Curry - image via Wikipedia
If there’s one dish guaranteed to reinvigorate your taste buds, warm your cockles and perform all manner of other heating-up effects on your body, it’s a tasty plate of curry.
India is of course the home of curry (the name itself hailing from the Tamil word ‘kari’, meaning ‘sauce’), and the Eastern cuisine has also found a welcome home in the UK, where it is lauded as a perennial favorite. But there are in fact countless variations to be found all over the globe, and in theory, the perfect curry is waiting out there for you. See if you can find yours in our list.
The Timid Kind of Curry-Guzzler
Plenty of seasoned foodies still flinch at the mere mention of a Scotch bonnet chili. If you fall into this category, ease yourself into the world of curry with one of the creamier offerings. Although British takes on Indian classics often whack the heat up to 11, other variations such as the Korma – made with soothing yoghurt, cream and coconut milk – serve as perfect ‘beginner’ curries. The Pasanda is another great novice curry, a lightly-spiced mixture of creamy consistency, with a sweet, almondy taste.
The Fruity Kind of Curry-Guzzler
Use of fruit is a seriously divisive subject amongst curry connoisseurs, but for those who are all for it, the Caribbean is a fine location to source your perfect dish. Green banana curry – a mixture of the unripe fruit, coconut milk and various spices is rather an extreme version of the fruit curry, as the bananas act as a substitute for any meat or vegetable content. South Africa’s national dish bobotie bears similarities to the Turkish moussaka, except that the mince is curried and mixed in with handfuls of juicy sultanas. One thing that many curry eaters across the board agree on is the ultimate curry condiment: mango chutney.
The Macho Kind of Curry-Guzzler
Though most eat to enjoy it, for some, curry is the ultimate gauge of machismo. To find the fieriest curries, we must return to Britain, where the Phal enjoys status as the most feared of them all. The comedian jasper Carrot once described the ridiculously spicy Phal thus: “I had a couple of spoonfuls and I thought ‘I’ve swallowed a Marine distress flare!’”. The Phal is only really consumed by inebriated rugby players, and if you want to taste something close to it and still live, try its milder cousin, the vindaloo.
The Maritime Kind of Curry-Guzzler
If it’s fish you be wanting, Thailand is the country to fulfill your curry needs. In balance with the delicate nature of most fish, Thai curries focus on fragrance rather than piquancy, and the result is delectable concoctions of prawns or white meaty fish stirred into coconut milk, lemongrass, lime and coriander. In a well-prepared Thai fish curry, you’ll still be able to taste the fresh fish amongst all the other ingredients.
The Inventive Kind of Curry-Guzzler
You can always trust the Japanese to be at the vanguard of inventiveness. The curry was introduced over here during the late 19th Century by the British, and has come to be one of Japan’s dishes of preference. Although a lot of Japanese curry is similar to the Western versions, you will also find some pretty zany ones including bitter melon curry, oyster curry and whale curry. The Japanese have also successfully pioneered kare-pan, a type of sweet dough filled with curry and deep fried. Ideal for the curry lover on the move.
________________________ SHARE ________________________
0 comments:
Post a Comment