Indian Curry

India can be said to be the birthplace of curry. Authentic Indian curry is made with spices such as cloves, cumin seeds, coriander seeds, mustard seeds, turmeric powder, and chili peppers. Due to the heavy use of ingredients and a small amount of coconut milk to reduce the spiciness, authentic Indian curry is known for its strong and rich flavor.

The staple food paired with curry varies depending on the local agricultural products. For example, in Western India, bread made from corn and chestnuts is common; in the north, wheat is abundant, so bread is more common; while in the south or southeast, rice is the main staple. The secret to the success of Indian curry lies in the combination of spices and the order of cooking, rather than in flashy and complex cooking techniques. Until modern times, there has been no specific curry recipe, as the essence of curry emphasizes personal style and creativity. The lack of a fixed recipe allows many Indian dishes to rank among world-class cuisines. Because there is no recipe, even within the same region, the taste and appearance can vary significantly.

Regarding the general impression of curry, many occasions focus on Indian curry (which did not exist in early India). This situation arises because all curries are extensions of Indian curry; if one can make Indian curry, other types of curry are merely processed or modified versions. In India, when curry is mentioned, it mostly refers to a staple food served with gravy or sauce alongside rice or bread.

In India, almost every household kitchen has many spices, but very few people use curry powder, as curry powder is usually ground specifically when needed. Another frequently used seasoning is "galam masala," where "galam" means spicy, and "masala" means spice.

Thai Curry

Thai curry comes in several varieties, including green curry, yellow curry, and red curry. Among them, red curry is the spiciest, and those who are not accustomed to it may tear up while eating.

Thai curry incorporates coconut milk to reduce spiciness and enhance flavor, and additional spices such as lemongrass, fish sauce, and bay leaves give Thai curry its unique character. Red curry is a favorite among Thais, and due to the addition of red curry paste, it has a reddish color and a spicier taste. Thai green curry shrimp, made with cilantro and lime peel, has a greenish color and is also a famous Thai curry, equally delicious.

Singapore Curry

Singapore is close to Malaysia, so its curry flavors are very similar to Malaysian curry, especially being milder and more fragrant. Additionally, Singaporean curry uses less coconut milk and spiciness, making it quite popular.

Malaysian Curry

Malayan curry typically includes local specialties such as banana leaves, coconut shavings, and coconut milk, resulting in a spicier flavor. The cooking methods for curry vary among the local Chinese, Malaysians, and Indians. Indian curry usually does not contain coconut milk and mainly includes vegetables and fish, which is closely related to the vegetarian diet of Indians. The local Chinese curry dishes include laksa noodles and curry bread; the former involves putting noodles into curry soup, accompanied by yellow bean sprouts, clams, chicken, long beans, and winged beans. Since Malaysian curry noodles are called "laksa," they are referred to as "叻沙". Curry bread is a simple dish where curry chicken is stuffed into bread.

Japanese Curry

In addition to India and its neighboring countries, Japan is also a country that loves curry. Looking at the various curry powders and curry blocks sold on supermarket shelves, most of the packaging prominently features the label "Japanese flavor," almost leading one to mistakenly believe that Japan is the birthplace of curry. In fact, although Japan and India are both in Asia, the curry eaten by Japanese people was introduced from Europe during the Meiji Restoration. It seems that anything that reaches Japan transforms into something more refined, delicate, and mild, cleverly integrating with its local culture. After curry arrived in Japan, it also underwent new developments.

Japanese curry is generally not very spicy because it includes concentrated fruit puree, making it sweeter. Although Japanese curry is also known as European-style curry, it is actually invented by the Japanese. It is called European-style curry because the thickening agent used is a roux commonly used in French cuisine, often used to make thick soups, and the spices tend to lean towards South Indian styles. While European-style curry is richer, the flavor of spices is still noticeably less than that of similar Indian dishes. Curry can be served with rice or used as a soup base for noodle dishes like ramen and udon, which is quite different from curries in other regions. There is a type of soup curry in Sapporo, Hokkaido.

When curry reached the hands of the Japanese, it led to the mass production of curry powder and curry blocks. Although it no longer has the ever-changing and free-spirited flavors of homemade Indian curry, it is convenient and saves time. There is no need to go to a restaurant or struggle to learn cooking skills and buy ingredients; just heat it slightly and pour it over rice to enjoy. Thus, curry has become a delicious dish that ordinary people can enjoy at any time.

Sri Lankan Curry

Sri Lankan curry has a long history, similar to Indian curry. Due to the high quality of spices produced in Sri Lanka, the resulting curry seems to be even better. Sri Lankan beef curry uses a rich variety of spices, which is why it is very flavorful, but the spiciness is milder than that of Indian curry. Each bite of the beef, infused with the essence of curry, allows you to fully experience the unique aroma of curry.

British Curry

Britain once colonized India, and after ending colonial rule and retreating, they also brought back Indian cooking habits to Great Britain. Some jokingly say that apart from the Indian subcontinent, the Indian cuisine in Great Britain is the most authentic. This illustrates the status of Indian cuisine in the UK.

Taiwanese Curry

Taiwanese curry inherits the flavors left behind by early Japanese colonization of Taiwan. This was observed by the Japanese when they went to England to learn technology and saw Indian crew members cooking on the ship, which they then brought back to Japan. Its characteristic is the use of a large amount of turmeric, resulting in a bright yellow color and a faint cumin aroma. In Taiwan, some people also use curry powder directly added to white rice for fried rice.