James Silverton wrote:
> Melba's wrote on Sun, 20 Jul 2008 11:56:35 -0500:
>
>>> 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
>> 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."
>
>
> Oh yeah! My favorite Indian grocery is patronized mainly by people who
> look of Indian origin and it's the only place I have seen wih kilogram
> cans of curry powder and more sealed packaged masalas than I could ever
> imagine.
>

Hmmm. I do see garam masala mixes at the Indian shops. I haven't
looked for the curry powders though. If they carried curry
powder, I would have to observe who was buying it! That actually
might be interesting.

--
Jean B.