I really don’t know where I would be without my Indian food. Most of it is gluten-free (minus the bread of course) and all of it is beyond delicious. While most of think of curry as Indian, it’s a staple in many parts of the world. I’ve spent a lot of time eating curry in Indian, Thai, and Japanese restaurants, but I haven’t had the pleasure of trying curry from Malaysia or Jamaica. This post from Foodista does a great job showcasing recipes for each regional curry as well as explaining their origins.
I can honestly say that curry is my all-time favorite food and something that I really fathom living without. Thank you Foodista!
– – –
“When we think of curry, we automatically think of India and rightfully so. India alone has a plethora of curries divided by North and South, wet or dry, among other characteristics. In the West, curry is used as a term to describe a spice blend. Each region, each country has it’s own set of spices the comprise what we know as curry powder.
The history of curry and how it landed itself in different parts of the world, is a complicated one. Places like Thailand and other Southeast Asian countries have had ties to India because of trading that took places among different nations. While Jamaica and South Africa have adopted curries into their cuisine as a result of British colonization. Japan introduced curry into their diet via Shanghai as a way to introduce more red meat into their diet. They held the belief that by eating more red meat, they would be taller and stronger…”
Read the full post and get the recipe »
