Indian curry is the originator of curry. Authentic Indian curry is made of cloves, fennel seeds, coriander seeds, mustard seeds, turmeric powder and peppers. Because of the heavy spices, coconut milk is often used to reduce its spicy taste.
Japanese curries are generally not too spicy, and because of the concentrated puree, they are sweet. Japanese curry can also be used as the soup base of Lamian Noodles Udon. Coconut pulp is added to Thai curry to reduce the spicy degree and enhance the fragrance, and the extra spices such as citronella, fish sauce and bay leaf also make Thai curry unique.
Malaysian curry has added local specialties such as banana leaves, shredded coconut and coconut milk. Sri Lankan curry has the same long history as Indian curry. Because of the good quality of spices produced in Sri Lanka, the curry made seems to be better.
Selection and usage of curry:
1, choose curry
Generally choose curry according to your own taste. If you like something spicy, it is suitable for Indian curry. If you like a slightly milder taste or even a little sweet, you should choose Japanese curry; As for Thai curry, red curry will be slightly spicy, green curry (green curry) will have a special taste, and relatively few people like it.
2. The usage of curry
Of course, the easiest way to cook curry food at home is to buy all kinds of curry pieces. Because curry is actually a comprehensive seasoning, it is made from twenty or thirty spices, and the curry block is the finished product.
The usage of curry blocks is also very simple. Add water when it is thick, and cook it for a while when it is weak, which can always achieve the desired effect. If the cooking level is relatively high, you can mix curry powder with other spices, and you can bring out the flavor you want at will.
Baidu Encyclopedia-Curry