spicy foodOriginally it’s the Asian societies like India and Thailand that are carrying the spice flavors tradition all over the world.

The medicinal values and goodness of natural herbs and spices is something humanity embraced from ages ago.

You may wonder what exactly a curry is and food lovers would love to debate the issue.

It is the most appetizing and exciting dish practically wallowing with lot of spices and herbs added to a vegetable, fish or meat, shrimps, pork or chicken mixture. The basic spice for this dish is Mango and Curry Leaves creating the original flavor.

Curry pastes are those elaborated blends of shallots, garlic, ginger, lemon grass, galangal and of course red or green chilies.

To give lovely sea flavors they are mixed with coconut milk and lime leaves that mild the spice’s strength a bit and increase the flavor.

A short tale explains the English got the word “curry” from the Portuguese who had arrived in India in the fourteenth century with Vasco da Gama. They used the terms “caril” or “carree” to describe broths “made with butter, the pulp of Indian nuts…and all sorts of spices, particularly cardamoms and ginger, garlic, bay leaves and curry leaves…along with herbs and a thousand other condiments that they poured in huge quantity upon the plate next to a base food”.

The Portuguese had in turn drawn these words from the southerners: karil or kari, meaning spices as well as sautéed vegetables and meat. The British generically applied the word curry to “any spicy dish with a thick sauce or gravy” originated from India.

The Asian subcontinent’s wondrous blends of spices and cooking techniques make way for delicious new dishes; journeying through them being a continuous wonder at just how common, healthy and good for the everyday meal they are.

Chunks of cod fish are toss in turmeric powder and salt, then stir-fried in mustard oil and cooked in a fragrant soup with tomato, eggplant and zucchini creating one of the spice curry style.

Coconut crush with tamarind, ginger and green cayenne chilies, delicately flavored with cinnamon, clove and cardamom is creating the lovely sliced “fish in broth” served all over Asia.

You don’t need to hunt for herbs and spices and buy them from the Asian countries or from the specific market. Shopping for spices and curry leaves or fragrant lime leaves can easily be done from the next door mall. The recipes allow pork, lamb or beef but the most often used are the shrimps.

Simmering more makes the gravy thicken. So if you prefer thicker gravy, remove the cover midway through the cooking and simmer.

To let you on a little secret, rice and spicy curry tastes amazing and you would want to try it for sure.

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