On 3/28/2013 12:43 PM, James Silverton wrote:
> 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.
>

Well, it ain't Indian curry, that's for sure. I can get Thai (actually
Vietnamese), Japanese, or Hawaiian, curry all within a half mile of here
but no Indian curry. For that, I'd have to go to the next hamlet down
the road some 6 miles away. My son really digs Indian food but I've not
developed the taste yet. Some of the Indian dishes are uncompromisingly
hot. That was a surprise to me.