A World of Curries: Spice Islands Curries

Dave DeWitt A World of Curries, Asia Leave a Comment

by Dave DeWitt      Recipes: Indonesian Chile Paste Curry Puffs Curried Coconut Beef White Chicken Curry Prawn Curry Singapore Fish Head Curry    The original Spice Islands were the Moluccas, those remote isles of cloves and nutmeg that lie 1,500 miles east of Djakarta, Indonesia.  But throughout history, the location of the Spice Islands gradually broadened to include all …

A World of Curries: Golden Triangle Curries

Dave DeWitt A World of Curries, Asia Leave a Comment

By Dave DeWitt Recipes: Swimming Chicken Curry Thai Red Curry Paste Thai Green Curry Paste Lemongrass Curry Laotian Catfish Curry Vietnamese Chicken Curry The region we now call Southeast Asia was once referred to as Indo-China–so named by the west because the countries ringing the Golden Triangle displayed the influences of both India and China.  Although the term “Golden Triangle” …

A World of Curries: The Migration of Curries

Dave DeWitt A World of Curries, Asia, India Leave a Comment

By Dave DeWitt Recipes: Nutty Curried Lamb from Sind Curried Lamb Shanks Ghurka Pork Curry Spicy Lime Chicken Biryani Spiced and Baked Fish Curries have never stayed in one place.  As a natural result of trade, migration, and foreign invaders, they first spread through India and then into the neighboring countries.  As they moved, changes in ingredients and methods of …

A World of Curries: South India and Sri Lanka

Dave DeWitt A World of Curries, India Leave a Comment

By Dave DeWitt   Recipes: Minced Meat Curry  Black Lamb Curry Goan Pork Curry Tamarind Chicken in White Curry Sauce Shrimp and Crab Curry Mango Curry Although there is no definitive proof, I suspect that curries originated in southern India because the Malabar Coast of Kerala became the first spice-growing region of India.  Black pepper, cinnamon, turmeric, and cardamom first …

A World of Curries: Making Curry Powders and Pastes

Dave DeWitt A World of Curries Leave a Comment

By Dave DeWitt Recipes: Bafat (Hurry Curry) Classic North Indian Curry Powder Ceylon Dark Curry Powder Cape Curry Powder Trinidadian Curry Paste   The Debate Over Commercial Curry Preparations Many purists abhor commercial curry powders. “They are anathema to Indian cooking,” wrote Dharamjit Singh, author of Indian Cookery, “prepared for imaginary palates, having neither the delicacy nor the perfume of flowers …