There are many kinds of curry, including red, blue, yellow and white. Many countries eat curry, including India, Sri Lanka, Thailand, Singapore, Malaysia, Japan and Vietnam. I don't know the difference between different curries in different countries. It was not until the various introductions of the interviewed chefs were collected that the clues were clarified.
The ancestor of spicy Indian curry
India can be said to be the originator of Curry. Authentic Indian curry is made of cloves, fennel seeds, coriander seeds, mustard seeds, turmeric powder, peppers and other spices. Authentic Indian curry has a strong and rich spicy taste due to the use of a lot of materials and less coconut juice to reduce the spicy taste.
Thai curry is delicious.
Coconut sauce is added to Thai curry to reduce the spicy taste and enhance the flavor. The extra spices such as citronella, fish sauce and bay leaf also make Thai curry unique. Red curry is the most popular curry in Thailand. Due to the addition of red curry sauce, it is reddish in color and spicy in taste. Thai green curry prawns, because of the use of coriander and lime peel and other materials, the curry is turquoise, and it is also a famous curry in Thailand, which is equally delicious.
Malaysian curry is fresh and peaceful.
Malaysian curries all like to use coconut milk to reduce the spicy taste and increase the fragrance, so the taste is relatively peaceful. They used a variety of spices, such as tamarind, bay leaves, taro, etc., to make the curry spicy and moist, full of Nanyang flavor.
Singapore curry tastes light and fragrant.
Singapore is close to Malaysia, so its curry tastes very similar to Malaysian curry, especially its light taste and rich flavor. In addition, Singapore curry uses less coconut juice, is spicy, and its taste is quite popular.
Sri Lanka curry high-quality spices
Sri Lankan curry is as old as Indian curry. Because the spices produced in Sri Lanka are of good quality, the curry made seems to be more delicious. Sri Lankan curry fat beef pot is rich in seasoning, no wonder it is very fragrant, but the spicy taste is lighter than Indian curry. Every bite of the fat cow pot that absorbs the essence of curry can make you fully experience the unique fragrance of curry.
Curry, called Ma Sala; In India; To understand Ma Sala, you must first understand Indian Chili-mirch, red lal and green hari. Only red is used to make curry, but not only red, but also yellow, green, orange, brown, large, medium, small and spicy. Please enjoy the red dot and green, from the least spicy to the most spicy, so that you can learn the same depth. ...
There are many kinds of curry, divided by country, and the producing areas are India, Sri Lanka, Thailand, Singapore, Malaysia and so on. There are red, blue, yellow and white by color, and more than ten kinds of curry with different flavors by details of ingredients. Together, these different spices can form various unexpected rich curry flavors.
Curry is the crystallization of spices. It is said that spices make up curry, which stems from the fact that the main meat in India was mutton with very strong smell at first, and a single spice could not remove its smell, so it was cooked with thick juice composed of various spice powders. This is the source of curry. Later, spices and curries were introduced to European countries, where meat was the main food. In order to facilitate storage and transportation, spices are exported in the form of dry goods, and powdery spices are popular so far.
Authentic Indian curry will be made with cloves, fennel seeds, coriander seeds, mustard seeds, turmeric powder, peppers and other spices. Because of the heavy ingredients and the fact that coconut milk is not used to reduce the spicy taste, the authentic Indian curry is rich in spicy taste.
Coconut sauce was added to the curries in Singapore, Malaysia and Thailand to reduce the spicy taste and enhance the flavor, while the curry in Sri Lanka has a unique flavor.
Curry is the crystallization of spices. Because curry is a combination of different spices, humans have used many spices since ancient times, mostly for medical treatment. At the same time, spices play a very important role in a country's economic value, and many countries that produce spices also get rich by producing a large number of spices. Some people even store spices in jewelry boxes, and their precious situation can be seen.
The earliest countries producing spices are Indian, Indonesian and China. India is the best example. Why India has made such great achievements in spices is believed to be due to their hot and humid weather all the year round. Hot weather not only greatly reduces people's appetite, but also makes food easy to deteriorate and breed bacteria. Adding spices to food can not only increase the color and taste of food, but also promote the separation of gastric juice, greatly increase appetite, make food last longer and suit the weather in India. Curry is made of spices, which originated in India when mutton with strong smell was the main meat. A single spice failed to get rid of its smell, so it was cooked with a thick juice composed of a variety of dry spice powders, and the effect was surprisingly good. This is the origin of Tamir curry. "Cali" means "sauce made of different spices"-now translated as "curry" by China people.
Later, spices and curries were introduced to European countries where meat was the staple food, and nobles regarded them as treasures. Some people even say that a large number of ships were built to facilitate the import of more spices and promote the development of shipping. It was at that time that different spices, the raw materials of dry curry, became more popular. Because shipping takes time, spices are exported as dry goods to avoid deterioration. Until today, spice powder is still very popular. With the progress of the times, it has become more and more convenient to make curry. It used to be dried and ground, and then mixed and seasoned. Now solid curry blocks and even packaged curry that can be heated and eaten can be seen everywhere. Curry has become a convenient, economical, fast and healthy food.