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Janet

In article >,
says...
>
> 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.

I doubt very much anyone has made or eaten that in the last century.

What is meant today, by "English curry" is recipes like chicken
vindaloo or tikka masala, which are not authentic Indian/Asian recipes,
but introduced for British tastes in the 1960-70's by Indian/Asian
immigrant restaurants and takeaways when they became widespread in UK
..Those recipes are *not* made with leftover cooked meat, as you
describe.
Nor are they confused, (here), with real Indian /Asian food and
curries, which are also popular and well known here.

Janet UK