Curry describes a wide range of dishes from Southern and Southeastern Asian cuisines that use complex combinations of spices and/or herbs to add heat to the dish - not thermal heat as in temperature but the sensation of heat when the food is in the mouth. Curry powder, especially commercially prepared mixture of spices, is largely a Western concept dating to the 18th century. Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and army returning to Britain. Curry dishes may contain meat, poultry, fish or shellfish, often in combination with vegetables. And they may be either wet or dry. Wet curries contain significant amounts of sauce or gravy based on yoghurt, coconut milk, legume purée (dal), or stock. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. The main spices found in most South Asian curry powders are turmeric, coriander, and cumin; a wide range of additional spices may be included depending on the geographic region and the foods being included. Among the hottest of curries is vindaloo which in usually used to indicate a fiery dish of lamb or chicken frequently including potatoes. The name vindaloo derives from the Portuguese vinha dalhos or wine (vinho) and garlic (alho), the two definitive flavour ingredients. The dish was originally made with pork. The inclusion of potatoes was a later Indian addition, thought to be the result of confusion with the Hindi word for potato, aloo. Heres a range of curry recipes from the BBC:
Posted on: Mon, 28 Apr 2014 04:10:04 +0000
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