut and lemongrass heavy curries in Thailand and the curries we know in Britain, usually Bangladeshi specialties if the Observer's 2002 article is to be believed.
The dish all restaurants are judged by in this household and the first recipe to enjoy is pathia. A hot, sweet and sour curry, it must be perfectly balanced to give the right flavour. This is personal though so it's ideal to make at home if you fancy it. There's even a recipe for pilau rice without the fake food colouring.