Curries now define dishes from all over the globe. Over the last few decades curries have become synomymous with taste, flavor and good meal choices. Let us take a look at some of the most popular curries and their native countries. The sweet, the sour, the spicy or let’s say plain delicious.
What better way to start than talk about curries from Thailand. Thai food is diverse regionally; influenced by seasons, regional variations, cooking techniques etc. Popular curries include the red and green curries, spicy aromatic curries and mussaman curries.Served side dishes like pickled vegetablesor dried fish, the main mix in Thai curries is the rich paste. Afine balance in the hot, sour, salty and sweet flavours is key.
Just as much as Thailand is known for curries, India too is. Pioneering this dish for centuries altogether, the diversity of Indian food manifests the varied culture of the country. Each Indian curry is different from the other.
A blend of ground spices called the “garam masala” is the magic powder here. It includes peppercorns, cloves, cinnamon, cardamom, coriander, mustard seed, nutmeg, mace and other spices subject to the region.
Spices in India are used generously and differently. Spices are sometimes even roasted to being out the flavors and the aroma before using them.
Coming to Japan, there are three main types of curries namely curry rice, curry udon and curry bread. Curry rice is meat or vegetables served in a curry sauce using an instant curry roux of curry powder, flour and oil. This ls then simmering with the other ingredients for enhanced taste.
Curry udon noodles served in a curry sauce with flavourings and toppings.
When in Indonesia, Indonesian rendangs is meat simmered in a spice paste. By the time the dish is cooked it turns out to be much drier, but is still referred to as a curry.
Other popular Indonesian curries include kare and gulai – here coconut and spices with beef, fish, goat or chicken are key ingredients. The food served Central Java is known for its sweetness. A popular dish is gudeg, a curry made using jackfruit. Curries are served with side dishes like chilli sambals, peanuts etc.
When we talj about the Carribean, the food is an out burst of flavours. Lamb, chicken, pork or goat, they’re enjoyed all over the archipelago be it Jamaica or Trinidad and Tobago. Flat bread shops sell curries in the flat, thin bread. Richly influenced by the settlers like the Sri Lankan plantation workers or Indians, their food takes elements from various cultures.
Looking at Sri Lankan cuisine, Sri Lanka is connected to India, therefore Sri Lankan cuisine has traces of Indian food. The popular pick for lunch and dinner, Curries are teamed with steamed or boiled rice. A principal meat curry, with side curries of may be vegetables or lentils form a typical Sri Lankan meal.
The food is rich in Spices like cumin, coriander, cloves and cardamom. Sri Lankan cuisine also has dutch influences.
Curries have taken the world by surprise, growing in popularity each day. Rich, diverse and very interesting in its preparation and make; curries are now popular choices, and why not- they’re simply scrumptious.