Timo wrote:
> 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.
>
[snip]

Would that be classic or archaic? What astonishes ME is that in
some 19th-century cookbooks even on THIS side of the pond (US),
there are curry recipes with LONG lists of individual spices in
them. I assume such recipes trace back through England to India.

--
Jean B.