Trust me, I've learned from experience after mastering the ultimate korma curry paste. I've never been able to eat a korma curry out of a jar. Kimiko de Freytas-Tamura (4 November 2015). "Britons Perturbed by a Troubling Shortage of Curry Chefs". The New York Times. Archived from the original on 7 November 2015 . Retrieved 4 November 2015. Lawler, Andrew (29 January 2013). "Where Did Curry Come From?". Slate. Archived from the original on 15 November 2020 . Retrieved 27 December 2020.

a b Seid, Shelley (19 October 2017). "Curry is the story of South Africa on a plate". The Sunday Times. Archived from the original on 27 January 2018 . Retrieved 27 January 2018. Curry powder, a commercially prepared mixture of spices marketed in the West, was first exported to Britain in the 18th century when Indian merchants sold a concoction of spices, similar to garam masala, to the British East India Company returning to Britain. Ever since I mastered this curry base sauce, I've been cooking more and more curries. I find it really fun mastering the classic ( British Indian Restaurant) BIR curry base sauce.

Chapman, Pat. Curry Club Indian Restaurant Cookbook. London– Piatkus. ISBN 0-86188-378-0& ISBN 0-86188-488-4 (1984 to 2009) This is the most comprehensive book ever published on curries, written by Madhur Jaffrey, the world's bestselling Indian cookery author. The influence of the Indian curry has been far-reaching: Indian immigrants and traders influenced the cooking of many other great cuisines of the world, including those of Sri Lanka, Burma, Thailand, Vietnam, Japan and China. History blends with recipes in this meticulously researched book, which will prove fascinating reading for food lovers everywhere.

Fresh Curry Leaves Add a Touch of India". NPR. 28 September 2011. Archived from the original on 11 April 2018 . Retrieved 6 April 2018. Indian Indonesian cuisine consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Indonesia. Curry in Indonesian is kari and in Javanese is kare. In Indonesian cuisine especially in Bandung, there is a dish called lontong kari, a combined of lontong and beef yellow curry soup. [34] In Javanese cuisine, kare rajungan, blue swimmer crab curry has become a delicacy of Tuban Regency, East Java. [35] Rendang, the national dish of Indonesia, which is originated from Minang, is drier and contains mostly meat and more coconut milk than a conventional Malaysian curry; it was mentioned in Malay literature in the 1550s by Hikayat Amir Hamzah. [36] Fry for about 30 seconds to infuse the flavour of the spices into the oil and then ad the garlic and ginger paste. Fry this for about 30 seconds to cook off the rawness.In Thai cuisine, curries are called kaeng, and usually consist of meat, fish or vegetables in a sauce based on a paste made from chilies, onions or shallots, garlic, and shrimp paste. [38] Additional spices and herbs define the type of curry. Local ingredients, such as chili peppers, kaffir lime leaves, lemongrass, 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: phong kari). Pat Chapman's Curry Bible. Hodder & St– ISBN 0-340-68037-7& ISBN 0-340-68037-7& ISBN 0-340-68562-X& ISBN 0-340-68562-X (1997)

a b Collingham, Lizzie (2006). Curry: A Tale of Cooks and Conquerors. New York, NY: Oxford University Press. p. 115. Archived from the original on 16 April 2020 . Retrieved 16 July 2020. No Indian, however, would have referred to his or her food as a curry. The idea of curry as a particular dish does not exist in India. Indians referred to their different dishes by specific names. But the British lumped all these together under the heading of curry This is a great combination of Indian spicing with the fresh traditional flavours of Wales. Plenty of flavour, but only mild in heat, so a favourite for the whole family. The spring onion and leeks really work well together and don’t forget, make sure the lamb is Welsh! Ingredients: How Britain got the hots for curry". BBC. 26 November 2009. Archived from the original on 28 January 2016 . Retrieved 29 January 2016. Many of these classic recipe from the Indian Subcontinent and the wider world featured in my best-selling cookbook ‘The Curry Guy Bible’ or in one of my other seven best-selling cookbooks. This blog, which I started in 2010 is the place where I test all of my recipes before they go to print. I’d love your input… Stir in about a ladle of base curry sauce. This is added as required. If the curry is looking dry, add a little more sauce. If too saucy, cook it down.The Word Curry Came From a Colonial Misunderstanding". The Atlantic. 20 April 2019. Archived from the original on 17 May 2021 . Retrieved 10 May 2021. True story! So, in the end you will also become much more demanding when it comes to eating curries.