When we think of curry, we often think of Indian, Thai, Malaysian, or Japanese curry.
According to Simon Majumdar, a British food and travel writer and culinary historian, the origins of curry date back to before the British arrived in the Indian subcontinent in 1608.
The Portuguese arrived in India in 1498 and are perhaps the biggest influencers on Indian cuisine. If you have visited the city of Goa and tried vindaloo there, you will see that the Portuguese influence remains strong. The original vindaloo had over 20 different types of chilli peppers mixed with the pork and black pepper mixed with tamarind water. The Portuguese used red chilli instead of black pepper because it was considered “black gold”. This made the dish more affordable. The word “curry” is thought to originate from the Tamil state of South India and means “to make black with spices”.
Queen Elizabeth founded the British East India Company to counter the expansion of the Portuguese and Dutch companies. At its height, there were around 250,000 British troops stationed in India. British officials who came to India after the Indian Mutiny of 1857 were called “Nabobs.” Their love of Indian food, access to spices, and adapting local dishes to suit their own tastes gave birth to the modern curry dish we know today. I've always been told that some of the best Indian food outside of India is in Britain.
According to Secret Food Tours, here are some of the best curries worth trying:
1. Goan curry is a flavourful curry made with chicken or shrimp and is served with rice and naan bread.
2. Dhansak curry. A type of lentil curry made with spices and herbs. “Dhansak” is derived from the words “dhan” (flour) and “saak” (sauce or stew). Dhansak is made with chicken, mutton and vegetables and is served with rice. It originates from the state of Maharashtra in India.
3. Rajma masa is made from red kidney beans and spices and makes a great simple yet tasty meal.
4. Bhuna Gosht is a dish made with toasted or roasted red chillies, turmeric, ginger and green chillies. It originates from Uttar Pradesh and means “spicy chicken curry” in Hindi. Bhuna Gosht is often served with rice or chapatis.
5. Kerala curry. Includes chicken, mutton and vegetable curries.
6. Massaman curry. A mild curry that packs a punch.
7. Thai red curry packed with spice flavor.
8. Thai green curry is made with green curry paste, coconut milk, and chicken. Keep in mind that green curry is the spiciest of the three types of Thai curries, while red and yellow curry are the least spicy.
9. Palak Paneer. This is one of my favourite Indian dishes made with spinach and paneer cheese.
10. Goan goat curry has a unique flavour and is a must try dish. The goat meat is tender and juicy.
11. Kerala fish curry is a local specialty. I remember when I went to Kerala and saw Chinese fishing nets hanging in the air.
12. Dal Makhani is a popular lentil curry that is relatively easy to make.
13. Biryani rice is also one of my favorites. It is a mild curry.
To make curry powder, you need to grind the following ingredients together:
Homemade curry powder (Malaysia and Singapore)
2 tablespoons coriander seeds
1 tablespoon cumin seeds
2 tablespoons fennel seeds
2 tablespoons black pepper
2 tablespoons crushed chili flakes
3 cloves
3 inch cinnamon stick (finely crushed)
2-3 cardamom pods
5-6 dried chilies
3 tablespoons powdered turmeric
Sauté all spices except turmeric in a dry frying pan over low heat, stirring occasionally, until fragrant. Cool completely and grind into powder. Add turmeric and mix.
You can use this powder to make Malaysian/Singaporean style chicken curry.
coconut chicken curry
Serves 4
Crush with a mortar and pestle until it forms a paste.
2 slices of lemongrass
4 cloves of garlic (minced)
2 shallots, peeled and chopped
2 tablespoons ginger
1 Thai bird's eye chilli, sliced ​​(optional)
mix:
2 tablespoons curry powder
1/2 teaspoon powdered turmeric
1/2 teaspoon red pepper
2 tablespoons vegetable oil
Apply the paste and let it marinate for 30 minutes.
8 bone-in, skin-on chicken thighs
Heat 3 more tablespoons vegetable oil in a large Dutch oven and fry the chicken, skin side down, until golden brown. Turn the chicken and add the next ingredients.
3-4 small potatoes, peeled and quartered
mix:
1 1/2 cups coconut milk
1/2 cup chicken stock
1 cinnamon stick
2 star anise
5 lime leaves (optional)
Simmer on low heat for about an hour or until the chicken is tender. Add the following seasonings:
1 tablespoon fish sauce (Thais and Malaysians use salt to season their food. If you don't have fish sauce, add salt.)
2 teaspoons brown sugar
Gourmet Note:
I have a reader who has raw macadamia nuts and wants to know the best way to salt and roast them. If you have a surefire recipe for that, please send it to me and I'll pass it on to Dora. Thanks for the recipe.
Email Audrey Wilson at audreywilson808@gmail.com.
