India is a large country that has served as a melting pot of various cultures and traditions. With all the different kinds of people living in the country, it makes sense that various versions of the traditional dish, curry, exist. Here are some of the most popular types of Indian curry and how they differ from each other:
This curry dish is known for its unique and rich flavour achieved through a blend of hot, sweet, and sour tastes. Its medium-level heat is accomplished by using lentils, sugar, and lemon to counter the heat provided by fresh chili. Dhansak is often served with a ring of pineapple as a garnish and to add sweetness to the dish.
One of the most common Indian dishes you might encounter in a restaurant that specialises in Indian cuisine is Tikka Masala. This dish is known for its mild heat and creamy texture that is easily loved by many.
Its name stands for the elements of this popular curry dish. Tikka stands for the meat, usually chicken, that is cooked in a tandoor on a skewer while masala refers to the creamy, mildly spicy sauce.
Although it is considered one of the mildest curries when it comes to heat level, Korma is still a well-loved traditional dish because of its rich flavour and sweet, creamy taste. This dish is perfect for those who want to enjoy the zesty curry flavour but cannot handle the heat.
Jalfrezi is one of the most-loved curries in India. This type of curry dates to the time of the British Raj, making it an Anglo-Indian fusion.
This dish is prepared by marinating pieces of fish, meat, or vegetables then frying them in a spiced oil. The result is a curry with a dry and thick sauce instead of a soupy, saucy one.
As one of the spiciest versions of curry, Vindaloo will surely challenge the heat threshold of anyone who dares to try it. This dish is an Indian favourite, but it originated in Portugal and started as a simple dish, using only white vinegar and garlic. Over the years, after being introduced to the Goa region of India, the curry dish has evolved to include more chili powder to add more heat to the pork, beef, or lamb dish.
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