h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Entry: A Beginner's Guide to Curry - A87887209
Author: h2g2 Guide Editors - U14916653

The world needs to know about Curry, so it will be great to get this Entry into the Edited Guide

Original Entry: Curry, A Beginner's Guide - A93179
Original Author: Global Village Idiot - U28387

I think this is a very good guide to Curry. As someone who only ate Curry twice so far I must say this really helps. If I would plan to go and eat Curry I would definitely use this Entry to decide what I want to eat.

Thanks Tav

I have updated the Entry to incorporate feedback from minimy in a separate thread.

SashaQ for the h2g2 Editors

Thanks to the encouraging opening sentence, I can finally admit to not knowing much about curry (having lived in a very provincial area of the UK and leaving it before the curry became the staple take-away dish).

Thank you for this entry. I can't comment on the content, and, so far, haven't found anything grammatically, typographically or orthographically to complain about!

Thanks TC

We eat a lot of vegetarian food, so I make curries (some of the best vegetarian food is Indian and, specifically, Gujarati.)

Tikka Masala. According to legend chicken tikka masala was invented in Glasgow, when an ignorant Brit demanded a sauce to go with his chicken tikka, wich would normally have been dry!

Biryani. I think true biryani should consist of two elements. The one I make involves making a sauce with chilli, ginger, garlic, onion, spices and tomatoes. I also cook up some rice, pilau style with vegetables such as peppers, more onion, mushrooms and cashew nuts. At the last minute, I combine the two.

In the section on hot curries, you might mention ginger as another ingredient which can add to the spiciness. I'm not sure vindaloos are always that hot, but I thought they had to contain vinegar. (The two potato vindaloo I make isn't hot at all. It's a Yottam Ottalenghi dish which contains 11 different spices, as well as both sweet and ordinary potatoes.)

How is this coming along?

Quite well - I've had a curry twice this week, so I made changes and gave minorvogonpoet an Additional Research By credit

I have been wanting to reply to this, but as an American my ideas of curry are quite different.

Rather than a single 'made dish' we (my wife and I) usually cook beef in gravy with a large dose of curry powder. We then serve it over a bed of white rice with an assortment of side dishes, including fruits, vegetables, cheese and anything else we can think of. The advantage is each person can choose the ingredients they enjoy and avoid some items to do not care for.

The original recipe we found was from a cookbook written by cruising sailors, they said they discovered the recipe while sail along the east coast of Spain. Shortly before that we were at a covered dish diner that had meatballs cooked in gravy with curry spice. I know it was served with white rice, but I do not remember what, if anything, else was offered.

Just my own experience, but it might be worth a mention.

F S

PS my rule is 'There is no such thing as too much curry powder'

Thanks FS I've added a mention of curry powder - it is something that is familiar in the UK, that you can get generic 'beef curry' or 'chicken curry', which are meat in a sauce with curry powder added, and the heat is determined by the amount of powder. I go for milder myself...

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excellent news, well done

yes, well done!

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