Where does the curry come from?

What is curry?

Reading time: 5 min

Curry powder vs. curry dish

On the one hand there can be talk of curry powder and on the other hand of the dish.

Curry powder

The curry powder has its origin in India and is known as Garam Masala in Indian cuisine. The classic English curry powder is also a well-known and popular spice mixture in this country, but it always consists of different components, mostly Indian spices. Often the mixture consists of between 4-10 spices. Curry can also consist of up to 36 components. The best-known spices are, for example, coriander, cayenne and black pepper, ginger, fenugreek and turmeric. The last three spices are often responsible for the conspicuous yellow color of the spice mixture.

Fact: You wonder what the difference between turmeric and curry is? Curry is a mixture of spices and turmeric is a spice that is also used for curry powder.

Curry as a dish

The dish has less to do with the curry powder, it is often not even an ingredient. The curry is an English term and is derived from the Indian "Kari". Kari means something like "stew" and is refined from vegetables, fish or meat and a creamy sauce made from a variety of spices, mostly in the form of a curry paste.

What does "curry" mean in German ?: Curry comes from the English, but is also the official term for the spice mixture in Germany. So there is no translation for this term.

Different variations

Curry is a versatile dish! There are English curriesthat are prepared with particularly mild curry powder or Nonya currieswhich are traditionally prepared in Singapore, Malaysia and Indonesia. In this country they are a little better known and more popular Indian and Thai curries.

Curry dish: Thai curry

Preparing delicious rice dishes can be so easy! We'll show you step by step how to create an original Thai curry. Click here for our curry pastes: https: //www.reishunger.de/produkt/142 ... RECIPE FOR RED THAI CURRY INGREDIENTS ► 1 red pepper ► 2 carrots ► 2 - 4 snake beans (or sugar snap peas) ► 1 glass of bamboo shoots ► 1 bunch of spring onions ► 1 red chilli pod ► 300 - 400 g tofu ► 2 tbsp fish sauce ► 4 kaffir lime leaves ► red curry paste ► approx. 300 ml coconut milk ► 1 teaspoon palm sugar ► salt ► oil ► jasmine rice Topping: ► cashews ► Coriander PREPARATION 1. Dice the tofu and cut the vegetables. 2. Fold the kaffir lime leaves in half, tear out the leaf rib and cut into fine strips with scissors. 3. Fry the tofu and set aside, otherwise the curry may water down. 4. Heat the oil in a pan & add the curry paste. Roast for about 1 minute & add 50ml of the coconut milk and stir everything well. 5. Add the kaffir lime leaves, fish sauce, a pinch of salt and palm sugar and simmer for about 2 minutes, stirring constantly. 6. Add the vegetables to the pan and add the rest of the coconut milk. Bring to the boil briefly and simmer for about 5 - 10 minutes over medium heat until the vegetables are cooked through. Stir occasionally in the meantime. 7. Just before the end, add the fried tofu cubes and the bamboo shoots. 8. Put the curry with the jasmine rice in a bowl & satisfy the rice hunger immediately.

In Thailand every cook has his own recipe. What most curries have in common is the spice base of a curry paste and coconut milk. The degree of spiciness and aroma depend heavily on the selection of your curry paste and fresh ingredients.

Degree of sharpness

The classic Thai curry dishes are reminiscent of the colors of a traffic light: red, yellow and green. The green curry is the hottest and the yellow the mildest. In between are the red curry as well as the masaman and panang curry.

Spice base

The flavors of Thai curry pastes are based on spices such as chilli, lemongrass, garlic, galangal and salt. There are also individual spices.

Curry dish: Indian curry

You won't believe how much we like Indian curry here - one of our lunch break favorites. THEREFORE we swing the wooden spoon ourselves today and conjure up a traditional vegetable curry with our Indian curry pastes! OUR INDIAN CURRY PASTS For this video we have chosen a delicious vegetable korma with our Korma paste - one of our five Indian curry pastes. But feel free to try the world of pastes here, because Indian cuisine has a huge variety of flavors to offer. INGREDIENTS 300g basmati rice 1 tbsp ghee (clarified butter) 1 package Korma paste 1 teaspoon salt 250ml coconut milk 1 can chopped tomatoes 1 bell pepper 1 eggplant 3 potatoes 1 broccoli To refine: 2 tbsp yogurt 2 tbsp raisins 2 tbsp roasted almonds Topping: corinander & lime PREPARATION ???? Wash basmati rice and cook according to package instructions. ???? Heat the ghee in a pan and toast the Korma paste. Cut the vegetables and add them, toast them briefly. ???? Add coconut milk, 1 teaspoon salt and chopped tomatoes and simmer over reduced heat for 10-15 minutes until the vegetables are cooked through. ???? Lightly toast the almond flakes in a pan without oil. ???? Stir roasted almond flakes, raisins and yoghurt into the vegetable korma and season to taste. ???? Pour rice and curry into plates and enjoy topped with coriander and lime. GOOD TRAVEL HUNGER!

There is also no uniform recipe for Indian curries. As with Thai curries, the spice base has a lot in common. In addition to coconut milk and a curry paste, chopped tomatoes and yoghurt are often used as a base.

Degree of sharpness

No Indian curry paste is that really mild. Korma, Butter Chicken and Madras are among the most famous Indian curries and have a very spicy aroma. Jalfrezi and Vindaloo are the two hottest varieties.

Spice base

Most Indian curry pastes are based on tomato paste, onions, ginger and various spices for the individual flavor.

Curry leaves and curry herb

Curry leaves

Curry leaves are the dark green and oval leaves of the curry tree. They have nothing to do with curry pastes or curry powder, but are also mostly used in Asian cuisine for cooking - also for the curry dish. In addition, curry leaves should not be confused with the native curry herb

Curry herb

The curry herb, also known as Italian strawflower or curry shrub, is mainly found in southern Europe. The herb lives up to its name, because its smell and taste are very reminiscent of curry. However, it is not a typical component of the spice mix or pastes.

More curry, curry, curry

If you want to find out more about the curry dish, then check out our other knowledge pages!