Curry powders vary from one region of India to another and even from cook to cook. Sometimes as many as 20 different spices can be combined. They also vary on heat level as well. THere are also curry pastes which are used more in Thai cooking. I recommned trying different ones to see if there are any you like. Curry powders go well on lamb, chicken, and even vegetables like cauliflower.

Chef Mark

1. Indian, and they have 6 areas all different
2. Thai, some of the hottest
3. Chinese. can be hot but mild compare to others
4. Malaysian, hot to extra hot, mainly lamb, beef or chicken
5. West Indian, Jamaican, Trindadian both are base on a turmeric, mustard and chili main stay
6. English, the English took curry from the Indains and modified it to the taste, Sajaib style, more creamy but can be fiery.

Every one was set by the use of the curry based spices as the English, Dutch, Portugese and Spanish, when they took, chilis, pepper, corinader seed, cumin, and turmeric, most other spices are indiginous to the areas.

My favorite is Southern Indian and West Indian, roti and rogan josh a lamb curry or chicken tikka are my favorite and I make these the most.

What kinds of curry are there and what are the best uses for each?

4 comments a “What kinds of curry are there and what are the best uses for each?”

Post your comment