What is the curry that everyone usually eats?

The curry that people usually eat is compound seasoning made of turmeric as the main ingredient and various spices (such as coriander seed, cinnamon, pepper, white pepper, fennel, star anise and cumin).

At present, the curry that children often eat at home is Japanese curry, which was introduced to Japan from Europe and America in the19th century. A common curry block in supermarkets is Japanese curry. Generally speaking, when you are in cook the meat, stir a piece of curry to make a delicious Japanese curry, which is not spicy but very mellow, because its focus is not on spices, but on other materials of Japanese curry. The classic Japanese curry side dishes are onion, potato and carrot, and Japanese curry with rice is in line with China people's taste.

The origin of curry can be traced back to 2600 BC. People use grinding bowls and pestles to mash spices, such as cinnamon, turmeric and long pepper. And seasoning food with ground spices, and then gradually developing into curry with various flavors according to different regions and environments.

Classification of curry

Curries are mainly divided into Mughal, Goa, India, Lucknow and English-Indian cuisines, among which Mughal is mainly Muslim curry, while Goa is a mixture of Portuguese cuisines, mainly hot and sour meat. Lucknow is good at using dairy products in cooking. Anglo-Indian curry mixes curry and ingredients from all over India into its unique curry form.

When Britain colonized India, people obsessed with Indian living habits and curry flavor would bring India back to Britain to serve their servants and chefs. Traditional Indian curry making methods are complicated, and spices are relatively difficult to obtain in Britain. The British simplified the process of making curry, and used a large number of Indian pre-conditioned comprehensive spices, called Ma Sala, which is called curry powder in modern times, and at the same time, it was integrated into traditional British stews.