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  #161 (permalink)   Report Post  
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Default Curry?

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.
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Quote:
Originally Posted by Janet Bostwick View Post
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?
Janet US


I love curry specially the chicken curry. I've been fond of this just recently but I don't know how to cook it. I'm planning to cook it and I'm excited. Been browsing some recipes online so I could start with my cooking thing.
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Default Curry?

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
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On Apr 1, 10:34*pm, James Silverton
>
> 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.


If the heat is hot enough to pop the mustard seeds I would expect it
to burn the powder.

http://www.richardfisher.com
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Default Curry?

On 4/2/2013 7:54 AM, Helpful person wrote:
> On Apr 1, 10:34 pm, James Silverton
>>
>> 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.

>
> If the heat is hot enough to pop the mustard seeds I would expect it
> to burn the powder.
>
> http://www.richardfisher.com
>

You just have to be patient and cook the mustard seeds at a moderate
temperature.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.
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Default Curry?

On 4/2/2013 7:58 AM, Janet wrote:
> In article >, says...
>>
>> Janet wrote:

>
>>>
>>> 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?

>
>
http://www.khabar.com/magazine/cover-
> story/the_great_british_curry_craze.aspx


Whatever, has been written, I think Vindaloo originated in the
Portuguese Indian colony of Goa and was an attempt to use Portuguese
materials. It was first made with pork, hardly and Indian ingredient.
*Chicken* Vindaloo might be a British invention.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.
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