Other dishes such as gulai and opor are dishes based on curry. In Aceh and North Sumatraroti cane is often eaten with kari kambing. The most common type of kari consumed in Indonesia is kari ayam (chicken curry) and kari kambing (goat meat curry). In Indonesia curry is called kari or kare. Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and army returning to Britain. ![]() Curry powder, a commercially prepared mixture of spices, is largely a Western creation, dating to the 18th century. A wide range of additional spices may be included depending on the geographic region and the foods being included (fish, lentils, red or white meat, rice, and vegetables). The main spices found in most curry powders of the Indian subcontinent are coriander, cumin, and turmeric. ![]() ![]() Spices are used both whole and ground, cooked or raw, and they may be added at different times during the cooking process to produce different results. ![]() Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods. For example, in original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. There are many varieties of dishes called 'curries'.
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