Re: Can it be Curry?

On 6/21/12 7:50 AM, Grey Malkin wrote:
>>> Something else I need to learn to cook, then?
>>
>> You could do at that. But don't worry -- they don't have to be complicated.
>
> Oh, good. I don't like complicated....

It's easy enough to make an amateur American curry, I used to do it all
the time when I was the cooking half of a young couple and broke.
Authentic cooks mix their own curry powder seasoning, and every one is a
little bit different, but you can buy just "curry powder" on the spice
rack at the store. The brands vary enormously in hotness, so it's best
for a beginner to start with just a little, like a teaspoon, and then
judge if you want more and hotter for the next time (it needs to be
cooked at the beginning, so you can't really "add more to taste" at the
end).

The way I do it is to chop an onion, maybe with garlic, and fry it in a
little oil with the curry powder, then make a "white" sauce or gravy
beginning with that oil. For super-simple, add a can of condensed
mushroom or cream of chicken soup, with a little liquid, probably water.
Then add whatever meat you're using-- chopped leftover chicken, canned
tuna, whatever. When it's about the right thickness, serve over cooked
rice, like spaghetti sauce on spaghetti. There should be a "sambal",
served separately (fancy banquets may have a dozen sambals, all in
separate dishes so one can have one's choice) to sprinkle on the top by
the eater at serving. They might be such as raisins, sliced bananas,
chopped onions, peanuts, crumbled crisp bacon, snipped chives or green
onions, on and on.

You can get very elaborate from there, but that's the basic idea.



--

Sibyl Smirl
mailto:polycarpa3@ckt.net
Asperges me, Domine!