Re: Can it be Curry?

>Sibyl said:
>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.


So basically, tuna casserole with curry.

Maryann