The origin of our curry powder
Curry powder is a special term in the spice industry, using it for any stew or sweet treats as the main ingredient. Curry is a famous spice in many countries such as South Asia, Indians, and North America (Trinidad, Mauritius, and Fiji).
Curry powder has a yellow color and a unique smell. An amazing point in this powder is that it contains a similarity in the percentage of curry powder and turmeric ingredients.
About Curry powder
The widespread feature of curry powder is the process of a wide variety of spices with herbs, dried hot or fresh hot peppers. In addition to tea, curry is a truth known as an Asian dish or beverage. However, curry comes from India. The curry, you may prepare it in three forms – water, dry (as the curry powder), and sauce.
In most traditional cuisines, the right choice of spices for any dish is an issue of a nation, a local region, a religious practice, and even the family priority. This is because these dishes have specific names along with their ingredients, as well as the method of marinade or the cooking style.
Conventionally, curry spice is used intact or ground. The cook will do it in the raw status of cooking with different dishes. They add the spice in different times in the cooking process so that they finally gain several consequences.
Curry powder is a commercial mixture of spices and a popular Western concept in the 18th century. These sauces are made by Indian merchants who sold to members of the British Government and Colonial Army. They bring the spice to their countries and taste it.
Curry may contain poultry, fish, shelf-fishes, meat, and vegetables. In some regions, curry is used as the main dish due to its natural ingredients. Curry is also incredibly utilized for a lot of vegetarian dishes. This is because their religion is not allowed to eat meat or seafood.
Curry could be either “watered” or “dry” form. The watery curry has notable amounts of yogurt-based sauces or dips, coconut milk, mashed beans, or bone broth. In Vietnam, the mashed bean powder is not a primary option in the curry because of the difference in ingredients when cooking.
These days, we can buy curry powder and cook a delicious meal with curry is an easy game. We also find the recipe on the Internet in a few minutes, “how to cook chicken curry”, for instance.
Vianco will not only show suitable curry powder but also cooking instructions, tips, and methods of making curry with different versions for your family.
The dry curry is cooked with little liquid, so we could evaporate as easily as pie, leaving the ingredients covered in the mixture of spices.
An overview of the curry powder
The word “Curry” was Anglicized and chosen from the Tamil word (Kari). It means “sauce” and people often assume that curry is a type of vegetable. This special vegetable could be cooked with meat; other vegetables, spices, water, or without using such additional ingredients.
According to the hypothesis, “Kari” appeared for the first time in the mid-17th century by members of the British East India Company when they did the trade with Tamil traders. These Indians lived in Southeast India (along the Coromandel Coast), especially at Fort St. George. In 1996, this region was called Madras and renamed Chennai.
Curry is a spice used to make Kari dishes and locals call it “Kari Podi” (curry powder). On the other hand, a deeper explanation is shown in “The Flavors of History” book, which states that the origin of the “Curry” is an old English word. It was first recorded in “The Form of Curry”.
Origin and popularity
Spicy marinated meat dishes are believed to have originated in prehistoric times (in the inhabitants of the Indus basin civilization).
Archaeological evidence from 2600 BC in Mohenjo-Daro indicated that our ancestors know how to compress and squeeze spices (mustard, dill, and tamarind peel) by a mortar and pestle, to create the flavor in foods. These similar spices are also recorded in the Vedic period of Indian history (around 1700-500 BC).
Indian-style seasoned dishes seem to have been brought from East to Burma, China, and Thailand by some Buddhist monks in the 7th century. At the same time, coastal traders conveyed those seasoned dishes to the South of India, the Philippines, and other places.
The founding of the Mughal Empire began in the early 16th century, transformed several ancient Indian cuisines, especially in the North. Another influence was the establishment of Portuguese trading centers in 1510 in Goa. This circumstance led to the chili invention to India as a by-product of the Columbian exchange.
Curry has grown in England as a popular product since the mid-19th century. At that time, the curry was also shown to the Caribbean by Indian contracted workers in the sugar industry.
Curries had various national styles, becoming popular spices and going beyond their origins since the mid-20th century. Today, curries are a part of international cuisine around the world.
Curry powder ingredients
Curry powder is an essential ingredient when cooking. This is a golden powder with a typical smell. In most South Asian countries, the main spices found in curry powders are coriander, cumin, and turmeric. A variety of extra seasonings depend on the geographic areas along with other foods such as white or meat, fish, lentils, rice, and vegetables.
According to Mr. Lan Chau Thinh – General Director of Vianco Company and a member of the Vietnam Curry Association indicates that the ingredients in curry have cloves, anise, dried coriander, turmeric, cinnamon; dried, roasted, and mixed chili (for fragrant without turning to black), and dried aroma seeds (crushed only). Moreover, the ingredients of some curry powders also contain cumin, cardamom, nutmegs, anise, Sichuan peppercorns, etc.
Additional ingredients of the curry are various. Depending on the main elements of the curry, curry also has meat, fruits, and so on. This is a creative skill of the chef in making the curry dish.
Other ingredients could be coconut milk, red cashews, onions, gingers, potatoes, sweet potatoes, carrots, radishes, different meats (pork, goat, beef, chicken, lamb, ostrich, etc.), and seafood (fishes, eels, etc.)
Curry dishes in South Asia
South Asia is the first region to use curry in their dishes, according to the culinary chef’s point of view (before 1947). India, Sri Lanka, Pakistan, and Bangladesh often use curry. When comparing the curry dishes between the South and the North of Indian, we can recognize that tastes and styles are myriad.
The variations usually come from the usage of starches. For example, wheat (non-fermented bread) is often in the North area whereas rice and millets are popular elements in the South or the East area.
Popular curries in India
Goa and Vindaloo curries are the most popular in India. Vindaloo is also famous in the US, UK, and other nations in the world. This spicy dish has cooked with lamb (or chicken) and potatoes. Goa curry is the origin in India and Vindaloo is the newest version.
Vindaloo comes from the Portuguese language (Vinha d’alhos). Wine (vinho) and garlic (alho) are two components in the flavor ingredients. Such dishes were made with pork because it is not prohibited by Portuguese Christianity. Potatoes are later additions because of the confusion of the Hindi word (Potato is called Aloo in Hindi).
Curries in Karnataka, India
Curries in Karnataka are always vegetarian dishes that vegetarians try with meat and fishes. Locals living in the coastal areas also enjoy such a curry dish with a variety of vegetables and spices, especially with palm sugar and coconuts. These two ingredients make the curry much more distinctive in flavors.
Another version of the curry is cooked with sauces or the dry form. Some locals also have similar curries such as Saaru, Gojju, Thovve, Huli, Majjige Huli, which is comparable with Kadi, Sagu, and Kootu in Northern India. They relish the curry with hot-and-cooked rice.
Curries in Kerala
Malayali curries in Kerala contain coconut milk or shredded coconut, curry leaves, and lots of spices. Some locals may use mustard seeds along with onions, curry leaves, sliced-and-dried red peppers in hot oil.
Most non-vegetarian dishes have plenty of seasons. Kerala is a well-known place for its conventional Sadya meals, which are vegetarian dishes with rice and a bunch of ingredients – Parippu (green beans), Papadum, some liquid butter, Sambar, Rasam, Aviyal, Kaalan, Kichadi, Pachadi, Injipuli, Koottukari, and pickled fruits (lemons and mangoes).
Thoran is one of the most common types of curry in four ingredients of this local dish. They possibly add Payasam, Boli, Olan, Pulissery, Moru (avocadoes), and thinly chopped bananas. On the other side, Sadya is usually displayed on banana leaves.
Curries in Tamil Nadu
The typical flavor and aroma of Tamil Nadu cuisine is created by the blending of spices such as curry leaves, tamarind, gingers, garlic, chili, peppers, poppy seeds, mustard, cinnamon, cloves, cardamom, cumin, anise seeds, fenugreek seeds, nutmegs, coconuts, turmeric or turmeric powers, coriander, and rose distilled water.
Lentils, dairy products, and other veggies are essential additions and often served with rice. Traditional vegetarian foods always dominate the menu with a wide range of other savory dishes, including cooked-with-spices seafood and fresh fishes.
Curries in Bengali, Bangladesh, and Oriya
Oriya cuisine is curry, fresh fish and seafood. Mustard seeds and mustard oil are also added as poppy seeds. Bengali and Bangladesh people, on the other hand, also have similar habits and cooking the same curries.
Curries in Maharashtra
Curries in Maharashtra are various in spicy, meat (lambs, chickens, and fishes), and vegetarian dishes included.
The coastal curries of Maharashtra-Konkani have a lot of coconuts with other spices. Coconut milk is not a widespread ingredient in the curry dish in this area. In Western Maharashtra, the curry is really spicy and often has peanut powder. Vidarbha cuisine is much extra spicy than the coastal and Southern regions.
Ingredients in the local curry are Besan, green bean power, and peanut powder. As a consequence of the long reign of the Muslim Moghul Empire, Aurangabad cuisine has also been incredibly influenced by the Northern Indian cooking methods.
Khandeshi food is truly spicy and Shew Bhaji is the most famous dish in Maharashtra. Other dishes are Brinjal Wange, Che Bharit, Udidachi Dal, Bharleli Wangi, Thecha Bhakari, and spicy lambs. Locals are mostly farmers, so their traditional dishes are unsophisticated.
Curries in Gujarat
“Curries with water” play a minor role in Gujarat and there are many examples of vegetarian dishes with avocado broth or coconut milk.
Using coconut milk in curries is considered as a special style of the Gujarat locals as well as the Southern. Nevertheless, the curry ingredients in this area are enlarged with several ingredients. The main ones can vary like potatoes, eggplants, fresh corn kernels, okra, tomatoes, and so on.
Though the ingredient could be tomatoes, the way of cooking curries is not the way of making La Gu as in Vietnam. Additionally, there are a lot of frequent Kofta dishes and using vegetables only (instead of putting meats).
Undhiyu is a specialty in Gujarat; mixing, stewing and simmered vegetables in a terracotta pot with the broth and spicy flavors. Locals often enjoy it during the winter months.
Curries in Kashmir
In Western India, the most common curry is Josh Rogan. This is a lamb curry with a vigorous red sauce due to a combination of Kashmir chili (Mirchi Kashmiri) and the extracts of chicken crest (Mawal).
Goshtaba (large fried meatballs cooked with yogurt sauce) is a curry of conventional Wazwan cuisine and occationally found in most Western Indian restaurants.
In Vietnam, chicken curry is a common curry dish, and it is so simple to make and choose ingredients. In a primary, the chicken curry is an easy and convenient dish to cook in daily meals or parties.
Along with the chicken curry, there are many versions of the curry that the cooks often use in ingredients. They probably select the beef curry, goat curry, fish curry, or even curry for vegetarian dishes.
Chicken curry in Pakistan
Unlike neighboring countries with curries, Pakistani curries are often dry and locals use a range of spices relying on the location. A regional lunch or dinner usually has numerous types of sandwiches (like Naan or Roti) and rice, apart from vegetables and meat curries. Whole roast (or roast) and kebab are also common. The word “Curry” is not used in Pakistan. Locals may use other words such as Salan to refer to “curry”. Curry powder is barely used in Pakistani cuisines.
Several curries still exist these days but the cooking style is different from Bhuna, Bharta, Roghan Josh, Qorma to Queema and Shorba. Karahi is a popular curry in Pakistan, containing lambs or chickens cooked in a large pan.
Karahi in Lahore is a combination dish between garlic, garlic, fresh chili, tomatoes and other selective spices. In Peshawar, on the other hand, the curry (Karahi) changes their cooking ways with meat, salt, tomatoes, and cilantro only.
Curries in Punjab
Punjab is a rich agricultural land, where fresh fruits and vegetables are effortlessly available. A typical meal cooking in Punjab style consists of various slices of bread or rice with curry (Salan).
Most cooking styles always start with fried a mixture of spices (Masala) with gingers, garlic, onions, tomatoes, and some dried spices. Then, they add more ingredients. The amount of seasoning in curries depends on hosts and locals. Desi liquid buttermilk is a well-known cooking fat with local people. A few dishes are also added an amount of cream and butter.
Along with curries, some certain dishes are only available in Punjab such as Di Dal and Sarson Da Saag (or Sarson Ka Saag).
Curries in Khyber Pakhtunkhwa
The cuisine in Khyber Pakhtunkhwa (a province in Pakistan) is similar to Afghanistan. Intense winter time in some areas cause the supply limitation of fresh vegetables, so local people dry their fruits and vegetables to cook in many dishes in this period.
In addition to fruits and vegetables, locals also produce a large number of nuts that are widely used in traditional cooking style. Wheat, corn, grains, and rice are commonly agricultural products. Dairy products (whey and yogurt), various nuts, native veggies are also used in their meals. They sometimes enjoy fresh or dried fruits relying on the weather conditions.
Karachi Peshawar (from the Peshawar capital) is a common curry throughout the country.
Curries in Sindh
In Pakistan, Sindh and Balochistan provinces are boarded by the Arabian Sea. Thus, Sindh’s cuisine has a variety of fish in curries. Sindh curries tend to be the spiciest in Pakistani foods. Their daily foods often include pieces of bread (called Phulka) and a bowl of rice. There are two dishes in their meals – one is served with a sauce and the other is a dry dish.
Curry Kalenji cooked by Pakistani style
Most of Balochistan province is surrounded by Cholistan desert. Therefore, summers and winters are so harsh that locals have to dry fruits and nuts to keep their foods. Those foods are also used in many traditional cooking styles.
On the other hand, fishes are often cooked in curries and baked goods because of the bordering with the Arabian Sea. Sanji is a spiced lamb that people grill over fire. This is a specialty in this province and it is also famous throughout the country in different forms.
Curry in Sri Lanka
Rice can be found on many Sri Lanka’s cuisines. People consume rice everyday as well as special occasions. Spicy curries, on the other side, are served at lunch times and dinners as their favorites. Curry rice is a great combination, referring to a variety of dishes in this country.
Northeast Indian and Nepali cuisines
Curries in Northeast India are different from the rest of this country. The cuisine is influenced by neighboring countries like Tibet and Myanmar. Famous Indian spices are rarely used in this region. Tibetan beef and Daal Bhaat soups (a kind of vegetarian soup with rice and lentils) are the main dish in Nepal. Over the centuries, Newa cuisine has been developed by the Newa People.
Curries in Fiji
In Fiji, curries are made in Indian families. They taste curries with rice or roti. The roti has the round or square shape – a type of bread that they eat at breakfast. At breakfast, they also add vegetable curries.
“Dal” is a term for lunchtime and locals make curries from potatoes and beans. Then, the curry is served with rice and a few dishes. Commuters bring roti and curries for their lunch. Curries are also eaten with rice and some Indian chili sauce. In essence, curry is their main dish throughout three meals of the day.
To make a typical curry, they put spices such as mustard, cumin, and curry leaves to the hot oil. Then, they chop or slice onions. With garlic, they squeeze and add it in a pot. When onions and garlic slightly turn yellow, they make a spicy mixture of spices (Garam Masala) to add to the pot with the turmeric powder.
Their curries are not dry, so they pour water into the pot so that they can mix it with rice. Some locals add cilantro as their favorites.
From time to time, they slice potatoes and some vegetables to the curry pot because they want to increase nutrients and serving in their meals. Some families also love coconut ice-cream and they bestow the quality of their seafood curries. Seafood curries could be fishes, shrimps, and crabs.
To estimate the amount of curry, they use a cup. “Dall” is always cooked with turmeric only. Along with turmeric, they fried and dill onions, fenugreek, and garlic. To boost the flavor and nutrients of the curry dish, they put in carrots and local veggies (Chauraiyay and Saijan).
Curry cuisine in other Asian countries
Curries in China
“Curry” (咖喱, Ga lǐ) always has beef, fishes, lambs, (or other meats), green peppers, onions, large pieces of potatoes, and other ingredients by the host’s favorites. Curry and spicy golden sauce are topped with white rice. Soy sauce, white peppers, chili sauce, and satay are also added to the curry dish because of enlarging the flavor.
Curry powder is the most popular type of Chinese curry and you can find it at any local market. Made from Singapore and Malaysia, Chinese curry tends to use curry powder, peanut, and soybean to make these dishes.
This yellow dipping sauce was naturally shown in China by the Cantonese. Then, it stands out in Hong Kong’s cuisines. Curry is often cooked with breast meat or fish balls. Malaysian steak, on the other hand, seems to have appeared to China. It becomes more extensive by the Chaozhou people – who are the second-largest group of Chinese ethnic groups in Singapore and the dominant group in Thailand.
There are other different versions of the curry in China depending on the local restaurants. Unlike other Asian curries, Chinese curries are quite thick. However, their curries also keep the yellow liquid. “Galimian” (Malaysians call “Curry Mee” or “Curry Noodles) is also a well-known curry dish in China.
Curries in Hong Kong
In Hong Kong, fish-ball curry is street food while meat curry is the curry dish serving in restaurants.
Curries in Japan
Japanese curry is one of the most popular dishes in this country, where people eat curry about 78 times a year. Locals often enjoy curry as Kare Raisu – curry, rice, and pickled vegetables (Fukujinzuke).
The dish is serving with similar plates and separate spoons. In general, this is a popular lunch cafeteria dish. The curry is less spicy than India and Southeast Asia. Locals cook curry as a special Japanese stew dish.
British brought curry from the Indian colony back to England and promoted it to Japan during the Meiji Era (after ending the Sakoku policy). At that time, curry in this country was considered a Western food.
The spread of curry across Japan is usually attributed to its use in the army and navy, which has adopted it widely for cooking convenience on the battlefields, naval canteens, and families. For those who are military ages from rural areas also enjoy the curry. Traditionally, the Japan Maritime Self-Defense Force has curry in their menus every Friday for lunchtime. Each ship has different recipes.
A standard curry cooking in Japan has onions, carrots, potatoes, celery, and meat. These ingredients have been cooked in a big pot. Sometimes, they chop apples and add honey to make their curries sweeter. Depending on the taste, the curry probably contains other vegetables instead of using fruits.
For meat (pork, portions of beef, and chickens) is the most prevalent in descending order. In Northern and Eastern (Tokyo included), locals prefer pork in their curries. Beef, on the other hand, is more common in Western (Osaka included). However, Okinawa people love chicken curry only.
Curry spices are usually sold in concentrated pellets and they will dissolve in the mixture of meat and vegetables. Sometimes, the Japanese eat curry rice with breaded pork cutlets (Tonkatsu). The dish is called Katsu Kare (Curry cutlet). It is also served with Korokke (fried potato chips) as a popular side dish.
In addition curry rice, Kare Udon, and Kare Ramen (thick noodles in the curry broth), as well as Kare-Pan (flat fried bread filled with curry), are also common additions.
In South Korea, the Japanese were brought curry in the early 20th century during the trading sessions. Thus, Koreans have a similar cooking style in their curry dishes. They tend to choose rice, curry sauce, kimchi, smoked pork, vegetables, and wasabi.
Cuisines in Southeast Asia
Burmese curry is different from other nations in Southeast Asia. The main ingredients are fresh onions (to create the sweet broth), the Indian spices, and red peppers. For meat, people add white meat and fish.
Burmese curry could be divided into two types – spicy dishes and sweeter spicy curry. The first one is influenced by Northern Indian or Pakistani while the second version is affected by locals only. Burmese curry does not contain coconut milk, making it different from most Southeast Asian countries.
Fresh onions, chili sauces, and pieces of garlic are commonly found ingredients in Burmese curries. Sometimes, you can see that they utilize other ingredients – turmeric powder, dill powder, dried chili powder, Garam Masala, and Ngapi – fermented fishes or shrimps.
Burmese curries have excessive oil because it helps dishes last longer, especially in the hot weather. Pasta dish (called Nan Gyi Thohk), furthermore, is the rice noodles or noodles only enjoyed with thick chicken curries.
In Indonesia, Kari or Kare is the name of curry. Locals cook Kari Ayam (chicken curry) and Kari Kambing (goat curry) in their daily meals. Roti is eaten with Kari Kambing in Aceh and North Sumatra. Gulai and Opor are also curry dishes in Indonesia. Generally speaking, curry dishes vary by region, meat categories, and local agricultural products.
For their Gulai Kambing dish, there are huge numbers of ingredients to use from meats to seafood, fishes, and vegetables:
- Meats: chickens, pieces of beef, buffaloes, and goats
- Seafood: shrimps, crabs, clams, and squids
- Fishes: tuna, mackerel, carp, Pangasius, and catfishes
- Vegetables: beans, cassava leaves, and young jackfruits
Other sauces and spices are added to the dish. For sauces and spices, locals always choose ingredients in their regions such as Thai lemon leaves, lemongrass, galangal, Indonesian laurel leaves (Salam leaves), chili, hybrid fruits, turmeric, turmeric leaves, Asma Gelungur, and Asam Kandis (sour mangosteen), Tamarind, shrimp paste (Terasi), dill, cilantro seeds, and coconut milk.
Daun Kari (Murraya Koenigii) and Daun Salam Koja are curry leaves in Aceh.
Rendang is a dish in Western Sumatran cuisine, not a curry dish, although it looks like curry. This is because it has more ingredients without liquid. Indonesian curries often contain liquid.
The origin of Rendang contains buffalo meat cooked with thick coconut milk in several hours to increase flavors and color (in liquid), as well as tenderize the meat. Opor Ayam is another variation of the curry and it tastes like Gulai.
Opor usually has a white color in liquid and used cinnamon or turmeric while Gulai can contain either or both. In Lebaran, Opor tends to be a part of any family meal, but Gulai is commonly served in Padang’s restaurants.
Because of ancient locations of trade routes, Malaysians have a special mark on the cuisine. Curry may initially recognize its way to the Malaysian coast through Indians; it also becomes a staple of Chinese and Malaysian people.
Malaysian curry dishes vary from state to state (even if in ethnic groups). This is because many factors are influencing them – cultural, religious, agricultural, and economic.
Curry powder, turmeric, coconut milk, chives, ginger, Belcan (shrimp paste), chili, and garlic are often used in Malaysian curries. Some chefs also select Tamarind as a widespread ingredient in curries.
Rendang is a good example of curry in Malaysia, Singapore, and Indonesia. Although it is drier than the usual curry in Malaysia, a lot of people love this curry dish with meat and coconut milk. Rendang has been mentioned in Malay literature (Hikayat Amir Hamzah book, c.1550) and is a popular dish in Singapore and Indonesia as well.
Lambs, chickens, shrimps, squid, fishes, eggplants, eggs, and vegetables are incredibly cooked in Malaysia dishes.
The most crucial part of curry dishes in the Maldives is cooked with freshly diced tuna and this is Mas Riha. Kukulhu Riha is a chicken curry that has a mixture of different spices. Conventional vegetable curries in the Maldives are Bashi (eggplants) and Tora (mints). They also add some leaves in their flavors. Maldive fish pieces are given to the curry as a certain ingredient, so they have many fish curries.
Cuisines in Philippines
Filipino chicken curry is similar to Vietnamese curry. There are two traditional curries considering between the West in the North and Islam in the South. In the Northern regions, a wide range of curry recipes could be found easily. Chicken cooked in coconut water, chili, and curry powder are common versions in the North of the Philippines.
Another typical curry in Northern Philippines could be pork or chicken such as Adobo, Kaldereta, Patis (fish sauce), potatoes, Laurel leaves, coconut water, lemongrass, carrots, and Mechado.
Mindanao (the Southern regions), the Sulu archipelago, and Southern Palawan have curries due to their non-colonial history and direct connection to Indonesia, the Malay Peninsula, and the Indian subcontinent.
Curries in Mindanao are Kulma, Tiyula Itum (black-beef curry with scorched coconut), and Rendang. Meats in their curries are beef, lambs, and chickens. Pork is not allowed to use in the diet of the country with Islamic law.
Curries in Thailand
The curry in Thai cuisine is called Kaeng, consisting of meat, fishes, and vegetables. It is made from a sauce with a mixture of powder – chili, onions (or chives), garlic, and shrimp paste. The additional spices and herbs will increase the taste for the curry and becoming essential properties. Moreover, local ingredients are used in curry dishes such as chili, lime leaves, lemongrass, and galangal.
In the Center and Southern, people use coconut milk. However, Northern and Northeastern Thai curries do not contain coconut water. Thanks to the usage of fresh herbs, spices, and other fresh ingredients; Thai curries tend to be more diverse than Indian curries. In the West, Thai curries are described by liquid colors. Red curries use red peppers while green curries have green peppers, for instance.
Kaeng Kari is the yellow curry in Thailand (locals call it the “curry soup”), having similar Indian curry versions with turmeric, cumin, and other dry seasonings. More specifically, some stir-fried Thai dishes follow Indian style in curry powder, like the Pong Kari.
Curries in Vietnam
In Vietnam, curry is still called curry and considered a dish in the South area. A curry dish features several ingredients such as coconut milk, potatoes, sweet potatoes, taro, chickens, coriander, and scallions.
Vietnamese curries are more like soup than Indian curries. You can see curry of goat meat, but it is only available in a few special restaurants. You may relish curries with vermicelli, rice, and bread.
The other ingredients of the curry are many, relying on the main ingredients and the chef’s creativity. Most curries contain coconut milk (or coconut water), red cashew, onions, gingers, assorted meat, potatoes, sweet potatoes, carrots, radishes, seafood, etc.
Benefits of eating curries
Many studies have shown that ingredients in curries probably support us to prevent several diseases such as colon cancer and Alzheimer’s disease. Some studies also have indicated that the response of pain receptors to hot ingredients in curries might lead to the development of endorphins in bodies. For such seasons, curries are believed to be one of the most vigorous stimulants.
With a complex sensory response to a range of spices and flavors in curries, a natural curb is obtained, causing the next carvings and followed by a demand to turn to a spicy curry. It is said that curries are an addictive component when using while other researchers have argued that addiction is an ideal term to mention in this case. Other studies also suggest that curries have anti-parasitic properties.