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Jean B.[_1_]

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.
>
>
> Janet UK

I am not sure that is the case with vindaloo. Have you got a
source at hand?

--
Jean B.