8. Sauces
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CURRY SAUCE
There are many varieties of dishes called 'curries'. For example, in original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference.
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THAILAND
In Thai cuisine, curries are called kaeng, and usually consist of meat, fish or vegetables in a sauce based on a paste made from chillies, onions or shallots, garlic, and shrimp paste. Most important Thai curries:
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​INDIA
India is the birthplace of curries and the most well known in Europe are:
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Butter Chicken (Murg Makhani) represents Indian food all around the world. You'll find it ubiquitously on the menu at most Indian restaurants, served with fluffy naan bread. This bright orange Punjabi dish can be spicy or mild, and it has a very thick, creamy gravy.
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Vindaloo is a fiery, hot sweet and sour style curry. Great for chilli-lovers, but if you don't like spicy food it's definitely best avoided. Lovely to eat with pork, but it can have any other type of meat in it. A little bit of trivia: Vindaloo comes from the Portuguese term 'vin d'alho' or garlic wine. It originally referred to a stew of meat, usually pork, and was made with red wine.
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Korma is mildly-spicy but rich north Indian curry which features meat or vegetables that have been marinated in a mixture of yoghurt or cream, and then cooked in gravy with coconut milk. Often, it will be served sweet, with the addition of jaggery (unrefined sugar).
