食印度餐的功課

8月15日 星期五 晴

去了利記超市，8千3百步。

晚餐一個人去了附近的印度餐廳 Curryzma。

食印度餐我有個問題：總記不住不同香料的名字。只記得已成英國國民食物的Takka Masala (總之是某一種記得的味道)同埋巴基斯坦咖喱(大量下洋葱的，全靠以前去生龍去得多)。其他往往試過同口味但下次又不記得名字...

今次決定先做功課再去。就對住餐牌上網查找：

Tikka Masala	The origin of the dish is not certain, most probably from the South Asian community in Great Britain. Chicken tikka masala may derive from butter chicken, a popular dish in the northern Indian subcontinent.  A tomato and coriander sauce is common, but no recipe for chicken tikka masala is standard; a survey found that of 48 different recipes, the only common ingredient was chicken.
Korma	A characteristic Mughal dish, it can be traced back to the 16th century and to the Mughal expansion into South Asia.  Consisting of meat or vegetables braised with yogurt, water or stock, and spices to produce a thick sauce or gravy.
Madras	From Madras (Chennai) now Made with a sauce of onions and tomatoes, made spicy hot with chili pepper and a curry powder made from a mixture of other spices.
Vindaloo	Vindaloo or vindalho is a curry dish from Goa.  It is a fiery, spicy dish. Vindaloo evolved from the Portuguese dish carne de vinha d'alhos, which  is a dish of meat marinated in vinegar and garlic. The traditional vindaloo recipe is pork, but alternative versions are also commonly used, such as beef, chicken, lamb, mutton, prawns, vegetables and tofu.
Phall	Phall is a curry that originated in the Bangladeshi-owned curry-houses in Birmingham, England.  It is one of the hottest forms of curry regularly available, even hotter than the vindaloo, using many ground standard chilli peppers, or a hotter type of chilli such as scotch bonnet, habanero, or Carolina Reaper. Typically, the dish is a tomato-based thick curry and includes ginger and optionally fennel seeds. Phall has achieved notoriety as the spiciest generally available dish from Indian restaurants.
Balti	Balti is eaten in North India and some parts of Pakistan.  It is a type of curry served in a thin, pressed-steel wok called a "balti bowl".  Balti curries are cooked quickly using vegetable oil rather than ghee, over high heat in the manner of a stir-fry, and any meat is used off the bone. This combination differs sharply from a traditional one-pot Indian curry which is simmered slowly all day. Balti sauce is based on garlic and onions, with turmeric and garam masala, among other spices.
Karahi	The dish is prepared in a karahi and can take between 30 and 50 minutes to prepare and cook the dish.  Ginger, garlic, tomatoes, green chilli and coriander are key to the flavor of the dish.  What distinguishes chicken karahi from other curries from the region is that traditionally, it is cooked without onions in the base, and instead uses just tomatoes, ginger and garlic.  It is usually served with naan, roti or rice. This dish is common in North Indian and Pakistani cuisine.

完全明白。記得不要點了強辣/超強辣的 Vindaloo 或 Phall。我較喜歡咖哩內有洋葱同蕃茄，就叫了Madras 羊肉：

好足料。羊肉的份量十足。一個人吃完都好飽。