Curry 咖喱烏冬

Curry is a general term referring to dishes of vegetables and/or meat cooked with spices with or without gravy. The choice of complex combinations of herbs and spices is a matter of tradition and preference. Spices are used both ground and whole, cooked and raw, and added at different times during the cooking process to yield different results.
The curry powder we find on the shelves in supermarket is a prepared mix of spices including but not limited to turmeric, allspice, white pepper, ground mustard, ground ginger, cinnamon, roasted cumin, cloves, nutmeg, mace, cardamom pods, bay leaves, coriander seeds. These spice mixtures are thought to have first been prepared by Indian merchants roughly around 18th Century for sale to members of the British Colonial government and army returning to Britain to approximate the taste of Indian cuisine at home.
Curry is such a versatile dish where you can use up any leftover protein (pork, beef, chicken, fish, just to name a few) and vegetables (carrots, celery, onion, pumpkin, potatoes are all fail-proof choices) from your fridge. Serve it with any starch of your choice: naan, baguette, couscous, quinoa, rice, ramen, udon, etc. And pair your curry with a glass of lassi made simply with yoghurt and honey.

當年的日本人尚未擁抱西洋料理,對咖喱的評價可謂十分抗拒,但經過政府鼓勵普及吃肉類以及西洋料理,他們亦開始慢慢接受咖喱走進他們的生命,一直到現在成為主要的飲食元素。咖喱!咖喱!有些人很好辛辣,總覺得日本咖喱味道太甜不過癮。這種甜味是有根據的,由於當時咖喱流入了日本社會的時候,人們還是帶著陌生的嗅覺和味覺去對待及品評咖喱,最後的結論是:奇怪臭味的醬汁。因此他們加入很多洋䓤,紅蘿蔔和馬鈴薯去增加香味和甜味,厨師亦花些心思加入一些漬物(醬菜)令飯餐變得更為完整和親切,慢慢人們開始接受咖喱成為重要的西洋料理。飲食習慣這回事,往往要加入一點心思,加入一些等待,直到時機成熟的時候,就可以大放異彩。