Indian Curry

To Indian,curry means "mixing a lot of  spices(香料) together."The spices commonly used in making curry are Turmeric powder(薑黃粉),fresh or dry chilis,coriander(胡荽),cumin(小茴香)and so on.Curry is often seen in the dishes of India,Malasia,Thailand and Japan,and it is usually accompanied with meat and rice.

The history of curry  
Curry was originated in India because the hot and strong flavor of curry could cover  the strange smell of  lamb,which helped Indians who didn't eat pork and beef.
In Indian's legend,Sakyamuni(釋迦牟尼) is the first one to teach people how to manufacture elixir of life(長生不老藥) from trees and grasses,and the elixir was named "curry", the place Sakyamuni preached at.Later,curry was spread widely as  a seasoning instead of an elixir.In the middle ages of Europe,spices became necessities in life because they could not only be used as  seasonings and drugs but also be used to conserve meat.To ensure that the sources were stable,Powers of Europe competed wiht each other and occupied Asia.In 1747,England took back the spices planted in India,and made curry a household name.In the late 19th century,curry was universal and was sold to French and Japan.Although India is the origin of curry,it is England that spread this dish to all over the world.    

Make delicious curry

Introduction of spices

characteristics of curry in different countries
India:Using a lot of spices--spicy and strong taste

Thailand:adding coconut sauce(椰醬)to decrease the hotness and increase the odour.
                famous for green curry,red curry and yellow curry.

green curry

Malasia:adding banana leaves( 芭蕉葉),shredded coconut(椰絲),nasi(椰漿).

Japan:delicate.invent curry dice(咖哩塊)