Timo wrote:
> On Tuesday, 26 March 2013 03:03:08 UTC+10, Janet Bostwick
> wrote:
>> Does no one here cook any of the various curries or eat
>> curry?
>
> I cook Indian-style curries. At one time, I was cooking them
> more often than anything else, but less often these days. Also
> Arab/North African dishes that are curries but not usually
> called "curry". Sometimes South-East Asian curries. My wife
> cooks Japanese curries.

From scratch? My daughter adores Japanese curry. Of course,
this is usually made prom bricks/pouches of material. I have
rarely seen from-scratch recipes for it.
>
> I'll make from scratch, often with a variation of "5C":
> coriander, cumin, chilli, cardamom, cinnamon. Or if using fresh
> chillies, 5C becomes coriander, cumin, cardamon, cinnamon,
> cloves. Other things that make it into the mix are sweet
> paprika, black pepper, turmeric. Garlic and ginger if you count
> them as spices. Curry leaves. Sometimes lime leaves and or lime
> peel.
>
> Usually with meat (beef, pork, chicken, goat), sometimes
> vegetarian or fish. Vegetables will vary with what is
> available. IMO, okra is nice in curries.

I love crispy bhindi!!!!
>
> Won't eat out at Indian restaurants unless that's the choice of
> others. Indian restaurants around here tend to have
> cookie-cutter menus, just the same generic curries, pick your
> sauce, pick your meat, and don't expect significant vegetables.
> The food can be OK, but I always think that I could have done
> much better.

Poor you! I live near a couple of really good Indian restaurants,
one veg and one nonveg. Yum!
>
> Indian is good for big parties. Do a range of salads (Indian
> carrot and mustard seed salad is good), a big pot of dal
> (lentil curry), a hot meaty curry, a mild meaty curry, a
> vegetable curry, fry up some bhajis (chickpea batter with
> vegetables), deep-fried flatbread, dry-fried flatbread,
> pappadums, and you can keep a backyard full of kids and adults
> going for hours.
>
>> I get the impression that here curry is thought of as one
>> flavor and one dish. And that the jar in the grocery store
>> labeled 'curry powder' is the only flavor of curry.
>
> That's for making English curries.

Or retro curries. I think a lot of older recipes in popular US
magazines and standard US cookbooks called for curry powder.

--
Jean B.