On 3/28/2013 12:24 PM, Timo wrote:
> 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).
>

It's a way to deal with leftovers. Interesting - it's a good idea. I'll
try it one of these days. I have a big container of curry powder that
needs using up. Thanks.