Re: Can it be Curry?

On 21/06/2012 18:06, maryann@kih.net wrote:
>> 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
>


NOOOOOOOOOOOOOOOOOOOOOOOOOOO!

THAT'S NOT CURRY!



--
Jette Goldie
jette.goldie@gmail.com