Sunday 22 / December / 2024
If there is one thing that has enamoured the palates of almost everyone in this world, it is the curry. Spicy or mild but packed with flavours, curry has undoubtedly been the favourite dish in many parts of the world. A blend of turmeric, coriander, cumin, and hot chilli peppers, curries have also been infused with flavours of cinnamon, ginger, garlic, cardamom, tamarind, fenugreek, lemongrass, and several other spices. This week let us dip our fingers in a bowl of curry. India
What’s Special: India is a birthplace of curry and the staggering number of curries in its list says it all. Be it the creamy korma, the spicy roganjosh, the thick sauce of bhuna and jalfrezi, curries are different in the different parts of the sub-continent. Walk into any Indian restaurant and you will be spoilt for choices when it comes to curries. Dopiaza is a very common curry which is made mostly with chicken or mutton. It is an onion based gravy and medium spiced. Another form of curry is pasanda which is made of cream, coconut milk, and almond and is mildly spiced. It goes well with paneer or cottage cheese though it was originally made with lamb. Madras curry or the ones from the southern part of India are spicy with liberal use of curry powder. Madras curry is hot and laden with chilli powder. Predominantly vegetarian, curries down south are mostly tamarind, coconut, and yoghurt based. In south west India, Goa, and its neighbouring places, vindaloo is the most sought after curry. It is a hot and spicy dish made with coconut, vinegar and lots of hot red chilli pepper.
Indian Curry In Muscat:
Qureshi, Hormuz Grand: +968 2435 0500
Mumtaz Mahal, Qurum: +968 2460 5907
Yellow Chilli, Al Mouj: +968 2454 1717
Passage to India, Wadi Adai: +968 2456 3452
Woodlands, Ruwi: +968 2470 0192
Curry House, CBD: +968 9934 9908
Malaysia
What’s Special: Being one of the early adopters of curry, Malaysia is known for its spices and coconut-based curries. Be it Curry Laksa or Chicken Rendang, and a fragrant lemongrass curry which is a unique blend of spices, tamarind and lemongrass called Kapitan Chicken Curry, Malaysia is diverse in its curries. Laksa is rich, slightly sweet and strongly spiced coconut gravy with lots of fresh aromatic herbs. A favourite, especially during festive seasons, Rendang is found across Malaysia.
Malaysian white curry is also quite popular made from White Curry Mee (noodle). It is a bowl of noodles in a white broth and is served with red spices including galangal, kaffir lime, lemongrass, ginger, and nutmeg. It is specially blended to create the most authentic curry taste.
Malay Curry in Muscat:
Café Malaysia, Al Khuwair: +968 9445 3050
Thailand
What’s Special: Colourful and flavourful too, curries in Thailand are more popular by their colours. Yellow curry or Kaeng Kari is a mild curry traditionally served with cucumber, and green curry or Kaeng Khiao Wan is a spicy dish owing to the green chillies. Kaeng Phet or red curry is red chilli curry. Most of the curries are made from curry paste, coconut milk or water, with meat, seafood, vegetables or fruit, and herbs. Thai curries are famous for using fresh ingredients, and so they use fewer spices and more of herbs, and fragrant leaves. The main ingredients are shrimp paste, chillies depending on the curry these can be dried, fresh, red and green, onions or shallots, garlic, lemongrass, galangal, and cilantro root.
Thai Curry in Muscat:
Shang Thai at MGM and Al Mouj: +968 2200 6644, +968 2455 4774
Golden Oryx, Rex Road: +968 2470 2266
Thai Corner, Al Qurum: +968 9898 2257
Mai Thai, Food Court, Panaroma Mall and Al Meera Hypermarket: +968 2459 1908, +968 2412 7452
Sri Lanka
What’s Special: Sri Lankan curries are real hot, spicy, and packed with powerful flavours. Always served with rice, curries in Sri Lanka usually have thin gravy with different kinds of meat, fish, or chicken. The deviled fish curry is a popular dish there where the fish is first deep fried and then smothered in the sauce of one’s choice and later fried again with onions. Most of their curries have fragrant smell of cardamom and curry leaves along with turmeric and fennel seeds. Black pepper is the most powerful spice in Sri Lanka and black pepper curries are mostly included in their daily menus. Made in different colour according to the spices used one that is worth mentioning is the deep red Jaffna curry, made of lamb or seafood. Laden with pepper and other spices they are fiery. At times dried stalk of the palm fruits are also used in seafood curries to get the nutty flavours.
Sri Lankan Curry in Muscat:
Mars Restaurant, Al Khuwair: + 968 9433 5820
Sigiri Restaurant, Ruwi High Street: +968 9110 4350
Hong’s Restaurant, Azaiba: + 968 2461 8182
Al Falaj Hotel, Ruwi: (Not on menu, only on request) + 968 2470 2311
Philippines
What’s Special: In Philippines curries are mostly made of coconut milk, chillies and curry powder with chicken or meat. Patis or fish sauce is also used and other ingredients that are added are potatoes, bay leaf, carrots and lemon grass. A Filipino style chicken curry is mildly flavoured and cooked with coconut milk, potatoes and bell peppers. Another curry like stew that is popular there are Kare Kare made of thick peanut sauce. Stewed oxtail are mostly used for this though Kare Kare can also be made with seafood and vegetables too with added flavours of ground roasted peanuts.
Filipino Curry in Muscat:
Palayok, Al Khuwair: +986 2202 4468
Adobo, Near Muscat City Centre: +986 9140 5006
lRendezvous Cafe, Wadi Adai Roundabout: +968 9427 1061
