On 3/28/2013 6:15 PM, dsi1 wrote:
> On 3/28/2013 11:03 AM, graham wrote:
>> "dsi1" > wrote in message
>> ...
>>> On 3/27/2013 11:19 AM, Timo wrote:
>>>>
>>>> It is fine. It comes with the downside that you buy a jar/packet of 20
>>>> identical curries. If you could curries once a year or less, having
>>>> them
>>>> all the same is not necessarily bad; could be a good thing. If you cook
>>>> curries 100 times a year, or more, then it's a Bad Thing.
>>>>
>>>> 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.
>>>
>> Something in the imagination of "Helpful person".
>> Graham
>>
>>
>
> My guess is that it's similar to Hawaiian curry stew which is really
> popular on this rock. When I was going to school, I'd order a plate
> lunch from a lunch wagon and eat curry and rice with my girl while
> sitting under a tree in the Hawaiian breeze. Well, that's the way I
> remember it anyway.
>
> This is simply a beef stew flavored with curry powder. It's kind of low
> class compared to an Indian, Thai, or Japanese, curry but it's a good
> thing to rotate the curries and I could sure go for some right now.
>
> http://www.food.com/recipe/hawaiian-curry-stew-458006

Reminds me of what my mother used to make in Britain and I really
disliked it! It was quite a few years before I had real Indian food.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.