Indian curry

Authentic Indian curry will be made with spices such as cloves, fennel seeds, coriander seeds, mustard seeds, turmeric powder and peppers. Due to the heavy materials and less coconut milk to reduce the spicy taste, authentic Indian curry has a strong and rich spicy taste.

The staple food that goes with curry varies with the local crops. For example, West India is often served with bread made of corn and chestnut. The north is rich in wheat and eats more bread; In the south or southeast, rice is the main food. The secret of the success of Indian curry lies in the combination of spices and cooking order, not in the dazzling and complicated cooking skills. Until modern times, there were no special curry recipes because the essence of curry emphasized personal style and creativity. There is no fixed recipe, but many Indian dishes are among the world-class cuisines. It is precisely because there is no recipe that the taste and appearance of curry are significantly different even in the same area.

For the general impression of curry, many occasions will focus on Indian curry (there is no such thing as curry in early India). The reason for this is that all curries are extensions of Indian curries. If Indian curries can be made, other kinds of curries are just reprocessed or converted materials. Curry mentioned in India mostly refers to a staple food with gravy or sauce and rice or bread.

In India, there are many spices in almost every family's kitchen, but few people use curry powder, because most curry powder is specially ground when it is used. In addition, there is a kind of seasoning "galam masala" which is frequently used, in which "galam" means spicy and "masala" means spice.

Thai curry

Thai curry is divided into green curry, yellow curry, red curry and many other kinds. Among them, red curry is the hottest, and people who are not used to it are prone to tears when eating.

Coconut sauce is added to Thai curry to reduce the spicy taste and enhance the fragrance, and the extra spices such as citronella, fish sauce and bay leaf also make Thai curry unique. Red curry is a favorite 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.

Singapore

Singapore is close to Malaysia, so its curry tastes very similar to Malaysian curry, especially its light taste and fragrance. In addition, Singapore curry uses less coconut juice and spicy taste, and its taste is quite popular.

Malaysia

Malaysian curry is usually added with local specialties such as banana leaves, shredded coconut and coconut milk, which is spicy. Local Chinese, Malaysians and Indians all cook curry in different ways. Indian curries usually don't contain coconut milk, and the ingredients are mostly vegetables and fish, which has a great relationship with Indians' usual vegetarianism. The local Chinese curry dishes are lasha noodles and curry bread. The former is to put noodles in curry soup with bean sprouts, clams, chicken, long beans and croissants. Because Malay curry noodles are "laksa", they are called "lasha". Curry bread is a simple dish to put curry chicken in bread.

Japanese curry

In addition to India and its neighboring countries, Japan is also a country that loves curry. Look at all kinds of curry powder and pieces of curry sold on supermarket shelves. Most of the packages are marked with "Japanese flavor", which almost makes people mistakenly think that Japan is the birthplace of curry. In fact, although Japan and India are both in Asia, the curry eaten by the Japanese was not introduced from Europe until the Meiji Restoration. It seems that no matter what is introduced to Japan, it will be transformed into something more exquisite, delicate and gentle, and it will be skillfully integrated with its local culture. After curry was introduced to Japan, it also got new development.

Japanese curry is generally not too spicy, because it is added with concentrated puree, so it is more sweet. Although Japanese curry is also called European curry, it was actually invented by the Japanese. The reason why it is called European curry is that its thickener is loux, which is commonly used in French cuisine, and it is mostly used to make thick soup, and the spices are mostly based on South Indian style. Although the European style curry is more mellow, compared with similar dishes in India, the spice taste is still obviously inferior. Curry can not only be eaten with rice, but also be used as the soup base of Lamian Noodles and udon noodles, which is quite different from curry in other places. There is a soup curry in Sapporo, Hokkaido.

Curry arrived in the hands of the Japanese, and curry powder and curry pieces that can be produced on a large scale appeared. Although it is no longer as varied and free as the curry made by Indian families, it is convenient and saves time. You don't have to go to a restaurant, and you don't have to work hard to learn cooking and buy materials. Just heat it a little and pour it on rice to eat. Curry has therefore become a delicious food that ordinary people can enjoy at any time.