The curry that swept the world

  The British went to the East for spices and saw everything was fresh. In 1598, in English literature, it was mentioned for the first time that Indians love to eat with sauces; two years later, the East India Company was established, and another century and a half later, the British controlled Indian affairs, so the gentlemen and ladies of the British Isles all knew about India. People eat with sauces – Indian sauces, which were converted to curry by the British, and we now pronounce it curry.
  But India is so big, the flavors of sauces are very different from place to place, the styles are gorgeous and diverse, and in theory, there can be an infinite number of recipes. Indian families prepare a lot of seasonings, grind and mix them by hand when they eat, and there is no certain formula. Even in different households, the flavors of the temporarily prepared sauces are quite different. Well, the United Kingdom is not rich in spices, and it is not like India. Any aunt you can find is the queen of spices. In the early years, the British had to vaguely think that all Indian curry sauces should have turmeric, turmeric and pepper. A little more complex spices, they are also smeared. Later, the British thought of a way to save those natives who wanted to eat Indian food but didn’t know how to make sauces on the spot. Around 1810, there was a so-called C&B company in the United Kingdom that customized a formula of curry powder, which sold well in London. It was the first time to set the specifications of “curry”: turmeric, turmeric, pepper.
  The gorgeous, all-encompassing condiments in India were limited by the British in this way. This is just like someone trying to use the packaged “Chongqing hot pot base” to limit a flavor. It is easy for outsiders to understand, but the locals in Chongqing know that the recipe of hot pot can be imaginative. Since there is no so-called authentic Indian curry in the world, since Indian curry is an all-encompassing broad category, and there is no standardized “Indian curry flavor”, the subsequent development is very subtle.

  Only those that spread widely can have the most vitality.

  In native India, for example, most curries are water-based, but dairy and coconut milk are also available. Native Indian curries vary in flavor, but are usually thick and spicy, and are eaten with flatbreads and rice. There are sheep in Kashmir, so local chili and cockscomb juice are used to braise lamb; Bengal has many seafood and fish, and mustard is produced, so Bengal curry also has many seafood mustard flavors. Maharashtra’s sauces are extremely spicy and nutty; Gujarat’s sauces use coconut milk. and so on.
  The most common curry in East Asia is the Japanese. According to statistics in the early 2010s, a Japanese person can eat an average of 78 curries a year. The interesting thing is that although Japan and India belong to Asia, the Japanese came into contact with curry because of the United Kingdom: during the Meiji Restoration in Japan, Western food was introduced, and the Indian curry custom-made by the British also followed. So in Japan, curry was considered a Western food for a long time. At that time, the Japanese navy was thinking about the food of the army and found that curry powder cooked with rice and stewed vegetables is easy to eat and easy to make, especially when eaten on board. The curry sauce is thick and will not be splashed by the waves. ! As soon as curry became popular in the Japanese army, it became popular all over the country. The Japanese businessman came up with an idea: use cream batter and potato starch to match the curry, and add the sweetness of fructose, so the Japanese curry is less spicy than the Indian flavor, but more sweet, thick and flavorful, and suitable for use with rice.
  When Malaysians make curries, they like to add more turmeric, coconut milk, shallot ginger, shrimp paste and garlic. Without him: Malaysia produces its own coconuts. The northern part of the Philippines also produces coconut, so I like to use coconut milk to make Filipino chicken curry. Southern Thai curries also add coconut milk, followed by onions, shallots, kaffir lime leaves, lemongrass, and galangal; comparatively, northern Thai curries use less coconut milk.
  All in all, all over the world, seven continents and four oceans, each has its own way of making curry. Compatible and omnipotent, tasteful and versatile, can it sweep the world? The British used to conquer India and thought they could define curry, but now, few British people can resist the temptation of curry. Only those that spread widely can have the most vitality.

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