Curry is a highly popular sauce and several types of curry are found around the world due to its delectable taste, and savory, aromatic, and creamy texture. Indian cuisine is thought to be the source of curry, according to Britannica. Unintentionally, decades of European colonization contributed to its rise to prominence on a global scale. Curry, despite its widespread usage, isn’t genuinely an Indian word; rather, it refers to a variety of foods. Curry is thought to have originated from British attempts to pronounce the word.
Our minds may instantly conjure up images of a dreamy mixture of meat, spices, and coconut milk. However, the word “curry” has grown to refer to a variety of foods cooked with or topped with herbs and spices all around the world. Yes, the category of several types of curry is quite wide.
Curry: what is it and its origin?
Once Portuguese explorers created the first marine trade routes from Europe to India in the fifteenth century, they quickly began selling curry spices. Go back in time to the 1700s, when the British were using “curry powder” in their domestic cuisine. Curry’s contrasting tones of heat, sourness, spice, and sweetness have evolved throughout time to accommodate different regional ingredients and cultural tastes. Curry comes in as many varieties as there are people who make it. But India is where most curry varieties originate.
Curry’s popularity is so great that you’ll need a lifetime to sample them all. Certain varieties are still exclusive to certain regions, possessing subtleties that are unknown to speakers of other languages. We think there’s a style for everyone, even whether you go by Captain Curry or have a particular taste.
What is Curry powder?
Curry originates from the Tamil word “kari,” which translates as “sauce.” Curry comes in thousands of varieties both in India and outside. Its flavor and consistency differ from location to location, taking into account factors including topography, ingredient availability, and locals’ dietary and religious inclinations.
At the same time, curry powder is sometimes referred to as a spice potpourri. It is, in a nutshell, a “dry mixture of spices” used to make curry. This mixture, which can be found on grocery shelves, contains ground ginger, turmeric, coriander, cumin, and black pepper.
Below is a list of popular sorts from around the world to pique the curiosity of those who are not familiar with curry and to encourage those who are to try something new. While not an exhaustive list, it’s an excellent place to start.
World-famous types of curry are:
Curries tend to share one or two common characteristics when compared to one another. Red, yellow, green, massaman, and panang curries are a few of the most widely consumed varieties. Although the ingredients of these curries differ by area, they all contain chilies, vegetables, and spices.
Curry is a worldwide sensation for a multitude of reasons, one of which is that the actual beauty of a meal truly lies in its versatility. Let’s discuss the different types of curry found around the world.
Achari Chicken Handi
The name “achar” means pickle, and achari is produced with spices used in pickling. Commonly used spices include cumin, mustard seeds, fennel, turmeric, black onion seeds, and Kashmiri red chili powder. An essential ingredient in a classic Punjabi achari curry is mustard seed oil.
Afghani Chicken Curry
Stir-fried with lots of chilies and red and green peppers, an Afghani meal usually tastes spicy. Given that it’s a stir-fry, there isn’t a lot of sauce.
This is a tasty side dish of aloo (potato) and gobi (cauliflower), but it’s hardly what most people would call a curry. Although it is widely available in restaurants throughout the UK and the world, it can be served as a main course. However, it is most frequently offered as a component of a Thali.
Lettuce, yogurt, spices, and chicken are used to soften spinach, kale, collards, chard, or other leafy greens. The dish is thick and dark; fresh ginger and garlic give it a pop. The spices that are added might change the flavor of saag. Red chilies add a hint of spice, garam masala adds warmth, and coriander and green onions add freshness.
The northern Indian state of Punjab, which is well-renowned for its traditional Indian cuisine, is where the curry dish known as butter chicken first appeared. The soft chicken pieces in this well-known Indian meal are cooked in a creamy gravy that contains tomatoes, yogurt, butter, and Indian spices like garam masala. The combination gives the chicken its distinct flavor and juiciness, which is why people from many cultures love it. Usually, naan bread or simple basmati rice pair nicely with butter chicken.
The true test of one’s ability to handle spicy Indian food is, by far, vindaloo curries. The Portuguese province of Goa is the source of the incredibly hot vindaloos, which are produced with a small number of spices used in massive quantities. Vindaloos are always a delicious dinner for people with robust appetites.
Due to their British Raj ancestry, jalfrezis are an example of Anglo-Indian fusion cuisine. Even yet, this curry has a strong but controlled heat because of the green chilies that are stir-fried with tomato, onion, and coriander.
The first stir-fry dish to use red peppers in the sauce was jalfrezi, which has Bengali origins. Sweet peppers, tomatoes, onions, coconut, and spices are cooked together to create a semi-dry sauce. The words “porhezi” (meaning “good for a diet”) and “dhal” (referring to this spicy Asian food) are believed to be the origins of the expression. Stir-frying leftover chicken or pork with onions, tomatoes, and peppers resulted in a new recipe.
Without a doubt, the dish that might be considered “universal” to all Indian restaurants is tikka masala. The thick sauce that envelops the tikka—skewered chicken or other meat cooked in a tandoor—is known as the masala component. This Indian dish has some zing from the spices, but not a lot of burns.
The phrase “Mughlai curry” may be familiar to you. But in many ways, Mughlai is similar to pasanda or korma. A well-loved recipe is the Mughlai Egg Curry, which calls for a blend of almonds, cream, yogurt, and coconut cream, along with a whole lot of spices.
Finally, think about getting curry for your group’s upcoming outing. Make a curry buffet out of these types of curry which we explain here rather than adding a dish or two to a bigger Indian spread. Serve every variety of curry to your guests at the table, much like they would at an Indian buffet. Make sure you have an ample amount of naan and rice to absorb the sauce.