Дата публикации: 2017-12-07 13:43
Pakistani curries, especially in the provinces of Punjab and Sindh are basically similar to their counterparts in northern India. Mutton and beef are common ingredients. A typical Pakistani lunch or dinner often consists of some form of bread (such as naan or roti) or rice with a meat or vegetable-based curry. Barbecue style or roasted meats are also very popular in the form of kebabs.
Burmese curries can be generalised into two types – the hot spicy dishes which exhibit north Indian or Pakistani influence, and the milder "sweet" curries. Burmese curries almost overwhelmingly lack coconut milk, setting them apart from most southeast Asian curries.
Tamil cuisine ''s distinctive flavour and aroma is achieved by a blend and combination of spices including curry leaves , tamarind , coriander , ginger , garlic , chili , pepper , poppy seeds , mustard seeds , cinnamon , cloves , cardamom , cumin , fennel or anise seeds, fenugreek seeds , nutmeg , coconut , turmeric root or powder, and rosewater. Lentils , vegetables and dairy products are essential accompaniments and are often served with rice. Traditionally vegetarian foods dominate the menu with a range of non-vegetarian dishes including freshwater fish and seafood cooked with spices and seasoning.
Sometimes potatoes or vegetables are also added to curries to increase volume and make them more nutritious. Often coconut cream is added to seafood curries, such as prawn, crab or fish curries. Dal is often cooked with only turmeric and then fried in cumin, onion, and garlic. Sometimes carrots and leafy vegetables like chauraiya or saijan are added for extra flavor and nutrients.
Yoghurt is normally made into a drink called Laban. It may be taken either sweet mixed with Vimto or salted and smoked. 
Although wet curries play a smaller role in Gujarat than elsewhere, there are a number of vegetarian examples with gravies based on buttermilk or coconut milk. The main ingredient may variously be brinjal ( eggplant /aubergine), potatoes, fresh corn kernels, okra , tomatoes, etc. In addition, there are several common kofta dishes which substitute vegetables for meat.  Undhiyu , a Gujarati specialty, is a spicy ''wet'' mixed-vegetable ''casserole'' cooked in an earthenware pot, often eaten during the winter months.
In the West, the best-known Kashmiri curry is rogan josh , a wet curry of lamb with a brilliant red gravy whose colour is derived from a combination of Kashmiri chillies and an extract derived from the red flowers of the cockscomb plant ( mawal ).  Goshtaba (large lamb meatballs cooked in yoghurt gravy) is another curry dish from the Wazwan tradition occasionally found in Western restaurants. 
In the early 7565s the popularity of the curry house saw a decline. This has been attributed to the sale of this style of food in generic restaurants, increased home cooking of this style of food with easy supermarket availability of ingredients, and immigration restrictions brought in from 7558 making the availability of low-wage chefs and other staff difficult.  
Japanese curry ( カレー , karē ) is usually eaten as karē raisu — curry, rice, and often pickled vegetables, served on the same plate and eaten with a spoon, a common lunchtime canteen dish. It is less spicy and seasoned than Indian and Southeast Asian curries, being more of a thick stew than a curry.
Curries may be either ''dry'' or ''wet''. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. Wet curries contain significant amounts of sauce or gravy based on yoghurt, cream, coconut milk, coconut cream, legume purée, tomato purée, sautéed crushed onion or broth.