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Currying Favour with Beer Lovers!!
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November 11th, 2009Beer and FoodAs The Monkey very kindly built up in his earlier Tweet, I have a question to ask people on Curry, more specifically Curry and Ale (obviously).
Rupert Ponsonby’s comments in Tuesday’s Metro got me to thinking about curry. I have posted a few recipes on here now, I’m not sure how many people have tried them or whether anyone has liked them but I guess curry must be a sure fire winner. The problem is that I am not really a big curry eater. The solution is Jack (who is something of a curry hound) and anyone kind enough to help me out on here.
Basically what I would like to do is ask anyone who has a minute to tell me their favourite Beer and Curry combo. Using your help, Jack and myself will go off to the depths of our cooking knowledge (Google!!!) and come up with what we believe is the perfect ‘Real Ale’ Curry. I will post the recipe, some pictures and some (hopefully positive) feedback from the people who attend my curry night. I can guarantee in advance that the recipe will be simple, although there is likely to be some supermarket hunting required as, unless you make curry often, you probably won’t have a lot of the ingredients for the curry paste (which will be the hardest bit but can be made in bulk and frozen for future use).
So I guess my question is………….
What is Your favourite Curry/Beer combo?
10 responses to “Currying Favour with Beer Lovers!!” 
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Interesting challenge!
I like curry and beer but am totally against the whole more heat and more hops thing and think that the hoppier the beer the worse it works – hops make chilli spicier.
I like White Shield, Hopdaemon’s Skrimshander, Harviestoun’s Schiallion, cask Jaipur or a Brewdog 77 (or just a decent pint of Kingfisher, et al) with a medium-to-hot curry, a bhuna, dopiaza, jalfrezi or something like that.
Pin me down to one and I’ll probably go with Skrimshander and a dopiaza. But that’s just today. Ask me tomorrow and it’ll be different! (Quote)
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FletchtheMonkey November 11th, 2009 at 21:56
It’s got to be a crisp, cold cobra if I’m at amaans (local curry house), but at home it’d be a gently chilled ipa with a rich chicken curry madras – citrus and hoppy but not too bitter.
I’m there’s a curry out there that Duvel would goo with but I’ve never found it, and a brown indian ale perhaps with a vensi.
And the old staple of tikka masala would need a Brookyln EIPA or a golden pale ale, crisp but not too carbonised. (Quote)
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Well, last night I had a Jaipur with a Chinese Chicken Curry (does it say anywhere it has to be Indian?) – I thought it went quite well.
But usually I have a Lamb Rogan Josh with a heavy dark ruby ale such as Hobgoblin I know it sounds mad when most people like to have a light pale ale or cold lager but I really like to attack my taste buds!!
Perhaps I’m just strange?
Cheers!
@richardmackney (Quote)
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Pete Brissenden November 12th, 2009 at 13:54
I wrote about this here: http://petesfoodblog.blogspot.com/2009/08/curry-and-beer.html
Gentle, crisp IPA with a decent malty base is the way forward I think. (Quote)
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Dave Watson November 13th, 2009 at 20:58
In name alone surely the perfect accompaniment is Sheffield Crown Brewery’s “Ring of Fire”?
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Velky Al November 11th, 2009 at 21:33