On Tuesday, 2 April 2013 12:46:40 UTC+10, Jean B. wrote:
> Janet wrote:
> > says...
> >> 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.
>
> I am not sure that is the case with vindaloo. Have you got a
> source at hand?

Vindaloo is an old hybrid, old enough to be "authentically" Indian. At least what most of the world calls "vindaloo" (is Brit vindaloo different?). Vindaloo recipes over a century old are out there, so it certainly wasn't invented in the '60s/'70s for the Brits. Not British. You could call it Portuguese, or call it Indian.

CTM is a British tradition, but also Indian enough in style. "Anglo-Indian" works.

I haven't had an old-style English curry inflicted on me since the '90s, which is a Good Thing, since I quite dislike sultanas in curry. Last had it when a student living in catered student accommodation. They would feed us mostly conservative stuff, which would include 19th century English curries. Sometimes they would give us Indian-style curries, which were usually better (unless they used really nasty meat). That's not counting Japanese curries, which are basically non-fruity English curries (and much better for it); people cook these for me and I like them.