1) Curry powder is made from various spices like turmeric, black pepper, coriander, ginger, cumin, chili powder, cinnamon, and cloves that provide flavor and color. 2) Curry is popular around the world, with different styles in countries like Britain, Thailand, Japan, Malaysia, China, Myanmar, Jamaica, Vietnam, Indonesia, and India. 3) To make curry, ingredients like carrots, potatoes, onions, and pork are prepared - washed, peeled, and cut into pieces before being stir-fried and simmered with curry powder and water.

1. The curry recipe
Types of the Curry Spices
Curry powder is made of various spices. Bottom lists are introduction of these spices.
Turmeric
Most curry powders get their color from ground turmeric. It has a sharp, clean smell,
and is used in many Indian dishes.
Black Pepper
Finely ground black pepper adds heat and spice to curry powders.
Coriander
Coriander seeds have a pungent odor and a spicy flavor. They are roasted and finely
ground for curry powders.
Ginger
Dried, powdered ginger brings a sweet and hot flavor to curry powder. Ginger is used
throughout India, as a spice and medicinally.

2. Cumin
Cumin seeds are dry roasted to bring out their flavor, then powdered. Cumin is often
paired with coriander.
Chili Powder
Dried and powdered red chilies add heat to curry powder. Their bright red skins also
add color.
Cinnamon
It is used in many meat recipes and has a strong impact on the flavor of a curry. It is
not necessary to dry fry cinnamon for use in curries, but the flavor is somewhat
enhanced by doing so, and then powdering into the curry mixture.
Cloves
Cloves are an extremely strong spice, adding both flavor and aroma to a curry. Even
just 2 or 3 added to a curry can produce a perceptible flavor.Cloves can be added
whole to a curry or used with other spices and ground to make a garam masala.
Cumin seed
Cumin seeds are used commonly in dry vegetarian curries, and sometimes added as a
seasoning to boiled rice, imparting flavor and fragrance.
Fennel seed
Fennel is often used in garam masala powder and is used in Kashmiri cuisine. It is one
of the few spices that imparts its aroma and flavor without the need for prior dry
frying.
Fenugreek seed
Fenugreek is not used very often in Asian cuisine, but used mainly in Southern Indian
cookery. They are used roasted and powdered with red chili as part of a condiment
known as muligapuri.
Black mustard seed
Black mustard seeds are used whole in Southern Indian curries and vegetable recipes.
Poppy seed
Poppy seeds have a mild nutty taste and are generally ground to a paste with a little
water after the initial dry frying. They can be used as a coating for potatoes, or used in
a curry to add the nutty taste, as well as thickening the curry.
Curry in the World

3. If you love curry, there are plenty of places in the world to enjoy it. Each country
have each different curry that reflects the features of the country. Bottom lists
introduce the curry in the world.
1. Britain
Curry came to Britain through its colonial ties with India. The dish has been a
mainstay of British cuisine for decades. London and Birmingham are the best places
to experience curry here, and you can take your pick from hundreds of curry houses.
Popular recipes include vindaloo, biryani, korma and sambar.
2. Thailand
One of the most commonly available curries in Thailand is massaman. Thai curry is
characterised by meat, fish and vegetables in sauces created using spicy pastes.
3. Japan
The most popular curry type in Japan, kare raisu, consists of curry, rice and pickled
vegetables. In Tokyo, pork is typically featured in curry dishes while in Okinawa
chicken is the most popular ingredient.
4. Malaysia
Those who have the opportunity to travel throughout Malaysia will find that that curry
dishes vary from one state to the next. Common ingredients include garlic, chilli
peppers, shallots, ginger, turmeric and coconut milk.
5. China
People are often surprised to find curry in China. Even more surprising is the
consistency of Chinese style curry, which tends to be watery and can feature fish, beef,
chicken, potatoes, onions and green peppers. It also tends to be slightly spicy and is
best served on a bed of steamed rice.
6. Myanmar
As for the curry, it’s positively oozing with Indian spices, meat, fish, fresh onions and
red chillies. Coconut milk isn’t a traditional ingredient of the curries from this part of

4. the world.
7. Jamaica
Along with sun, sand and sea, Jamaica is also famous for its variety of curry dishes,
the most famous of which is curried goat. Often served with rice and peas, the dish
features curry powder, potatoes, carrots and onions.
8. Vietnam
Although curry isn’t considered to be an especially popular dish in Vietnam, it’s still
quite widely available. Here, a soupy type of curry called ca ri is the most common
variety. It typically includes sweet potatoes, taro roots, green onions, cilantro,
potatoes, sweet potatoes and coconut milk.
9. Indonesia
No visit to Indonesia would be complete without sampling rendang, which is the
country’s most popular type of curry. The dish usually consists of whichever types of
vegetable and meat are available locally and tends to be super spicy, so keep a cool
drink close to hand.
10. India
It goes without saying that India is the place to go for some of the world’s most
sublime curry. Vindaloo curries are readily available in southern part of the country in
places like Goa and Andhra Pradesh.
Preparing Ingredients
To make a Curry, We need to prepare ingredients. It uses carrots, potatoes, onions,
and pork to make most popular curry in Japanese home cooking.
1. Carrots
Carrots ware in ground when it grew, so, carrots should be washed. Wash carrots
without using a soap. After washing, peel with peeler. Cut carrots in round slices.
2. Potatoes
Also potatoes, should be washed and peeled. Wash and peel it. Then, Cut potatoes
into four parts.
3.Onions
You need not to wash onions, but need to peel. After peeling, Cut onions like a comb.
4.Pork
Pork should be cut into cut bite-size pieces.
After all, put cut vegetables and pork into a pan.
1. We cut each foods and we finished preliminary arrangements of cooking. At first,
we set pan on fire and we put butter and vegetable oil in it.Then, we put vegetables a
while ago in it, and stir-fry them.

5. 2. On the other hand, we stir-fry meat for butter lightly to frying pan. When the color
of meat begins to change, we will put them into pan. Because we want to prevent
meat adhering to pan, we use the frying pan.
3. Then we put in pan the water of the quantity currently written on the box of roux of
solid curry. At the same time, we put 100-cc water into the frying pan which stir-fried
meat, and we stir like the bottom of that may be removed, and we boiled the water.
Because we don’t make useless the taste of the meat which adhered to the frying pan,
we do such act. we cover pan and set it on high flame.
4. Then since bitter taste will come out , we remove it. When we finish it, we turn
down the heat and we simmer them until the vegetable well-done unsalted. We can
check whether they are well-done or not. The method is whether to stab potato or
carrots with bamboo skewer or toothpick, and to be soft.
5. If vegetables are well-done, we will turn off the fire. And we put the roux of solid
curry in pan and place it for a while. Then we let them simmer . We stir them and
melt the roux of curry. Now, it is completion of the roux of curry.

6. 6. We dish up boiled rice on the left half of a plate, and dish up the roux of the curry
previously made on right half of a plate. Now, it is completion of curry.
How to eat curry
Previously, how to eat curry are grouped into two categories. The first is how to eat
curry together with rice. The second is how to eat curry together with naan.
1) Together with rice
How to eat curry together with rice are commonly found in all over the world. Also,
Some people scoop curry and rice into a same plate (like the above picture) and eat
curry and rice others scoop curry and rice into separate plates and eat curry and rice
(like the picture below). Both manners are the methods with spoons and there is little
to distinguish the first manner from the second manner. So, we think good to choose
the manner which is easy to eat for one.

7. 2) Together with naan
First, we explain about the naan. The naan is a kind of bread, and is made of white
flour. Moreover, the naan was first introduced from Central Asia and South Asia.
Nowadays, the naan is a necessity for hot dishes.
Next, we explain about how to eat curry together with naan. In this manner, we tear
naan into bite-size pieces and eat these naan dipped in curry. So, it’s nice to dip naan
in the curry with spoons before eating, and it’s also nice to eat naan without spoons.
By the way, do you know the fact that people of Indian use only own right hand when
they eat curry? The reason why they do such things is because India have a legend
that the left hand is a unclean hand. So, they don’t use their right hand when they eat
something. In this way, we can learn various knowledge about curry from eating curry.
Thus, learning knowledge about curry through eating curry is one way to further eat
tasty curry.