Curry is a type of recipe that originated in the Indian subcontinent. The dish uses a complicated mixture of herbs or spices, commonly including ground turmeric, coriander, ginger, mustard, bay leaves, poppy seed, cumin and fresh or dried chilies. Curry is commonly made in a sauce.
There are a lot of dishes known as “curries”. For example, in pure traditional cuisines, the accurate choice of spices for every dish is a matter of regional or national culture and religious practice. Such types of dishes are known by specific names that relate to their ingredients, cooking methods and spicing. Spices are used cooked or raw, whole and ground and they may be added at different times to produce different results.
The main spices of most Indian curry powders are cumin, coriander and turmeric. Some other spices can also be included according to the geographic region and foods being added (lentils, red or white meat, fish, vegetables and rice).
Curry powder, a commercially made combination of spices, is mainly a Western creation, from the 18th century. These kinds of mixtures are generally considered to have been made by Indian merchants for sale to members of the British army and Colonial government returning to Britain.
Dishes known as “curry”, generally contain meat, poultry, shellfish, fish, either alone or with vegetables. It can be either “wet” or “dry”. Wet curries carry a significant quantity of sauce or gravy based on coconut, cream, coconut milk, broth, dairy cream, or yogurt or legume purée, tomato purée or sautéed crushed onion. Dry curries are made with a very low amount of liquid which evaporates, leaving other ingredients with spice mixture.
Famous types of Curry:
Dhansak is a well-known Indian dish, originated in the Parsi Zoroastrian community. It combines ingredients of Gujarati and Persian cuisine. Dhansak is made by cooking goat meat or mutton in addition to vegetables and lentils. The dish is served with caramelized white rice (the rice cooked in water), caramelized onions and whole spices. Tha dal cooked with vegetables and mutton, served with brown rice, is called dhansak.
Dhansak is made and served on the fourth day after the death of some relative or near one. No meat is eaten for three days after a near one’s death. And Dhansak is made on the fourth day to break the abstinence. However, the dish is never prepared on auspicious occasions such as weddings and festivals.
Saag is also a type of curry eaten in the Indian subcontinent. It is a leaf vegetable dish with bread like roti or naan, or rice. The dish is commonly made from collard greens, mustard greens, basella, finely chopped broccoli or with some spices and sometimes some other ingredients like paneer. This particular curry has a comfortable and noticeable level of heat.
Korma is a curry dish that originated in the Indian subcontinent. The dish is spiced not for heat, but flavor. Korma is made from meat or vegetables braised with cream or yogurt, water or stock, and multiple spices to make a thick glaze or sauce. The dish is also often mixed with slow-cooked and yogurt-marinated meats. This type of curry is made especially for those who want zest without burn.
Jalfrezi is a curry dish, dating back to the time of British Raj. The dish is popular almost everywhere in the Indian subcontinent and beyond. Jalfrezi is commonly made main ingredients like meat, fish, paneer or vegetables. This particular curry has a rich but not overpowering heat. Jalfrezi is served in a thick spicy sauce that has green chili peppers.
TOP 10 CURRY RESTAURANTS
|The Golden Peacock|
|P MO R. China Shop |
1037, Level 1,
The Venetian Macao,
Estrada da Baía de
N. Senhora da
Taipa, Macao SAR,
|The Song Of India|
|33 Scotts Rd, Singapore |
|+65 6836 0055|
|Victory House, 99-101 |
Regent St, Mayfair,
London W1B 4RS,
|Soul Food Mahanakorn|
|56/10 Soi Thonglor, |
Sukhumvit 55 rd.
|+66 2 714 7708|