Curry, the must-tried dish when you are exploring the Indian Subcontinent. This dish is the easiest to find in every restaurant in India, even in every Indian Restaurant in the universe. The great combination of herbs such as cumin, turmeric, ginger, coriander, and chilies is the reason why people never get enough of curry.
There are many different curries in India, it is can be different for each region because the ingredients that most commonly found in every region are also different. But the main spices that should be used in the curry to called it “curry” are coriander, cumin, and turmeric. In many regions, people tend to add fish, lentils, meat, rice, and veggies.
The History Of Curry
The word curry was originated from curry leaves in Southern India, however, in Southeast Asia there is also a dish called curry but different from Indian curry because it’s not using curry leaves as the ingredients and it uses coconut milk.
The existence of the Mughal empire in the early of 15th century influenced some curry to be created in the north part of the Indian Subcontinent and it makes an entrance to English cuisine in the 17th century as a spicy sauce which added to the plain boiled meats. Finally, in 1809, the curry makes a big fuss by firstly served in the coffee houses in Britain and make other major jumps in the 1940s.
In the 19th century, curry keeps getting a special place in everybody’s taste buds by going more international which was carried by the workers of the British Sugar industry. And since that day, curry becomes part of international cuisine.
Different Region, Different Ingredient
Curry in Bengali cuisine (Bangladesh cuisine) is mostly prepared with seafood and fresh fish. Also, they will add mustard seeds and mustard oil in their curry, since they always adding that ingredients for almost every dish.
The curry that you easily find in Gujarat is mostly dominated with eggplant, potatoes, corn kernels, okra, and tomatoes. And if you are lucky, you may find some of them with kofta or meat. During the winter season, people in Gujarat tend to serve curry in an earthenware pot.
The “topping” that you may found in Maharashtra curry is mutton, chicken, and fish and there will be a plenty wide range of spiciness curry in Maharashtra.
Besides, the ingredients that most commonly used is chickpea flour and groundnut powder.
Most of the Punjab cuisine was prepared with tadka (fried masala) which made of ginger, garlic, onions, and tomatoes. The spiciness level of Punjab curry is also varied it depends on the household and they commonly used milk which combines with butter chicken to make it fattier.
When you are looking for a curry in the Maldives, then it would be cooked with fresh tuna or chicken. There is also vegetable curry which serves delightfully with eggplant, pumpkin, and green unripe banana.
Indonesian people called it Kari and the Kari that you will easily find is chicken and goat meat curry. They mostly eat it with rice or roti cane (Indian bread). The kind of ingredients that are used to prepare is also varied such as shrimp, tuna, mussel, clam, young jackfruit, squid, and many more.
As for the spices, Indonesian people tend to at lemongrass, kaffir lime leaves, bay leaves, and chili peppers.