curry...me neva

[tsophra]

knoe seh curry is generic name fe sauces ..i thought it had to have de yellow curry powder in it to be considered curry....all is time me neva knoe seh vindaloo (for example) is a type of curry to

[Suesumba]

Re: curry...me neva

tell mi more

[loops]

Re: curry...me neva

so sayeth the wiki...which may, or may not be accurate.

<div class="ubbcode-block"><div class="ubbcode-header">Quote:</div><div class="ubbcode-body">Curry is the English description of any of a general variety of spiced dishes, best known in Asian cuisines, especially South Asian cuisine. Curry is a generic term, and although there is no one specific attribute that marks a dish as &quot;curry&quot;, some of the distinctive spices used in some, though certainly not all, curry dishes include turmeric, red pepper and cumin.

Currently, the term curry is used broadly, in English, to refer to almost any spiced, sauce-based dishes cooked in various southern and southeastern Asian styles. Though each curry has a specific name, generically any wet side dish made out of vegetables and/or meat is historically referred to as a &quot;curry&quot; - especially the yellow, Indian-inspired powders and sauces with high proportions of turmeric. </div></div>

[tsophra]

Re: curry...me neva

lol..dats pretty much it...me feel kinna shame doe..cause de brits seh dem going &quot;fe a curry&quot; meaning indian food..me always used to correct dem... guess they were right after all..lol

[St_Bess]

Re: curry...me neva


Yes, always knew that probably from me indian relatives. Remember that they have green and red curries also (mostly served in Thai restaurants).

[Bizzy]

Re: curry...me neva

yeh smaddy did a try tell mi dat years ago...but it jus sink in to mi when mi had the thair curry chicken fi de fuss

[tsophra]

Re: curry...me neva

but even the thai (red and green) stuff have some semblance to what jamaicans consider curry..

vindaloo an some of those other sauces.. nu taste nutten like what jamaicans call curry (which is just one type of curry0

[chitowngirl]

Re: curry...me neva

<span style="font-weight: bold">Chicken Vindaloo</span>



2 teaspoon whole cumin seeds
1 teaspoon black peppercorns
1 teaspoon cardamom seeds
1 cinnamon stick (3 in stick)
1 1/2 teaspoon whole black mustard seeds
1 teaspoon whole fenugreek seeds
5 tablespoon white wine vinegar
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon light brown sugar
10 tablespoon vegetable oil
2 large yellow onions (peeled and cut into half-rings)
6 tablespoon water
1 fresh ginger (1-inch cube - peeled and coarsely chopped)
10 garlic cloves (peeled and coarsely chopped)
1 tablespoon ground coriander seeds
1/2 teaspoon ground turmericd
2 lb chicken breast (boneless, cut into bite-sized pieces)
8 oz tomato sauce
1/2 lb new potatoes (peeled and quartered)

Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds together in a spice grinder. In a small bowl, combine ground spices, vinegar, salt, cayenne pepper and brown sugar. Set aside.

Heat oil in large saucepan over medium heat. Fry onions, stirring frequently, until they are a rich, dark brown. Remove onions with a slotted spoon and put them in a blender. Turn off the heat, but do not discard the oil. Add about 3 T water (or more if necessary) to the onions and blend until you have a smooth paste. Add this onion paste to the spices in the bowl. This mixture is the vindaloo paste.

Put the ginger and garlic in a blender. Add about 3 T water and blend until you have a smooth paste.

Heat the remaining oil in the saucepan over medium heat. When hot, add the ginger, garlic paste. Stir until the paste browns slightly. Add the coriander and turmeric. Stir a few seconds. Add the chicken, a little at a time, and brown lightly.

Add the vindaloo paste, tomato sauce and potatoes to the chicken in the saucepan. Stir and bring to a slight boil. Cover the saucepan, reduce heat to low and simmer for about an hour, or until potatoes are tender. Serve over rice.

NOTES:
* This recipe is a modification of a vindaloo recipe that appears in Madhur Jaffrey's &quot;Indian Cooking&quot; (Barron's 1983).

* <span style="text-decoration: underline">Don't undercook the onions</span>. They should be cooked until dark brown. If the onion paste turns out gray rather than brown, then the onions were not cooked enough.

* <span style="text-decoration: underline">This dish is very, very hot</span>. It may not seem so at first, but the spices have a cumulative effect that builds up over the course of the meal.

[Seveen]

Re: curry...me neva

Jamaican curry powder is different than Indian curry powder but was inspired by it. Curry was introduced to Jamaica by the influx of Indians who came as indentured servants after the slaves were freed in Jamaica in the 1830s.