Ultimate guide to different types of curry
Our love affair with curry has evolved to incorporate influences from all over the world. So, what is curry exactly? And what spices do you use to get different flavours?
Whether you’re preparing a family meal, ordering takeaway or dining out, it’s likely that at some stage your choice will be a curry. Research by Roy Morgan shows Indian cuisine ranked fourth in Australia’s top 10 favourite international cuisines, and butter chicken is Australian’s second favourite takeaway dish after Pad Thai, according to online ordering service Menulog.
At RACV Club, a Sri Lankan fish curry was added to the refurbished Bistro’s menu in June and proved an instant hit. The Sri Lankan Barramundi Curry (pictured above) is an authentic representation of the types of meals RACV Chef de Partie Dhammika Gunawardana enjoyed when he was growing up.
“There are many different fish curry dishes, but what makes this one an authentic Sri Lankan curry is the coconut milk,” he says. “We don’t strain the sauce either; you can see the onion and everything because that’s the way we eat it back in Sri Lanka.”
The curry dish is flavoured with fennel, cumin seed, coriander, cinnamon, cardamon and cloves, as well as curry leaves and pandan leaves, which have a grassy and nutty taste. It is served with traditional salads, one eggplant and one cucumber, and fermented rice.
“Sri Lankan curries are usually hotter than curries from the south of India, but this one is a bit milder so it should suit more people,” Gunawardana says.