The word "curry" comes from a Tamil word kari, meaning spices or sautéed vegetables. The meaning changed when Portuguese traders used it for the sauces with which rice was served. In the 18th century, the British army came to India and further changed the meaning as their liking for hot saucesintroduced the modern idea of curries being hot. This is one of the reasons why the U.K. has the most curry houses in the world. Curry powder, in fact is an English creation, commercially traded since the 18th century. It is also interesting to note that the first curry recipe in English appeared in Hannah Glasse’s The Art of Cookery in 1747.
In Malaysia, curry is called "kari". Being at the crossroads of ancient trade routes has left a mark on the Malaysian cuisine. While the curry may have initially found its way to Malaysian shores via the Indian population, it has since become a staple among the Malays and Chinese too. Malaysian curries differ from state to state, even within similar ethnic groupings, as they are influenced by the many factors, be it cultural, religious, agricultural or economical.
There is wet and dry curry. Malaysian curries typically use curry powders rich in turmeric, coconut milk, shallots,ginger, belacan(shrimp paste), chili peppers, and garlic. Tamarind is also often used. Rendang is another form of dry curry consumed in Malaysia, Singapore, and Indonesia; although it is drier and contains mostly meat and more coconut milk than a conventional Malaysian curry. All sorts of things are curried in Malaysia, including mutton, chicken, shrimp, cuttlefish, fish, aubergines, eggs, and vegetables. Malaysian curry and that of Thailand are of two different concepts because the latter tend to be sweeter and milder in terms of spice contents.
Curry can be mildly to extremely spicy. Some people love it and get addicted to it, while others are afraid of just how spicy the dish will be and what it might do to their stomachs. However, you may be surprised to find that the dish is quite flavorful and beneficial for your long-term health if eaten regularly. If prepared properly, the dish can be both low in fat and low in calories, but even when not quite the best choice for your diet, you’re going to get a wide variety of beneficial vitamins and minerals.
1. Eases Swelling in Joints
Turmeric, the primary ingredient in curry, is responsible for many of the dish’s health benefits. Themost prolific may be its effect on those who suffer from arthritis or otherwise sore and inflamed joints. Turmeric may reduce swelling and ease the painassociated with inflammation of the joints. This claim has been tested conclusively on rats.
2. May Reduce Risk of Alzheimer’s andDementia
Another benefit of the turmeric in curry is a reduced risk for Alzheimer’s Disease and dementia. This is because of curcumin within the turmeric; curcumin can identify plaques inthe brain called amyloid plaques. In excess, amyloid plaques can interfere with the brain’s wiring and cause memory to degrade over time. If you ingest enough curcumin on a regular basis, the curcumin will bind to the plaque and keep it from reproducing.
3. May Reduce Risk of Cancer
Turmeric has been found to reduce the risk of developing prostate, breast, skin and colorectal cancer, possibly because of its antioxidant properties. It may also at least reduce the speed at which these cancers progress. However, ingesting curry alone will not erase your risk for cancer.
4. Boosts Immunity
Other ingredients incurry, such as chili pepper and even curcumin, are beneficial in boosting yourbody’s immunity and healing properties. This is because they’re rich invitamins such as vitamin C, vitamin A and vitamin B6, and they boost the infection-fighting cells.
5. Eases Digestion
Ingredients in currysuch as asafoetida, allspice, anise, cardamom and black pepper may be helpfulin easing digestion problems. Indigestion, constipation, loss of appetite, stomachaches and even hemorrhoids may improve after ingesting the dish on aregular basis.
6. Helps Burn Fat
While a diet of onlycurry won’t keep the pounds off on its own, it’s actually a well-balanced way to get a variety of vegetables and proteins that may help you burn fat cells.Black pepper is the dish’s ingredient that’s best able to break down fat cells.
7. May Help Manage Asthma
A number of ingredients in this dish are purported to help ease the frequency of an asthma sufferer’s symptoms. Asafoetida and curcumin alike can help regulate symptoms of mild asthma.
8. Improves Appearance
Many ingredients in the dish, such as turmeric and cinnamon, are rich in antioxidants, which can help improve the appearance of your skin and help prevent the negative cosmetic effects of long-term exposure to pollutants or smoke. The curcumin can also improve the appearance of your hair and nails by providing necessary proteins.
Craving for authentic Malaysian curry? Do call MULU穆禄 today to secure your reservation and ask for your favorite spiciness!
《咖喱》这个字源自南印度泰米尔文的“kari” 指的是香料的意思。17世纪葡萄牙人第一批发现印度并南下采购香料时，把这kari的意思改编为加在米饭上的酱汁。到了英国兵士在18世纪到了印度时则把咖喱发扬光大，并列咖喱为辣食的新概念，也创造了 “curry” 这个名称，同时也把香料带到不同殖民国家种植。首个英文版的咖喱食谱就1747年出现在Hannah Glasse 的 The Art of Cookery 食谱书里。这也是为什么英国是全世界有着最多咖喱屋的国家。不可不知，咖喱粉其实也是英国人发明的。