Re: Can it be Curry?

On 6/21/12 1:22 PM, Ellen Rawson wrote:
>
> --- On Thu, 6/21/12, Jette Goldie <jgoldie247@btinternet.com> wrote:
> I cannot
>> imagine a curry made with canned condensed soup.
>> <shudder>
>
> If dairy is needed, I've some plain yoghurt.

I don't know about "authentic", whether dairy is needed or not, but it
definitely has to be a sauce or stew, to "wopse" the rice in and have
protein and flavor-- which means liquid and thickening. White sauce, of
course, includes dairy, but gravy doesn't necessarily. The canned
"cream of something" "soup" is, of course, a white sauce base with
"something" in it, and it's the basic housewife way of quick-and-easy
white sauce, no risk of lumps. I was never into all the work required
to make either "good" or "authentic" curry, though I have used the
grease from the meat itself to fry the onion and curry powder in, and I
usually make my own "gravy" or "white sauce" with the mix of meat,
onions and curry. I'm sure that yoghurt in it would be great, but it
isn't thickening.

Again, Laurie wanted "easy", so I wrote down "easy", not all the
variations I've ever done, utilizing what I had on hand, whether already
cooked meat or raw. If you use already cooked, of course it isn't
seasoned all through, and the directions are harder with raw.


--

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