On Apr 1, 10:46*pm, "Jean B." > wrote:
> 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.

Vindaloo is from Goa and strongly influenced by the Portuguese.

http://www.richardfisher.com