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Curry

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Japanese curry

Curry is one of the most popular dishes in Japan. It is commonly served in three main forms: curry rice , curry udon, and curry bread. Curry rice is most commonly referred to simply as "curry" .

 
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Thai curry

Thai curry refers both to dishes in Thai cuisine that are made with various types of curry paste and to the pastes themselves. A Thai curry dish is made from curry paste, coconut milk or water, meat, seafood, vegetables or fruit, and herbs. Curries in Thailand mainly differ from the curries in Indian cuisine in their use of ingredients such as herbs and aromatic leaves over a mix of spices.

 
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Amok (dish)

In South-East Asian cuisine, "mok", "amok" or "ho mok" refers to the process of steam cooking a curry in banana leaves, or to the resulting dish. Thick coconut cream and galangal are classic ingredients, added to a wide range of possible kinds of leaves and staple ingredients. Amok is a major national culinary tradition in Cambodia, and also popular in Laos and Thailand. The Thai version uses the same Thai curry paste as red curry. Amok is thick soup cooked with fish, meat, vegetables,eggs and coconut milk. It is a common dish served at restaurants. The most common types of amok are made with fish, beef, or chicken as the main proteins. Amok can also be eaten with rice.

 
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Ceylon (curry)

Ceylon is the name given to a family of curry recipes with the key ingredients being coconut, lime, and a specific Ceylon curry powder, which classifies it as "hot" on most guides. Its name originates from Ceylon, the former name of modern-day Sri Lanka.

 
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Portuguese sauce

Portuguese sauce can have two meanings, but both invariably refer to a sauce.

 
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Devil's curry

Devil's curry is a very spicy curry flavoured with candlenuts, galangal and vinegar from the Eurasian Kristang (Cristão) culinary tradition in Malacca, Malaysia. It is often served one or two days after Christmas and on other special occasions.

 
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Malu Mirisata

Malu Mirisata has more of a chili flavor and it’s a favorite method of cooking fish in Sri Lanka. The dish is popular around the country and mostly in seaboard area where fish and other seafood are staple foods. Coconut milk is used in some variations of this dish. This can be usually served with rice, bread or string hoppers.