sf wrote in rec.food.cooking:

> On Tue, 31 May 2016 19:58:55 -0500, "cshenk" > wrote:
>
> > sf wrote in rec.food.cooking:
> >
> > > On Mon, 30 May 2016 19:18:05 -0500, "cshenk" >
> > > wrote:
> > >
> > > > Actually, we toss mushrooms in a savory curry gravy with lamb.
> > > > Carol
> > > >
> > > I haven't met a gravy yet that mushrooms wouldn't make even
> > > better. Not sure about curry in gravy though.
> >
> > It seems to be india and Japan to me but they use a brown gravy and
> > add lots of various curry type blends to them. I love it.
>
> I'm having a hard time imagining anything I cook that would benefit
> from the addition of curry flavoring to the gravy. Curry doesn't
> scream gravy to me anyway, it says "sauce".

Thats ok! We do not all cook the same.

Imagine this: 2 cups of a brown gravy (any type you make) then add 2-4
Teaspoons curry mix (type of choice, I have probably 10 curry mixes
here) and let it meld. Pour over rice or cook a suitable meat in the
gravy then pour over rice.

I *think* I learned that In Hawaii with their fusion cookery but not
sure.



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