On Friday, 29 March 2013 06:31:18 UTC+10, dsi1 wrote:
> On 3/27/2013 11:19 AM, Timo wrote:
>
> > Premade powder is the authentic way to make English curries, pre-made paste block is the authentic way to make Japanese curries.
>
> What is in an English curry? Thanks.

Usually leftover cooked meat, sauce flavoured with curry powder (any of the pre-made powders with brand names like "Clive of India" are spot-on) and thickened with flour), often apple and/or sultanas, and onions. Often no vegetables other than onion and fruit. Sometimes peas and diced carrots.

The classic recipe from the mid 19th century (From Mrs Beeton's Book of Household Management):

INGREDIENTS. - The remains of cold roast veal, 4 onions, 2 apples sliced, 1
tablespoonful of curry-powder, 1 dessertspoonful of flour, 1/2 pint of broth or water, 1 tablespoonful of lemon-juice.

Mode. - Slice the onions and apples, and fry them in a little butter; then take them out, cut the meat into neat cutlets, and fry these of a pale brown; add the curry-powder and flour, put in the onion, apples, and a little broth or water, and stew gently till quite tender; add the lemon-juice, and serve with an edging of boiled rice. The curry may be ornamented with pickles, capsicums, and gherkins arranged prettily on the top.

The biggest differences between English curries and typical Indian curries are more sweet and less sour, fewer vegetables, more meat, and a more uniform range of spices.

English curries evolved from a subset of Indian curriers, and Japanese curries evolved from a subset of English curries (the Japanese Westernised when they modernised, not Indianised).