Types of Curry
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
- 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.
Other dishes may be featured with varying strengths, with those of north Indian origin, such as Butter Chicken,
tending to be mild, and recipes from the south of India tending to be hotter.