What was Original Indian curry that became Japanese curry?!
I love Japanese curry!. But I want to eat the real thing!. What Indian Dish gave rise to Japanese curry which is a curry sauce with meat and vegetables poured over white rice!. Can I order this at most Indian Restaurants!?Www@FoodAQ@Com
Answers:
I am a former chef, and worked in Japan and I must say there curry is based more on the adapted Chinese method, but they use Indian curry powders more than the malay ones the Chinese use, Malay will have less cumin and more star anise, fennel and black cardamon in it and they prefer it thinner ir with coconut milk!.
The S&K or Vermont variety's in Japan are a combination of japanese tastes, Indian flavours and local ingredients, Japanese currys tend to be spicier and sweeter than other non Indian Asian styles, a bit thicker and used on almost every dish from chicken to beef, seafood and on noodles like Udon, Soba and Ramen!.
Your not going to find this style in an Indian restaurant, a mild curry from Mumbai or one known as Madras is as close as it comes to Japanese outside the Japanese population!.Www@FoodAQ@Com
The S&K or Vermont variety's in Japan are a combination of japanese tastes, Indian flavours and local ingredients, Japanese currys tend to be spicier and sweeter than other non Indian Asian styles, a bit thicker and used on almost every dish from chicken to beef, seafood and on noodles like Udon, Soba and Ramen!.
Your not going to find this style in an Indian restaurant, a mild curry from Mumbai or one known as Madras is as close as it comes to Japanese outside the Japanese population!.Www@FoodAQ@Com
Every province of Ancient India, including Pakistan has its own particular curry type because the reason for the curry spice was in order to preserve meat in a country that has sweltering hot weather but had no freezers at the time so the people used spices to preserve meat with and the availability in the provences of the many different spices differed somewhat so one can find nowadays that curry types do in fact differ quite a lot depending on where you go, but having said as much, I offer you a basic curry recipe which is one that had migrated through from Southern Asia to Central Asia many years ago, and I THINK THAT IS THE ONE THAT YOU WANT!.!.!.
BASIC CURRIED STEW (‘Westernised’!)
750g boneless beef neck, cubed, or beef ‘curry pieces’
30 ml cooking oil
1 onion, chopped
15 ml curry powder
15 ml turmeric
1 chilli, seeded and coarsely chopped
5 black peppercorns
2 bay leaves
1 apple, cut in wedges
1 tomato, skinned and cubed
3 carrots, sliced
200 ml meat stock
15 ml cake flour
Method;
Brown meat in heated cooking oil!. Add onion and sauté till transparent!. Add curry, turmeric and chilli and fry for 1 minute!. Add peppercorns, bay leaves, tomato and heated meat stock!. Lower heat, cover with lid and simmer for 1 ? hours or till meat is tender!. Thicken with cake flour and water paste if necessary!.
Serves 4!.Www@FoodAQ@Com
BASIC CURRIED STEW (‘Westernised’!)
750g boneless beef neck, cubed, or beef ‘curry pieces’
30 ml cooking oil
1 onion, chopped
15 ml curry powder
15 ml turmeric
1 chilli, seeded and coarsely chopped
5 black peppercorns
2 bay leaves
1 apple, cut in wedges
1 tomato, skinned and cubed
3 carrots, sliced
200 ml meat stock
15 ml cake flour
Method;
Brown meat in heated cooking oil!. Add onion and sauté till transparent!. Add curry, turmeric and chilli and fry for 1 minute!. Add peppercorns, bay leaves, tomato and heated meat stock!. Lower heat, cover with lid and simmer for 1 ? hours or till meat is tender!. Thicken with cake flour and water paste if necessary!.
Serves 4!.Www@FoodAQ@Com
Pretty much every Asian country has its own type of curry and they are all basically "a curry sauce with meat and vegetables poured over white rice!." Yes you can get that at an Indian restaurant!. There are many different types of Indian curry some made with spicy pastes and some that are sweet and tart and some very tomatoey!. If you want an Authentic Indian curry I recommend visiting Vahrehvah!.com, also you might wanna check out a book called Dance of the spices, it has lots of varied recipes that are truly amazing!. My favorite curries are Pepper chicken Chettinad, Pork Vindaloo (from the book) and chicken Kurma!. I love indian food and I think that everyone should give it a try!. Remember that cooking from scratch is ALWAYS best!. get a granite mortar and pestle and grind your own spices if you want an authentic taste!. Www@FoodAQ@Com