Do you guys know any good curries in Singapore? Tried Muthu and a couple of famous curries but was left a little disappointed. Anyone please help.
Here's my little experience yesterday.
As I was dropping by Bedok bus terminal, I decided to try out the curry there.
The place is a coffee shop run by NTUC also know as NTUC Foodfair.
The shop Id patronised is called Go Curry house in which Id ordered a bowl of mutton curry with rice.
A first look at the curry.
The curry is vibrantly red, a sign of good dose of spices used and strong chilli powder mix. The consistency of the curry is thick, something like that of yogurt desserts that we get off the shelves of supermarkets. The texture of the curry is rough, a good thing for a meat curry as this adds sense and taste when it interacts with the tongue which likely creates a feeling of wholesomeness. The style of cooking is very Chinese. The purposely omitted herbs from the curry draw the line between Chinese cooking and Indian curry. The sparse use of coconut milk also creates the differentiation between Chinese and Malay (or for that matter Peranakan) cooking. However, the lack of additional ingredients did not take away the freshness nor the fragrance of the curry that I thought was a little strong.
The potatoes:
Many homemade curries usually took it for granted that the main focus of meat curry is the meat and overlooked the potatoes being put into the pot. How many times we tried eating an undercooked potato with the curry only to have the raw taste of the potatoes robbing the fragrance of the curry? A good potato cooked in the context of the curry should be soft and yet retains its shape and texture. The potato should melt away gently in the mouth giving the dinner a sense of a mini supernova happening in the mouth. What I mean is that the potato should slowly break down in the mouth into powder like form and then melts away. This should not happen in the bowl but upon consumption. The potato served with this curry has these characteristics which is ideal.
The meat:
When you ordered a steak in the restaurant, you would usually be presented with the choice of raw, medium or cooked. In curry cooking, it is a difficult balancing act. The meat is stewed in the pot right at the beginning of cooking to create an infusion between the meat and the curry. The process cannot be changed or the curry may lack the punch or the meat tastes like raw ham. The heat or fire control is crucial in curry cooking not to mention the patience. The meat presented to me was a pleasant surprise. It was not over cooked, does not taste raw yet cuts away nicely with the spoon. The outer texture of the meat is sturdy yet the inner core is soft and juicy. The strands of meat breaking away also give a sense dispersion of flavours when this enters the mouth.
Here's my little experience yesterday.
As I was dropping by Bedok bus terminal, I decided to try out the curry there.
The place is a coffee shop run by NTUC also know as NTUC Foodfair.
The shop Id patronised is called Go Curry house in which Id ordered a bowl of mutton curry with rice.
A first look at the curry.
The curry is vibrantly red, a sign of good dose of spices used and strong chilli powder mix. The consistency of the curry is thick, something like that of yogurt desserts that we get off the shelves of supermarkets. The texture of the curry is rough, a good thing for a meat curry as this adds sense and taste when it interacts with the tongue which likely creates a feeling of wholesomeness. The style of cooking is very Chinese. The purposely omitted herbs from the curry draw the line between Chinese cooking and Indian curry. The sparse use of coconut milk also creates the differentiation between Chinese and Malay (or for that matter Peranakan) cooking. However, the lack of additional ingredients did not take away the freshness nor the fragrance of the curry that I thought was a little strong.
The potatoes:
Many homemade curries usually took it for granted that the main focus of meat curry is the meat and overlooked the potatoes being put into the pot. How many times we tried eating an undercooked potato with the curry only to have the raw taste of the potatoes robbing the fragrance of the curry? A good potato cooked in the context of the curry should be soft and yet retains its shape and texture. The potato should melt away gently in the mouth giving the dinner a sense of a mini supernova happening in the mouth. What I mean is that the potato should slowly break down in the mouth into powder like form and then melts away. This should not happen in the bowl but upon consumption. The potato served with this curry has these characteristics which is ideal.
The meat:
When you ordered a steak in the restaurant, you would usually be presented with the choice of raw, medium or cooked. In curry cooking, it is a difficult balancing act. The meat is stewed in the pot right at the beginning of cooking to create an infusion between the meat and the curry. The process cannot be changed or the curry may lack the punch or the meat tastes like raw ham. The heat or fire control is crucial in curry cooking not to mention the patience. The meat presented to me was a pleasant surprise. It was not over cooked, does not taste raw yet cuts away nicely with the spoon. The outer texture of the meat is sturdy yet the inner core is soft and juicy. The strands of meat breaking away also give a sense dispersion of flavours when this enters the mouth.
