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Confused about curry (powder)

bushwickgirl | Oct 21, 200901:42 PM

When making Chinese chicken, beef curry or Mei Fun, I've been using Indian curry powder, I wonder if there's a more Asian variety I should be using, maybe Viet or Japanese style? Many of my Chinese cookbooks recommend using a Madras style. Or is there actually a true Chinese curry powder? Can you recommend either a recipe or a brand?


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