For me, growing up in a rural community, the only “curry” I knew was the stuff in a jar. In our household it was used for one dish: hot curried tuna. (Those who are sensitive sorts might wish to not read the following bit.)
What is hot curried tuna? A dish that my Midwest-born and raised mother came across somewhere. It consisted of a can or two of tuna, Campbell’s Golden Mushroom Soup, a soup can of milk, and curry powder. Heated through and served over brown rice or toast.
I’m fairly certain that I didn’t have anything else with curry until my early 20s, when I fell in love with a Canadian from the Toronto area who had a love for Indian food.
I don’t think that genie’s going back in the bottle after more than 250 years of spreading around the globe.
The first curry recipe I learned was from a friend’s mom who has a master’s degree in home economics from Purdue. Her “ten-boy curry” was chicken in white sauce flavored with curry powder with ten side dishes of stuff to put on it including peanuts, sweetened shredded coconut, raisins, chutney, chopped hard-boiled eggs, and I don’t remember what else.
My and your Midwestern born and raised moms might be related. I grew up with curried eggs. Same sauce, sliced hardboiled eggs and canned peas, served over English muffins.
Hah! I’ve been wanting to make that into a tuna noodle casserole ever since you posted about it a while back. I even bought a can of Golden Shroom Soup, lol… but I haven’t made it yet.
