Re: Can it be Curry?

>>> 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.

>> Maryann said:
>> So basically, tuna casserole with curry.

>Jette said:
>NOOOOOOOOOOOOOOOOOOOOOOOOOOO!
>
>THAT'S NOT CURRY!


"Can it be curry?", indeed.

Maryann