What is curry? Is it seafood?

Introduction to curry

Curry, called Ma Sala; In India; To understand Ma Sala, you must first understand Indian Chili-mirch, red lal and green hari. Only red is used to make curry, but not only red, but also yellow, green, orange, brown, large, medium, small and spicy. Please enjoy the red dot and green, from the least spicy to the most spicy, so that you can learn the same depth. ...

There are many kinds of curry, divided by country, and the producing areas are India, Sri Lanka, Thailand, Singapore, Malaysia and so on. There are red, blue, yellow and white by color, and more than ten kinds of curry with different flavors by details of ingredients. Together, these different spices can form various unexpected rich curry flavors.

Curry is the crystallization of spices. It is said that spices make up curry, which stems from the fact that the main meat in India was mutton with very strong smell at first, and a single spice could not remove its smell, so it was cooked with thick juice composed of various spice powders. This is the source of curry. Later, spices and curries were introduced to European countries, where meat was the main food. In order to facilitate storage and transportation, spices are exported in the form of dry goods, and powdery spices are popular so far.

The earliest countries producing spices are India, Indonesia and China, among which India is the most outstanding. Why India has made such great achievements in spices is believed to be due to their hot and humid weather all the year round. Hot weather not only greatly reduces people's appetite, but also makes food easy to deteriorate and breed bacteria. Adding spices to food can not only increase the color and taste of food, but also promote the secretion of gastric juice, greatly increase appetite, make food last longer and suit the weather in India. Curry is made of spices, which originated in India when mutton with strong smell was the main meat. A single spice failed to get rid of its smell, so it was cooked with a thick juice composed of a variety of dry spice powders, and the effect was surprisingly good. This is the origin of Tamir curry. "Cali" means "sauce made of different spices"-now translated as "curry" by China people.

Later, spices and curries were introduced to European countries where meat was the staple food, and nobles regarded them as treasures. Some people even say that a large number of ships were built to facilitate the import of more spices and promote the development of shipping. It was at that time that different spices, the raw materials of dry curry, became more popular. Because shipping takes time, spices are exported as dry goods to avoid deterioration. Until today, spice powder is still very popular. With the progress of the times, it has become more and more convenient to make curry. It used to be dried and ground, and then mixed and seasoned. Now solid curry blocks and even packaged curry that can be heated and eaten can be seen everywhere. Curry has become a convenient, economical, fast and healthy food.

The spread of curry

There are many kinds of curry, including red, blue, yellow and white. Many countries eat curry, including India, Sri Lanka, Thailand, Singapore, Malaysia, Japan and Vietnam. I don't know the difference between different curries in different countries. It was not until the various introductions of the interviewed chefs were collected that the clues were clarified.

Curry first spread in South Asia and Southeast Asia. In the17th century, when European colonists came to Asia, they brought these spices to Europe and then spread all over the world. Curry combines different food cultures around the world and evolves into different styles and eating methods.

The proper name of curry evolved from "kari", which refers to a kind of sauce in Tamil. It is a combination of various dishes in South India, made of vegetables or meat, and often eaten with rice. The word curry has been widely used, especially in the western hemisphere. Almost any dish with spices and sauces or dishes with South and Southeast Asian styles is called curry. This loose umbrella word is the main legacy of British rule. This is a common misunderstanding that all dishes made with curry powder or various meat and vegetables are curry. In fact, the word curry is rarely used in India. Most dishes containing lentils are called "Dahl", which means that it is a kind of standby spice. Dishes made of meat or vegetables also have specific names to distinguish cooking methods or special spices. However, the names of dishes of North Indians and Pakistanis are indeed curry or khadi-including yogurt, ghee and Indian ghee.

Indian curry

India can be said to be the originator of Curry. Authentic Indian curry is made of cloves, fennel seeds, coriander seeds, mustard seeds, turmeric powder, peppers and other spices. Authentic Indian curry has a strong and rich spicy taste due to the use of a lot of materials and less coconut juice to reduce the spicy taste.

The staple food with curry changes with local crops. For example, in West India, people often eat bread made of corn and chestnuts. The north is rich in wheat and eats more bread; In the south or southeast, rice is the main food. The secret of the success of Indian curry lies in the combination of spices and cooking sequence, not in the dazzling complex cooking skills. Until modern times, there was no special curry recipe, because the essence of curry is to emphasize personal style and creativity. There is no fixed menu, but many Indian dishes can be squeezed into world-class cuisines. Because there is no menu, the taste and appearance of curry are obviously different even in the same area.

For the general impression of curry, many occasions will focus on Indian curry (there is no such thing as curry in early India). I say this because Indian curry is actually an extension of all curries. If Indian curry can be made, other kinds of curry are only materials for reprocessing or conversion. Curry mentioned in India mostly refers to a staple food with gravy or sauce, rice or bread.

In India, almost every family has a lot of spices in the kitchen, but few people use curry powder because most curry powder is specially ground when it is used. In addition, there is a commonly used seasoning "garam masala", in which "garam" means spicy and "masala" means spice.

Thai curry

Thai curry is divided into green curry, yellow curry and red curry. Among them, green curry is the hottest, and people who are not used to it are prone to tears.

Coconut sauce is added to Thai curry to reduce the spicy taste and enhance the flavor. The extra spices such as citronella, fish sauce and bay leaf also make Thai curry unique. Red curry is the most popular curry in Thailand. Due to the addition of red curry sauce, it is reddish in color and spicy in taste. Thai green curry prawns, because of the use of coriander and lime peel and other materials, the curry is turquoise, and it is also a famous curry in Thailand, which is equally delicious.

Malaysian curry

Malaya curry usually adds banana leaves, shredded coconut, coconut milk and other local specialties, and it tastes spicy. China, Malaysians and Indians all cook curry in different ways. Indian curry usually does not contain coconut milk, and the ingredients are mostly vegetables and fish, which has a lot to do with Indians' vegetarian diet. The local China curry dishes are Sarah noodles and curry bread. The former is to put noodles in curry soup, which contains bean sprouts, clams, chicken, long beans and croissants. Malay curry noodles are called "Sarah" because they are "Husha". Curry bread is a simple dish with curry chicken in it.

Singapore curry

Singapore is close to Malaysia, so its curry tastes very similar to Malaysian curry, especially its light taste and rich flavor. In addition, Singapore curry uses less coconut juice, is spicy, and its taste is quite popular.

Sri Lankan curry

Sri Lankan curry is as old as Indian curry. Because the spices produced in Sri Lanka are of good quality, the curry made seems to be more delicious. Sri Lanka curry fat beef casserole is rich in spices, no wonder it is very fragrant, but the spicy taste is lighter than Indian curry. Every bite of fat cow that absorbs the essence of curry can make you fully experience the unique fragrance of curry.

Japanese curry

In addition to India and its neighboring countries, Japan is also a country that loves curry. Look at all kinds of curry powder and curry blocks on the supermarket shelves. Most of the packages are marked with Japanese flavor, which almost makes people think that Japan is the birthplace of curry. In fact, although Japan and India are both in Asia, the curry eaten by the Japanese was introduced from Europe during the Meiji Restoration. It seems that no matter what is introduced into Japan, it will be transformed into something more exquisite, delicate and gentle, and it will be skillfully integrated with the local culture. After curry was introduced into Japan, it also got new development.

Japanese curry is generally not too spicy, because it is sweeter because of the concentrated puree. Although Japanese curry is also called European curry, it was actually invented by the Japanese. European curry is called it because its thickener is roux, which is commonly used in French cuisine, and it is mostly used to make thick soup, and its spices are mainly in South Indian style. Although European curry is rich and mellow, its spicy taste is obviously inferior to that of similar Indian dishes. Curry can be eaten not only with rice, but also as the soup base of Lamian Noodles and Wulong noodles, which is quite different from curry in other places. There is a soup curry in Sapporo, Hokkaido.

Curry has reached the Japanese, and curry powder and curry pieces that can be produced on a large scale have appeared. Although it is no longer as varied and free as curry cooked by Indian families, it is convenient and time-saving. You don't have to go to a restaurant, you don't have to work hard to learn to cook and buy materials, just heat it up a little and pour it on rice. Curry has therefore become a delicious food that ordinary people can enjoy at any time.

English curry

Britain once colonized India, and after the colonial rule and retreat, it also brought Indian cooking habits back to the land of Great Britain. Someone joked: Apart from India, Indian food in this land of Great Britain is the most authentic in the world. This shows the status of Indian cuisine in Britain.

Curry in Taiwan Province Province

Curries in Taiwan Province Province inherited the flavor left over from the early Japanese colonization of Taiwan Province Province, which was seen by the Japanese when they went to Britain to study technology and other crafts, and was brought back to Japan. It is characterized by the extensive use of turmeric, so the color is mostly bright yellow, with a hint of cumin flavor. In Taiwan Province Province, some people also use curry powder to directly add to white rice as fried rice.