Curry is a termilogy word to describe for spices which implied for stew or sweet food with having curry powder as the main ingredients, which is famous for its fame in many cultures such as India, Southern Asia, Pacific Rim, as well as in North America : Trinidad, Mauritian or Fiji.
Curry powder is a yellow powder, smooth, unique smell. One interesting fact about curry powder: between curry powder and turmeric powder, there is a similarity because of the percentage of turmeric powder in curry powder’s ingredients.
The main ingredient of curry powder including:
Because of this ingredient, many people always keep asking about the similarities between turmeric versus curry powder.
In Some of tradditional cooking, precise decision for spices always haunt many people for not only preserving but also developing the true value of its own culture, religious customs and family standard.
These foods are named for specific purposes, categorized by ingredients, marinating technique.
Traditionally, spices are used in the raw or crushed form; Cooked or to live, and they can be added at different times during the cooking process to produce different results.
Curry powder, a commercially prepared mixture of spices, is a common concept in the west, derived from the 18th century. These mixtures are often attributed to the original Indian merchants for sale to members of the government and the British Army to carry them back to the country.
The dish called “curry ” can contain meat, poultry, fish, shells or merely combined with fruit vegetables. In certain regions and areas, Curry is used as the main dish for the nature of the natural ingredients, because curry is also used for vegetarian dishes. Especially for followers of religion with rules prohibiting meat or seafood.
Curries can be “with water” or “dry”. Curry “With water” contains a significant amount of sauce or sauces from yogurt, coconut milk, crushed bean powder (DAL), or bone water.
In Vietnam, the composition of crushed bean flour is not usually added because of the difference of the ingredients when performing cooking.
Nowadays, the question of buying curry powder where, how to cook curry, cook tasty chicken curry… It’s just a difference in how to find user information, but with Vianco, there are not only direct instructions on how to cook, brew, but also cooking tips that are not available to enrich the flavor of curries For your own family.
Dried curries are cooked with very little liquid so that it can evaporate easily, leaving the ingredients ingredients covered in the spice mixture.
Curries are usually cooked in Vietnam, which is chicken curry. Chicken curry is easy to cook dishes. This dish is usually not too fussy with ingredients. How to cook chicken curry is also simple, fast and convenient.
In addition to chicken curry, many cooking people also often use other ingredients for their curries such as beef curry, goat curry, fish curry or even in many places, curry is also used for the full vegetarian dishes Attractive.
Learn about curry powder
The word “Curry ” has been adopted and the English word Tamil word is “kari ” (கறி) means “sauce “, which is often understood as vegetable with meat or only cooked vegetables with spices with or without broth. According to this hypothesis, “Kari ” first appeared in the mid-17th century by members of the British East India Company when dealing with Tamil (Indian) traders along the Coromandel coast in southeastern India, particularly at Fort St. George (later called was Madras and changed to Chennai in 1996). Here, they have become familiar with the “a combined spice used to make Kari dishes… Called Kari Podi or curry powder. ”
A deeper explanation given in the book “The Flavours of History ” asserts that the origin of the word “Curry ” is from an ancient word in English, first documented in “The Forme of Cury ”
Origins and popularity
Spicy seasoned meat dishes are said to have originated in the pre-historic period, in the residents of the Indus River civilization. Archaeological evidence dating to the year 2600 BC in Mohenjo-Daro suggests the use of mortar and baseball to retire spices including mustard, dill, and tamarind shells that humans use to increase the flavor of food. Such dishes were also recorded during the Vedic period of Indian history, circa 1700-500 BCE.
The dishes that were seasoned with Indian-style spices seem to have been brought east to Burma, Thailand, and China by Buddhist monks in the 7th century, and advanced south to Indonesia , The Philippines, and elsewhere by coastal traders at the same time. The establishment of the Mughal Empire, beginning in the early 16th century, transformed many ancient Indian cuisine, especially in the north. Another influence was the establishment of the Portuguese trade centres in Goa in 1510 , leading to the capsiding to India for the first time, as a byproduct of the Columbia exchange
Since the mid-19th century, Curry has been increasingly popular in Britain. In the 19th century, Curry was also brought to the Caribbean by Indian laborers who traded in the sugar cane industry in the UK. Since the mid-20th century, curries of many national styles have become popular and far beyond their origins, and are increasingly becoming part of the international composite cuisine.
Composition of curry powder:
Curry powder is an indispensable ingredient when cooking curry, the onion is a yellow powder, which has a characteristic odor.
The main spices found in most of the South Asian curry powder are turmeric, coriander, then Egyptian; A variety of additional spices may be accompanied depending on geographic area, along with the included foods (red/white meat, fish, lentils, rice and vegetables).
According to Mr. Thinh LAN, general director of Vianco Company, member of the Vietnam Curry Association, the ingredients include: anise, clove, dried odor seeds, turmeric powder, cinnamon, basil, dried peppers are roasted for fragrant but not black and then crushed into fine powder and mixed Together (dried coriander seed only, not roasted). In addition, the composition of some curry powders is more then Egyptian, cardamom, cardamom, flower pepper, anise…
The other ingredients of curries are very diverse, depending on the meat ingredients, the main fruit to cook curry as well as the chef’s creations. It can often be encountered in curries with coconut milk, redness, onions, ginger, meat of all kinds (pigs, goats, cows, chickens, sheep, crocodiles, ostrich and some seafood such as fish, eel…), potatoes, sweet potatoes, carrots, radish , vegetables, etc…
Southern Asian Curries
From the cooking point of view, it is useful to see South Asia as the entire historical region including before independence in 1947, and it is the modern country such as India, Sri Lanka, Pakistan, and Bangladesh. It is very normal to widely distinguish the culinary styles of India between the south and the north, and we can realize that in these two styles are countless other styles and variations of diversity. The difference usually lies in the use of the principal starch: wheat in the form of non-fermented bread in the north, Rice in the east, rice and millet in the south.
The Goa Curry
Curries called vindaloo have become quite popular in Britain, the US, and elsewhere, where the name is often used simply as a spicy dish consisting of mutton or chicken, often accompanied by potatoes. Such dishes differ from the original dishes in Goa.
The name Vindaloo is from Portuguese Vinha d’alhos or wine (Vinho) and garlic (Alho), the two main flavor components. These dishes have been made with pork, not banned by Christians of the Portuguese. The accompanying potato is the latter addition of the Indians, which are said to be due to the confusion of the letter “potato ” in Hindi as Aloo.
Curries in Karnataka, India
The curries in Karnataka are usually vegetarian dishes or accompanied by meat, or fish mainly around the coastal areas. They use a variety of vegetables and spices, along with coconuts and sugar thot to create distinctive flavors. There are dried curry dishes and cooked with sauces. Some dishes with typical sauces include Saaru, Gojju, Thovve, Huli, Majjige Huli, which are similar to the course of Kadi in northern India, Sagu or Kootu, served with hot rice.
Curries in Kerala
The Malayali curries in Kerala often contain coconut fiber or coconut milk, curry leaves, and various spices. Mustard seeds are used in most dishes, along with onions, curry leaves, sliced red peppers in hot oil. Most vegan dishes are more spicy. Kerala is known for its traditional Sadya meal, is a vegetarian meal consisting of rice and a variety of side dishes accompanied by, such as Parippu (green beans), papadum, a little buttermilk, loose buffalo, Sambar, Rasam, Aviyal, Kaalan, Kichadi, Pachadi, Injipuli , Koottukari, pickles (mango, lemon), Thoran, from one to four types Payasam, Boli, Olan, Pulissery, Moru (butter), Upperi, chopped bananas… Sadya is usually cleaned on banana leaves.
Curries in Tamil Nadu
Flavor and aroma characteristic of Tamil cuisine obtained by mixing and combining spices including curry leaves, tamarind, coriander, ginger, garlic, chili, pepper, poppy seeds, mustard seeds, cinnamon, clove , cardamom, dill, Egyptian, or anise seeds, curry grass seeds, nutmeg, coconuts, turmeric or turmeric powder, and distilled water rose. Lentils, vegetables and dairy products are the necessary accompanying ingredients and are often used with rice. Traditional vegetarian foods dominate the menu along with a variety of savory dishes, including freshwater fish and cooked seafood and spices.
Curries in Bengali, Bangladeshi and Oriya
Curry with onion stew in Dhaka, Bangladesh
Oriya cuisine is curries, featuring fresh fish and seafood. Mustard seeds and mustard oil are also added, as well as poppy seeds. Bengali people also have similar dietary habits and also make such curries.
Curries in Maharashtra
The curries in Maharashtra are varied, from a few to many spicy spices and include vegetarian, lamb, chicken and fish. Curries in the coastal region of Maharashtra-Konkani use coconut and other spices. How to cook coconut milk with the use of coconut as part of the material is not uncommon in this place. In Western Maharashtra, curries are very spicy and often have peanut powder. Vidarbha cuisine is usually more spicy than coastal and southern areas. The commonly used ingredients are Besan, or mung bean powder, and peanut powder. As a result of the long reign of the Islamic Empire of Moghul, the Aurangabad cuisine was heavily influenced by Northern Indian cooking methods. Khandeshi food is very spicy and the most famous dish is Shev bhaji. Other dishes include Brinjal wange, Che bharit, Udidachi dal, Bharleli wangi, Thecha bhakari, and spicy lamb. Most of these people are farmers so their traditional dishes are simple.
Curries in Gujarat
Although “curry with water” only plays a small role in Gujarat, there are some examples of vegetarian dishes with stewed water made from butter or coconut milk. The way to cook the Gujarat coconut juice is considered special and close to how to cook curry in southern style. However, here the ingredients for curries are expanded to add more ingredients. The main ingredients can be different, such as eggplant, potatoes, fresh corn seeds, okra, tomatoes… Despite the composition of tomatoes, however, the way to cook chicken or curry is not the way of cooking la gu as in Vietnam. In addition, there are several regular kofta dishes, and of course, the use of vegetable substitute for meat. Undhiyu, a specialty in Gujarat, is a vegetable stewed in a terracotta pot, with stewed water and spicy taste, often used in the winter months.
Curries in Kashmir
Rogan Josh in Kashmir
In western India, the most famous curry is Josh Rogan, a lamb curry with a brilliant red sauce thanks to a combination of Kashmir peppers (Mirchi Kashmiri) and essence extracted from the flowers of the Crested Tree (Mawal). Goshtaba, (The large fried meatballs cooked in sour-milk sauce) is a curries of Wazwan traditional cuisine, occasionally found in restaurants in western India.
Curry Chicken in Pakistan
Unlike the water curries of neighboring Indian countries, curry dishes in Pakistan are mostly in dry form and use various spices depending on the locality. Types of meats, including bull market, are also commonly used. A typical Pakistani-style lunch or dinner typically has several types of bread (such as naan, or roti) or rice, along with a vegetable or meat curry. Whole-baked or raw meat is also popular with kebab. It should be noted that the word “Curry ” is almost never used in water, instead of local words such as Salan to just what is outside Pakistan that is known as curry. In addition, curry powder is almost never used in Pakistani curries.
Various curries persist, depending on the style of cooking, such as Bhuna, Bharta, Roghan Josh, Qorma, Queema, and Shorba. A preferred Pakistani curry is the Karahi, which is the lamb or chicken cooked in a special object called the Karahi, which is shaped like a large pan. The Karahi of Lahore combines garlic, ginger, fresh chili, tomatoes, and selected spices. The ‘ Karahi ‘ in Peshawar is a very popular alternative, with only meat, salt, tomatoes, and coriander.
Curries in Punjab
Rajma Curry with Rice.
Punjab is a rich agricultural land, where fresh vegetables and fruits are always available. A typical Punjab-style meal usually consists of several kinds of bread or rice with curry (Salan). Most of the cooking usually starts with the fried spice mixture (masala) consisting of ginger, garlic, onion and tomato along with some dried spices. Then it is added to other components. The amount of spices is used depending on the local as well as the landlord. A common type of fat that is used to cook is a liquid of Desi Buffalo dairy, and some other dishes are also often added a large amount of butter and cream. Certain dishes are available only in Punjab, such as Maash di dal and Saron da saag (Sarson ka saag).
Curries in Khyber Pakhtunkhwa
The cuisine of Khyber Pakhtunkhwa in Pakistan is somewhat similar to that of neighbouring Afghanistan. Harsh winters in some areas have limited the supply of fresh vegetables, so a lot of dried fruits and vegetables are combined in the dishes. It still produces a huge number of nuts which are heavily used in traditional cooking, along with grains such as wheat, corn, barley, and rice. Along with the major agricultural products above are dairy products (yogurt, milk topping), various nuts, indigenous vegetables, and fresh or dried fruit. Karachi Peshawar from the capital Peshawar is a popular curry in the country.
Curries in Sindh
In Pakistan, the provinces of Sindh and Balochistan are bordered by the Arabian Sea. As a result, Sindh cuisine often uses a variety of fish in curries. In Pakistani food, the Sindh curry usually tends to be the most spicy. The daily food in most Sindh households includes sliced bread (phulka) and rice accompanied by two dishes, one with sauce and a dry dish.
Curry Kalenji with Pakistani style
Curries in Balochistan
Most of the province of Balochistan is surrounded by the Cholistan desert. This means that summers and winters are very harsh, and many of the fruits and dried nuts have been put into traditional cooking. On the other hand, in the area bordering the Arabian Sea, fish are often used in curries or grilled dishes. Sanji, usually a lamb rubbing spices and grilled on fire, is a specialty of this province and is very famous in the country in many forms.
Curries in Sri Lanka
In Sri Lankan cuisine, rice is used daily, and can be found in many special occasions; While spicy curry dishes are the favorite dishes for lunch and dinner. “Rice curry ” is to refer to a variety of dishes in Sri Lanka
North East India and Nepal cuisine
The curry dishes in northeast India are different from those of the rest of India. The region’s cuisine is influenced by neighboring countries, such as Myanmar and Tibet. The famous spices of India are rarely used here. Tibetan beef is very popular here. Daal Bhaat (rice and lentil soup) is the main dish in Nepal. Newa cuisine is a cuisine developed by Newa people in Nepal over the centuries.
Curries in Fiji
In Fiji, curries are mostly made in Indian families and served with rice or roti. The roti (round or square) cake is mainly used for breakfast, along with vegetable curry. Lunch is usually “dal ” (a curry made from beans, potatoes…), Rice and some other dishes. Most of the people who go to work carry roti and curries for lunch. Dinner is usually curry, rice and some kind of Indian chili sauce. Curries are usually cooked with vegetable oil, liquid buffalo milk is mainly used to fry “dal “, to make Puri cake (non-yeast bread to bring fried) or candies. To make a curry, people often add spices such as dill, mustard, and curry leaves into the hot oil. The onion is chopped or chopped, the garlic is slammed and the same for the pot. When onions and garlic turn yellowish, turmeric powder and garam masala (spicy spice mix) are added. For each spoon turmeric add 2 tablespoons of masala. The salt and pepper are seasoning depending on taste. Curries are cooked on a small heat until ripe. Water is added to be mixed with rice. Coriander is also added to enhance the flavor if any. Occasionally potatoes and vegetables are added to increase the ingredients and nutrients. Coconut cream is usually added to seafood curry such as shrimp, crab, fish. Almost all kinds of food can be cooked into a roasted dish except for the dark green leafy vegetables. Curries are usually very good for health if cooked with less oil, and will be better if added to vegetables and remove fat from meat. A part of curry is usually about one cup. “Dal ” is usually cooked with turmeric, then fried with dill, curry grass, onion, and garlic. Occasionally carrots and vegetables such as chauraiyaand Saijan are also added to enhance flavor and nutrients.
Curry cuisine in other Asian countries
Curries in China
Chinese curries (咖喱, Ga lǐ) typically consist of chicken, beef, fish, lamb, or other meats, green pepper, onion, large potato pieces, and a variety of other ingredients along with spices in mild spicy yellow curry sauce , is given up on steamed rice. White pepper, sauce, chilli, can also be added to add a taste of curry.
The most common Chinese curry are usually sold in powder form. It seems that they originate from Singapore and Malaysia, which have also taken the peanut sauce into China. This type of yellow sauce has been naturally taken into China by the Cantonese people, and it becomes very prominent in typical culinary in Hong Kong, where curry is usually cooked with the meat or fish ball. Malaysia’s stewed meat dish seems to have been brought into China and became more prevalent by the Chaozhou people, who made up the second largest group of Chinese ethnic groups in Singapore and the dominant group in Thailand.
There are various curries in China, depending on the restaurant. Unlike other Asian curries, often in a more dense form. Chinese curries are usually in liquid form. “Galimian ” (Malay: “Curry mee” or “curry”) is also a famous Chinese curry.
Curries in Hong Kong
In Hong Kong, curry Fish is a street food, while curry meat is the main dish in the restaurants.
Curry dishes in Japan
Karē-Raisu (curry rice) Japanese style
Karē-Pan (curry bread)
Japanese curry is one of the most popular dishes in Japan, where people eat up to about 78 times a year. It is commonly eaten as Kare raisu-curry, rice and is often accompanied by sour-salted vegetables (such as Fukujinzuke), which are cleaned in the same plate and eaten by spoon, which is a very popular lunch dish. It is less spicy and less spice than curry dishes in India and Southeast Asia, resembling a special Japanese stew rather than a curries.
The British brought Curry from the Indian colony back to Britain and brought it to Japan during the period of the coalition, after Japan ended the Sakoku policy, and Curry in Japan was seen as a western dish. The spread of curry throughout Japan is often attributed to its use in the Japanese and naval troops, which have accepted the use of it extensively because of the convenience of cooking on the battlefield and at Naval canteen. , allowing both people who go to the age of soldiers from secluded rural areas can be enjoyed. Traditionally the Japanese self-Defense Force has curries every Friday for lunch and the ships have their own recipes.
Curries according to Japanese standard contain onions, carrots, potatoes, sometimes with celery, and a meat cooked in large pot. Occasionally, chopped apples or honey are also added to increase sweetness, while other vegetables are sometimes used as replacements. For meats, pork, beef, and chicken are the most common, and in descending order. In northern and eastern Japan including Tokyo, pork is the most common meat used for curry. Beef is more common in western Japan, including Osaka, and in Okinawa the chicken is favored. Curry spices are usually sold in the form of dense tablets, and will be dissolved in meat and vegetable mixtures.
Sometimes curry rice dishes are served with breaded pork cutlets (tonkatsu); This dish is called Katsu Kare-( “Curry cutlets”). Korokke (fried tempura potato) is also a popular accompanying dish.
In addition to Rice, Kare udon, Kare ramen (thick noodles in broth, curry) and Kare-pan (“Curry bread”) – Fried bread with curry, is also popular.
Curry was brought into Korea by the Japanese during their occupation in the early 20th century, and so it was almost like Japanese curries. Common ingredients are rice, curry sauce , vegetables, kimchi, smoked pork, and wasabi.
Cuisines in Southeast Asian countries
Southeast Asian countries, including Cambodia, Laos, Thailand all have their own curries
Myanmar cuisine is different from the knowledge of curries. The main ingredient of most Burmese curries is the fresh onion (which produces stewed water and is the main ingredient of the dish), the spices of India and red peppers. Often meat and fish are also the main ingredients of popular curries.
The Burmese curries can be divided into two types – very spicy dishes that show the influence of northern India or Pakistan, and the sweet and less spicy curry dishes. Myanmar curries are almost completely lacking in coconut milk, making them quite different from most Southeast Asian curries.
These ingredients are often seen including fresh onions, garlic and chili sauce. Conventional spices include garam masala, dried chili powder, dill powder, turmeric powder and ngapi, a fish or shrimp powder that is fermented. The Burmese curries have quite a lot of oil, as the residual oil helps the dish to be longer. There is also a similar pasta called Nan Gyi thohk, in which noodles or rice noodle soup is served with cooked chicken curry.
Kari the kambing (mutton curry), accompanied by roti in Sumatra
In Indonesia curry is called Kari or kare. The most common type commonly eaten in Indonesia is Kari Ayam (curry chicken) and kari the kambing (goat’s curry). In Aceh and North Sumatra roti cakes are often eaten with Kari kambing. Other dishes such as gulai and Opor are cooking dishes with curry. They usually vary by region and show what kind of meat and vegetables are available there. It is therefore possible to use a variety of meats (chicken, beef, buffalo and goats as in the fragrant Gulai the kambing), seafood (shrimp, crab, mussel, clam, squid, etc.), fish (tuna, mackerel, carp, catfish, catfish) , or vegetables (jackfruit, legumes, cassava leaves) in dishes with sauces and spices. They use locally-used ingredients such as chili peppers, lemon leaves, lemongrass, galangal, laurel leaves Indonesia (salam leaves), hybrids, turmeric, turmeric, Asma Gelugur and Asam kandis (sour mangosteen similar to tamarind), shrimp paste (terasi), dill, cilantro and coconut milk. In Aceh, curries use the Daun salam Koja or Daun kari (Murraya koenigii) which are translated as “curry leaves”.
There is a dish called Rendang in Western Sumatra cuisine. Rendang is generally not considered curry in Indonesia as it has more raw materials and contains less fluid than Indonesian curry dishes. The original Rendang used buffalo meat from fresh coconut milk for a few hours to add color, flavor and soften meat. The Opor Ayam is a variant of curries, which is very much like Gulai. Opor is usually white and uses cinnamon or turmeric, but gulai can contain either or both. Opor is also often part of a family meal in Lebaran, while Gulai can often be found in restaurants in Padang.
Due to its location at the intersection of the ancient trade routes, it was a mark of Malaysian cuisine. While Curry could initially find the way to the coast of Malaysia through the Indians, it also became a major element of the Malay and Chinese people. Malaysian curry dishes vary according to the states, even in similar ethnic groups, as they are influenced by many factors, be it cultural, religious, agricultural or economic.
Malaysian curry usually uses turmeric powder, coconut milk, shallot, ginger, belacan (shrimp paste), chili, garlic. Me is also commonly used. Rendang is a curry that is eaten in Malaysia, Singapore and Indonesia; Although it is drier and contains meat that is mainly together with coconut milk more than conventional curries in Malaysia. Rendang was mentioned in Malay literature Hikayat Amir Hamzah  (circa 1550) , very popular among ethnic groups in Indonesia, Singapore and Malaysia. All the foods that are cooked with curry in Malaysia include lamb, chicken, shrimp, squid, fish, eggplant, eggs, and vegetables.
The most important curry in the Maldivian cuisine is cooked with fresh diced tuna and is known as Mas Riha. The dish Kukulhu Riha, which is chicken curry, is cooked with a mixture of different spices.
Traditional vegetable curry In the Maldives consists of bashi (eggplant), Tora (thyme), barabō (pumpkin), Chichanda (the Occult family) and Muranga, along with unripe bananas and green, some of which are the main ingredients. The Maldive fish pieces are often added to make curry vegetables a certain flavor. 24
Filipino chicken curry is quite similar to the Vietnamese way of cooking. There are two traditional curry types that correspond to the cultural divide between the west and the north and Islam to the south. In the northern regions, a variety of formulations of almost identical curry dishes can be noticed. Chicken cooked in coconut water, chili and curry powder are the usual curries that people in northern Philippines are familiar with. A curries in northern Philippines typically will usually be pork or chicken, cooked in the same way as other local dishes such as adobo, Kaldereta, and Mechado, patis (fish sauce), with potatoes, laurel leaves, coconut water , and sometimes with lemongrass and carrot supplements.
In the southern parts of Mindanao, the Sulu Archipelago and south of Palawan, various curries are seen, due to their unlocalized history along with centuries of direct communication with Indonesia , peninsular the Malay Peninsula and the Indian subcontinent. The curry dishes in Mindanao include Kulma, which is synonymous with Korma, and Tiyula Itum-a black beef curry with scorched coconut, and Rendang, which is also eaten in Indonesia and Malaysia. The meats used in curries include beef, lamb and chicken. Pork is not used in the diet to conform to Islamic law.
Thai Curry Dishes
Phanaeng Thai Curry with pork
In Thai cuisine, curries are called Kaeng, and usually include meat and fish with vegetables in a sauce with ingredients made from chili, onion or shallot, garlic, and shrimp paste.  additional spices and herbs will indicate the nature of the curry. Local ingredients such as chili peppers, lime leaves, lemongrass, and galangal are used. In central and southern Thailand, coconut milk is also used. Curries in northern and northeastern Thailand generally do not contain coconut water. Due to the use of fresh herbs, spices, and other fresh ingredients, Thai curries tend to be more aromatic than those of Indian curries. In the west, some of the Thai curries are depicted in color; Red curries use red pepper while green curries use green peppers. The yellow curry, called Kaeng Kari in Thai, can also be translated as “curry Soup” – the same as the Indian curry than with the use of turmeric, dill and other dried spices. A couple of stir-fried Thai dishes also use Indian curry powder (Thai: Pong kari).
In Vietnam, “Curry ” is called curry. Vietnamese curries stand out with ingredients such as coconut milk, potatoes, sweet potatoes, taro, chicken, and coriander and green onion. This dish is more like soup than Indian curries. Goat’s curry is also present but only in some special restaurants in Vietnam. Curries are usually served with bread, rice noodles or a meal. Curries in Vietnam are considered dishes in the south.
The other ingredients of curries are very diverse, depending on the meat ingredients, the main fruit to cook curry as well as the chef’s creations. We often encounter in curries with coconut milk, red things, onions, ginger, meat of all kinds (pigs, goats, cows, chickens, sheep, crocodiles, ostrich and some seafood such as fish, eel…), potatoes, sweet potatoes, carrots, radish , vegetables, etc…
Curry powder is a spice mixture of many different components developed by the British during the British Indian era, as a way to feel the taste of Indian cuisine in the homeland. Masala is related to spices, and this is the name given to the condensed sauce and paste based on a combination of spices with liquid buffalo milk (butter), butter, palm oil or coconut juice. Most commercial curry powders are available in the UK, the United States and Canada, with ingredients mainly crushed turmeric, thereby creating very golden colored sauces. The ingredients that make up less in the western yellow curry powder are usually coriander, dill, curry grass, mustard, chili, black pepper and salt. In contrast, curry powders and curry pastes produced and consumed in India are very diverse; Some colors are red, some yellow, some brown; Some have five flavors and some with about 20 spices or more. Besides the mentioned spices, spices are often found in different curry powders in India as Jamaican pepper, white pepper, crushed mustard, crushed ginger, cinnamon, dill, roasted, clove, nutmeg , nutmeg shells, green cardamom seeds or black cardamom bark, laurel leaves and coriander seeds.
The health benefits
Few studies have shown that components in curry such as turmeric can help prevent some diseases, including colon cancer and Alzheimer’s disease. Some studies have said that the reaction of receptors receiving pain with hot spicy ingredients in curries will lead to the arising of endorphine in the body; Curry is said to be one of the most powerful stimulant drugs. With the reaction of a complex sensation to a variety of spices and flavors, a natural limit point is formed, which causes the next cravings, which is often followed by a need to move to a more spicy curry. Some consider this addictive, but other researchers argue about using the term “addiction” in this case.
Other studies have also said that Curry has anti-parasitic properties.