Actually, apple flavored curry is quite common in japan. We eat the S&B golden curry mix quite regularly. It's the equivalent of mac and cheese for Japanese kids. If you're interested in trying it, let me know, and I can summarize the "recipe".
It's not traditional Vermont cooking as I understand it, but it's not actually tat outlandish. I've read not a few recipes for fruit curries and curries including fruit in Indian cookbooks and other Indian cooking resources.
I dunno, the use of US states' names in foreign advertising seems more than a little...um...unmotivated? All over Beijing, we saw signs for "California Beef Noodle King" (美国加州牛肉面大王). I kidded monshu more than a little bit about the world-famous beef noodle dishes of his homeland. In Vienna, Nuphy and I saw a shop called "St. Louis American Clothing". It's like they just grab a name off a map that they think enough of their customers will recognise and run with it.
I've had this before, and you can find it in any Japanese grocery. The apple/honey flavor is only a hint, it's really just sweeter than other Japanese curries.
1 Large Onion or 2 medium ones 1-1.5 lbs ground beef (To taste) 2-3 Carrots, chopped into ~3/4" pieces 2-3 Potatoes, peeled and chopped (depending on size) Water Vegetable Oil 1/2 cup rice per serving/diner. One small box or 1/2 a large box of Hot S&B Golden Curry mix. (I use the hot flavor, but they make mild and medium as well. Apple flavored is another option, although we don't usually make it.)
Process: 1) Peel and dice onions. 2) Sautee onions in a wok or other large vessel on high heat in ~1-2 Tbl Vegetable Oil until browned. 3) Add ground beef and sautee on high heat until browned. Mix the onions with the beef and stir regularly during this step to brown all of the beef. (How long you sautee the beef here is largely about how much beefy flavor you want and how much you're willing to risk it being burned a little. The more you make this, the better you'll get at judging the browned beef.) 4) Add 2.5 or 3 cups of water according to the directions on the box. (2.5 cups for the small box, and 3 cups for half the big one) 5) While the water is coming to a boil, chop the potatoes and carrots into 1/2-3/4" pieces. Also, you can put your rice on to cook at about this time. 6) Once the water has gotten close to boiling, add the potatoes and carrots. 7) Return the water to a boil after adding the potatoes, and then simmer covered on low heat until the potatoes are almost fully cooked. (15-20 minutes, I think, but you need to check it regularly after the first 10 minutes to make sure you don't overcook the potatoes.) If you want your carrots firmer, you can add them about 10 minutes after the potatoes go in. 8) Once the potatoes are done, remove the cover, turn the heat to medium-high and add the curry, broken into pieces. 9) Stir until the curry chunks are fully incorporated. 10) Turn off the heat, wait a few minutes to cool and serve.
Yum! If you have any questions, please let me know. You can also look at the recipe that's on the side of the curry mix box. It's very similar to these instructions, but is substantially more terse.
I've seen it in the Chinese grocery store in Chelmsford too. I've always thought it was scary and avoided it. Luckily I just made 2 and a half quarts of curry powder which means I don't have to buy any for a long, long time.
Two comments: 1) fusion cuisine - sometimes it works, sometimes it doesn't (I think this one might, after one gets past the 'Huh?') 2) it's like one of those wacky Japanese things (actually, having read other comments, it appears to BE one of those wacky Japanese things)
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WRONG
Wrong WRONG Wrong!!!!!
Oh my, how WRONG that is.
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Well, that and EW. EW EW EEEEWWWWW.
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I've made it before.
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Whut?
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Apparently there's this Vermont curry tradition out there that 11 years of residency in the Green Mountain State has still not clued me into.
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Japanese Curry (Serves 2-4)
Ingredients:
1 Large Onion or 2 medium ones
1-1.5 lbs ground beef (To taste)
2-3 Carrots, chopped into ~3/4" pieces
2-3 Potatoes, peeled and chopped (depending on size)
Water
Vegetable Oil
1/2 cup rice per serving/diner.
One small box or 1/2 a large box of Hot S&B Golden Curry mix. (I use the hot flavor, but they make mild and medium as well. Apple flavored is another option, although we don't usually make it.)
Process:
1) Peel and dice onions.
2) Sautee onions in a wok or other large vessel on high heat in ~1-2 Tbl Vegetable Oil until browned.
3) Add ground beef and sautee on high heat until browned. Mix the onions with the beef and stir regularly during this step to brown all of the beef. (How long you sautee the beef here is largely about how much beefy flavor you want and how much you're willing to risk it being burned a little. The more you make this, the better you'll get at judging the browned beef.)
4) Add 2.5 or 3 cups of water according to the directions on the box. (2.5 cups for the small box, and 3 cups for half the big one)
5) While the water is coming to a boil, chop the potatoes and carrots into 1/2-3/4" pieces. Also, you can put your rice on to cook at about this time.
6) Once the water has gotten close to boiling, add the potatoes and carrots.
7) Return the water to a boil after adding the potatoes, and then simmer covered on low heat until the potatoes are almost fully cooked. (15-20 minutes, I think, but you need to check it regularly after the first 10 minutes to make sure you don't overcook the potatoes.) If you want your carrots firmer, you can add them about 10 minutes after the potatoes go in.
8) Once the potatoes are done, remove the cover, turn the heat to medium-high and add the curry, broken into pieces.
9) Stir until the curry chunks are fully incorporated.
10) Turn off the heat, wait a few minutes to cool and serve.
Yum! If you have any questions, please let me know. You can also look at the recipe that's on the side of the curry mix box. It's very similar to these instructions, but is substantially more terse.
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1) fusion cuisine - sometimes it works, sometimes it doesn't (I think this one might, after one gets past the 'Huh?')
2) it's like one of those wacky Japanese things (actually, having read other comments, it appears to BE one of those wacky Japanese things)