English Curry Recipe

I made an English curry with the leftover roast beef from Christmas the other day. It’s important to stress the English part of this recipe: it’s not Indian. As the Wikipedia points out:

Curry powder is a mixture of spices of widely varying composition developed by the British during their colonial rule of India.

The word “Karhee” or “Kadhi” from which “curry” is derived, comes from Southern India and refers to a sauce of any kind. “Curry powder” was developed by the British, who wished to take the taste of Indian food home, without having to utilize fresh spices. As a result “curry powder” in the Western world has a fairly standardized taste, but there are literally millions of curry flavors in India.

My mother used to make this all the time with leftover meat when I was a child, so I thought I would do the same. Here’s the recipe:

Chop up one large onion, and two large apples (peeled and cored). Saute them in a pot in oil with a lot of Madras curry powder. Add a lot of chopped up leftover roast beef, lamb or chicken, and continue to saute until the onions are well done. Add a bunch of water and simmer for 20 minutes, or until you have a thick soup.

Serve over rice with chopped bananas, raisins, peanuts, shredded coconut, and Major Grey’s Chutney on the side.

It will get hotter over time, so if it is spicy when you first make it, it will be spicier tomorrow.

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