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Curries known as vindaloo have become well known in Great Britain, America, and elsewhere, where the name is usually used simply to indicate a fiery dish of lamb or chicken frequently including potatoes.
Such dishes are far from the Goan originals. The dish was originally made with pork, not taboo to the Christian Portuguese. The inclusion of potatoes was a later Indian addition, thought to be the result of confusion with the Hindi word for potato, aloo.
Throughout the years "vindaloo" has been altered to appeal to many people by adding spices and different wines. The curries of Karnataka are typically vegetarian or with meat and fish around mostly coastal areas.
They use a wide variety of vegetables, spices, coconut and jaggery. There are dry and sauce-based curries. Some typical sauce-based dishes include saaru , gojju, thovve, huli, majjige huli which is similar to the kadi made in the north , sagu or kootu, which is eaten mixed with hot rice.
Malayali curries of Kerala typically contain shredded coconut paste or coconut milk , curry leaves, and various spices. Mustard seeds are used in almost every dish, along with onions, curry leaves, and sliced red chilies fried in hot oil.
Most of the non-vegetarian dishes are heavily spiced. Kerala is known for its traditional sadya , a vegetarian meal served with boiled rice and a host of side dishes such as parippu green gram , papadum , ghee, sambar , rasam , aviyal , kaalan , kichadi , pachadi , injipuli , Koottukari , pickles mango, lime , thoran , one to four types of payasam , boli , olan , pulissery, moru buttermilk , upperi, and banana chips.
The sadya is customarily served on a banana leaf. Lentils , vegetables and dairy products are essential accompaniments and are often served with rice.
Traditionally vegetarian foods dominate the menu with a range of non-vegetarian dishes including freshwater fish and seafood cooked with spices and seasoning.
In the West, the best-known Kashmiri curry is rogan josh , a wet curry of lamb with a brilliant red gravy whose colour is derived from a combination of Kashmiri chillies and an extract derived from the red flowers of the cockscomb plant mawal.
The most important curry in the cuisine of the Maldives is cooked with diced fresh tuna and is known as mas riha. Kukulhu riha , chicken curry , is cooked with a different mixture of spices.
Pieces of Maldive fish are normally added to give the vegetable curry a certain flavour. The curries of Nepalese cuisine have been influenced by its neighbours, mainly India and Tibet.
Well known Indian spices are used less. Goat is a popular meat in the Himalayan region of Nepal. Daal bhaat rice and lentil soup is a staple dish of Nepal.
Newa cuisine is a type of cuisine developed over centuries by the Newars of Nepal. Pakistani curries, especially in the provinces of Punjab and Sindh are basically similar to their counterparts in northern India.
Mutton and beef are common ingredients. A typical Pakistani lunch or dinner often consists of some form of bread such as naan or roti or rice with a meat or vegetable-based curry.
Barbecue style or roasted meats are also very popular in the form of kebabs. It is worth noting that the term curry is virtually never used inside the country; instead, regional words such as salan or shorba are used to denote what is known outside the country as a "curry".
Several different types of curries exist, depending on the cooking style, such as bhuna, bharta, roghan josh, qorma, qeema, and shorba.
A favourite Pakistani curry is karahi , which is either mutton or chicken cooked in a cooking utensil called karahi, which is similar in shape to a wok.
Lahori karahi incorporates garlic, ginger, fresh chillies, tomatoes and select spices. Peshawari karahi is another very popular version made with just meat, salt, tomatoes, and coriander.
The cuisine from the Khyber Pakhtunkhwa province of Pakistan is somewhat similar to the cuisine of neighbouring Afghanistan. Extreme winters in some areas made the supply of fresh vegetables impossible, so a lot of dried fruits and vegetables are incorporated in the cuisine.
The province still produces a large amount of nuts which are used abundantly in traditional cooking, along with cereals like wheat, maize, barley, and rice.
Accompanying these staples are dairy products yoghurt, whey , various nuts, native vegetables, and fresh and dried fruits. Peshawari karahi from the provincial capital of Peshawar is a popular curry all over the country.
Cuisine in Pakistani Punjab differs from Indian Punjab on account of contents and religious diet rules. A typical Punjabi meal consists of some form of bread or rice with a salan curry.
Most preparations start with the frying of a masala which is a concoction of ginger, garlic, onions, tomatoes, and dried spices. Various other ingredients are then added.
Spice level varies greatly depending on the sub-region as well as the household itself. A popular cooking fat is desi ghee with some dishes enriched with liberal amounts of butter and cream.
There are certain dishes that are exclusive to Punjab, such as maash di dal and saron da saag sarson ka saag.
In Punjab and Kashmir, the only dish known as kardhi curry is a dish made of dahi yogurt and flour dumplings. Due to this, the Sindhi cuisine often has abundant use of fish in curries.
Among Pakistani food, the Sindhi curries generally tend to be the hottest. The daily food in most Sindhi households consists of wheat -based flatbread phulka and rice accompanied by two dishes, one gravy and one dry.
In Sri Lankan cuisine, rice , which is usually consumed daily, can be found at any special occasion, while spicy curries are favourite dishes for lunch and dinner.
Burmese cuisine is based on a very different understanding of curries. The principal ingredients of almost all Burmese curries are fresh onion which provides the gravy and main body of the curry , Indian spices and red chilies.
Usually, meat and fish are the main ingredients for popular curries. Burmese curries can be generalised into two types — the hot spicy dishes which exhibit north Indian or Pakistani influence, and the milder "sweet" curries.
Burmese curries almost overwhelmingly lack coconut milk, setting them apart from most southeast Asian curries. Regular ingredients include fresh onion, garlic and chili paste.
Common spices include garam masala , dried chili powder, cumin powder, turmeric and ngapi , a fermented paste made from either fish or prawns.
Burmese curries are quite oily, as the extra oil helps the food to last longer. A spaghetti equivalent called Nan gyi thohk exists, in which wheat or rice noodles are eaten with thick chicken curry.
In Indonesia curry is called kari or kare. The most common type of kari consumed in Indonesia is kari ayam chicken curry and kari kambing goat meat curry.
In Aceh and North Sumatra roti cane is often eaten with kari kambing. Other dishes such as gulai and opor are dishes based on curry.
They are often highly localised and reflect the meat and vegetables available. They can therefore employ a variety of meats chicken, beef, water buffalo and goat as in the flavoursome gulai kambing , seafood such as prawn, crab, mussel, clam, and squid , fish tuna, mackerel, carp, pangasius, catfish , or vegetables young jackfruit , common beans, cassava leaf dishes in a spiced sauce.
They use local ingredients such as chili peppers, kaffir lime leaves, lemongrass , galangal , Indonesian bay leaves salam leaf , candlenuts , turmeric, turmeric leaves, asam gelugur and asam kandis sour mangosteens similar to tamarind , shrimp paste terasi , cumin, coriander seed and coconut milk.
In Aceh, curries use daun salam koja or daun kari Murraya koenigii translated as "curry leaves". One popular dish, rendang from West Sumatran cuisine , is often described as caramelised beef dry curry.
In Indonesia, rendang is usually not considered to be curry since it is richer and contains less liquid than is normal for Indonesian curries. Authentic rendang uses water buffalo meat slow-cooked in thick coconut milk for a number of hours to tenderise, caramelise, and flavour the meat.
Opor Ayam is another variation of curry, which tastes very similar to gulai. Opor is usually whitish in colour and uses neither cinnamon nor turmeric, while gulai may contain either or both.
Opor is also often part of a family meal around Lebaran , while gulai can be commonly found in Padang restaurants. Being at the crossroads of ancient trade routes has left a mark on Malaysian cuisine.
While curry may have initially found its way to Malaysian shores via the Indian population, it has since become a staple among the Malays and Chinese.
Malaysian curries differ from state to state, even within similar ethnic groupings, as they are influenced by many factors, be they cultural, religious, agricultural or economical.
Malaysian curries typically use turmeric-rich curry powders, coconut milk, shallots, ginger, belacan shrimp paste , chili peppers, and garlic.
Tamarind is also often used. Rendang is another form of curry consumed in Malaysia, Singapore, Indonesia and the Philippines; it is drier and contains mostly meat and more coconut milk than a conventional Malaysian curry.
Rendang was mentioned in Malay literature Hikayat Amir Hamzah  s and is popular among Indonesians, Singaporeans and Malaysians. All sorts of things are curried in Malaysia, including mutton, chicken, tofu , shrimp, cuttlefish, fish, eggplants , eggs, and vegetables.
In the Philippines, two kinds of curry traditions are seen corresponding with the cultural divide between the Westernised north and Islamised south.
In the northern areas, a linear range of new curry recipes could be seen. Chicken is cooked in coconut milk, chillies and curry powder.
This is the usual curry dish that northern Filipinos are familiar with. A typical northern Filipino curry dish would usually contain pork or chicken cooked in a similar manner to other local dishes such as adobo , kaldereta , and mechado , with additions of patis fish sauce , potatoes, bay leaf, birds eye chillies and coconut milk, sometimes complemented by lemongrass and carrots.
These Mindanaoan curries include Kulma , synonymous with the Indian Korma , Tiyula Itum which is a beef curry blackened with burned coconut-meat powder, and Rendang , also eaten in Indonesia and Malaysia.
Meats used in these curries include beef, goat, mutton, lamb, seafood and chicken. Pork is not used, in accordance with Islamic dietary laws. Local ingredients, such as chili peppers, kaffir lime leaves, lemon grass , galangal are used and, in central and southern Thai cuisine, coconut milk.
Northern and northeastern Thai curries generally do not contain coconut milk. Due to the use of sugar and coconut milk, Thai curries tend to be sweeter than Indian curries.
In the West, some of the Thai curries are described by colour; red curries use red chilies while green curries use green chilies. Yellow curry —called kaeng kari by various spellings in Thai , of which a literal translation could be "curry soup"—is more similar to Indian curries, with the use of turmeric, cumin, and other dried spices.
A few stir-fried Thai dishes also use an Indian style curry powder Thai: It is more soup-like than Indian curry. The curry is usually eaten with a baguette , rice vermicelli or steamed rice.
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In other curry west Wikimedia Commons. As a result of the Mughal rule in the region, the cuisine of Aurangabad has been highly influenced by the North Indian method of cooking.
Retrieved 12 June By the fourth edition of the book, other ingredients such as turmeric and ginger were called for. Looking forward to working with you!!