Posted on 12/28/2020 6:41:45 PM PST by mylife
Curry occupies a grey area in Australia: sometimes exotic and other, sometimes ordinary, often a bit of both.
Advertised in Australia as early as 1813, curry powder was a familiar ingredient for British colonists, developed in British India through a process of “negotiation and collaboration”.
Curry powder was a food of empire.
For the British colonialists who moved to Australia, curry powder was an “agent of transformation”. In a new country with unusual animals, these spices could render the unfamiliar into the familiar, as in “Iguana” tail curry and curried wattle bird.
Writing in the Melbourne Herald in 1874, journalist Marcus Clarke said a man who had not eaten curried wombat “has not used his opportunities”.
In his 1893 dietary advice publication The art of living in Australia, physician Philip Muskett proposed vegetable curry as a suitable national dish.
By the early 20th century, curry was a standard feature of Australian cookbooks and recipes. Curry powder was a given pantry item. In most discussions, curry barely rated a second mention: it was known, accepted and widely eaten.
Sugar and spice and all things nice Keen’s curry powder was first blended in Hobart in the 1860s by British immigrant Joseph Keen. By the 1960s, the company was promising curries “fit for a Maharajah” such as Murgh Korma and Kare Daging.
(Excerpt) Read more at theconversation.com ...
duro WHAT!?
I love rendang, but I associate it with Indonesia. Granted, I didn’t read the article very closely, but I didn’t see them talk about it.
Rendang is highly seasoned. I recommend you eat it with rice or some other starch. After you swallow the first bite, slow down and let the secondary flavors develop in your mouth. Savor the flavor.
Rendang is a dish I dream about when away from Indonesia. Enak sekali!
This is the menu when you go down under and live outback.
Fascinating article. Thanks for posting!
I want some rendang wallawallabingbang.
Ain’t nothin’ better than curried goana.
Doro wat. It’s Ethiopian, and quite good. Doesn’t look like much on the plate, but yummy with injera, the spongy Ethiopian flatbread.
“There is no such thing as religion when talking about...
Good Curry.”
What about curried banana, dates, mango and lamb?
Au contraire! Good Curry is a religious experience!
Curry was invented by people who had no refrigeration, to hide the stink of putrid meat.
Curry was invented by people who had no refrigeration, to hide the stink of putrid meat.>>>>>>>>>>>>>>>>>>>>>
better still.
The curry preserved meat by pickling it.
Just like curry can pickle lime and mangos.
Its done with really red hot powdered pepper in Africa. Its called berberi in Ethiopia. The pepper will take the top of your head off but the meat is unspoiled.
berberi is good stuff.
berberi is good stuff.>>>>>>>>>>>>>>>>
I ate a lot of raw beef coated in it, along with Georgis beer.
Sounds good to me.
I think you are referring to the African Birdseye pepper, aka the Peri Peri/Piri Piri pepper. You can find it here in the states in the form of Nandos Peri Peri hot sauces and at the Nandos Chicken restaurants on the coasts.
No pepper preserves meat. Vinegar and/or salt(s) (including nitrites/nitrates) preserve meat either in brine or dried. Some dishes like pickled curried fish/meat use vinegar to pickle and thus preserve, but almost all curries do not have vinegar as a main ingredient and the salt levels are way below what is required for preservation.
Most of what we refer to as curry is just graham masala and does not have the curry plant leaf as an ingredient. A few Indian groceries will have fresh curry leaf, but it is rare.
I assume when you said raw meat you are referring to biltong... the god of all beer snacks. The Peri Peri variant is relatively new (80’s) but I prefer the traditional scorched coriander version. Raw beef or game in strips along the bias, malt vinegar, non-iodized salt, black pepper, brown sugar, scorched and then cracked coriander and baking soda. Hang to dry or use a dehydrator that does not raise temps.
Slice thinly across the bias and have cold beer handy. Prociutto doesnt hold a candle to biltong. It is the king of charcuterie.
Ask if you want full instructions on how to make it. I make 4 or 5 batches a year.
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