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.

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.

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

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

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


Janet.

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.

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.