Five hundred years ago, businessmen who came to India to buy spices saw a kind of food in a restaurant: rice was placed in banana leaves, surrounded by various dishes like a palette. Pour soup on top. This kind of soup is called KARI (curry).

The British were fascinated by meals cooked with Indian spices. In the sweltering and humid land, spices arouse people's appetite like monsters. But the British did not have the skills to mix spices at the time, so they asked the Indian chefs they admired to prepare a mixture of dozens of spices and put it on the ship, and then began a long voyage. In the sea with high temperature and humidity, a miracle happened. The spice mixture powder fermented due to the high temperature and humidity, and the edges of various spices were removed. The mixture mixed together to emit a magical and special fragrant aroma, which finally developed into something that is not even found in India. curry powder. Later, this curry, which exuded the exotic scent of London, exuded the scent of exotic cultures floating in the port, and exuded the scent of distant Western civilization mixed in the sea breeze, landed on the land of Japan during the Meiji period. countries in Southeast Asia.

For hundreds of years, curry has been popular in Southeast Asia and has become a special seasoning in India, Japan, Thailand, Vietnam and other countries. However, today, although Cantonese people also like curry, most of the curry dishes in Guangdong are not acceptable. True biography. If you want to eat authentic curry, you still have to go to Hong Kong and Macao.

In Tseung Kwan O, Hong Kong, "Ho Man Tin Curry Queen" Fang Tai opened OeiveeTree, and her signature dish is curry beef brisket. Curry beef brisket is the most popular commodity on the market. Because of its low price, many shops make it poorly and there are very few good products. Fotile's signature curry beef brisket is carefully crafted and the ingredients are selected very strictly. Each item is Yong Kee's limited edition pork belly in clear soup, also known as white pork belly, also known as gauze pork belly. Enough, the curry flavor is thorough, crispy but not rotten in the mouth, soft and delicious, it is really a classic snack. There are many places to eat delicious curry in Hong Kong. For example, the curry stall at the Happy Valley food stall has curry made by Indian chefs every day. The styles are different every day. There are sheep, beef, chicken, and fish. Not only white rice, but also pancakes are available, with garlic flavor and ordinary flavor. Eat until your blood boils.

Looking at most of the curry dishes in Guangzhou, due to the abuse of curry cubes, dilution and lack of preparation, either the curry flavor is not strong, or there is too much milk leakage, which is far from "good curry". In some of the most common Southeast Asian restaurants that sell curry series, the curry flavor is on the weak side, and most of them use low-quality curry cubes. The spice flavor of the curry is gone, which is really regrettable.

So, friends who like to eat curry, do you know what curry is? In rural India, every time you cook, you need to use stone plates to crush spices and rock salt. The commonly used spices at this time are pepper, chili pepper, cinnamon, cumin, coriander, etc. Garlic and ginger are also added to meat dishes. The paste-like seasonings mixed together in this way are the basic ingredients of curry.