A Conversation for A Beginner's Guide to Curry

Peer Review: A87887209 - A Beginner's Guide to Curry

Post 1

h2g2 Guide Editors

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 smiley - biggrin

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


A87887209 - A Beginner's Guide to Curry

Post 2

Tavaron da Quirm - Arts Editor

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.


A87887209 - A Beginner's Guide to Curry

Post 3

h2g2 Guide Editors

Thanks Tav smiley - biggrin

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

SashaQ for the h2g2 Editors


A87887209 - A Beginner's Guide to Curry

Post 4

You can call me TC

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!


A87887209 - A Beginner's Guide to Curry

Post 5

h2g2 Guide Editors

Thanks TC smiley - biggrin


A87887209 - A Beginner's Guide to Curry

Post 6

minorvogonpoet

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

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.)


A87887209 - A Beginner's Guide to Curry

Post 7

Galaxy Babe - eclectic editor

How is this coming along? smiley - smiley


A87887209 - A Beginner's Guide to Curry

Post 8

h2g2 Guide Editors

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


A87887209 - A Beginner's Guide to Curry

Post 9

Florida Sailor - Cleaning up from Irma

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 smiley - dolphin S

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


A87887209 - A Beginner's Guide to Curry

Post 10

h2g2 Guide Editors

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. smiley - laugh I go for milder myself...


Congratulations - Your Entry has been Recommended for the Edited Guide!

Post 11

h2g2 auto-messages

Your Guide Entry has just been picked from Peer Review by one of our Scouts, and is now heading off into the Editorial Process, which ends with publication in the Edited Guide. We've moved this Review Conversation out of Peer Review and to the entry itself.

If you'd like to know what happens now, check out the page on 'What Happens after your Entry has been Recommended?' at EditedGuide-Process. We hope this explains everything.

Thanks for contributing to the Edited Guide!


Congratulations - Your Entry has been Recommended for the Edited Guide!

Post 12

bobstafford

smiley - applause excellent news, well done
smiley - cheers


Congratulations - Your Entry has been Recommended for the Edited Guide!

Post 13

Tavaron da Quirm - Arts Editor

yes, well done! smiley - bubbly


Congratulations - Your Entry has been Recommended for the Edited Guide!

Post 14

SashaQ - happysad - Editor

Congratulations indeed - this will be an asset to the Edited Guide smiley - ok


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Peer Review: A87887209 - A Beginner's Guide to Curry

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