In article <feKgk.202$_l.180@trnddc04>,
"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
(snip)

> >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.

Hey! Cut it out! '-) Women are working at paying jobs as well as
their non-paying scullery work! It was bound to happen.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller , blahblahblog is back!
"rec.food.cooking Preserved Fruit Administrator
'Always in a jam. Never in a stew.'" - Evergene