1 There is endless curry. There are Indian, Pakistani, Sri Lankan and Bengali curries. American Dan Tombs mentions in his book Complete Curry Guy What all those curries have in common. Each recipe starts with a little oil in the skillet. This is often followed by a paste of ginger with garlic or a mountain of sliced ​​onions.

2 Restaurants often use the basic sauce. Tombs said, the basic sauces in restaurants are often the same. It usually contains cabbage, sweet peppers, onions, diced tomatoes, and many spices. The magic begins when you enrich this weak sauce with your own ingredients, Americans believe.

3 Knowledge of curry is passed down from generation to generation. Written sources exist, but many children learn cooking from their parents. This happens in the kitchen. That’s why Polami promised Josh in her book The Bible for Indian Cuisine Nor does it bring the only authentic curry.

4 Curries do not always contain coconut milk. “Sometimes it is,” says Joshi. “But the most important thing for curry is good spice and patience.”

5 You don’t necessarily have to have meat in a curry. In his book on vegetable curries, Dan Tombs proves (with over a hundred recipes) that you don’t have to use chicken, lamb, or any other meat in curries: vegetables are a good fit. Nadia Hussain, famous British cookbook author and TV presenter (Won it 2015 The great british bakes and stars in two Netflix series) in her book food Time One with jackfruit and the other with sweet potatoes. Her favorite is the curry that I ate in Thailand. You can also make this curry with hearty vegetables.

6 The British invented curry. The British brought spices from India to the United Kingdom in the late 1950s. Visiting workers from Bangladesh also came to work in Great Britain. Bulami Joshi says that many of them worked on cargo ships plying between India and England The Bible for Indian Cuisine. On those ships they cooked their own interpretation of Indian food, adapting it to British tastes. All dishes were called curry. “As if the sheer variety that India has to offer in cuisines and flavors could be reduced to one simple term,” Joshi puts in perspective.

7 Curry powder is related to curry. Curry powder is a blend of spices and turmeric to make curry, says Joshi. “If you go to a supermarket in India, you will get curry leaf powder if you order curry powder.” confusing. To make it even more complicated: in the Netherlands we talk about curry when it comes to spice powder mixtures and about curry when it comes to cooking with it. The Flemish also use the word curry for powder.

Would you like to start on your own? Below you will find six amazing variants of food.

Thai green curry with tilapia fillets. This is amazing green curry Its name is due to the green pepper used in it. The dish is popular thanks to its balanced and slightly spicy taste. You can make curry spicier by adding hot peppers.

Kai panang (Thai chicken in peanut curry). Another Thai curry, also known as Thai red curry. It’s a little spicy, quick and easy to prepare. Useful if you want to get something delicious on the table quickly.

Curry hummus with spicy rice. This is amazing curry A little spicy and tastes good with spicy rice. Do you like spices? Then add Tabasco or a little sambal.

Coconut cream curry with potatoes and pineapple. This is amazing alternative He puts you on the table for 20 minutes and is full of vegetables. The pineapple gives the dish a slightly sweet touch. Delicious to dip with naan bread.

Spinach curry with white cheese and bread. It is normal to eat with your hands in India. NS This recipe It’s almost no different, because you dip your flatbread into your spinach curry.

Sweet potato curry with sweet pepper. cinnamon in this Sweet potato curry with sweet chili It gives you a warm scent.

Tricks, facts and inspiration about cooking and eating can be found in the videos below: