You’ve likely encountered the term “curry” frequently – in restaurant menus, recipes, and grocery stores. However, “curry,” as it’s commonly understood, is a broadly misleading term. It doesn’t accurately define a specific dish, sauce, or even a set of ingredients, despite popular belief. In fact, across many cultures, “curry” originated as a simplified label imposed by colonizers to categorize diverse and complex cuisines they perceived as foreign. It’s a reductionist term that overlooks the nuances of regional cooking traditions.
For those intrigued by the array of products labeled “curry,” here’s a guide to understanding what you might find in your local grocery store. Remember, using fresh, whole ingredients generally yields far superior flavor compared to pre-made pastes or powders.
Delving into Curry Paste: The Foundation of Southeast Asian Flavors
Southeast Asian curry pastes are typically crafted from fresh ingredients – think aromatic lemongrass, pungent ginger, galangal, fiery chiles, and fragrant herbs. These ingredients are meticulously ground together to create a concentrated, flavorful purée. Pastes of this kind are fundamental in Southeast Asian cuisine. They are often sautéed in oil to release their aromatic compounds, forming the flavorful base for dishes. Coconut milk or other liquids are then added to create rich sauces or flavorful soup bases, much like the foundation for a vibrant weeknight shrimp curry.
Understanding Curry Powder: A Westernized Spice Blend
Curry powders are blends of dried spices, often associated with Indian cooking, but largely a Western invention. Many commercially available curry powders suffer from using stale spices, resulting in a bland, sawdust-like flavor. Whenever possible, opt for whole spices or traditional spice blends like chaat masala, a zesty and complex mix used in Indian street food and beyond, to achieve authentic flavors. If you choose to use curry powder, ensure its freshness and use it promptly – perhaps in a homemade chicken tikka masala, a popular British-Indian dish – to maximize its flavor contribution.
