Friday, May 8, 2015


Various parts of the sub-continent have their own regional variations of curry. Although the names may be similar to traditional dishes, the recipes generally are not. The most popular curry types are:
Korma - mild, yellow in colour, with almond and coconut powder
Curry - medium, brown, gravy-like sauce
Dupiaza/Dopiaza - medium curry the word means "double onion" referring to the boiled and fried onions used as its primary ingredient.
Pasanda - a mild curry sauce made with cream, coconut milk, and almonds.
Roghan Josh (from "Roghan" (fat) and "Josh" (energy/heat - which as in English may refer to either 'spiciness' or temperature)) - medium, with tomatoes
Bhuna - medium, thick sauce, some vegetables
Dhansak - medium/hot, sweet and sour sauce with lentils (originally a Parsi dish). This dish often also contains pineapple.
Madras - fairly hot curry, red in colour and with heavy use of chili powder
Patia - generally similar to a Madras with lemon juice and tomato purée
Jalfrezi - onion, green chili and a thick sauce
Vindaloo - this is generally regarded as the classic "hot" restaurant curry, although a true Vindaloo does not specify any particular level of spiciness. The name has European origins, derived from the Portuguese "vinho" (wine) and "alho" (garlic)
Phaal - extremely hot.
Tindaloo - Extremely hot in a similar vein to Phaal. Very regional in nature, generally served in Bradford or other Northern cities in England.
Afghan - with chickpeas.

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