On Mar 28, 5:15*pm, Janet > wrote:
> 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.
>

Chicken Vindaloo (from a cookbook published in Great Britain) looks
authentic to me:

Chicken
Salt
Cayenne pepper
Lemon juice
Dried red chilis
Garlic
Root ginger
Cumin
Coriander
Peppercorns
Cinnamon stick
Cloves
Vinegar
Oil
Two med. onions
Turmeric
Chicken stock.