Curry: A World of Flavour, Tradition, and Culture

Curry. The word itself conjures up images of simmering pots, rich with fragrant spices and deep, savoury flavours. But what is curry, really? For many, curry is synonymous with the fiery, turmeric-coloured dishes of Indian cuisine, while for others, it may evoke the creamy, coconut-laced curries of Thailand, the aromatic rendangs of Indonesia, or the hearty katsu curries of Japan. This versatile dish, with its rich history and countless variations, is a testament to how food adapts and evolves across borders and cultures.

 
Defining Curry
At its most basic, “curry” is used to describe a spiced sauce or gravy-based dish. However, the term itself can be misleading because the concept of curry is highly variable. The word “curry” is believed to have originated from the Tamil word kari, meaning sauce or relish for rice. Early British colonisers in India adopted this term to refer to the spiced dishes they encountered, and it eventually became a catch-all term for various Indian dishes and, by extension, dishes from other parts of Asia that featured spices and a saucy consistency.

In many Asian countries, the dishes we now call “curry” didn’t originally have this label. Instead, each region had its own terms and categorisations for its spiced stews and gravies, based on ingredients, preparation methods, and local customs. The European application of the term “curry” created an umbrella that lumps together diverse dishes from different countries, cuisines, and traditions, leading to a wide array of interpretations.

 
Curry’s Origins
The story of curry begins in India, where some of the earliest forms of spiced stews were prepared. Archaeological evidence suggests that as early as 2500 BCE, the people of the Indus Valley Civilisation were using turmeric, garlic, and ginger to flavour their food, a precursor to the curries of today. Indian cuisine, with its complex spice blends and regional diversity, has long been known for its intricate flavours. The use of spices like cumin, coriander, turmeric, and chilli is fundamental to Indian cooking, and these spices play a central role in the various curry dishes that developed over time.

However, Indian curry didn’t stay confined to the subcontinent. Over centuries of trade, migration, and colonialism, Indian spices and cooking methods travelled, influencing cuisines across Asia, Europe, and beyond. As Indian traders and emigrants settled in new regions, they brought their spices and culinary techniques with them, blending with local ingredients and customs to create new and distinct curry variations.

 
Curries Across Asia: A Flavourful Journey
One of the most fascinating aspects of curry is how it has been interpreted and adapted by different cultures across Asia. The dish serves as a culinary bridge that connects diverse cuisines while showcasing each region’s unique ingredients and traditions. Let’s explore the vibrant tapestry of curries across Asia, focusing on some of the most iconic examples: Thai kaeng phet, Indonesian rendang, Indian makhani, and Khmer kroeung.
 
Thai Kaeng Phet: A Symphony of Spice and Sweetness
Thai red curry, or kaeng phet, is one of the most well-known varieties of Thai curry, embodying the bold flavours for which Thai cuisine is celebrated. The base of red curry is a paste made from red chilli peppers, garlic, lemongrass, and galangal, giving it a fiery kick. But the heat is balanced with the creamy richness of coconut milk, which tempers the spiciness and adds a velvety texture to the sauce.
Coconut milk is a key ingredient in many Thai curries, offering a sweet and slightly nutty contrast to the pungency of the spices. The addition of fish sauce, palm sugar, and…