Asians, the fastest-growing ethnic group in the United States, are adding new interest to mainstream fare. While Americanized Chinese food has long been a staple, more authentic Chinese dishes as well as traditional foods from other Asian countries are becoming more common on menus today. Among these dishes are Indian curries, which can be based on vegetables, fish, poultry or eggs, much like a stew. What sets a curry apart is the seasonings.
For the uninitiated palate, a curry can be a good starting point for exploring Indian cuisine. Begin by using a delicate hand with a mild curry powder and you may find your first experience one of delight at the light and somewhat sweet flavor that a small amount of the seasoning imparts. For a more robust curry, use more; for more mildness, add the curry after cooking, since heat intensifies the flavor. If you find you prefer more spicy hotness, work your way up to hot madras curry powder or garam masala, authentic Indian curry powder.
Curried Eggs and Peas is a good choice for a first sampling. Soothingly flavored eggs, peas and rice cut the bite of the sharper seasonings in curry powder, leaving a pleasantly mellow note....
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