The Spice Route: Exploring the Origins and Flavours of Curry
There you are. Meandering. Pacing through the bustling, lively, and seemingly living streets and searing heat of India. The air is thick with the aroma and scent of spices from the local lands. Sounds of vendors beckoning out to their potential customers, giggling children, and stringed instruments permeate through the air. It is in this realm of vibrant colours, history, and flavours – we find ourselves travelling through time and reuniting with one of the world’s most beloved dishes. Curry.
Curry is a versatile dish with hundreds of combinations and variations in our modern day world that can be made and created in a variety of ways. With different combinations of spices, ingredients, and even cooking utensils. But where did this flavourful dish come from? Let’s take a journey back in time to explore the origins of curry.
The ancient roots of curry
The origins of curry can be traced back over 4,000 years to the ancient Indus Valley Civilization where Archaeological evidence shows that they used a variety of spices in their cooking. Not just turmeric but garlic, ginger, and even sugar made appearances in the Ancient first variants of the curry that we love today.
The spice trade
Over the centuries, India became known for its spices, which were highly prized by traders from Europe and the Middle East. Spices like black pepper, cinnamon, and cloves were so valuable that they were often used as currency.
The British influence
In the 18th century, the British set sail across the sea before arriving on the shores of India. It was there that the British had fell in-love with the local cuisine. They brought back recipes for curry to Britain, where it quickly became a popular dish. Today, curry is enjoyed all over the world, from India to the United Kingdom and beyond.
The different types of curry
Curry is not a single dish, but rather a term that encompasses a wide range of dishes with different flavors and ingredients. Some popular types of curry include:
● Tikka masala: A creamy, tomato-based curry with tender chunks of chicken or other meats.
● Vindaloo: A spicy curry with a tangy, sour flavor that comes from the use of vinegar.
● Korma: A mild, creamy curry made with yogurt, cream, and nuts.
● Rogan josh: A rich, flavorful curry made with lamb and a blend of spices.
The secret to a great curry
What makes a great curry? It all comes down to the spices. A good curry should be packed with flavor and spice, without being overpowering. Some essential spices for making a great curry include:
● Cumin: Adds a warm, earthy flavor to the dish.
● Coriander: Adds a fresh, citrusy flavor.
● Turmeric: Gives the curry its signature golden color.
● Cardamom: Adds a sweet, floral flavor.
● Ginger: Adds a spicy, peppery flavor.
Making your own curry
If you want to try making your own curry at home, start with a basic recipe and experiment with different spices and ingredients to create your own signature dish. Here’s a simple recipe to get you started:
Ingredients:
● 1 onion, finely chopped
● 2 cloves of garlic, minced
● 1 tbsp of ginger, grated
● 1 tbsp of curry powder
● 1 can of chickpeas, drained and rinsed
● 1 can of diced tomatoes
● 1 cup of vegetable broth
● Salt and pepper to taste
Directions:
1. Heat a large pot over medium heat. Add a splash of oil and sauté the onion, garlic, and ginger until softened.
2. Add the curry powder and stir for a minute until fragrant.
3. Add the chickpeas, tomatoes, and vegetable broth. Season with salt and pepper.
4. Bring to a boil, then reduce heat and let simmer for 15-20 minutes.
5. Serve with rice or naan bread.
And so as you craft your next bowl of curry, remember the long and fascinating history. Dating back thousands of years ago to the very first ancestors of the Indian civilization as we know today. A dish loved thousands of years ago, loved just as much today.
If you’re making a curry, take a picture and send it to us!
