At present, the curry that children often eat at home is Japanese curry, which was introduced to Japan from Europe and America in the19th century. The common curry block in supermarkets is Japanese curry. Generally speaking, when a piece of curry is stirred in cook the meat, it is made into delicious Japanese curry. Japanese curry is not spicy and very mellow, because its focus is not on spices, but on other materials of Japanese curry. The classic Japanese curry side dishes include onions, potatoes and carrots, and the Japanese curry with rice is in line with Chinese tastes.
The origin of curry can be traced back to 2600 BC. People used grinding bowls and pestles to mash spices such as cinnamon, turmeric, long pepper, etc., and used the ground spices to flavor food, and then gradually developed into curry with various flavors according to different regions and environments.
Classification of curry
Curries are mainly divided into Mughal, Goa, Hindu, Lucknow and Anglo-Indian cuisines, among which Mughal is mainly Muslim curry, while Goa is a mixture of Portuguese cuisines, featuring hot and sour meat. Lucknow is good at using dairy products in cuisines, and Anglo-Indian curry mixes curry and ingredients from various parts of India into their unique curry forms.
When Britain colonized India, people who were obsessed with India's living habits and the taste of curry would bring India back to Britain to serve their servants and chefs. The traditional Indian curry making method is complicated, and spices are relatively difficult to obtain in Britain. The British people simplify the making process of curry, and make a lot of use of India's pre-conditioned comprehensive spices, called Ma Sala, which is called curry powder in modern times, and at the same time, it is integrated into the traditional British stew dishes.