On 4/1/2013 10:27 PM, Jean B. wrote:
> spamtrap1888 wrote:
>> On Mar 25, 10:03 am, Janet Bostwick > wrote:
>>> Does no one here cook any of the various curries or eat curry? What
>>> about our Brit friends?
>>> 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.
>>> Anyone?
>>
>> We can make and have made curries from Kolkata to Kota Kinabalu. At
>> the moment, we have both whole and powdered cloves, cinnamon, cumin,
>> coriander, and cardamom. Also fenugreek, asoefatida, turmeric, and
>> powdered chilis. We use fresh ginger and chilis, and we have turmeric
>> and galangal growing on the patio, along with a curry leaf tree and a
>> Kaffir lime.
>
> You must live in a warmer clime than I and some others do. There is no
> way my kaffir lime could live outside all year. Not even half a year,
> alas.
>

A little trick to making curry powder taste more authentic is to saute a
teaspoon of fenugreek and mustard *seeds* until the mustard pops. Add
the curry powder and stir for a half a minute.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.