Re: Can it be Curry?

On 21/06/2012 17:50, Sibyl Smirl wrote:
> 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.
>
>
>

Huh?

Start by heating the oil, fry your onions (some curries call for a lot
of onions, others just a little) and adding the spices, then brown the
meat - not pre-cooked left over meat - raw meat. Beef, chicken, lamb -
I favour lamb, myself. Curry is a stew and the meat should be cooked
with the spices, simmered gently for a while - sometimes even left
overnight to cool and then re-heated next day so that the spices infuse
the meat. I cannot imagine a curry made with canned condensed soup.
<shudder>



--
Jette Goldie
jette.goldie@gmail.com