Where does Curry come from?

curry is widely consumed throughout Southeast Asia, although it has its roots in Indian cuisine. CARITY is any kind of spicy food, usually with meat, fish or vegetables and rich sauce. A mixture of spices used to produce and often comes in ground form known as curry powder, although it is also sold in the form of a paste suspended in oil and tamarind paste or other thickeners. This meal is widely consumed all over the world, thanks to its delicious taste and countless variations used to prepare it. Most Indian curry includes turmeric, coriander, cumin, ginger, garlic and chili, although others include spices like cinnamon, cloves and spices. While the spice was traditionally roasted and ground for every meal, many chefs today use packaged spices. In southern Indian cuisine, pungent spices are used as asafoetis, while in the North Indian cuisine it favors milder curry.

in Thailand plays cUrry also an important culinary role. Most of Thai curry, includes tamarind paste, lime juice, galangal, lemon grass, kaffir lime, garlic, chili, shrimp paste and coriander roots that are testified than leaves. Thai curry is often cooked in coconut milk, making them rice and creamy accompaniment to fish, meat and vegetables. These meals often rely more on fresh herbs and vegetables and for a short cooking time, so the vegetables in the bowl remain textured and crispy.

In Malaysia and Indonesia, curys tend to be fiery and cooked in coconut milk to relieve strong chili taste. In addition to spicy, meals are often served with hot chili sauce for guests who prefer their food even more intense. Typical Malaysian curry includes cumin, coconut, coriander, fennel, red chili, shrimp paste, turmeric, lemon grass, garlic, onion, salt and nuts. In Indonesia, curry paste is often made from coconut, sour fish, lime, peanuts, or ciBule, cumin, chillia, nutmeg, clove, turmeric, ginger and poppy.

curry or curry -like foods are also served in many other parts of the world. For example, African and Caribbean kitchens have spicy dishes for strong sauces. China and Japan also serve curries that tend to be milder than their Indian counterparts. The powder also has a long history in European cuisine, while France and Britain prepare unique meals with a mixture of spices. Prepared powders and pastes from around the world are readily available in most markets and are worth experimenting. For simple curry, the chef can use curry pastes, coconut milk and a source of protein of its choice, such as chicken, beef or tofu. Protein should be spilled, then coconut milk and curry powder are added, cooked and served above stews.