Types of CurryArticle concerning mainly indian curry types
Curries are enjoyed and celebrated in various parts of the world, each bringing its unique blend of flavors, techniques, and ingredients. Here's a broad overview of some popular types of curry from different regions:
- Rogan Josh: A rich and aromatic curry, usually made with lamb, and characterized by its deep red color.
- Butter Chicken (Murgh Makhani): Creamy, mildly spiced, and made with tender chicken pieces.
- Vindaloo: A fiery curry from Goa, often made with pork, but chicken and lamb are also popular.
- Tikka Masala: Grilled chunks of chicken enveloped in a creamy spiced tomato sauce.
- Saag (or Palak): Spinach-based curry that can be made with paneer, chicken, or lamb.
- Korma: A rich and creamy curry with a base of yogurt or cream and nuts.
- Green Curry: Made with fresh green chilies, coconut milk, and a variety of Thai herbs.
- Red Curry: Spicier than green curry, it uses dried red chilies.
- Yellow Curry: A milder curry with a turmeric and coconut base.
- Massaman Curry: A rich and slightly sweet curry with flavors of cinnamon and star anise.
- Panang Curry: Thicker and less spicy than red curry with a hint of peanut flavor.
- Kare Raisu (Curry Rice): A thick, stew-like curry served with rice. It's often less spicy than Indian or Thai curries and may include meats like chicken or pork, and vegetables.
- Rendang: Originally from Indonesia, it’s a slow-cooked dry curry deeply spiced, rich, and flavorful.
- Laksa: A spicy noodle soup with a coconut-curry base, often served with shrimp or chicken.
Sri Lankan Curries:
- Black Curry: Uses a special roasted spice blend, resulting in a darker color.
- Parippu (Dhal Curry): A staple dish made with lentils and spices.
- Bhuna: Slow-cooked with tomatoes and spices, resulting in a thick sauce.
- Kalia: A spicy dish, made with yogurt and traditionally cooked with mutton.
- Curry Goat: Slow-cooked goat meat with strong spices.
- Roti: Flatbread often served with curried meat and vegetables, especially in Trinidad and Tobago.
- Balti: Originating from Birmingham, UK, it’s cooked quickly with fresh ingredients in a wok-like 'balti pan'.
- Jalfrezi: Meat or vegetables stir-fried with a spicy tomato-based sauce.
Each region and even individual households might have their unique take on these curries. The use of regional spices, herbs, and local produce ensures a wide variety of flavors and textures in the world of curries.
Guide to Indian Curry on Ideasman.com