Hey guys, a few notes: 1. Because we’re not overly familiar with the cuisines of the Indian subcontinent… it was quite difficult to parse the extent of their usage of curry powder. Madhur Jaffrey speaks so forcefully that I’m inclined to just go with her opinion, as I’m certainly not one to contradict Madhur Jaffrey. But in researching, there was also more than a couple voices like this myannoyingopinions.com/2019/07/31/35817/ And in the Indian grocers in Thailand, there’s more than a couple ‘Curry Masalas’ (although maybe that’s a Thai-Indian thing? I don’t know!) 2. So for those of you that grew up with an Indian cuisine, do you ever use Curry Masala? Let us know, we’re super curious! 3. If you can’t find Hong Kong curry paste, a Malaysian product like this would hit similar notes: ayam.com/products/meal-pastes/curry-pastes/product/malaysian-nyonya-curry-paste-185g 4. The Japanese curry was inspired by Japanese Naval Curry - the broad strokes coming from this video: ua-cam.com/video/8LUZxmKrieY/v-deo.html We don’t know enough about Japanese food to state definitively whether ours would count as an authentic naval curry or not, but it has a lot of the same elements :) 5. Apologies, in the narration I forgot a couple elements of the seasoning for the Thai Curry Powder Seafood. They’re up on the screen and in the accompanying written recipe, of course. 6. Speaking of which, the Shaoxing wine in that sauce is optional, and was because we were specifically going off of the recipe from the vendor that we showed in the video. Likely as a result of his spending time in Hong Kong, his shop features a seasoned soy sauce that he uses in everything - components being Water, Lee Kum Kee Oyster sauce, Kikkoman soy sauce, Japanese Mirin, Thai Bouillon Powder (Rot Dee). Shaoxing wine (plus some extra sugar) was our substitute for his use of Mirin, as we figured most of you watching would have it on hand. Speaking in the broadest of generalities, Shaoxing wine is not a common ingredient in Thai cooking, generally only making an appearance in Thai-Chinese cuisine and to a lesser extent Thai-Chinese derived dishes. 7. His shop is here, if you’d like to check it out: maps.app.goo.gl/yobiv2NKgYE7C2Gn9 8. I’m a bit worried that I overstated the extent of ‘country captain’ in the United States with the wording ‘national obsession’. Country Captain could be found in the United States outside of South Carolina (where it’s usually associated with), and was reportedly FDR’s favorite dish, but ‘obsession’ was probably too strong of a word. Apologies. 9. Also, sorry for not uploading for a bit, we need to move our old apartment in China to another place (lease's up), so that took a hectic week packing and moving. That’s all for now, might edit some more notes in in a bit :)
As someone growing up in an Indian family who cooks Indian regularly, we don't use "curry powder" as that is a specific spice mix that the British made for their tastes, but we do have many different spice mixes, either bought from the store or made ourselves, that we use to make various things, curries included. Usually I custom make the spice mixture for the specific dish I'm making, but sometimes I use a pre-made powder. I don't know what the 'curry masala' in Thailand is like, but it's probably just a specific mix like the many other mixes available for the same purpose.
To us northern Indians who served under the British as their army in various countries, like China and Africa, there is only one dish we call curry, which is "kadhi," made with sour buttermilk and spice, and is loved everywhere. Still, you have to understand that every other dish that isn't dry and includes water is called 'TARRI'' and the dry dish is called "SUKKI" sabzi alike maybe the British looted the word TARRI but mispronounced it like CADDI or curry.
I just wanted to note that Guyana isn't pronounced how a lot of people do. It's not a French country. Every person in my family from there pronounces it "guy-an-uh". The "Guy" isn't like the French name "Guy". Guyana and French Guiana are two different places with two different pronunciations but still nearby on the same continent.
i can only speak for bangladeshi cuisine, but i guess the closest thing to a curry powder would be garam masala. but you almost always add extra spices when using it and sometimes you don't use it at all, opting for other spices. outside of that, my mom often uses pre-mixed spice blends that are readily available at south asian grocery stores which are specific to the actual dish she's making.
To us northern Indians who served under the British as their army in various countries, like China and Africa, there is only one dish we call curry, which is "kadhi," made with sour buttermilk and spice, and is loved everywhere. Still, you have to understand that every other dish that isn't dry and includes water is called 'TARRI'' and the dry dish is called "SUKKI" sabzi alike maybe the British looted the word TARRI but mispronounced it like CADDI or curry.
@@genderenderNo one 'loves' mispronouncing words, it's just a natural part of languages influencing each other. You can see in this video how in turn, the Japanese and Thais adopted the English word 'curry' and in turn pronounced it in ways congruent with their own languages. In any case, this etymology is wrong, the word 'curry' in fact originates from Tamil - கறி (kari).
@@genderenderAmerican English on the other hand mispronounces German words more than British English. And the French mispronounce everybody's words and so do the Japanese, Koreans and Chinese.
The english word Curry actually comes from the old english Cury, from the french Queuerie. It means Cookery. The oldest known english cookbook from the 1300s is called "The Forme of Cury"
fwiw, in a british* context, I'd argue that there's a distinction between 'curry' and 'curry sauce'. The videos referenced here are definitely the latter - a smooth sauce, primarily used as an addition/condiment for other dishes (usually chips or something else deep-fried), it's more associated with chippies or chinese takeaways than anything else. 'curry' meanwhile, is more of a generic/catchall term. In a home-cooking context, it could be anything saucy and vaguely indian-inspired - so any given family might have a 'chicken curry' in their frequent meal rotation, but there would be too much variation between those families for it to be considered a single dish. In a restaurant/takeaway context, it means British Indian Restaurant (BIR) dishes, a fusion cuisine primarily developed by Bangladeshi immigrants. meanwhile 'curry flavoured' does just mean 'with curry powder' *these are sweeping generalisations that I'm typing late at night as a white brit - there will be tons of caveats and exceptions, particularly among desi people, and people within diaspora communities with their own default conceptions of what 'curry' means
Yeah, definitely. Because the post-war BIR fare usually doesn't have flour in the mix - you see it much more in *historical* recipes - I think my verbiage 'hallmark' might've been a bit on the strong side. I was mulling over editing it and doing another take (and maybe I should've), but I figured that because chip shop curry sauces also share the same general approach, the shoe still... basically fit? Although it seems chip shop curry sauces also thicken in the Chinese style as well, so
But wait "there's more" .. cury was already an English word and the entire "food" (called potage) before British India, BIR, and curry powder even existed. The Forme of Cury (one of the Earliest English cookbooks) has a bunch of potages and the curry sauce that spread all around the world was just a potage with curry powder added, which was a cool way for those British Imperialists to show off their bling bling in the form of spices. And of course potage is basically just a thickened water that ultimate seems to go back almost for sure to Proto Indo Europeans (and probably it goes back to the Great Rift Valley because we probably were thickening meat-fruit water in natural "bowls" over the fire all the way back then.)
I'm from Sri Lanka, and the food here is very similar to south Indian food, and curry powder is very much a thing here. we call it "thuna paha". comes in roasted and unroasted variants. But we generally use other whole/powdered spices with it. And the curry base is almost always coconut milk.
Sri Lankan food is not exactly similar to South Indian food. Neither is it exactly similar to South East asian food. More like a cross over between the two with a bit of Portuguese and Chinese influence.
As a southern indian, to me curry is just any indian dish. The whole curry as it's own dish idea doesn't make sense to me, especially when it's like green curry or other colors and such. Curry is just cooking something indian for the most part. Especially cause a lot of the non-indian curries do so much with them. Often for me a curry is tomatoes onions and whatever the main ingredient is plus 50 million different spices. In telegu we use the word kura (I assume that's how you spell it) which basically sounds like curry and when asking what someone cooked we ask what kura did they make. And you'll answer with stuff like a tomato curry or cauliflower curry etc. Also with that, the idea of meat needing to be in curry which I hear to often never makes sense to me cause like 50% if not more of indian cuisine is vegan, let alone vegetarian just by the nature of what was cheap and accessible to lower class people back in the day. Spices were more plentiful, but ingredients not so much, so curries are great at making a lot out of a few things. That's why a curry to me is a specific vegetable or main ingredient with a few things to bring out its flavour and not like 6-7 different things thrown in a pot. Also the idea of curry needing to be this thick saucey consistency, to the point of using flour and such to make it like that feels weird to me cause there's dry curries and super liquidy curries too. This is just my experience though.
As a Brit I'm basically in the same boat, curry is pretty much any food with lots of spices/aromatics, nearly always traceable back to India in some way or another. Although I think a completely original dish made independent of existing influences would still be considered curry, so long as there's enough spices in there. The word means so much it barely means anything at this point.
One correction: most Indians aren't vegetarian let alone vegan. It's definitely less than 30% of the population. Vegetarianism is typically restricted to upper caste folks. The idea of meat in curry might be a holdover of the fact that curry probably comes from the Tamil word kari meaning meat.
@@roadrollerdio565 how is that a correction? He said nothing about the percentage if indians that are vegan/vegetarian. He talked about the percentage of dishes that are.
Hi I love watching your videos. I am from the southern Indian state of Tamil Nadu the word curry comes from the Tamil word Kari which means meat. Which was misappropriated by the British. Spice merchants that time use to sell Kari podi or kulumbu podi which is what the curry powder refers to. Tamil Nadu at that time was called madras by the British . Hence the kind of popular madras curry powder, which was used by the British and was introduced to various parts of east Asia. The original Japanese curry uses madras curry powder. The dish in entirety is actually called kulumbu, and if you come to Tamil Nadu and ask to put Kari they put the meat from the dish on to your plate but if you want the liquid you ask them to pour the kulumbu. To this day Kari podi, kulumbu podi or Kari masala is still used in Tamil cuisine to make various types of kulumbu.
Thanks for the comment. You go to Mumbai, Delhi, or Kolkata and _their_ definition (and taste!) of curry might as well be a different spice mix altogether compared to Tamil Nadu.
What you're saying is super interesting cause in the French Caribbean there is a strong South Indian influence (due the indentured labourers who were settled there) and they have a spice mix called Colombo and one called massalé, they sound like corruptions of kulumbu and massala.
So what you're saying is that the east Asian curries are really such as Japanese Kulumbu, Korean Kulumbu, & Chinese Kulumbu plus Vietnamese Kulumbu among other ones if not talking about the cooking style (akin to stir-frying a a technique & not a dish)?
There's a curry stir fry in Malaysia-Singapore called Kam Heong. It's a perfect blend of Malay, Indian and Chinese cooking. Chinese - Dried shrimp, soya sauce, oyster sauce Indian - Curry powder, Kari Leaves Malay - Lemon grass
We just made a Japanese curry tonight. It's become one of my favorite dishes because it's so easy, I can do 90% of the prep ahead of time so I don't have to do as much at dinnertime. It helps to minimize kitchen time when it hits 90-100f here during the summers.
I like it because it tastes great with udon (especially if you put in a lot of starch so its more like a sauce), so when I don't have time for rice or dont have rice I can make something super filling and delicious quick.
Love the history, as always! As a Bengali, we don't have anything called curry masala. The word curry or kari when used in Bengal usually refers to the curry leaf plant, while the word for gravy is jhol, jhal etc (depending on the dish, cooking technique, region of Bengal, and so on).
Yea they do, they just call it garam masala. 😂 I'm joking of course everyone over there sort of freestyles with the spices. And some homes may actually have custom spice blends that they'll throw in all their curries.
To a Thai like me, curry stir-fry is, just that, a stir-fry, and yes, we'd think of it as more of a Thai-Chinese dish (but a lot of Chinese cooking was integrated into Thai cuisine to the point it is very hard to differentiate sometime). The Thai Muslim yellow curry or Kaeng Kari you mentioned is the closer relatives to the other curries in this video, but we do have our own rift to it. Thai curry is made with Thai red curry paste as a base with addition of British curry powder to transform the taste, and use diluted coconut milk as base liquid. Whole chicken legs and potatoes is the top choice. I have no idea about Curry Masala in Indian grocery here, first time hearing of it actually, but if I have to guess, it's probably a similar mix of spice like the British one? On the side note, Kaeng in general would mean soup that has sort of 'curry paste' of some sort in it, spicy or not (but you'd be hard pressed to find Thai Kaeng that lacks any heat at all; the mildest of them all I can think of, Kaeng Liang, still has a lot of white pepper in it that you can feel the heat in your mouth, though not as burning as those that use dried chili). It doesn't have to be creamy with coconut milk, there's a lot of water-based Kaeng (Kaeng Som - which is recently voted one of the worst Kaeng in Thailand among westerners is one of those, lol), but most of them contain some kind of 'curry paste' (พริกแกง/Prik Kaeng). The outlier is Kaeng Jued as you mentioned, as it fits more into the category of soup, which is closer to the menu 'Tom' (ต้ม). Tom is more akin to soup where it start with liquid base (can be water or coconut milk) then you 'Tom' (literally 'boil') it with whatever ingredients (and Kaeng Jued is very interchangeable with 'Tom Jued', especially among older people)
I love you guys and your show but as a half Japanese who grew up in Japan, Japanese curry is made with much less fuss than you showed lol and I’ve never seen any Japanese in my experience make curry like you did - I’m sure it’s good but we have it much simpler. I have made Kaigun (Navy) Curry from scratch many times and it’s also good…keep up the great content.
Yeah this was why we said that people usually just follow the box with great results - I hope that I made that clear enough in the introduction :) Basically, there's already a lot of English language content out there on UA-cam discussing how to simply use the box... so I felt like showing something a little more involved, making something Kaigun Curry inspired, would be a decent value add? I was mulling over explicitly calling the thing Kaigun curry and going into the history of curry in the Japanese navy, which is fascinating in its own right, but there was a bit of difficulty wading through the Japanese sources on that front. The combination of Steph being able to read Japanese together with an assist from Google Translate is good enough for basic research (especially because food history is so gloriously taken seriously in Japan & there's a *ton* out there), but when sources disagree it can be hard to navigate if you don't have a deep understanding of the language. And there just seemed to be... disagreements... about the original navy curry and its impact in Japanese society, so we decided to scrap it for the roux angle. And from what I could tell at least, the modern incarnation of the Maritime Self Defense curry seemed quite similar to certain more 'spruced up' Japanese curry recipes that I'd see in the context of cooks on UA-cam and in certain restaurants in Japan. This version was specifically tested against the curry of a restaurant called Saiya in Bangkok, which is a popular location among Japanese expats in the city. Apologies if I didn't make it clear enough that this wasn't meant to represent everyday Japanese home cooking!
@@ChineseCookingDemystified What you guys showed was completely fine, and you didn’t imply it was the only way people cook or prefer. There are Japanese people who put in more effort to make their preferred curry, while others, like busy moms or young people (sometimes not busy but just feeling lazy), might do the bare minimum. The spectrum of how Japanese people cook curry is vast. At the same time, you already have an idea of what people prefer to do when they want to prepare a simple, lazy meal. I would say people on average tend to make a simple curry instead of cooking something else, as curry is perceived as easy to cook without much hassle.
2:16 the legend himself Uncle Tat! May his soul rest in peace Also CCD becoming culture show is what I'm here for. The way different cultures interpret curry in different ways are just fascinating.
Britain has two separate curry traditions: the older roux-based Anglo-Indian cuisine, which originated with the British Empire, and the onion-based British Indian Restaurant cuisine, which originated with Bangladeshi immigrants (it's called "Indian" for marketing reasons). The most famous British curry dishes, such as chicken tikka masala, are British Indian Restaurant cuisine. The most common Anglo-Indian curry is the curry sauce often served with fish and chips.
Indian inspired dishes with lots of spices actually go back A LONG way in European history. Dishes similar to curry existed way back in the late Middle Ages in the finer kitchens of Euroep. In the Italian renaissance quail stew with spices and thickened coconut was a thing. In late medieval England there were dishes such as "Vyaund de Cyprys Bastarde" which is, reminiscent of a sweet chicken curry with wine. This all came from the spice trade via the Middle east. Bananas existed in 14th century England, but were called "Paradise apples" . But the Indian influence goes back even further. Westerners have been crazy about spices and exotic products from Asia since antiquity, starting with Alexander the Greats conquest. The ancient Roman consumed an awfull lot of pepper from India, stuff such as coconuts were common in ancient Rome at least according to ancient Roman writer Pliny the elder. This all came from the permanent Emporium that Rome had on the Indian south west coast. So eating "exotic" "tropical" food in the west almost as old as western civilization itself.
I was trying to remember if I ever had the chance to try Hong Kong curry. Turns out, yes, but not in a cha chaan teng: it was street food at that one popular place in Mongkok. Offal skewers in curry sauce. A really good, if a bit sinful, lunch. Of course, there's also Filipino-style curry, which starts with a further 'bastardized' curry powder and lots of coconut milk... not as thick and rich as Thai curry, but quite homey still. And you can control the spiciness if you're so inclined!
I grew up eating my dad’s Japanese Curry in Taiwan ‘cause it’s so easy and still eat it to this day. Not as complicated as shown in the video, not by far, we just add carrots, lots of potatoes, onions (sometimes sautéed, depends on if it’s hot outside), and some sort of protein to the store-bought curry roux. Never fails to be a delicious meal
You two really set the bar for research on these videos. Just an absolute cut above so many other channels, thank you so much That said, Japan checking in . . . no one would say that fukujinzuke is optional ;) What are some Western equivalents? Maybe it would be like fish and chips without malt vinegar, or buffalo wings without the blue cheese (or ranch, if you're an apostate). It looks like it's just a condiment, but really it's an integral part of the dish
in NZ we don't actually usually have vinegar with our fish n chips, we usually prefer cracked pepper and lemon juice, and maybe tartare. sambal sauce has also become popular here with fish and chips.
I agree. Here in the Philippines those pickles are hard to find (but not impossible) so my substitute would be a good old atchara (pickled papaya). Anything sweet and sour to contrast with the creaminess of the Japanese curry.
i love this channel so much; chinese culture places more emphasis on its cooking than any other culture in my view, and i love learning about chinese cooking's diversity. have yall done any articles or videos about some of the lesser-known international varieties of chinese immigrant cuisine? i.e. chifa, indian chinese, and chinese caribbean? i find these really interesting because even though they're less known than chinese american or chinese british, they've so deeply permeated into the food culture of these incredibly diverse regions and chinese dishes and ingredients have become staples in these regions.
Southeast Asian curries are entirely different beasts. Instead of dried spice seeds, we use mostly fresh herbal roots and dried leaves. Like galangal, ginger, lemongrass, turmeric, chili peppers, shallots, garlic, dried lime leaves, dried bay leaves, fresh pandan leaves, fresh thai basil, etc. And most importantly, we don't use dairy. We rarely have dairy culture here, a large percentage of us are lactose intolerant because of it, so we use coconut milk. Meats are also expensive, so curries are ways for us to slow and long cook cheap tough cuts, feet, and organ meats.
coconut cream is in fact also used in a lot of South asian dishes as a thickener, a ginger garlic paste+onion and green chili is also very common in South asian dishes from what I've seen!
You should focus on the curry influence in Southeast Asia instead of just Thai. It's has a long and interesting history from colonialism, it's hindu-buddhist origin and historical migration from the Indian subcontinent. Countries like Malaysia, Thailand, Singapore and Indonesia have a lot in common.
I'm Brazilian and was pretty surprised to see my country's food referenced here (13:14), I'd never thought about it but there really are a quie a few similarities between some northeastern dishes and indian curries
It was actually pretty well done! I say as an actual Southerner who grew up in NC and live in SC. Sounded spot on. One of my worst pet peeves is a poorly mimicked southern accent. It's so grating.
It was actually my buddy Adam (who runs the channel OTR now). Shot it over to him to read on a whim. He did 7-8 takes, and as a joke did the final take in the voice of a bartender in Shenzhen that we both know quite well (Jim - a Georgia native - from Juice Baby, a haunch from the earl(ier) days of Shenzhen that’s still going strong). He even cracked up at the end, but I had to go with that take lol
What a pleasant surprise to see the One Piece G-8 filler arc images when showing japanese curry. This channel just keeps raising the bar of quality content :)
Growing up my northern Chinese mom used to make a chicken and potato stew with curry powder dish that she called, in Mandarin, something that sounded like "ga li ji" or "curry" chicken ... and for some reason you saying "kari" in Thai reminded me of this and it's interesting that the pronunciation for "curry"/"ga li" is so similar.
I think the Thai word "keang" is the same as the Khmer word "krueng" which means a sauce made from a mixed and pounded blend of herbs and spices. The Thai and Khmer word for curry came from traders who then influenced the local language and food. Anyway, nice history lesson and the food looks amazing.
[commenting before i watch the video] im soooooooooooo excited to see your japanese curry recipe!!! i never get it quite right... idk what im doing wrong...
i always thought of curry as a mystery mix, like chili powder, where i'd kinda know generally what it tastes like but since it's a mixture of ingredients i had no strong opinions on i just left it as a variable depending on the brand...even then i'm not sure i really notice the difference perhaps one day hoping that i'll try something so amazing to me i'll go out of my way to get that in the future. but that was before i came to know of thai curry...which seems different enough that i'd not try to use regular curry powder but try to use a premade thai paste..
Does anyone know how to prevent the video from starting before it loads? It seems like almost every video I have to double tap back to catch the first several words.
The Country Captain Chicken reference is fascinating to me, as I'm always interested in finding new regionalized dishes in America. I had never come across this one before. It appears to be a low country South Carolina one. Looking up recipes, it's also interesting to me to see how often curry powder is paired with raisins and/or nuts in older American cookbooks (and sometimes apple, too.) For example, the 4/19/54 issue of Life Magazine has a recipe for "Curried Lamb" that includes both raisins and walnuts. There's also an "Indian Curry" recipe that includes apple. All use "curry powder," of course. I wonder how often these combinations are used on the subcontinent. I don't recall seeing raisins or apples often in savory dishes, but the cuisine of the subcontinent is very diverse.
I’ve come across a lot of recipes in Madhur Jeffrey’s cookbooks that are of “ royal “ origin that use various nuts ,usually ground into the sauce .I’ve always wondered about the ubiquitous raisins and fruits in old American curry recipe’s too.As an American with no Indian friends or relatives my knowledge is limited to cookbooks and restaurants.
It doesn't feel coincidental that both you and OTR are doing a curry video at the same time. Is that him imitating William Hunter as well? Nice to see you do colabs more. :)
I am Trinidadian of North and South Indian descent. To my knowledge our tradition of curry and grinding one's own masala goes right back to the Motherland and was not lost at any point only to be reintroduced to an uninformed generation of family later down the road. Needless to say I can understand that the muddled origins and meaning of curry evolved and was transported through British Imperial exploits, but the extent to which the Indian diaspora has stretched since the early 1800s was not highlighted enough, particularly the Tamils and those those Indian sub-ethnic groups that were influenced by Tamils before going abroad which is also reflected in Tamil loan words and customs like eating from Banana leaves. Indians serving in British military forces are just the tip of the iceberg for how far and wide Indians and the culture has spread. The lack of written evidence also does not rule out the possibility that the concept of Kari could have been introduced to South East Asians since the Chola period which has nothing to do with the Europeans at all. You mentioned Jamaica and Guyana having curry as a notable part of their cuisine, but that comes from indentured labourers whose descendants still exist there to this day, which is a far more significant point than being because of colonized indigenous groups or other non-Indians groups acculturating it from British customs first. The idea that the principle culinary profile of curry (regardless of what it means in modern terms) was thought up outside of India or was introduced to the world by Europeans returning from South Asia is characteristic of the erasure that often comes with narratives from the colonizer rather than the colonized. The direct link still lives on from its original source despite the necessity faced by original Indian emigrants having to adapt to what was available in the new terrain. The origins and the globalization of the concept of Curry/Kari should still be duly credited primarily to Indians, especially Indian Tamils. It just doesn't sit right to dismiss Indians out of their own cultural legacy which is often what happens because many rather just remain silent and then the story eventually stays that way with tendentially selected historical sources to prop up that misconception.
Steph's comment about the Japanese curry being "sweeter" and "a rice killer" doesn't surprise me. I like it, but as far as curries go it always ends up feeling a bit too sweet. I usually try to mitigate this by eschewing the cubes and making my own roux with a dash of of the powder. It gives me more opportunities to omit sweeteners and increase spice. Going big on the starchy vegetables is also a good call for complimenting the gravy-like consistency of the sauce. On the subject of rice, I started having it as an udon soup and found that also helped, since the thicker rubbery udon could hold up to the gravy.
I have had HK, Japanese, Thai and Indian curry dishes before. I like all of them. In general terms, Thai and Indian ones tend to be spicier, with a liquid sauce, while Japanese curry is gloopier because of the roux. HK curry is in the middle for sauce consistency. If I've got coconut cream at hand I would usually make a Thai curry. I like the strong spices. Oh and when I was in high school back in China, we had a weird version of curry dishes on campus. Basically any stir-fry (most often with beef) but the chef would add "curry sauce" to make it curry. The curry sauce is just curry powder cooked in water. I'm sure it's not a real thing anywhere else, but it was quick and delicious and a lot of students lined up to get it.
For the last recipe, do you find that the curry powder added to liquid near the end adds much flavor? I have been under the impression that it really needs to be fried in oil or toasted in a relatively empty pan in order to release flavor.
What thai people usually do is that when you 80% cooked the protein, you add a little bit of water or stock THEN add the curry powder to stir fry for a minute or two. The reason for doing that is to make sure the curry powder is dissolved well and coat the protein properly. If you put the curry powder straight in hot oil, what usually happened is that the curry powder will absorb the oil and clump up, making it hard to coat the protein, while also has a chance to burn the curry powder as well. After stir fry the curry powder until fragrant using this method, you can add the egg mix to make the sauce. This will make sure you get the maximum flavour of the curry powder while they also don't clump up or burn.
Just curious because I'm a lazy cook: with the hong kong curry you use boiled potatoes to thicken up the base which you then add to the chicken only to later add the boiled potatoes. Wouldn't it be possible to prepare the curry base in the Wok with the chicken and then boil the potatoes in there directly to thicken it all up? Would be one pot only then. I know that's not how elaborate chinese cooking works but in this case I think it might work well.
Another British influence. Basically after WWII, during the Occupation by British, the British Solders brought curry power, and someone decide to combine it with Ketchup. In fact there's an interesting topic: How the WWII food production spawned new menu items. I can already think of Budae-jjigae (Korean), Philipino Spagetti, Naporita Spagetti (Japanese, influenced by American C-ration apparently), and HK style Macaroni and Soup (the original form actually used Campbell Cream of Chicken and SPAM; the former was replaced by Swanson Chicken broth eventually)
The egg in the Thai curry... That's so ingenious. I wonder what other cuisines I can use that technique in too! Thank you as always for your insightful videos
Shanghai also has a version of Curry Beef - which is just clear beef broth with spoon of curry power! When eat with noodles, it was weirdly called as "Henan Lamian," Shanghai people brought to Henan in the 60s during Sanxian Construction, and brought back to Shanghai in the 80s. Grown up in Zhejiang, I also remember eating "Curry vermicelli" in Xinfeng Xiaochi, which just sub noodles with vermicelli.
We still need to cover the Shanghai curry with its fascinating story, meanwhile, they have a similar curry beef soup in Quanzhou as well. But that one is believed to be brought over by merchants from the sea.
Not sure how china looks at HK chaa chaan teng but any hong konger by default knows any sort of curry is either south east Asian to south Asian. I wouldn't bat an eye if they assume all curry contains coconut milk in the curry due to SE asian influence. Calling it western is a stretch. I saw the double quote mark for curry and western hoping there's some twist like how salmon sushi is not a Japanese invention
Besides the Cantonese-speaking region you introduced and Taiwan, places I know with a relatively long cooking tradition using curry in China are Henan, Quanzhou, Shanghai and Tianjin.
I’ve not previously heard someone add ‘China’ as a suffix when referring to Hong Kong…? I might be overthinking it - but is this to avoid grief when travelling to mainland China?
Omg a Thai curry I can eat. I personally have avoided Thai curry because coconut milk seems to be ubiquitous in Thai curries and unfortunately I've never handle coconut milk well. But this would appear to be at least one I can have. Also love Japanese curry, will need to try Hong Kong curry at some point too, just sans coconut milk.
You can also have pad prik king. Sometimes it's fried in coconut fat, but it's characterized by the fact it is a dry curry so definitely worth trying! And it's extremely easy to make at home
The German "Berliner Curry-Wurst" (Berlin curry fried sausage) has been the standard lunch diet in Germany since at least the 196ties. It is usually devoured with chips (french fries, Pommes Frites) with a tablespoon of mayonnaise on top (Currywurst-Pommes-Mayo, short CPM).
@@ghlscitel6714 Wikipedia, both EN and DE, attribute it to Herta Heuwer. English version, citing a source in NYT, claim it was during British occupation.
The culinary history of the omnipresent brown "curry" dish is so fascinating to me that I almost pursued a degree in culinary history so I could spend my life studying the origins of curry. Stupid capitalism making me prioritize food and shelter 😒
i have been topping my aubergine "thai" curry concoctions up with that chili jam that i randomly picked up at a asia store. finally i found some mention of it in a recipe. will try soon, ty!
Check out Pailin’s Kitchen for more. They showed a clip of her in this video; she’s the best Thai chef on UA-cam! If you check out her stir fried curry recipes or something like her Tom Yum Goong, you’ll likely find more uses for that paste. You can also check the ingredients section on her website (Hot Thai Kitchen) to see if she lists a few dishes that use it. Or Google “Hot Thai Kitchen” and the name of the paste after.🙂
Grown up in India didn't know curry was even a thing until I came to the big city for higher Education. We don't describe any of our dishes as curry and preground premixed spices were seen as a shortcut for those too busy to cook.
Sounds like the masala fried seafood could come up more in Thai places along with the varieties of curried dishes found in Macanese food (a seriously underrated kind of Chinese food, alongside other aspects of Macanese culture such as the history & arts plus music). On a related note, don't forget that Korea's counterpart 'western' known as yangsik also has its own kind of curries, albeit based from a masala powder. On a note, might curry powder be due for a new name like Commonwealth Masala or turmeric masala (referring to history & spread for former & the main fixing for the latter) seeing as curry is a cooking style & not a dish just as a stir-fry is, complete with different moisture levels (for both, with sauté being most like a semi-wet/semi-dry kind of stir-frying) & versatility involved?
from a lot of reading, what I realised is the current version of the word, curry, came from the Tamil word Kari, which was broths for Vegetables or meats. 17th century Tamil cuisines also had podi, a hot spice mix - which was also used by the Portuguese and British traders - this was the first "curry powder". However this was very spicy, and for the western palate, got tempered down waay waay down, to something similar to what we start seeing in British grocery stores around 1850s. This also was being traded with US, and in turn, to Japan. Interesting to note, one of my favourite old recipes to make is a chicken country captain, throwback to 1920s when steamer travel was a big way to travel across the then undivided Bengal. given the majority of China - India trade originated in Bengal, the source can be easily surmised.
pretty sad when they have to refer to the three countries as Japan, Thailand and "Hong Kong, China". This only happens when they want to add the suffix and if that's what they want to emphasise, which is something that I don't remember recalling from their channel previously...
I thought I remember learning that traditional Japanese curry (from scratch version) was made with carmeliazed onions and apple and not a flour based roux? Did i memoryhole that? I probably did IDK lol.
*Curry* is from the Tamil word *கறி-kaRi* which in Tamil Sangam literature means to refer to the *Black pepper* . But the word கறி (kaRi) seems to be derived from the Tamil verb *கற-kaRa* meaning *to extort, to milk cows, (fig.) to appropriate another's property* . Thus, we can see the Tamil usages of கறி-kaRi in the words, "KaayKaRi or MarakKaRi (vegetables), AattukkaRi (goat meat), KolikkaRi (chicken meat), PandrikkaRi (Pig meat), etc". In Tamilnadu (India), they have a special spice blend called "kaRi Masala ThooL (Curry masala powder)" mainly used for non-veg gravies. Even the Hindi word "Tarkaari" has "kaRi" in it. *Britishers* started using this word *Curry* to refer to all *gravy* like dishes using any kind of Spice blend. But in Tamil cuisine, the gravies or curries are categorised and called as follows, 1. Kuzhambu or KuLambu (குழம்பு) = any stew that is of thick, slurry & pourable consistency. Ex: South Indian Sambar, North Indian Paneer Butter masala, Butter chicken masala, etc. falls under this category. 2. SaaRu or Rasam = it is either a vegetable or meat spiced Soup that is of watery or running consistency. Ex: Madras Mulligatawny Soup.
If I may ask, what is the closet I can get to Shaoxing wine? I've never found it in any liquor store and I've never tasted it, but there is Shaoxing available in the Asian markets with added salt and labeled as "cooking wine", something I never use as I prefer to cook with wine that hasn't been adulterated, unfortunately it's the only legal way for it to be sold outside of a liquor stores here in NY State. Is it ok to use it in this recipe or other recipes that require it? Any help would be much appreciated. I'm a huge curry fan and love all kinds of "curries" from India thru Thailand, Malaysia and Japan and now there's Hong Kong to add into the rep. . Love your channel, love the the food, thank you .😁👍👍👍👍👍 Edit. Reply to the Masala question. I make all my Indian curries from scratch but do have a home made "master sauce" on hand in the freezer which can be tweaked and added to if I want a "curry" in a hurry and don't have time for all the prep, I suppose this could be considered a "Masala". I don't use curry powder per se, but do have home made ground spice masala blends for various dishes, like samba or chole, there's gunpowder seasoning for idlis, ponch pharon which is great for veggies and chaat masala which is a very distinctive blend used on street food style dishes and of course the ultimate masala that blesses just about all "gravies" (gravy and not curry) garam masala...
The stuff they tend to use, liaojiu, is actually the salt-added kind, so buying and using that is basically standard. They have a video about it too, basically the dishes that need really good shaoxing tend to have a lot more of it like drunken chicken and such.
Though nothing wrong with cooking rice wines, but if you want the non-salt version Hoa Diao is generally what you'll see on the label if it doesn't say Shaoxing. Pagoda is a common brand, though my local market seems to have Moon Lake.
I don't remember when I fell in love with Japanese-style curry, but it's become one of my favorite dishes to cook for a long time now. There are so many ways to customize it, and I'm still learning of new variations here. I think I might've even eaten Japanese curry before curry from anywhere else in the world, as it's what I picture first whenever I use the word "curry" by itself.
I love Japanese curry! My favorite brand is Kokumaru, as well as Java and Vermont (if I want something a little sweeter). It's also fun to mix various roux. I always use carrot, potato, and onion, but cut into bigger chunks than here. The carrots and onion are cut almost like the potatoes in this video, in terms of size. Grated apple goes nicely as an add-in, too, but everyone seems to have their own special add-ins (like the ketchup and Worcestershire mentioned here.) It's so good (as long as you're not thinking it's going to be like a South Asian curry) and so easy to make! Love the stuff!
...this dish in Thailand maybe not influenced from India....almost fry pan cooking traditional come from Chinese ..about india influenced cooking in Thailand made by pot
We love curry in the UK and this was massively influenced by the influx of Indian nationals to our country in the seventies. Shows by cooks like Madhur Jaffrey really had a cultural impact
I mean the word curry while anglicised is still indian whether you want to white wash it or not. I was looking forward to hearing about its actual etymology that begins in India, in the video because of how well you've explained other concepts in earlier videos. I guess that's asking for too much oh well. The fact that the quintessential ingredient in most of coastal India's gravy based dishes and stirfry dishes is 'kadhi patta' (In western India, but also goes by many names) where patta translates to leaves and kadhi translates to a buttermilk 'curry', should give you a rough idea. It has a distinct nutty taste and finds it way as a major flavour component in many famous dishes in India. The indian cuisine, Europe and USA is used to, is specifically limited to a small north-western indian provincial cuisine which doesn't use 'curry leaves' at all. I fear you've leaned towards the more 'eurocentric' literature a bit too much but overall a great video as always. Possibly why british cooks that create british indian dishes complain about hiw they can't really relate zo that word. India is simply too diverse to refer to one voice. It's a bit weird which is why I wanted to provide context. Imagine the world thinking chinese food is just food from Ji lin. Slowly other cuisine from India are getting global exposure though. It's funny because Indian food available in countries to it's east is majorly south indian cuisine based while the West is used to majorly the north indian cuisine. Similarly to how tea is called chai/chaha in north and central India ( originating from northern china) but teh in southern India (originating from southern china). The common factor is maritime trade with South India.
your japanese curry is so complex xD. I just fry up the protein with onions, add water throw in potatoes and carrots and stir in curry blocks and wait. im so basic
cooking japanese curry can be a lot more simpler than shown in the video, you basically, take a big pot and put all the vegetables inside (potato, carrot and onion, all cut to bite size) and cook it in oil until the potato's edges turn transparent or until some brown thing started to appear at the bottom of the pot, afterward, pour in a cup of cooking sake and cook until you cant smell the alcohol anymore and then fill it until the water barely cover the vegetable along with 3 table spoons of soy sauce and sugar and 1 table spoon of mirin, bring it to boil, when it boil give it a stir and repeat until you get a constant rolling boil, then put in your beef and curry rue, optionally, you can also add 1 table spoon of coffee powder and 1/4 spoons of pepper powder... now boil it for 30 minute while giving it a stir every 5 minutes to make sure nothing sticks.
Chili peppers and potatoes were native to the americas, so I think a lot of curry wouldn’t be the same without colonization and trade spreading food around. It is very similar to a stew as well. Anyway, I like it in all its varieties.
I find different versions of curry very interesting as they are, generally, all bastardizations of brittish bastardization of indian food meaning you can see one and instantly get that they're curry but they show so much of the local way of making food.
For eastern indian its more like we have stir fry vegetables and gravy vegetables its because of eating with rice for flavour, there is no concept of curry , its process how u make a vegetable , meat or fish
When I was young I could taste curry. I loved it. It was delicious. But then in my thirties I couldn't anymore. I don't know why, but its flavor became completely muted, even more than the other flavors in other foods. I still ate it because it's healthy and most everything had a turned down flavor, not just the curry, but I could never taste it. Then, in my forties, when COVID quarantines happened and all the restaurants closed, I could taste curry again. I could taste it vividly for around six months, and not only curry but all the flavors in all the food were turned up to how it was when I was younger, and I could smell my own food, which I don't think had ever happened before because I'm usually only ever able to smell other people's food and not the food I'm making for myself or other people. Eventually the flavor disappeared again, the curry especially again and the other flavors were turned down though not as much as the curry. It's not 'getting old' that lessens perception of flavors and scents. It's something else. Something social blocks some people from perceiving these things as we get older. I know this because I had my senses come back in my forties for a limited time. Maybe it's because during COVID all the restaurants had to close that made all the flavors and all the food smells temporarily come back, but I saw you enjoying your curry and being able to discern the flavors between the various kinds and I know I wouldn't be able to do this at the moment because the damper's been put back, but I'm glad where you are at least doesn't seem to have this problem when cooking at home.
Sorry that happened. That really sucks…😕 If I may say, it could possibly be a nervous system issue. It’s interesting the vast amount of idiopathic illnesses that can be linked to nervous system dysregulation; everything from certain allergies and food intolerances to skin issues and autoimmune conditions like arthritis. It might be worth having a look into. There’s a lady on UA-cam named Irene Lyon who’s entire work is on healing the nervous system, and both she and many other people have overcome many challenges like these by looking at and healing their nervous system difficulties. For example, she used to break out in huge rashes all over her body; turns out it was from being exposed to toxic chemicals from a young age (her parents were vets, and there were also pesticides; things that might seem normal like anaesthetic medications and stuff you wouldn’t really realize can build up in your system and cause toxicity having not had a chance for your system to properly process what’s happened). As she worked with her system to heal it, those gradually disappeared. People with issues like psoriasis, irritable bowel syndrome (like I have), various food allergies/intolerances, not being connected with their bodies and their senses, etc have all benefited and experienced a marked decrease or altogether cessation of these issues, just by working with the nervous system somatically to heal it. If nothing else has worked and you don’t know what to do, it could be worth it to at least look into it, if nothing else. I would recommend a video she did where she talks about her story of coming out of functional freeze, although I immediately thought of a different one in which she talks about some of this stuff. It’s a longer video… I believe it’s something like ‘special topic lecture on early/developmental trauma’, trauma being anything that puts our system into shock (like surgeries, or being born prematurely; it’s not all huge, catastrophic-seeming events). It’s a video of her, her husband, and one other practitioner (a lady) all discussing their experiences and answering questions. I feel that one could really be worth a listen. It might resonate with you. I’m just trying to help, not force this on you. It’s up to you if you wanna look into it. I just hate to see anyone suffering and unable to enjoy things in their life, especially good food, so… I thought I’d just put that out there.🙂
![What's Cantonese HOME cooking like? [English Edition]](http://i.ytimg.com/vi/Ns8AtQVwrLY/mqdefault.jpg)
![What's Cantonese HOME cooking like? [English Edition]](/img/tr.png)
Hey guys, a few notes:
1. Because we’re not overly familiar with the cuisines of the Indian subcontinent… it was quite difficult to parse the extent of their usage of curry powder. Madhur Jaffrey speaks so forcefully that I’m inclined to just go with her opinion, as I’m certainly not one to contradict Madhur Jaffrey. But in researching, there was also more than a couple voices like this myannoyingopinions.com/2019/07/31/35817/ And in the Indian grocers in Thailand, there’s more than a couple ‘Curry Masalas’ (although maybe that’s a Thai-Indian thing? I don’t know!)
2. So for those of you that grew up with an Indian cuisine, do you ever use Curry Masala? Let us know, we’re super curious!
3. If you can’t find Hong Kong curry paste, a Malaysian product like this would hit similar notes: ayam.com/products/meal-pastes/curry-pastes/product/malaysian-nyonya-curry-paste-185g
4. The Japanese curry was inspired by Japanese Naval Curry - the broad strokes coming from this video: ua-cam.com/video/8LUZxmKrieY/v-deo.html We don’t know enough about Japanese food to state definitively whether ours would count as an authentic naval curry or not, but it has a lot of the same elements :)
5. Apologies, in the narration I forgot a couple elements of the seasoning for the Thai Curry Powder Seafood. They’re up on the screen and in the accompanying written recipe, of course.
6. Speaking of which, the Shaoxing wine in that sauce is optional, and was because we were specifically going off of the recipe from the vendor that we showed in the video. Likely as a result of his spending time in Hong Kong, his shop features a seasoned soy sauce that he uses in everything - components being Water, Lee Kum Kee Oyster sauce, Kikkoman soy sauce, Japanese Mirin, Thai Bouillon Powder (Rot Dee). Shaoxing wine (plus some extra sugar) was our substitute for his use of Mirin, as we figured most of you watching would have it on hand. Speaking in the broadest of generalities, Shaoxing wine is not a common ingredient in Thai cooking, generally only making an appearance in Thai-Chinese cuisine and to a lesser extent Thai-Chinese derived dishes.
7. His shop is here, if you’d like to check it out: maps.app.goo.gl/yobiv2NKgYE7C2Gn9
8. I’m a bit worried that I overstated the extent of ‘country captain’ in the United States with the wording ‘national obsession’. Country Captain could be found in the United States outside of South Carolina (where it’s usually associated with), and was reportedly FDR’s favorite dish, but ‘obsession’ was probably too strong of a word. Apologies.
9. Also, sorry for not uploading for a bit, we need to move our old apartment in China to another place (lease's up), so that took a hectic week packing and moving.
That’s all for now, might edit some more notes in in a bit :)
As someone growing up in an Indian family who cooks Indian regularly, we don't use "curry powder" as that is a specific spice mix that the British made for their tastes, but we do have many different spice mixes, either bought from the store or made ourselves, that we use to make various things, curries included. Usually I custom make the spice mixture for the specific dish I'm making, but sometimes I use a pre-made powder. I don't know what the 'curry masala' in Thailand is like, but it's probably just a specific mix like the many other mixes available for the same purpose.
To us northern Indians who served under the British as their army in various countries, like China and Africa, there is only one dish we call curry, which is "kadhi," made with sour buttermilk and spice, and is loved everywhere. Still, you have to understand that every other dish that isn't dry and includes water is called 'TARRI'' and the dry dish is called "SUKKI" sabzi alike maybe the British looted the word TARRI but mispronounced it like CADDI or curry.
I just wanted to note that Guyana isn't pronounced how a lot of people do. It's not a French country. Every person in my family from there pronounces it "guy-an-uh". The "Guy" isn't like the French name "Guy". Guyana and French Guiana are two different places with two different pronunciations but still nearby on the same continent.
i can only speak for bangladeshi cuisine, but i guess the closest thing to a curry powder would be garam masala. but you almost always add extra spices when using it and sometimes you don't use it at all, opting for other spices. outside of that, my mom often uses pre-mixed spice blends that are readily available at south asian grocery stores which are specific to the actual dish she's making.
@@BrooklyKnight Whoops, my bad. Should've thought to look up the pronunciation for that, apologies.
To us northern Indians who served under the British as their army in various countries, like China and Africa, there is only one dish we call curry, which is "kadhi," made with sour buttermilk and spice, and is loved everywhere. Still, you have to understand that every other dish that isn't dry and includes water is called 'TARRI'' and the dry dish is called "SUKKI" sabzi alike maybe the British looted the word TARRI but mispronounced it like CADDI or curry.
britain does love mispronouncing words that's for sure
@@genderenderNo one 'loves' mispronouncing words, it's just a natural part of languages influencing each other. You can see in this video how in turn, the Japanese and Thais adopted the English word 'curry' and in turn pronounced it in ways congruent with their own languages.
In any case, this etymology is wrong, the word 'curry' in fact originates from Tamil - கறி (kari).
@@patavinity1262 i mean, british english loves purposefully mispronouncing french words unlike american english. or even british english words
@@genderenderAmerican English on the other hand mispronounces German words more than British English. And the French mispronounce everybody's words and so do the Japanese, Koreans and Chinese.
The english word Curry actually comes from the old english Cury, from the french Queuerie. It means Cookery.
The oldest known english cookbook from the 1300s is called "The Forme of Cury"
fwiw, in a british* context, I'd argue that there's a distinction between 'curry' and 'curry sauce'. The videos referenced here are definitely the latter - a smooth sauce, primarily used as an addition/condiment for other dishes (usually chips or something else deep-fried), it's more associated with chippies or chinese takeaways than anything else.
'curry' meanwhile, is more of a generic/catchall term. In a home-cooking context, it could be anything saucy and vaguely indian-inspired - so any given family might have a 'chicken curry' in their frequent meal rotation, but there would be too much variation between those families for it to be considered a single dish. In a restaurant/takeaway context, it means British Indian Restaurant (BIR) dishes, a fusion cuisine primarily developed by Bangladeshi immigrants.
meanwhile 'curry flavoured' does just mean 'with curry powder'
*these are sweeping generalisations that I'm typing late at night as a white brit - there will be tons of caveats and exceptions, particularly among desi people, and people within diaspora communities with their own default conceptions of what 'curry' means
Yeah, definitely. Because the post-war BIR fare usually doesn't have flour in the mix - you see it much more in *historical* recipes - I think my verbiage 'hallmark' might've been a bit on the strong side. I was mulling over editing it and doing another take (and maybe I should've), but I figured that because chip shop curry sauces also share the same general approach, the shoe still... basically fit?
Although it seems chip shop curry sauces also thicken in the Chinese style as well, so
But wait "there's more" .. cury was already an English word and the entire "food" (called potage) before British India, BIR, and curry powder even existed.
The Forme of Cury (one of the Earliest English cookbooks) has a bunch of potages and the curry sauce that spread all around the world was just a potage with curry powder added, which was a cool way for those British Imperialists to show off their bling bling in the form of spices.
And of course potage is basically just a thickened water that ultimate seems to go back almost for sure to Proto Indo Europeans (and probably it goes back to the Great Rift Valley because we probably were thickening meat-fruit water in natural "bowls" over the fire all the way back then.)
Best cooking show on UA-cam!
AGREED!
@@Bob.0-0boing Hands down!
I'm from Sri Lanka, and the food here is very similar to south Indian food, and curry powder is very much a thing here. we call it "thuna paha". comes in roasted and unroasted variants. But we generally use other whole/powdered spices with it. And the curry base is almost always coconut milk.
Sri Lankan food is not exactly similar to South Indian food. Neither is it exactly similar to South East asian food. More like a cross over between the two with a bit of Portuguese and Chinese influence.
As a southern indian, to me curry is just any indian dish. The whole curry as it's own dish idea doesn't make sense to me, especially when it's like green curry or other colors and such. Curry is just cooking something indian for the most part. Especially cause a lot of the non-indian curries do so much with them. Often for me a curry is tomatoes onions and whatever the main ingredient is plus 50 million different spices. In telegu we use the word kura (I assume that's how you spell it) which basically sounds like curry and when asking what someone cooked we ask what kura did they make. And you'll answer with stuff like a tomato curry or cauliflower curry etc. Also with that, the idea of meat needing to be in curry which I hear to often never makes sense to me cause like 50% if not more of indian cuisine is vegan, let alone vegetarian just by the nature of what was cheap and accessible to lower class people back in the day. Spices were more plentiful, but ingredients not so much, so curries are great at making a lot out of a few things. That's why a curry to me is a specific vegetable or main ingredient with a few things to bring out its flavour and not like 6-7 different things thrown in a pot. Also the idea of curry needing to be this thick saucey consistency, to the point of using flour and such to make it like that feels weird to me cause there's dry curries and super liquidy curries too. This is just my experience though.
As a Brit I'm basically in the same boat, curry is pretty much any food with lots of spices/aromatics, nearly always traceable back to India in some way or another. Although I think a completely original dish made independent of existing influences would still be considered curry, so long as there's enough spices in there. The word means so much it barely means anything at this point.
One correction: most Indians aren't vegetarian let alone vegan. It's definitely less than 30% of the population. Vegetarianism is typically restricted to upper caste folks.
The idea of meat in curry might be a holdover of the fact that curry probably comes from the Tamil word kari meaning meat.
@roadrollerdio565
Most uppercaste are also meat eaters.
Only a few remain 100% vegetarian.
So yes 70-80 % Indians are non vegetarian.
@@roadrollerdio565 how is that a correction? He said nothing about the percentage if indians that are vegan/vegetarian. He talked about the percentage of dishes that are.
Can't believe that you being telugu person used the word "Telugu"
Hi I love watching your videos. I am from the southern Indian state of Tamil Nadu the word curry comes from the Tamil word Kari which means meat. Which was misappropriated by the British. Spice merchants that time use to sell Kari podi or kulumbu podi which is what the curry powder refers to. Tamil Nadu at that time was called madras by the British . Hence the kind of popular madras curry powder, which was used by the British and was introduced to various parts of east Asia. The original Japanese curry uses madras curry powder. The dish in entirety is actually called kulumbu, and if you come to Tamil Nadu and ask to put Kari they put the meat from the dish on to your plate but if you want the liquid you ask them to pour the kulumbu. To this day Kari podi, kulumbu podi or Kari masala is still used in Tamil cuisine to make various types of kulumbu.
Thanks for the comment. You go to Mumbai, Delhi, or Kolkata and _their_ definition (and taste!) of curry might as well be a different spice mix altogether compared to Tamil Nadu.
What you're saying is super interesting cause in the French Caribbean there is a strong South Indian influence (due the indentured labourers who were settled there) and they have a spice mix called Colombo and one called massalé, they sound like corruptions of kulumbu and massala.
Very interesting to know things change and still remain same. Lol
So what you're saying is that the east Asian curries are really such as Japanese Kulumbu, Korean Kulumbu, & Chinese Kulumbu plus Vietnamese Kulumbu among other ones if not talking about the cooking style (akin to stir-frying a a technique & not a dish)?
There's a curry stir fry in Malaysia-Singapore called Kam Heong.
It's a perfect blend of Malay, Indian and Chinese cooking.
Chinese - Dried shrimp, soya sauce, oyster sauce
Indian - Curry powder, Kari Leaves
Malay - Lemon grass
Doesn't stir-frying come in different moisture levels including sautéing in between the wet & dry kinds just as currying does?
We just made a Japanese curry tonight. It's become one of my favorite dishes because it's so easy, I can do 90% of the prep ahead of time so I don't have to do as much at dinnertime. It helps to minimize kitchen time when it hits 90-100f here during the summers.
I like it because it tastes great with udon (especially if you put in a lot of starch so its more like a sauce), so when I don't have time for rice or dont have rice I can make something super filling and delicious quick.
Love the history, as always! As a Bengali, we don't have anything called curry masala. The word curry or kari when used in Bengal usually refers to the curry leaf plant, while the word for gravy is jhol, jhal etc (depending on the dish, cooking technique, region of Bengal, and so on).
Yea they do, they just call it garam masala. 😂
I'm joking of course everyone over there sort of freestyles with the spices. And some homes may actually have custom spice blends that they'll throw in all their curries.
Japanese curry is essentially a Japanese take on a british take on an indian curry.
To a Thai like me, curry stir-fry is, just that, a stir-fry, and yes, we'd think of it as more of a Thai-Chinese dish (but a lot of Chinese cooking was integrated into Thai cuisine to the point it is very hard to differentiate sometime). The Thai Muslim yellow curry or Kaeng Kari you mentioned is the closer relatives to the other curries in this video, but we do have our own rift to it. Thai curry is made with Thai red curry paste as a base with addition of British curry powder to transform the taste, and use diluted coconut milk as base liquid. Whole chicken legs and potatoes is the top choice. I have no idea about Curry Masala in Indian grocery here, first time hearing of it actually, but if I have to guess, it's probably a similar mix of spice like the British one?
On the side note, Kaeng in general would mean soup that has sort of 'curry paste' of some sort in it, spicy or not (but you'd be hard pressed to find Thai Kaeng that lacks any heat at all; the mildest of them all I can think of, Kaeng Liang, still has a lot of white pepper in it that you can feel the heat in your mouth, though not as burning as those that use dried chili). It doesn't have to be creamy with coconut milk, there's a lot of water-based Kaeng (Kaeng Som - which is recently voted one of the worst Kaeng in Thailand among westerners is one of those, lol), but most of them contain some kind of 'curry paste' (พริกแกง/Prik Kaeng). The outlier is Kaeng Jued as you mentioned, as it fits more into the category of soup, which is closer to the menu 'Tom' (ต้ม). Tom is more akin to soup where it start with liquid base (can be water or coconut milk) then you 'Tom' (literally 'boil') it with whatever ingredients (and Kaeng Jued is very interchangeable with 'Tom Jued', especially among older people)
Loved whoever did the voiceover for William Hunter 😂
I love you guys and your show but as a half Japanese who grew up in Japan, Japanese curry is made with much less fuss than you showed lol and I’ve never seen any Japanese in my experience make curry like you did - I’m sure it’s good but we have it much simpler. I have made Kaigun (Navy) Curry from scratch many times and it’s also good…keep up the great content.
Yeah this was why we said that people usually just follow the box with great results - I hope that I made that clear enough in the introduction :) Basically, there's already a lot of English language content out there on UA-cam discussing how to simply use the box... so I felt like showing something a little more involved, making something Kaigun Curry inspired, would be a decent value add?
I was mulling over explicitly calling the thing Kaigun curry and going into the history of curry in the Japanese navy, which is fascinating in its own right, but there was a bit of difficulty wading through the Japanese sources on that front. The combination of Steph being able to read Japanese together with an assist from Google Translate is good enough for basic research (especially because food history is so gloriously taken seriously in Japan & there's a *ton* out there), but when sources disagree it can be hard to navigate if you don't have a deep understanding of the language. And there just seemed to be... disagreements... about the original navy curry and its impact in Japanese society, so we decided to scrap it for the roux angle.
And from what I could tell at least, the modern incarnation of the Maritime Self Defense curry seemed quite similar to certain more 'spruced up' Japanese curry recipes that I'd see in the context of cooks on UA-cam and in certain restaurants in Japan. This version was specifically tested against the curry of a restaurant called Saiya in Bangkok, which is a popular location among Japanese expats in the city.
Apologies if I didn't make it clear enough that this wasn't meant to represent everyday Japanese home cooking!
@@ChineseCookingDemystified What you guys showed was completely fine, and you didn’t imply it was the only way people cook or prefer. There are Japanese people who put in more effort to make their preferred curry, while others, like busy moms or young people (sometimes not busy but just feeling lazy), might do the bare minimum.
The spectrum of how Japanese people cook curry is vast. At the same time, you already have an idea of what people prefer to do when they want to prepare a simple, lazy meal. I would say people on average tend to make a simple curry instead of cooking something else, as curry is perceived as easy to cook without much hassle.
@@ChineseCookingDemystified must be exhausting, having to politely reply to all this ish
2:16 the legend himself Uncle Tat! May his soul rest in peace
Also CCD becoming culture show is what I'm here for. The way different cultures interpret curry in different ways are just fascinating.
Britain has two separate curry traditions: the older roux-based Anglo-Indian cuisine, which originated with the British Empire, and the onion-based British Indian Restaurant cuisine, which originated with Bangladeshi immigrants (it's called "Indian" for marketing reasons). The most famous British curry dishes, such as chicken tikka masala, are British Indian Restaurant cuisine. The most common Anglo-Indian curry is the curry sauce often served with fish and chips.
So that's why Japanese curry is also roux based (in fact the curry brick is actually curry roux)
my favorite cooking channel hands down no contest.
Indian inspired dishes with lots of spices actually go back A LONG way in European history. Dishes similar to curry existed way back in the late Middle Ages in the finer kitchens of Euroep. In the Italian renaissance quail stew with spices and thickened coconut was a thing. In late medieval England there were dishes such as "Vyaund de Cyprys Bastarde" which is, reminiscent of a sweet chicken curry with wine. This all came from the spice trade via the Middle east. Bananas existed in 14th century England, but were called "Paradise apples" .
But the Indian influence goes back even further. Westerners have been crazy about spices and exotic products from Asia since antiquity, starting with Alexander the Greats conquest. The ancient Roman consumed an awfull lot of pepper from India, stuff such as coconuts were common in ancient Rome at least according to ancient Roman writer Pliny the elder. This all came from the permanent Emporium that Rome had on the Indian south west coast. So eating "exotic" "tropical" food in the west almost as old as western civilization itself.
I was trying to remember if I ever had the chance to try Hong Kong curry. Turns out, yes, but not in a cha chaan teng: it was street food at that one popular place in Mongkok. Offal skewers in curry sauce. A really good, if a bit sinful, lunch.
Of course, there's also Filipino-style curry, which starts with a further 'bastardized' curry powder and lots of coconut milk... not as thick and rich as Thai curry, but quite homey still. And you can control the spiciness if you're so inclined!
My grandma never knew she was making biscuits and sausage curry. Yum!
I grew up eating my dad’s Japanese Curry in Taiwan ‘cause it’s so easy and still eat it to this day. Not as complicated as shown in the video, not by far, we just add carrots, lots of potatoes, onions (sometimes sautéed, depends on if it’s hot outside), and some sort of protein to the store-bought curry roux. Never fails to be a delicious meal
You two really set the bar for research on these videos. Just an absolute cut above so many other channels, thank you so much
That said, Japan checking in . . . no one would say that fukujinzuke is optional ;)
What are some Western equivalents? Maybe it would be like fish and chips without malt vinegar, or buffalo wings without the blue cheese (or ranch, if you're an apostate). It looks like it's just a condiment, but really it's an integral part of the dish
Ha, it's the *juice* from the pickles that's optional ;)
in NZ we don't actually usually have vinegar with our fish n chips, we usually prefer cracked pepper and lemon juice, and maybe tartare. sambal sauce has also become popular here with fish and chips.
@@ChineseCookingDemystified ok, phew. Glad we agree
Thanks for everything, you two!!!
I agree. Here in the Philippines those pickles are hard to find (but not impossible) so my substitute would be a good old atchara (pickled papaya). Anything sweet and sour to contrast with the creaminess of the Japanese curry.
@@eggsbox Sambal - I'm going to have to give that a try, it sounds delicious!
i love this channel so much; chinese culture places more emphasis on its cooking than any other culture in my view, and i love learning about chinese cooking's diversity. have yall done any articles or videos about some of the lesser-known international varieties of chinese immigrant cuisine? i.e. chifa, indian chinese, and chinese caribbean? i find these really interesting because even though they're less known than chinese american or chinese british, they've so deeply permeated into the food culture of these incredibly diverse regions and chinese dishes and ingredients have become staples in these regions.
Southeast Asian curries are entirely different beasts. Instead of dried spice seeds, we use mostly fresh herbal roots and dried leaves. Like galangal, ginger, lemongrass, turmeric, chili peppers, shallots, garlic, dried lime leaves, dried bay leaves, fresh pandan leaves, fresh thai basil, etc.
And most importantly, we don't use dairy. We rarely have dairy culture here, a large percentage of us are lactose intolerant because of it, so we use coconut milk. Meats are also expensive, so curries are ways for us to slow and long cook cheap tough cuts, feet, and organ meats.
coconut cream is in fact also used in a lot of South asian dishes as a thickener, a ginger garlic paste+onion and green chili is also very common in South asian dishes from what I've seen!
You should focus on the curry influence in Southeast Asia instead of just Thai. It's has a long and interesting history from colonialism, it's hindu-buddhist origin and historical migration from the Indian subcontinent. Countries like Malaysia, Thailand, Singapore and Indonesia have a lot in common.
There's a good documentary of it at OTR channel on youtube. It encompasses it's influence in Asia and worldwide even.
@@VVabsa Can confirm! I just posted about the OTR doc on the pinned comment. That one and the one on hot peppers are both really good!
this video crosses so many cross streets of my interests of culture, food, global human influence. Great video
I'm Brazilian and was pretty surprised to see my country's food referenced here (13:14), I'd never thought about it but there really are a quie a few similarities between some northeastern dishes and indian curries
Great video mate, can't wait to see you dive more into history of asian cooking/dishes. Emphasize on chinese and chinese diasporic cuisine
11:54 I love the running bit with this one stock video guy lol
2:02 the southern accent is hilarious
That was Adam, from VA. 😂
Being racist against my people is OK, even on a channel all about being progressive about culture.
@@KevinJDildonik I don't know about "people"
It was actually pretty well done! I say as an actual Southerner who grew up in NC and live in SC. Sounded spot on. One of my worst pet peeves is a poorly mimicked southern accent. It's so grating.
It was actually my buddy Adam (who runs the channel OTR now). Shot it over to him to read on a whim.
He did 7-8 takes, and as a joke did the final take in the voice of a bartender in Shenzhen that we both know quite well (Jim - a Georgia native - from Juice Baby, a haunch from the earl(ier) days of Shenzhen that’s still going strong).
He even cracked up at the end, but I had to go with that take lol
I love your content so much. Keep up the amazing work both of you!!! Stay healthy & safe!
I was so mad when I realized "curry" is just what the English called "stew made by non-English people"
I've never heard it framed that way before, but now I'm mad too.
That just sounds like complete BS.
What a pleasant surprise to see the One Piece G-8 filler arc images when showing japanese curry. This channel just keeps raising the bar of quality content :)
Growing up my northern Chinese mom used to make a chicken and potato stew with curry powder dish that she called, in Mandarin, something that sounded like "ga li ji" or "curry" chicken ... and for some reason you saying "kari" in Thai reminded me of this and it's interesting that the pronunciation for "curry"/"ga li" is so similar.
that's because "ga li" (咖喱) is a loan word for curry. there's no native chinese meaning.
@@lepidoptery make sense. it had just never occurred to me before. 🙂
One of your best videos! Thanks for all the great recipes
I think the Thai word "keang" is the same as the Khmer word "krueng" which means a sauce made from a mixed and pounded blend of herbs and spices. The Thai and Khmer word for curry came from traders who then influenced the local language and food. Anyway, nice history lesson and the food looks amazing.
[commenting before i watch the video] im soooooooooooo excited to see your japanese curry recipe!!! i never get it quite right... idk what im doing wrong...
it turns out trying to make my own curry roux was probably my mistake. im excited to try again!!
i always thought of curry as a mystery mix, like chili powder, where i'd kinda know generally what it tastes like but since it's a mixture of ingredients i had no strong opinions on i just left it as a variable depending on the brand...even then i'm not sure i really notice the difference perhaps one day hoping that i'll try something so amazing to me i'll go out of my way to get that in the future. but that was before i came to know of thai curry...which seems different enough that i'd not try to use regular curry powder but try to use a premade thai paste..
Does anyone know how to prevent the video from starting before it loads? It seems like almost every video I have to double tap back to catch the first several words.
The Country Captain Chicken reference is fascinating to me, as I'm always interested in finding new regionalized dishes in America. I had never come across this one before. It appears to be a low country South Carolina one. Looking up recipes, it's also interesting to me to see how often curry powder is paired with raisins and/or nuts in older American cookbooks (and sometimes apple, too.) For example, the 4/19/54 issue of Life Magazine has a recipe for "Curried Lamb" that includes both raisins and walnuts. There's also an "Indian Curry" recipe that includes apple. All use "curry powder," of course. I wonder how often these combinations are used on the subcontinent. I don't recall seeing raisins or apples often in savory dishes, but the cuisine of the subcontinent is very diverse.
I’ve come across a lot of recipes in Madhur Jeffrey’s cookbooks that are of “ royal “ origin that use various nuts ,usually ground into the sauce .I’ve always wondered about the ubiquitous raisins and fruits in old American curry recipe’s too.As an American with no Indian friends or relatives my knowledge is limited to cookbooks and restaurants.
It doesn't feel coincidental that both you and OTR are doing a curry video at the same time. Is that him imitating William Hunter as well? Nice to see you do colabs more. :)
We normally add a duck egg for Thai Curry Powder Fried Seafood, but your are look really good!
Love the history lesson before, and as always the great cooking portion, very educational and awesome vid!!!
Wow I’m early. Thanks for the recipes! I look forwards to trying them with my family
Same, always fun to watch launch discussion!
I am Trinidadian of North and South Indian descent. To my knowledge our tradition of curry and grinding one's own masala goes right back to the Motherland and was not lost at any point only to be reintroduced to an uninformed generation of family later down the road.
Needless to say I can understand that the muddled origins and meaning of curry evolved and was transported through British Imperial exploits, but the extent to which the Indian diaspora has stretched since the early 1800s was not highlighted enough, particularly the Tamils and those those Indian sub-ethnic groups that were influenced by Tamils before going abroad which is also reflected in Tamil loan words and customs like eating from Banana leaves.
Indians serving in British military forces are just the tip of the iceberg for how far and wide Indians and the culture has spread. The lack of written evidence also does not rule out the possibility that the concept of Kari could have been introduced to South East Asians since the Chola period which has nothing to do with the Europeans at all.
You mentioned Jamaica and Guyana having curry as a notable part of their cuisine, but that comes from indentured labourers whose descendants still exist there to this day, which is a far more significant point than being because of colonized indigenous groups or other non-Indians groups acculturating it from British customs first.
The idea that the principle culinary profile of curry (regardless of what it means in modern terms) was thought up outside of India or was introduced to the world by Europeans returning from South Asia is characteristic of the erasure that often comes with narratives from the colonizer rather than the colonized. The direct link still lives on from its original source despite the necessity faced by original Indian emigrants having to adapt to what was available in the new terrain.
The origins and the globalization of the concept of Curry/Kari should still be duly credited primarily to Indians, especially Indian Tamils. It just doesn't sit right to dismiss Indians out of their own cultural legacy which is often what happens because many rather just remain silent and then the story eventually stays that way with tendentially selected historical sources to prop up that misconception.
Steph's comment about the Japanese curry being "sweeter" and "a rice killer" doesn't surprise me. I like it, but as far as curries go it always ends up feeling a bit too sweet. I usually try to mitigate this by eschewing the cubes and making my own roux with a dash of of the powder. It gives me more opportunities to omit sweeteners and increase spice. Going big on the starchy vegetables is also a good call for complimenting the gravy-like consistency of the sauce. On the subject of rice, I started having it as an udon soup and found that also helped, since the thicker rubbery udon could hold up to the gravy.
The best way to treat Japanese Curry is to see it as "spicy brown sauce" and not "curry".
I have had HK, Japanese, Thai and Indian curry dishes before. I like all of them. In general terms, Thai and Indian ones tend to be spicier, with a liquid sauce, while Japanese curry is gloopier because of the roux. HK curry is in the middle for sauce consistency. If I've got coconut cream at hand I would usually make a Thai curry. I like the strong spices. Oh and when I was in high school back in China, we had a weird version of curry dishes on campus. Basically any stir-fry (most often with beef) but the chef would add "curry sauce" to make it curry. The curry sauce is just curry powder cooked in water. I'm sure it's not a real thing anywhere else, but it was quick and delicious and a lot of students lined up to get it.
Well, India is (sorta) west of China.
They have a border
For the last recipe, do you find that the curry powder added to liquid near the end adds much flavor? I have been under the impression that it really needs to be fried in oil or toasted in a relatively empty pan in order to release flavor.
Put the powder on your tongue and ask yourself again.
What thai people usually do is that when you 80% cooked the protein, you add a little bit of water or stock THEN add the curry powder to stir fry for a minute or two. The reason for doing that is to make sure the curry powder is dissolved well and coat the protein properly. If you put the curry powder straight in hot oil, what usually happened is that the curry powder will absorb the oil and clump up, making it hard to coat the protein, while also has a chance to burn the curry powder as well.
After stir fry the curry powder until fragrant using this method, you can add the egg mix to make the sauce. This will make sure you get the maximum flavour of the curry powder while they also don't clump up or burn.
Just curious because I'm a lazy cook: with the hong kong curry you use boiled potatoes to thicken up the base which you then add to the chicken only to later add the boiled potatoes. Wouldn't it be possible to prepare the curry base in the Wok with the chicken and then boil the potatoes in there directly to thicken it all up? Would be one pot only then. I know that's not how elaborate chinese cooking works but in this case I think it might work well.
The CCM team is in fine form, you guys are legend. Much love and respect.
There is a German dish called Currywurst „Curry Sausage“ a hot sausage with ketchup or a similar sauce with curry powder on it or part of the sauce.
Another British influence. Basically after WWII, during the Occupation by British, the British Solders brought curry power, and someone decide to combine it with Ketchup.
In fact there's an interesting topic: How the WWII food production spawned new menu items. I can already think of Budae-jjigae (Korean), Philipino Spagetti, Naporita Spagetti (Japanese, influenced by American C-ration apparently), and HK style Macaroni and Soup (the original form actually used Campbell Cream of Chicken and SPAM; the former was replaced by Swanson Chicken broth eventually)
The egg in the Thai curry... That's so ingenious. I wonder what other cuisines I can use that technique in too! Thank you as always for your insightful videos
Shanghai also has a version of Curry Beef - which is just clear beef broth with spoon of curry power! When eat with noodles, it was weirdly called as "Henan Lamian," Shanghai people brought to Henan in the 60s during Sanxian Construction, and brought back to Shanghai in the 80s. Grown up in Zhejiang, I also remember eating "Curry vermicelli" in Xinfeng Xiaochi, which just sub noodles with vermicelli.
We still need to cover the Shanghai curry with its fascinating story, meanwhile, they have a similar curry beef soup in Quanzhou as well. But that one is believed to be brought over by merchants from the sea.
Not sure how china looks at HK chaa chaan teng but any hong konger by default knows any sort of curry is either south east Asian to south Asian. I wouldn't bat an eye if they assume all curry contains coconut milk in the curry due to SE asian influence. Calling it western is a stretch. I saw the double quote mark for curry and western hoping there's some twist like how salmon sushi is not a Japanese invention
I’m sorry if this is a dumb question, because it feels very basic, but in the Hong Kong curry, why boil the potatoes separately?
Besides the Cantonese-speaking region you introduced and Taiwan, places I know with a relatively long cooking tradition using curry in China are Henan, Quanzhou, Shanghai and Tianjin.
I’ve not previously heard someone add ‘China’ as a suffix when referring to Hong Kong…? I might be overthinking it - but is this to avoid grief when travelling to mainland China?
Yeah, noticed that too :)
I liked the thai yellow curry and had no idea that what they use in there is just regular ol' 'western' curry powder.
Great way to end the vid. Why choose one when you can cook and try them all? You guys continue to make amazing tutorials. Keep on keepin on guys.
Omg your title screen is one of my favorites movies as a kid, Contract Killers with Jet Li!
Omg a Thai curry I can eat. I personally have avoided Thai curry because coconut milk seems to be ubiquitous in Thai curries and unfortunately I've never handle coconut milk well. But this would appear to be at least one I can have.
Also love Japanese curry, will need to try Hong Kong curry at some point too, just sans coconut milk.
You can also have pad prik king. Sometimes it's fried in coconut fat, but it's characterized by the fact it is a dry curry so definitely worth trying! And it's extremely easy to make at home
The German "Berliner Curry-Wurst" (Berlin curry fried sausage) has been the standard lunch diet in Germany since at least the 196ties. It is usually devoured with chips (french fries, Pommes Frites) with a tablespoon of mayonnaise on top (Currywurst-Pommes-Mayo, short CPM).
brought over by the english and adopted by you
@@MGX93dot That is highly likely. Do you have sources when and by whom?
@@MGX93dot Correct. Currywurst originally used curry powder made in England.
@@ghlscitel6714 Wikipedia, both EN and DE, attribute it to Herta Heuwer. English version, citing a source in NYT, claim it was during British occupation.
Proud of myself for placing all the curries before you said where they're from. I might be watching too much cooking UA-cam.
The culinary history of the omnipresent brown "curry" dish is so fascinating to me that I almost pursued a degree in culinary history so I could spend my life studying the origins of curry. Stupid capitalism making me prioritize food and shelter 😒
Using an egg to thicken a curry sauce... That's genius! Depending on how you cook it I could see it having almost a custard texture.
i have been topping my aubergine "thai" curry concoctions up with that chili jam that i randomly picked up at a asia store. finally i found some mention of it in a recipe. will try soon, ty!
Check out Pailin’s Kitchen for more. They showed a clip of her in this video; she’s the best Thai chef on UA-cam! If you check out her stir fried curry recipes or something like her Tom Yum Goong, you’ll likely find more uses for that paste.
You can also check the ingredients section on her website (Hot Thai Kitchen) to see if she lists a few dishes that use it. Or Google “Hot Thai Kitchen” and the name of the paste after.🙂
Grown up in India didn't know curry was even a thing until I came to the big city for higher Education. We don't describe any of our dishes as curry and preground premixed spices were seen as a shortcut for those too busy to cook.
Here in the Philippines, we have our curry with coconut milk. And there's the Kare-Kare, which is an oxtail peanut stew.
GUYANA MENTIONED 🇬🇾🇬🇾
Mentioned but not even pronounced right
Sounds like the masala fried seafood could come up more in Thai places along with the varieties of curried dishes found in Macanese food (a seriously underrated kind of Chinese food, alongside other aspects of Macanese culture such as the history & arts plus music). On a related note, don't forget that Korea's counterpart 'western' known as yangsik also has its own kind of curries, albeit based from a masala powder. On a note, might curry powder be due for a new name like Commonwealth Masala or turmeric masala (referring to history & spread for former & the main fixing for the latter) seeing as curry is a cooking style & not a dish just as a stir-fry is, complete with different moisture levels (for both, with sauté being most like a semi-wet/semi-dry kind of stir-frying) & versatility involved?
turmeric masala is redundant btw because turmeric is itself a masala hahaha.
from a lot of reading, what I realised is the current version of the word, curry, came from the Tamil word Kari, which was broths for Vegetables or meats.
17th century Tamil cuisines also had podi, a hot spice mix - which was also used by the Portuguese and British traders - this was the first "curry powder". However this was very spicy, and for the western palate, got tempered down waay waay down, to something similar to what we start seeing in British grocery stores around 1850s.
This also was being traded with US, and in turn, to Japan.
Interesting to note, one of my favourite old recipes to make is a chicken country captain, throwback to 1920s when steamer travel was a big way to travel across the then undivided Bengal.
given the majority of China - India trade originated in Bengal, the source can be easily surmised.
7:52 THE ONE PIECE IS REAL 🗣️🗣️🔥🔥🔥🔥
The additional history is super interesting!
pretty sad when they have to refer to the three countries as Japan, Thailand and "Hong Kong, China". This only happens when they want to add the suffix and if that's what they want to emphasise, which is something that I don't remember recalling from their channel previously...
You say “curry powder” but there are so many different kinds. What would you recommend?
I thought I remember learning that traditional Japanese curry (from scratch version) was made with carmeliazed onions and apple and not a flour based roux? Did i memoryhole that? I probably did IDK lol.
It will definitely have some kind of roux due to thickness, and the brick is officially called "curry-roux". The question is when the roux is made.
*Curry* is from the Tamil word *கறி-kaRi* which in Tamil Sangam literature means to refer to the *Black pepper* . But the word கறி (kaRi) seems to be derived from the Tamil verb *கற-kaRa* meaning *to extort, to milk cows, (fig.) to appropriate another's property* . Thus, we can see the Tamil usages of கறி-kaRi in the words,
"KaayKaRi or MarakKaRi (vegetables),
AattukkaRi (goat meat),
KolikkaRi (chicken meat),
PandrikkaRi (Pig meat), etc".
In Tamilnadu (India), they have a special spice blend called "kaRi Masala ThooL (Curry masala powder)" mainly used for non-veg gravies.
Even the Hindi word "Tarkaari" has "kaRi" in it.
*Britishers* started using this word *Curry* to refer to all *gravy* like dishes using any kind of Spice blend.
But in Tamil cuisine, the gravies or curries are categorised and called as follows,
1. Kuzhambu or KuLambu (குழம்பு) = any stew that is of thick, slurry & pourable consistency.
Ex: South Indian Sambar, North Indian Paneer Butter masala, Butter chicken masala, etc. falls under this category.
2. SaaRu or Rasam = it is either a vegetable or meat spiced Soup that is of watery or running consistency.
Ex: Madras Mulligatawny Soup.
very impressive as always
If I may ask, what is the closet I can get to Shaoxing wine? I've never found it in any liquor store and I've never tasted it, but there is Shaoxing available in the Asian markets with added salt and labeled as "cooking wine", something I never use as I prefer to cook with wine that hasn't been adulterated, unfortunately it's the only legal way for it to be sold outside of a liquor stores here in NY State. Is it ok to use it in this recipe or other recipes that require it? Any help would be much appreciated. I'm a huge curry fan and love all kinds of "curries" from India thru Thailand, Malaysia and Japan and now there's Hong Kong to add into the rep. . Love your channel, love the the food, thank you .😁👍👍👍👍👍 Edit. Reply to the Masala question. I make all my Indian curries from scratch but do have a home made "master sauce" on hand in the freezer which can be tweaked and added to if I want a "curry" in a hurry and don't have time for all the prep, I suppose this could be considered a "Masala". I don't use curry powder per se, but do have home made ground spice masala blends for various dishes, like samba or chole, there's gunpowder seasoning for idlis, ponch pharon which is great for veggies and chaat masala which is a very distinctive blend used on street food style dishes and of course the ultimate masala that blesses just about all "gravies" (gravy and not curry) garam masala...
Use pagoda brand with the light blue label. Add less salt.
The stuff they tend to use, liaojiu, is actually the salt-added kind, so buying and using that is basically standard. They have a video about it too, basically the dishes that need really good shaoxing tend to have a lot more of it like drunken chicken and such.
Though nothing wrong with cooking rice wines, but if you want the non-salt version Hoa Diao is generally what you'll see on the label if it doesn't say Shaoxing. Pagoda is a common brand, though my local market seems to have Moon Lake.
I used to use shaoxing wine in penne alla vodka instead of vodka (and it seem better), may be you can substitute it with vodka.
the potatoes in HK curry are often deep fried instead of boiled, especially in the beef brisket curry
we also use fried potatoes in some curries here in India. Check out aloo dum or aloo tuk gravy.
LOL I love how I wasn't paying any attention to the screen and I still managed to clock Sing Sing because of his setup 😂
Curry is one of the most popular British Chinese dishes. I actually quite like it, a chicken ball special is my guilty pleasure.
I don't remember when I fell in love with Japanese-style curry, but it's become one of my favorite dishes to cook for a long time now. There are so many ways to customize it, and I'm still learning of new variations here. I think I might've even eaten Japanese curry before curry from anywhere else in the world, as it's what I picture first whenever I use the word "curry" by itself.
I love Japanese curry! My favorite brand is Kokumaru, as well as Java and Vermont (if I want something a little sweeter). It's also fun to mix various roux. I always use carrot, potato, and onion, but cut into bigger chunks than here. The carrots and onion are cut almost like the potatoes in this video, in terms of size. Grated apple goes nicely as an add-in, too, but everyone seems to have their own special add-ins (like the ketchup and Worcestershire mentioned here.) It's so good (as long as you're not thinking it's going to be like a South Asian curry) and so easy to make! Love the stuff!
...this dish in Thailand maybe not influenced from India....almost fry pan cooking traditional come from Chinese ..about india influenced cooking in Thailand made by pot
We love curry in the UK and this was massively influenced by the influx of Indian nationals to our country in the seventies. Shows by cooks like Madhur Jaffrey really had a cultural impact
I mean the word curry while anglicised is still indian whether you want to white wash it or not. I was looking forward to hearing about its actual etymology that begins in India, in the video because of how well you've explained other concepts in earlier videos. I guess that's asking for too much oh well.
The fact that the quintessential ingredient in most of coastal India's gravy based dishes and stirfry dishes is 'kadhi patta' (In western India, but also goes by many names) where patta translates to leaves and kadhi translates to a buttermilk 'curry', should give you a rough idea. It has a distinct nutty taste and finds it way as a major flavour component in many famous dishes in India. The indian cuisine, Europe and USA is used to, is specifically limited to a small north-western indian provincial cuisine which doesn't use 'curry leaves' at all. I fear you've leaned towards the more 'eurocentric' literature a bit too much but overall a great video as always. Possibly why british cooks that create british indian dishes complain about hiw they can't really relate zo that word. India is simply too diverse to refer to one voice.
It's a bit weird which is why I wanted to provide context. Imagine the world thinking chinese food is just food from Ji lin. Slowly other cuisine from India are getting global exposure though. It's funny because Indian food available in countries to it's east is majorly south indian cuisine based while the West is used to majorly the north indian cuisine. Similarly to how tea is called chai/chaha in north and central India ( originating from northern china) but teh in southern India (originating from southern china). The common factor is maritime trade with South India.
your japanese curry is so complex xD. I just fry up the protein with onions, add water throw in potatoes and carrots and stir in curry blocks and wait. im so basic
You guys are truly 🐐
I made this last week with chicken legs, apart from the turmeric staining everything, it's my favourite far eastern curry!
Country Captain Chicken was an MRE when I was in the Army back in the early 00s.
a trick a learnt from a japanese chef for their style curry is to use some apricot jam and finish with some coffee mixed it
Bizarre.
@@patavinity1262there's a tartness and a roundness in those flavors so i can see why that'd go good
The coffee bit is so bizarre and interesting because I also found some old Cantonese curry recipe that adds coffee.
The Hongkong curry looks really similar to "gulai", a dish from the Indo-Malay cuisine.
cooking japanese curry can be a lot more simpler than shown in the video, you basically, take a big pot and put all the vegetables inside (potato, carrot and onion, all cut to bite size) and cook it in oil until the potato's edges turn transparent or until some brown thing started to appear at the bottom of the pot, afterward, pour in a cup of cooking sake and cook until you cant smell the alcohol anymore and then fill it until the water barely cover the vegetable along with 3 table spoons of soy sauce and sugar and 1 table spoon of mirin, bring it to boil, when it boil give it a stir and repeat until you get a constant rolling boil, then put in your beef and curry rue, optionally, you can also add 1 table spoon of coffee powder and 1/4 spoons of pepper powder... now boil it for 30 minute while giving it a stir every 5 minutes to make sure nothing sticks.
He did say that its very easy to just follow the instructions on the box, but that it's common to get a bit more creative with it
Norwegian fish balls are traditionally made with curry powder and served with ketchup.
Chili peppers and potatoes were native to the americas, so I think a lot of curry wouldn’t be the same without colonization and trade spreading food around. It is very similar to a stew as well. Anyway, I like it in all its varieties.
I find different versions of curry very interesting as they are, generally, all bastardizations of brittish bastardization of indian food meaning you can see one and instantly get that they're curry but they show so much of the local way of making food.
For eastern indian its more like we have stir fry vegetables and gravy vegetables its because of eating with rice for flavour, there is no concept of curry , its process how u make a vegetable , meat or fish
When I was young I could taste curry. I loved it. It was delicious. But then in my thirties I couldn't anymore. I don't know why, but its flavor became completely muted, even more than the other flavors in other foods. I still ate it because it's healthy and most everything had a turned down flavor, not just the curry, but I could never taste it. Then, in my forties, when COVID quarantines happened and all the restaurants closed, I could taste curry again. I could taste it vividly for around six months, and not only curry but all the flavors in all the food were turned up to how it was when I was younger, and I could smell my own food, which I don't think had ever happened before because I'm usually only ever able to smell other people's food and not the food I'm making for myself or other people. Eventually the flavor disappeared again, the curry especially again and the other flavors were turned down though not as much as the curry. It's not 'getting old' that lessens perception of flavors and scents. It's something else. Something social blocks some people from perceiving these things as we get older. I know this because I had my senses come back in my forties for a limited time. Maybe it's because during COVID all the restaurants had to close that made all the flavors and all the food smells temporarily come back, but I saw you enjoying your curry and being able to discern the flavors between the various kinds and I know I wouldn't be able to do this at the moment because the damper's been put back, but I'm glad where you are at least doesn't seem to have this problem when cooking at home.
Sorry that happened. That really sucks…😕
If I may say, it could possibly be a nervous system issue. It’s interesting the vast amount of idiopathic illnesses that can be linked to nervous system dysregulation; everything from certain allergies and food intolerances to skin issues and autoimmune conditions like arthritis. It might be worth having a look into.
There’s a lady on UA-cam named Irene Lyon who’s entire work is on healing the nervous system, and both she and many other people have overcome many challenges like these by looking at and healing their nervous system difficulties. For example, she used to break out in huge rashes all over her body; turns out it was from being exposed to toxic chemicals from a young age (her parents were vets, and there were also pesticides; things that might seem normal like anaesthetic medications and stuff you wouldn’t really realize can build up in your system and cause toxicity having not had a chance for your system to properly process what’s happened). As she worked with her system to heal it, those gradually disappeared. People with issues like psoriasis, irritable bowel syndrome (like I have), various food allergies/intolerances, not being connected with their bodies and their senses, etc have all benefited and experienced a marked decrease or altogether cessation of these issues, just by working with the nervous system somatically to heal it. If nothing else has worked and you don’t know what to do, it could be worth it to at least look into it, if nothing else.
I would recommend a video she did where she talks about her story of coming out of functional freeze, although I immediately thought of a different one in which she talks about some of this stuff. It’s a longer video… I believe it’s something like ‘special topic lecture on early/developmental trauma’, trauma being anything that puts our system into shock (like surgeries, or being born prematurely; it’s not all huge, catastrophic-seeming events). It’s a video of her, her husband, and one other practitioner (a lady) all discussing their experiences and answering questions. I feel that one could really be worth a listen. It might resonate with you.
I’m just trying to help, not force this on you. It’s up to you if you wanna look into it. I just hate to see anyone suffering and unable to enjoy things in their life, especially good food, so… I thought I’d just put that out there.🙂
why does william hunter voiceover sound suspiciously like adam hamming it up
Because it is. Lol
I wonder if he ever tapes his eyelids back and does an Engrish accent when quoting Asian people.