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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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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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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. |
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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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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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