In India, the word curry conjures up some specific images. Thick gravies, both vegetarian and meaty are enjoyed with rice or bread and contain a medley of enchanting spices, and no we don't mean "curry powder:" To the rest of the world, curry is used as a blanket term for almost every Indian dish, but the complexity of curries doesn’t end there. There are curries of different sorts the world over, each with its own unique identity and flavours. And while some may not look quite the way we expect them to in India with a tomato base or packed with spice, they’re each worth getting to know a bit better.
Here are 8 curries from around the world you should know:
1. Japanese Curry:
In Japan, curry has a thick consistency and a mild flavour with a subtle hint of spice. It's a popular family dish because it's easy to make compared to some other Japanese meals. Moreover, it's budget-friendly as it uses affordable ingredients. Interestingly, this curry was introduced to Japan during the Meiji era (1869-1913) by the British, which is why it's considered a Western dish in Japan, rather than Asian.
2. Ohn No Khao Swe
The older cousin of the dish we know commonly as Khow Suey this Burmese meal is made of wheat noodles immersed in a chicken and coconut milk broth with a hint of gram flour (chickpea flour) to thicken it. This dish is commonly served with crunchy fried bean fritters, sliced raw onions, chillies, crispy noodles, slices of hard-boiled egg, and a dash of lime or lemon juice and fish sauce for added flavour.
Video Credits: Food Wishes/YouTube
3. Moqueca
Over in Brazil, seafood becomes the star of the show. Moqueca is a Brazilian fish stew made with coconut milk, tomatoes, peppers, and aromatic herbs. It's a dish that celebrates the bounties of the sea, and its fresh and vibrant flavours mirror the sunny and tropical spirit of Brazil with influences from Portuguese and African cuisines.
4. Thai Green Curry
Originating in central Thailand, green curry paste caters to discerning taste buds. It offers a burst of herbaceous and bold flavours, including shrimp paste, galanga, lemongrass, green chillies, combava leaf, and turmeric which when combined with coconut milk, pairs wonderfully with fish, white meat, and shellfish.
5. Massaman Curry
Another one of Thailand’s most recognisable curries, Massaman incorporates spices like coriander, cumin, and cardamom, which are a reflection of its rich history This curry made its way to Thailand during the reign of Rama II (1809-1824) through Persian people of Muslim origin. Interestingly, "Massaman" isn't a Thai word; it means "Muslim" in an ancient form of Persian.
Video Credits: Chef Lola's Kitchen/YouTube
6. Doro Wat
Asia isn’t the only home for curries, there are plenty to explore in Africa too. This Ethiopian dish is a fiery stew featuring chicken, spiced with the unique berbere spice blend. The sauce is rich and aromatic, and it's traditionally served with injera, a sourdough flatbread. Doro Wat offers a spicy and robust culinary experience that will leave a lasting impression.
7. Curry Chicken
No that isn’t being said the wrong way around, in Jamaica the dish is most popularly known as Curry Chicken, not Chicken Curry. Brought to the islands by indentured servants and slaves from East India, this recipe is reminiscent of Indian curry but with the addition of ingredients like the fiery scotch bonnet pepper of a Caribbean heat.
8. Fish Amok
The National dish of Cambodia, this coconut seafood curry is found in many iterations across the country. Originating from the 9th century Khmer Empire, ‘Amok’ refers to the style of cooking, namely the steaming of the fish in palm or banana leaf with a signature spice paste that’s called Kroeung. As it’s a very time-consuming preparation, it’s often saved for special occasions.