I know that curry is usually accepted as a traditional Indian dish but it is also true that variations have been created for many years all around the world.
Here’s a quick whistle stop tour of some of the worldwide types of curry:
•Burma. Burmese chicken curry closely resembles a Punjabi style curry but is made without tomatoes or peppers.
•Ethiopia. The Ethiopian curry is called wat and includes vegetables and any meat other than pork.
•Indonesia. The famous national dish called rending is a dry curry, the type which has its sauce simmered down to a minimum.
•Japan. Japanese curry was invented in 1912 and typically incorporates onions, carrots and potatoes.
•Malaysia. Curries made in Malaysia involve use of traditional spices and ingredients such as chillies, coconut milk, garlic, ginger and turmeric.
•Nepal. The Nepalese dish called masu is spiced or curried meat and gravy served up with rice.
•Sri Lanka. There are three common types of curry; white, using coconut milk, red, incorporating plenty of chillies and black which is made with dark roasted spices.
•Thailand. They have numerous types of curry in Thailand including gold curry, green curry, jungle curry, khao soi, massaman curry, panang and red curry.