Curry used in Indian cuisine is usually powdered, and curry is called Masala in India. To understand Ma Sala, you must first understand peppers-Indian Mirch, red Lal and green Hari. Only the red ones are used to cook curry, but not only the red ones are boiled, the yellow ones are green, the orange ones are brown, and they are all spicy. Indian curry can be divided into heavy taste and light taste. Yellow curry, red curry and Ma Sala curry are heavy flavors, while green curry and white curry are light flavors. Generally speaking, white curry with mutton, green curry with tofu, Masala curry with seafood, yellow curry with sheep bones, and red curry with chicken are all good combinations. To try Indian cuisine, please also "choose red and choose green", and experience the same level and depth step by step from the least spicy to the most spicy.