Curry Recipe. Everything you ever wanted to know

Curry Recipe, everything you need to know to succeed in your kitchen.

At this point in life, all (or almost all) have heard of curry, have tried it or even cook with it regularly.

You know what «fan lover» that we are from the curry at home, from the famous Chicken curry (one of the most successful recipes on the blog), our special couscous, the Curried meatballs from my mother in law to dahl or lentil vegetable curry are a few examples. Although in the blog you will find many more.

What is curry?

But Do we really know what curry is? Is curry just the contents of that jar we found in the spice section of the supermarket, or is there something else behind it? Name curry or curry, if we want to Spanishize the term, it comes from the Tamil word “kari” which means sauce and has a double meaning. On the one hand, the mixture of spices with which the sauce or sauces are made and, on the other, the dishes made with these sauces.

In either of its two meanings, there are as many types of curry as there are people who prepare them. Spices such as coriander, cinnamon, ginger, cayenne pepper, cloves, nutmeg, mustard, fenugreek, cumin, coriander and turmeric, among others, are usually present in its preparation. The latter is one of the most important ingredients and is what gives it the yellow color that characterizes most curries.

The proportions and presence of each of the elements that make up the curry varies depending on who prepares it. In India, each cook makes his own curry and his formula depends on many factors: the region where he is, how he has learned it, the dish in which he is going to use it, the inheritance and family influences, etc.

The different types of curry in the world

Listing all the types of curries in the world is an almost impossible task because, as we have just mentioned, we can almost say that there is a curry for every cook. And it is that, although all the cooks made their curries with the same spices, by varying the amounts of each one, the resulting curries would be very different. That said, there are different standard curry preparations, more or less pertaining to their regions and/or countries of origin and degree of spiciness. Let’s start the tour.

Curry Recipe in India

— The variety is wide and ranges, to name a few, from mild curry pasanda and korma, made with almonds, coconut and cream, to vindaloo or phaal, two sauces suitable only for the brave and lovers of intense spice. Going through other types of medium spicy curries such as dupiaza, with onions as the main ingredient, roghan josh, made with tomatoes, bhuna, a sauce with various vegetables, jalfrezi, with onions and green chili, and tikka masala , among others.

— It is the most consumed curry in the whole world. mothers and is typical of southern India, specifically the city that bears his name. It is sold in powder form and is a mixture of various spices that includes curry leaves, cumin, cloves, turmeric, coriander, coriander, cinnamon, chilli pepper, bay leaves, allspice, black pepper and ground red chili.

— Beyond India, the use of curry is also widespread in other Southeast Asian countries such as Thailand, Pakistan, Indonesia, Malaysia, Bangladesh and Sri Lanka. It also has a presence in the kitchens of China and Japan and even in more distant countries such as South Africa (Cape Malay curry), the Caribbean (goat curry), the Philippines (kare-kare), Ethiopia (wat or spicy stew) and Germany. (Currywurst). Let’s look at some in more detail.

Curry Recipe in thailand

— Thai curries are differentiated and classified by their color: yellow, red and green.

— The yellow curry It is the most common and consumed in Western countries and with which, possibly, we Spaniards are most familiar. It is presented in ground form and among its spices the presence of turmeric predominates, which gives it the yellow color that gives it its name. The yellow curry is generally served with meat and fish and is usually accompanied by rice.

— The red curry It is the most used in Thai cuisine and is usually presented in the form of a paste, made from dry spices mixed with oils. Its main ingredient is red chili, hence the color and name. It is spicy and is widely used for dishes in which fish is the main product.

— The green curry It is also one of the most used in Thai cuisine and, like red curry, it comes in the form of a paste. It is characterized by its spicy flavor and has two main ingredients that give it the color that gives it its name, kaffir lime leaves and Thai basil leaves.

Curry Recipe in china

— Chinese curry is very similar to the basic Indian curry with the addition of olive oil, extra garlic, paprika, chili powder and ginger. This curry mix is ​​mainly used in vegetable, rice, mushroom or potato dishes.

Curry Recipe in japan

— As a dish, Japanese curry is very popular among its population. It is prepared with onion, carrot, potato and meat, usually pork. Sometimes baked apple and/or honey are added. It is dense, somewhat sweet and not as spicy as the variants from India or Thailand.

Curry Recipe in Malaysia

— Quite different from other types of curries, tamarind paste, bay leaves and lemon grass are added to the usual curry spices in Malaysia. It is quite spicy so coconut milk is usually added to the mixture to soften the point.

Curry Recipe in Africa

— The African curry is characterized by being very spicy. It is made with garlic, ginger, coriander, cumin seeds, cayenne pepper, plenty of turmeric, and hot chili powder. This type of curry is used to season rice dishes, potatoes and sauces.

Curry Recipe in UK

— Special mention deserves the United Kingdom and its love for Indian cuisine and curries. A direct consequence of the knowledge acquired in its colonies during the eighteenth century.

— Proof of this are the thousands of “curry houses” that exist throughout the country where they prepare and serve a long list of Indian curry dishes, generally arranged on their menus according to the degree of spiciness of the sauces.