I seek the knowledge of a Curry Master.

[MrFun]

Originally posted by Starchild
Curry is kinda like a thick, spicy stew (though, it's kinda not at the same time). It actually refers to a whole range of dishes from extremely spicey vegetarian meals to rich, creamy meat dishes and any combination in the middle. Served with rice, bread, noodles, or anything you can think of.

Due to waves of South Asian (Pakistani, Indian, Bangledeshi) immigration to the UK and its cultural intergration, curry is an extremely popular meal in the UK and finds its way into all manner of places in it's original and Anglinised forms. It's also popular throughout Europe and some parts of Canada where it can be a simple take-out or be a high quality meal in a fancy resturant.

I imagine though, due to the proportionally smaller immigration of South Asians to America, that curry isn't an everyday thing and hard to find outside the megacities of NYC, LA, etc.

Never had this in my life, but it sounds delicious.

[General Ludd]

No curry? Poor, depraved Americans.

[Buck Birdseed]

If you're gonna make a tomato-based curry, boil the tomatoes at high heat for like an hour before doing anything else to get a cramelised touch.

[Japher]

boil? do you mean roast?

[MrFun]

Originally posted by Osweld
No curry? Poor, depraved Americans.

Hey, I might not be as debonair, or super-sosphisicated as Europeans, or east coast Americans, but I am definitely open minded towards new things.


Besides, we mid-westerns help feed the world.

[Japher]

cramelised touch

I don't know what this means. I assume he means carmelised, which you won't get by boiling. Yet if you roast them with oil until they are wrinkly and lightly browned, then "shock" them (quick ice bath) and pill them you would get that "carmelised touch"...

That's all.

[Rogan Josh]

Do you mean fry? Is there a UK-US difference in cooking terms too? When you heat something in a pan with oil, I would call that fry, not roast. You roast in an oven.

[Japher]

That's fry, that would work too.

You can roast in an oven, on broil (unidirectional heat at a high temp, like using a salamander).

Boil, however, is not what you described, it was you do to water to make tea.

[monolith94]

monolith's cooking tip #1

basil, basil, basil - it's hard to have too much basil

[molly bloom]

Originally posted by monolith94
monolith's cooking tip #1

basil, basil, basil - it's hard to have too much basil

Not frequently found in curries though....

[monolith94]

Yeah, well, I'm not a curry master, so I wouldn't know...

[GePap]

I generally like the sweeter SE asian curries to the more savory Indian ones.

[molly bloom]

Originally posted by GePap
I generally like the sweeter SE asian curries to the more savory Indian ones.

I like Japanese curries. developed a taste for them at the Tokyo Diner in Soho, and several Japanese cafes/restaurants in Melbourne do them to. Ebi fry curry-very satisfying, in a comfort food kind of way. Of course they're not as hot as Thai or Keralan curries, but...

Also- the first mention of curry is in the Mahabharata, so every time we eat curry, we can convince ourselves we're partaking of a cultural/religious experience....

And my Tamil friends claim they invented curry- kari, Tamil for sauce.

[chequita guevara]

Originally posted by Osweld
No curry? Poor, depraved Americans.

We're depraved onna count of we're deprived!

[molly bloom]

Originally posted by chegitz guevara


We're depraved onna count of we're deprived!

I'll e-mail you some kishmish murgh, or some puzukku.