In article >,
Tracy > wrote:

> If a recipe, say for Thai Pineapple Fried rice, included curry powder-
> what exactly do I need? I have green and yellow curry paste, but I have
> never used just plain old curry powder. I do have access to a large
> Asian grocery - I just need to know what to look for.

I don't know that this answers your question but it is an interesting
article:
http://www.startribune.com/lifestyle.../18044399.html

Local author Raghavan Iyer seeks to shed some light on misconceptions
about curry -- the word is unknown in India -- with a masterwork of his
native cuisine.

By Kim Ode, Star Tribune
Last update: April 23, 2008 - 3:27 PM

To hear Raghavan Iyer, a champion of Indian curry, quote O.E. Rolvaag, a
chronicler of Norwegian angst, is just the sort of amalgam of cultures
that Iyer likes to nurture. Over breakfast of coffee and an eclair, he
talked about the shock of moving from teeming Bombay, India, to
Marshall, Minn., to study restaurant management. "Have you ever read
'Giants in the Earth?''' he asked, posing the Midwestern equivalent of
asking Southerners if they've read "Gone With the Wind." Remember, he
said, the scene where the wife, a reluctant pioneer, gazes from the door
of the sod hut at the featureless prairie, and she says, "There is
nothing to hide behind." That's how Marshall seemed. Twenty-five years
later, Iyer is an award-winning cookbook author, culinary educator and
recipe developer. He was a James Beard award finalist for his 2002
cookbook, "The Turmeric Trail: Recipes and Memories From an Indian
Childhood (St. Martin's Press, 2002). Now he has, in his words, "given
birth to a horse." For the past four years, the Eden Prairie chef has
been laboring over a curry cookbook that clocks in at 832 pages. "660
Curries: The Gateway to Indian Cooking" (Workman, $32.50) is a master's
thesis of Indian food, culture and resources.

Are there really 660 curries?

Yes -- for starters.

"I first pitched it as 1,001, but Workman said, oh, give us between 600
and 800," Iyer said, laughing. Bottom line, the book has 701 recipes --
660 for curries and the remainder for what he calls cohorts. That's his
word for side dishes and such. "Accompaniments is very much a clinical
term, while cohorts signifies compatibility."

No powder in India

Curry is the word that requires more clarification. The Western world
regards it as a dish spiced from a jar labeled "curry powder." But Iyer
said that curry isn't about spice, but gravy. "To us, it's all about
sauces," he said. "No self-respecting Indian kitchen would have curry
powder."

In other words, he's written a book about 660 sauces. Maybe, he mused,
that would have been a less intimidating title. "Six hundred and sixty
sauces -- that's doable, right?"

Ahem. Spoken like someone who was named Cooking Teacher of the Year by
the International Association of Culinary Professionals in 2004. The
thing is, despite arriving in this country with degrees in physics, math
and chemistry, Iyer said he didn't know how to boil water.
He grew up in Mumbai, as the city has been known since 1997 when it
reclaimed its original name from the British Bombay. He loved street
food, much to the chagrin of his sister, who in many ways was as much
his culinary instructor as his mother was.

Once in the United States, he began seeking ways to create the foods he
missed. Ingredients were a challenge, but so was recreating techniques.
The experience of teaching himself informed how he's written "660
Curries," with the method more detailed than you might expect. Bits of
stir-fried garlic "should be light brown around the edges." A certain
sauce is puréed to form "a thick, gritty, green-speckled paste."

"I wanted it to be as if a cooking teacher is talking, so there is more
explanation, as if I'm there," Iyer said. He's also paid close attention
to what aspects his students have questioned over the years, so there's
an effort to anticipate questions that may come up in the preparation of
ghee, which is clarified butter, or what you can substitute if you're
fresh out of Horse gram. (Brown lentils are an excellent alternative.)
The challenge, he said, "is how do I bridge two cultures, make things
easy and recognizable?"

Front-end effort

Indian cuisine requires some pre-recipe prep, whether clarifying butter
or grinding spices.

A word about ghee, the clarified butter that's the foundation of Indian
flavors. "Ghee is the Indian way of prolonging the shelf life of
butter," he said. Once the milk solids are removed, the remaining clear
liquid will keep on the counter for months. Frozen, he said, it will
last years, "even outlive you."

Undeniably, "660 Curries" asks for a lot of back-and-forth page-turning
from any cook who's unfamiliar with this cuisine. The salmon recipe on
page 670 calls for Balchao masala, a red chile and vinegar paste whose
recipe is on page 17. Likewise, a first-timer confronts some upfront
costs, gathering a list of seeds, spices and chiles that aren't part of
the typical Minnesotan larder. But once made and properly stored, the
spice mixes and pastes can last for weeks.

The book contains a much-needed glossary of terms, from amaranth to
yogurt, with unfamiliar ingredients such as gongura, jaggery and screw
pine in between. There also are metric conversion charts for quantities
and temperatures, and mail-order sources for ingredients. (Locally, he
recommends Asia Imports, 1840 Central Av. NE., Minneapolis.)

A world cuisine

The world has become a smaller place since Iyer moved to Minnesota. Now
he can find cilantro, almost unheard of 25 years ago, as easily as
parsley. He even sees curry leaves -- or kari leaves -- in some co-ops,
which are used like bay leaves to flavor sauces.

Iyer, slim and soft-spoken with a ready laugh, is trying to make the
world even smaller, having co-founded the Asian Culinary Arts Institute
based in Minneapolis. It works toward the preservation and understanding
of the culinary arts of Asia through tours and chef exchanges. Thus, he
noted, "660 Curries" is not purely Indian, but also includes dishes from
the cuisines of Pakistan, Sri Lanka and Nepal.

Evidence of how Indian food is becoming mainstream is his recent
partnership with Bon Appetit Management Co. to develop menus and train
chefs to prepare Indian cooking in cafes of clients such as Yahoo,
Target, Medtronic and Best Buy.

More tellingly, he and his partner have a son in elementary school who
dives into Indian foods as easily as French fries. Which leads to Iyer's
personal passion. "I'm a potato-holic," he said. "Any size, shape,
variety -- you can wake me up at 2 a.m. for a potato."


--
-Barb, Mother Superior, HOSSSPoJ
rec.food.cooking
Preserved Fruit Administrator
"Always in a jam. Never in a stew." - Evergene