How do you define “curry”? The dish is not solely exclusive to one region of the world; most places have their own variation, usually including a mix of spices, including chili powder, turmeric, coriander, cumin, garlic, fenugreek, cardamom and cinnamon.
We absolutely love a curry at B Sunglasses Towers, so we’ve decided to take a quick look at some of the popular regions and cultures, and how they create their own version of “curry”.
Famous for the Afgan Korma made with braised meat and onions finished with yoghurt.
Known for lentil stews and dals, Bangladeshi curries are a little spicier than most other regions and depending on whether you’re in the North or South of the regions, you would traditionally eat salt-water fish or fresh-water fish with a mixture of spices and coconut milk. Beef curries are also very popular all over the region
A very diverse region which draws influence from all over the globe, the majority of dishes contain fish, prawns and vegetables. A popular spice mix called panch puran (cumin, fennel, mustard, fenugreek, kalonji) is used to flavour Bengali fish curry.
Due to centuries old trading relations the Chinese curry is somewhat influenced by South Asian countries and lends its distinct Yellow colour and consistency from Malaysian cuisine.
Every region in India has a signature dish, which is commonplace throughout the rest of the world – Masala, Vindaloo and Madras are very popular and have all travelled well. Heavily reliant on Ghee (clarified butter) and numerous meats, fish, seafood and spices, all used to create dishes for breakfast, lunch and dinner; you can understand why India is referred to as the birthplace of curry.
“kari” or “gulai” as the curry is more commonly known in Indonesia, use meats not commonly consumed in the West, like, buffalo and goat, which are stewed slowly in coconut milk, added to the dish is usually a spicy variation of peanut sauce.
The Japanese “kari” surprisingly takes influence from British cuisine. The curry is serviced with rice and is heavily flavoured with galangal, lemongrass and Green chilies. A popular version is the Katsu chicken curry, the chicken is breaded and served with rice and curry sauce.
The tomato and beef based rendang, is the most popular curry from Malaysia. A thick, coconut milk base, spiced with garlic, kaffir lime leaf, chilies, lemongrass and turmeric. The dish is served at celebrations with barbecued rice filled bamboo tubes.
With a very similar curry style, in look and taste, to their Indian counterparts, Pakistani curries are also very diverse in their flavouring. Western cultures will be familiar with the creamy curry dish Korma or chicken/mutton karahi, the name karahi being taken from the type of receptacle used in the cooking in the cooking process.
Spicy, protein packed and fruity are how we would describe a curry from the island of Sri Lanka. Served alongside chutneys, pickles and sambol (chilli and dried fish paste), to give a unique flavour.
Green, Yellow and Red are how Taiwanese label their curries; it’s pretty obvious when you look at the ingredients that make up the core of each dish – Green chili and basil, turmeric and Red chillies, respectively.
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