<strong>Curry around the world: </strong>Curry is not a single spice, nor is it related to the namesake curry tree (though the leaves are used in many dishes in India). The catch-all umbrella term refers to a "spiced meat, fish or vegetable stew" either freshly prepared as a powder or spice paste or purchased as a ready-made mixture," writes Colleen Sen in her book "<a href="http://www.colleensen.net/2009/11/01/curry-a-global-history/" target="_blank" target="_blank">Curry: A Global History</a>."
Curry around the world: Curry is not a single spice, nor is it related to the namesake curry tree (though the leaves are used in many dishes in India). The catch-all umbrella term refers to a "spiced meat, fish or vegetable stew" either freshly prepared as a powder or spice paste or purchased as a ready-made mixture," writes Colleen Sen in her book "Curry: A Global History."
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<strong>Japan: </strong>Typically mild and thick, Japanese curry is considered a de facto national dish, alongside ramen. It's thought to have been introduced by British officers and merchants in the 1800s.
Japan: Typically mild and thick, Japanese curry is considered a de facto national dish, alongside ramen. It's thought to have been introduced by British officers and merchants in the 1800s.
JNTO
<strong>Thailand: </strong>Thai curry dishes vary across the country. Generally speaking, you'll see drier varieties up north and wetter variations in central Thailand and the south, where coconut milk is more common. This includes the ubiquitous green curry, usually made with chicken, beef or pork.
Thailand: Thai curry dishes vary across the country. Generally speaking, you'll see drier varieties up north and wetter variations in central Thailand and the south, where coconut milk is more common. This includes the ubiquitous green curry, usually made with chicken, beef or pork.
courtesy Mark Wiens
<strong>Sri Lanka: </strong>Thanks to influences from both the Sinhalese and southern Indian communities, curry comes in a rainbow of colors, from bright yellow to creamy white, bright red and rich brown. Parippu, or dhal curry, is the most common curry in all of Sri Lankan cuisine, a staple in any restaurant or household.
Sri Lanka: Thanks to influences from both the Sinhalese and southern Indian communities, curry comes in a rainbow of colors, from bright yellow to creamy white, bright red and rich brown. Parippu, or dhal curry, is the most common curry in all of Sri Lankan cuisine, a staple in any restaurant or household.
Mark Wiens/cnn
<strong>South Africa: </strong>Indian entrepreneurs are credited with inventing South Africa's famous "bunny chow" -- essentially a bread bowl filled with curry and topped with Indian pickles.
South Africa: Indian entrepreneurs are credited with inventing South Africa's famous "bunny chow" -- essentially a bread bowl filled with curry and topped with Indian pickles.
CNN Inside Africa
<strong>The UK: </strong>"Curry is hugely popular in the UK," says Sen. "The Brits really love it -- they invented tikka masala there, because India has been a part of the British psyche for so long."
The UK: "Curry is hugely popular in the UK," says Sen. "The Brits really love it -- they invented tikka masala there, because India has been a part of the British psyche for so long."
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<strong>South Korea: </strong>Curry tteokbokki -- a stew-like gravy with tteok (rice cakes), fish cakes, vegetables and eggs -- is a popular home-cooked meal in South Korea.
South Korea: Curry tteokbokki -- a stew-like gravy with tteok (rice cakes), fish cakes, vegetables and eggs -- is a popular home-cooked meal in South Korea.
courtesy Korean Tourism Organization
<strong>The Caribbean:</strong> In the Caribbean, curry is particularly prevalent in former British colonies such as Jamaica, Saint Kitts and Nevis, Guyana and Trinidad and Tobago. Curry dishes in these countries commonly feature crab, shrimp, duck, chickpeas, potatoes -- and lobster for celebrations -- as well as cumin-heavy sauces and roti on the side.
The Caribbean: In the Caribbean, curry is particularly prevalent in former British colonies such as Jamaica, Saint Kitts and Nevis, Guyana and Trinidad and Tobago. Curry dishes in these countries commonly feature crab, shrimp, duck, chickpeas, potatoes -- and lobster for celebrations -- as well as cumin-heavy sauces and roti on the side.
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<strong>Jamaica:</strong> Sticking with the Caribbean, a mix of British and Indian influence gave rise to a localized variety of curry goat -- Jamaica's most popular curry dish. Prepared on special occasions, curry goat is tender and aromatic, thanks to ingredients like coconut milk, garlic, onion, allspice, thyme, Scotch bonnet chilli peppers, tomatoes and lots of turmeric.
Jamaica: Sticking with the Caribbean, a mix of British and Indian influence gave rise to a localized variety of curry goat -- Jamaica's most popular curry dish. Prepared on special occasions, curry goat is tender and aromatic, thanks to ingredients like coconut milk, garlic, onion, allspice, thyme, Scotch bonnet chilli peppers, tomatoes and lots of turmeric.
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<strong>Malaysia:</strong> Due to its position along the Strait of Malacca, an important maritime trade route, Malaysia's culinary traditions have been influenced by centuries of cultural exchange. Among the more popular dishes is curry chicken kapitan, which sees pieces of chicken sauteed in curry paste then simmered in coconut milk, tangy tamarind water and aromatic cinnamon.
Malaysia: Due to its position along the Strait of Malacca, an important maritime trade route, Malaysia's culinary traditions have been influenced by centuries of cultural exchange. Among the more popular dishes is curry chicken kapitan, which sees pieces of chicken sauteed in curry paste then simmered in coconut milk, tangy tamarind water and aromatic cinnamon.
Darshini Kandasamy
<strong>Indonesia: </strong>Like Malaysia, Indonesia sees notable influences from Indian, Chinese and Middle Eastern food traditions thanks to centuries of international trade and colonization. Look for dishes like gulai kambing (a rich, spicy coconut milk-based lamb curry), pictured.
Indonesia: Like Malaysia, Indonesia sees notable influences from Indian, Chinese and Middle Eastern food traditions thanks to centuries of international trade and colonization. Look for dishes like gulai kambing (a rich, spicy coconut milk-based lamb curry), pictured.
Melanie Wood/CNN
<strong>Indonesia/Malaysia: </strong>Well known around the world, rendang is a relatively dry curry dish made with meat (mostly beef or chicken) braised in a sauce of coconut milk, lemongrass, ginger, and cinnamon. It's an incredibly popular dish in Indonesia and Malaysia.
Indonesia/Malaysia: Well known around the world, rendang is a relatively dry curry dish made with meat (mostly beef or chicken) braised in a sauce of coconut milk, lemongrass, ginger, and cinnamon. It's an incredibly popular dish in Indonesia and Malaysia.
WAHYUDI/AFP/AFP via Getty Images
<strong>India: </strong>It's impossible to sum up the country's various "curries" in a few lines. But if there's one dish that can be found on menus across India, it'd be murgh makhani -- better known around the world as butter chicken. This famous dish stars yogurt-marinated chicken baked in a tandoor oven, then smothered in a rich creamy sauce of tomatoes, onions and spices.
India: It's impossible to sum up the country's various "curries" in a few lines. But if there's one dish that can be found on menus across India, it'd be murgh makhani -- better known around the world as butter chicken. This famous dish stars yogurt-marinated chicken baked in a tandoor oven, then smothered in a rich creamy sauce of tomatoes, onions and spices.
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<strong>The Maldives: </strong>Typically consumed with rice or roshi flatbread, mas riha (fish curry) is one of the most common types of curries in the Maldives. Creamy and decadent, this delicious dish is typically made with coconut milk, fresh chilies, cinnamon, a mix of spices and chunks of diced tuna.
The Maldives: Typically consumed with rice or roshi flatbread, mas riha (fish curry) is one of the most common types of curries in the Maldives. Creamy and decadent, this delicious dish is typically made with coconut milk, fresh chilies, cinnamon, a mix of spices and chunks of diced tuna.
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<strong>Pakistan: </strong>To say curry is popular in<strong> </strong>Pakistan would be a huge understatement, given the dozens of varieties on offer all over the country. Among the most popular is slow-cooked haleem, a stew-like dish of wheat, barley, meat, lentils and spices.
Pakistan: To say curry is popular in Pakistan would be a huge understatement, given the dozens of varieties on offer all over the country. Among the most popular is slow-cooked haleem, a stew-like dish of wheat, barley, meat, lentils and spices.
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