Curry is usually associated with India, but curries are enjoyed all over the world – and every country has its own favourite. Here are Five of the Best Curries from Around the World.
1. Sri Lankan Fish Curry (Sri Lanka)
As with many South Indian dishes, Sri Lankan cuisine combines the spices of India with the creaminess of the coconut and tanginess of tamarind to create that delicious taste of the coast. Fish is an abundant resource and while it is usually cooked in chunks, with a little extra patience and care cooking the salmon darne whole absorbs the flavours well and looks great. You’ll need a large, flat-bottomed pan to cook the salmon darnes whole or split the sauce into two pans. Recipe here…
2. Chinese Chicken Curry (UK/China)
Chinese Chicken Curry has very little to do with China but everything to do with curries created by Chinese takeaways, which in the UK were initially run by people from Hong Kong who served Cantonese dishes adapted to local tastes. It uses the basic Chinese/Chip Shop Curry Sauce and adds chicken and lots of onion. Some takeaways also add other ingredients such as carrot, peas or potato slices.
3. Curried Sausages (Australia)
Curried Sausages feels like a dish that time forgot. Almost certainly taken to Australia by emigrating Brits in the 1950s or ’60s it’s got all the nostalgia of food served up by granny. And Australia’s contribution to the curry world tastes great. Very simply it combines fried or baked sausages (preferably spicy) with onions, potatoes, peas and carrots, all in a mild curry sauce that is little more than curry powder, flour and water.
4. Sauce Rouge Curry (Mauritius)
A popular Mauritian dish, Sauce Rouge Curry (simply meaning Red Sauce Curry) combines ingredients used in Indian and European cooking to reflect the history of this Indian Ocean island, which has been ruled by the French and the British and has a predominantly Indian population.
5. Swahili Chicken Curry (Kenya)
Swahili Chicken Curry, a creamy on-the-bone chicken dish, is a popular East African dish served with rice and chapatti. This recipe is from the Hilton Hotel in central Nairobi, Kenya.