Curry Diary: Karahi

Another one from a packet. This is a new one for me. I don’t recall seeing it before, in either a jar, pouch, or restaurant menu.

Karahi curry (also spelled kadai) is a popular North Indian/Pakistani stir-fried curry known for its bold, robust flavors and thick, semi-dry gravy. It’s traditionally cooked in a karahi (a deep, wok-style cast-iron or steel pan), which gives it a slightly smoky, charred taste.

It’s usually served with naan, roti, or rice and is quick to make compared to slower-cooked curries.

I made this with just added chicken. Very quick and easy to make.

Verdict: Mid.

Its a tangy curry, which I like. A fair bit of heat that lingers on the lips and tongue for a while, but the over all taste was only ok. Each mouthful was ordinary and the heat only came on at the end.

The wife said it smelled nice when she passed me in the kitchen. Not exactly high praise.

It wasn’t unpleasant but no great desire to have again. 5/10.

Ingredients wise…

I can’t see any nasties in the ingredients. No E numbers, no emulsifiers, no acidity regulators,  no preservatives or additives or artificial colours. By my own principles I should he able to eat this until the cows come home.

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Curry Funions

These came from Aldi, and though not strictly a curry, they are curry flavoured, so I will add it here.

Balti Flavoured Onion Rings. Or maybe just Balti flavour rings. They are onion rings, but not onion flavour.

What can I say, they’re delicious, which is exactly why I won’t be buying anymore. Aside from the rapeseed oil, there doesn’t seem to be anything too offensive in them. They seem fairly natural. But theyre not natural. They are cheap, they are stodgy and they are delicious. But they’re not a meal.

I like them, but liking them isn’t good.