What is the tuna Curried?
Curried tuna is a general name of any bowl that includes both tuna fish and curry or curry. Food is prepared in various forms throughout India and Southeast Asia, where tuna grows wild and local cuisine is spiced with a large amount of curry. In the West are increasingly popular tuna and tuna inspired by tuna inspired by tuna. Maybe because of many variations there is no universal recipe for tuna in curry. Much of what the bowl means depends on the local habit, available ingredients and your own innovation and creativity of the chef.
As the fish go, tuna is traditionally very mild. It tends to absorb and reflect the flavors of sauces and marinades and is a flexible and tasty accessory to several meals. Tuna grows in salt water bodies around the world, but is the most prolific in warmer waters of the South Pacific, starting with the southern tip of Japan and falling to Australia. Meals made of tuna are an important part of many Asian cuisine.
Fish curry, category,which includes many tuna is the preparation of the basic part of the world. Most of the tuna of Southeast Asia is a soup in which pieces of fish float in a dense, spicy broth. This is traditionally served with rice. Fish can also be smoked or baked after shaking curry spices.
What makes a spice or sauce specifically curry is to a large extent of interpretation. The English word "curry" is considered an English -based version of the generic word for spicy broth. During the British occupation of India at the end of the 19th century, this term became more applied and has since become ubiquitous. Many different meals, from Thai soups to South Indian spicy meat, are considered "curry". Any food that combines both tuna and some version of this pelvis-asian spice or sauce can be considered a curry tuna.
Curried tuna preparations in Europe and most of North America with timeThis is completely different from their Asian counterparts, even though the chefs work from the established local recipe. Most differences are in spices. Some curry and pastes are commercially available in the west, but most of them are heavily processed and are not nearly as hot or fresh as those that are domestic.
The quality of fish is another big difference. Few European or North American chefs work with fresh tuna. Tuna steaks often come closest to the taste of a fresh tuna, but do not always replicate them. Many people from the West also use a canned tuna that is not commonly used in Asian cooking.
Western tuna salad may not be something that would never be served in India or Thailand, but it is an example of a tuna curry. There are many ways of cooking with tuna, just as there are many ways of preparing and administering curry. While some preparations can be more strictly traditionally than others, all are equally valid.