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Old 07-10-2006, 11:26 AM   #11
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Yes, the few 'Indian' restaurants we had in the 60s were owned by Hindus who naturally shunned beef. But, when the huge flowering of our 'Indian' restaurants happened, they were really Pakistani or Bangadeshi - who could served beef but obviously chose not to, in order to keep up the 'Indians don't cook beef curry' idea

Yes, I love beef curries - I make my own out of stewing beef and love it.
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Old 07-11-2006, 07:42 AM   #12
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I struggle with Indian style curries as prepared in restaurants here (in the UK). I find they overcook the spices and are quite bitter.

When in Australia I ate quite a few curries, Thai and Nepalese, and I loved them, so I am vowing to make more curries at home.

I started last night with a Thai jungle curry using a Charmaine Solomon paste with diced lamb, pak choy and coconut milk. It was a resounding success!
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Old 07-11-2006, 07:48 AM   #13
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I think it's a matter of what we learned to eat as youngsters, Kyles. My sister swears she cannot get a 'real' Indian curry in Australia. And, having tried 3 curry houses in Sydney and 2 in Canberra with her, I'd have to agree. Don't think they were 'wrong', the dishes just didn't taste the same, but had the same name!

Now, Thai and Vietnamese food? I think that's better in Australia than in the UK by a mile

Is that you back in darkest Lancs or are you still in the land of Neighbours?!
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Old 07-11-2006, 09:03 AM   #14
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I'm in darkest Lancs (well sunny Salford today) got back on Saturday. My brain is somewhere hovering over the middle east! Hope it comes back to me soon!
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Old 07-11-2006, 09:15 AM   #15
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I never find the jet lag so bad going TO Aus as when coming back Somehow, I don't mind waking WIDE awake at 3.00 am in Sydney or wherever, probably because I'm on holiday! But, coming back and then having to go to work only a couple of days later is a killer.
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Old 07-15-2006, 01:21 PM   #16
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I make curry at least a couple times a month, and simply go by taste. My pantry has at least a couple of Indian-style curry blends picked up at my local Asian grocer, turmeric, dark mustard seed, coriander seed, hot pepper (right now an Indian product from the aforementioned grocer, but I'm not above adding mexican cayenne if I need the heat and that's what is there), garam masala, cumin, and coconut milk. My favorite veggies for an Indian-style curry are potatoes, onions, carrots and cauliflower. I do like to depend on jarred Thai curries for that cuisine, especially green. And, especially with Thai curries, never forget that you want tons of fresh herbs. If you're 'scared of your guests' reactions to, say, cilantro, then take a glass and put it on the table full of water and herbs, like a bouquet of flowers, and have everyone grab what they want. Guests love interactive dinners like that; it gets the conversation flowing. I also put out crushed peanuts. Hawaiian-style curries will have bowls of peanuts, shredded coconut, chopped hard-boiled eggs and other condiments. This strikes me as rather Indonesian in origin, but then Hawaii is the ultimate melting pot (how I miss the food!!!).

For Indian curry, go the extra mile and make up some basmati rice. For Thai, Jasmine rice. It's a nice extra touch.

I make up a batch of what I call Indian-style curry and always have some in the freezer. I make it meatless, then add meat -- often leftover meat from a cookout -- if we want it.

I don't go by a recipe, just make it. My Brit and Pakistani friends seem happy with it. NEVER, and i do mean NEVER try to match someone else's experience. You can never, ever make something that is just like they used to get in their salad days in another country, or what Mom made, or .... Don't go there. I plainly say, "this is my take on this particular dish, I'm not trying to create Bangkok, London, or New Dehli." Don't invite people to compare your food to your mother-in-law's, or a certain restaurant if you love cooking. Some people love to cook, others love to compete. When you do the latter, you ruin the dinner party!
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Old 07-15-2006, 01:22 PM   #17
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Oh! I forgot! I often make Indian style curries using golden or red lentils to thicken the sauce (dal).
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Old 07-15-2006, 05:01 PM   #18
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"Curry" is like "spaghetti sauce" ... it's regional and totally open to interpretation depending on who is making it. I know the curry my friend Usha (from India) makes is nothing like the curry Madon (from Nepal) makes - and nothing like that from my friend from Thailand.

Here is a place to find more curry recipes than you can shake a stick at!

But, as someone alluded to earlier - do you mean curry as a spice or as a dish?
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Old 07-17-2006, 05:31 PM   #19
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Curry Powder was, most probably, prepared for an ex-patriot Brit by his Indian batman. If you look up authentic Indian food sites on the web, you'll see recipes using turmeric, or coriander seeds, or cumin seeds, or fenugreek, or cardamom - but very, very rarely, curry powder. I believe the word is probably a transliteration of the Tamil word kari, which means sauce.

Authentic Indian food uses individual spices according to the main ingredients AND the region in India. The most common spice mixes I've come across in Indian food are Garam Masala ( which means hot spices, but doesn't include chili peppers!) Panch Puran ( Bengali 5-spice mixture, used whole, and includes cumin seed, fennel seed, kalonji seed, mustard seed and fenugreek seed) and a slightly lesser known mixture called sambhar, which is from South India and includes ground lentils. Each household has it's own Garam Masala,jealously guarded by the Chef!

Learning to use and combine the individual spices takes years. I've been cooking "authentic" ( well at least, I think so!) Indian food for 30 years and, like Socrates, the only thing I know is that I know nothing.

A wonderful Punjabi lady in Deptford, South London, once told me that the best way to start learning about Indian food was to buy some coriander seeds, some cumin seeds, and some turmeric powder. Take 3 tsps of coriander, 2 tsps cumin and roast the seeds gently till you can smell the aroma. Grind these seeds and add 1 tsp turmeric. ( Easy - 3:2:1).
Then chop up an onion, with a piece of ginger and two or three cloves of garlic. Fry these in ghee (Indian clarified butter) until just brown, then add the spices. Mix together quickly, then add meat, chicken, vegetables, etc. Add water and salt to taste.
I went home and tried it out - and I've never looked back. That was in 1974.

I'm not knocking curry powder, though. It's a glorious standby. Once you 've made your own, though, you may never return to those stale shop-bought brands! You will be enchanted forever!!

Thai curries, Indonesian curries, Trinidadian curries and even Venezuelan curries are totally and absolutely different from the original Indian dish, incorporating local ingredients and tastes .

I could talk about "curries" all day long!
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Old 07-17-2006, 05:38 PM   #20
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Quote:
Originally Posted by Chausiubao
huh cool. maybe you can look over a recipe i found? I had a bit of difficulty with it, but that may soon resolved once i try it again.

16 oz. Ground Beef
1 Onion Diced
5 Chili Peppers Diced
2 Bay Leaves Diced
2 Tbsp. Curry Powder
2 Slices Ginger Crushed
3 Cloves Garlic Crushed
1/2 C. Tomato Sauce



I'm pretty sure that curry is a sauce based dish made from reducing down the liquid that is used to make the curry.
This recipe is for a "dry" curry, so you won't get much sauce. Not all "curry" dishes are floating in sauce!
If you can find some Curry Leaves at your local Indian grocery, try them instead of the bay leaves. I'd also try using a cup of fresh, diced tomatoes ( or even canned tomatoes, blitzed in a blender) instead of the "tomato sauce".I'd also add the garlic & ginger with the spices.
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