The Locks Inn, Geldeston
on the Norfolk side of the River Waveney between Beccles and Bungay
every Friday 6pm until 8:30pm
With a vast cuisine dictated and inspired by many things including huge variations in climate and geography, historical political transitions and religious traditions, ‘curry’ is a very, very insignificant word to describe the cooking of an entire subcontinent, let alone the rest of South East Asia and countries which by dint of trade, immigration, emigration and even conquest have a cuisine influenced by it.
However, on our ‘curry’ night every Friday we pay homage to our country’s love of this most wonderful food. You won’t find a huge array of dishes as in one of the many fine Indian or Asian restaurants around here, but you will find a specials board with a different selection each week of entirely home made ‘from scratch’ dishes in generous portions.
Our curry cook Colin has had the good fortune throughout his pub career to work with several fine Thai and Indian chefs, and in our multi-cultural big cities eaten and cooked with friends and neighbours from curry eating nations. That, and his own deep passion for ‘curry’ dishes has inspired the Locks curry night ,one of the longest established along the Waveney Valley, much copied now, but seldom equalled.
So, on our menu you might find restaurant classics, authentic regional dishes, our own house specials and even very contemporary fusions inspired by classic Asian cuisine. We put on well over 100 different curries throughout the last year so, to get a taste of what we offer, there are some sample menus below.
Lahori Gosht (lamb)
Rich with warming spices, sweetened a little and finished with cream and fresh coriander – big favourite of little Jess, Colin’s daughter and regular assistant on curry nights
Nonya Chicken
A melding of Chinese, Malay and Indian flavours ,with curry spices and lemon grass, lime leaves and coconut milk
Balti King Prawn
Black tiger prawns stir fried with Locks Balti sauce and masala, served with Naan Bread
Goan Duck Breast Vindaloo
Very popular house dish – heavily spiced hot sweet and sour sauce and pan fried duck breast fillet
Thai Yellow Vegetable Curry (V)
Mixed vegetables cooked with an aromatic spice and herb paste in coconut milk.
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Thai Massaman Beef
Lean beef slow cooked with roast spice, herb and chilli paste, coconut milk, ground nuts and potato
Balti Lamb Keema with chick peas and spinach
Lean lamb marinated, minced and stir-fried with Locks Balti sauce and masala, chick peas and young spinach, served with Naan bread – one of Colin’s favourites
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Kerala King Prawn
Black tiger prawns stir-fried and cooked in sauce of whole hot mustard and pepper spices, curry leaf, ground spices and coconut milk, light and fresh flavours
Rajasthani Lamb
Really, really gloriously hot. Yoghurt and garlic sauce with robust flavours from several additions of smoky dried red chillies and hot spices
Mung bean tadka with chilli and herb eggs (V)
Green whole mung beans cooked with spices, fresh chilli and tomato, topped with eggs scrambled with red chilli and coriander
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Balti Chicken and Mushroom
Chicken breast fillet stir fried with mushrooms in Locks own Balti sauce and warming masala – served with Naan Bread
Lamb Rogan Josh
Classic Kashmiri curry - a rich red curry cooked with yoghurt, tomato and onion, whole and ground aromatic spices
Spice Crusted Pork Steak with masala mash/crushed peas and date and apple chutney
Chuchi Goung & Pla
– pan fried salmon fillet and black tiger prawns with Thai red chilli, herb and spice paste, coconut cream and lime leaf
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Bunny chow (V)
South African dish of heavily spiced beans, traditionally served in a loaf at the back door of Indian restaurants to lower castes – here served with Naan Bread
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Malai King Prawn
Black tiger prawns stir-fried and finished with a rich, aromatic and creamy sauce
Persian Lamb with apricot, dates, pine nuts and almonds
House special and popular regular on our menus inspired by classic Parsee dishes – a rich onion and tomato sauce with aromatic spices and warming pungent masala, sweetened with dried fruits and nuts
Beef Rendang
World classic Malaysian curry – beef marinated in ginger, garlic, lemon grass, chilli and galangal, then cooked with spices and coconut.
Chiang Mai Chicken
– chicken breast fillet and sweet red peppers stir fried and cooked with Thai red chilli paste, herbs and spices and coconut milk, served over egg noodles with spring onion lime and coriander.
CHICK PEA, SPINACH AND TOMATO CURRY (V)
SPECIAL DISHES
‘Curry’ night at the Locks is a popular way to celebrate birthdays and other gatherings of friends for dinner, and we are delighted to arrange some extra special house and classic dishes for sharing that make a fantastic focus for a special meal, though these are strictly by prior arrangement.
RAAN
– arguably the grandest of Indian dishes – a whole leg of lamb marinated in a rich and aromatic spice blend and cooked to melting tenderness - truly special
MURGH MASSALAM
– marinated roast whole chicken with rice and keema curry stuffing and creamy gravy
LOCKS CHILLI-LEMON CHICKEN
– inspired by an African/Indian fusion of tastes – whole skinless chicken in a citrus, herb and spice blend roast to delicious tenderness
A PLATTER OF CURRIED QUAILS (subject to availability)