As prescribed by Paulina Constancia
Today we are going to make ‘edible art’ — the art of fusion cuisine. We will bring together something of India – curry- with something of Japan – udon (normally served as a soup or teriyaki stir-fry dish). But first let’s learn more about the origins of “curry”.
|“Indian Curry Udon”
Indo-Japanese Fusion Cuisine
by paulina constancia
“The term curry itself isn’t really used in India, except as a term appropriated by the British to generically categorize a large set of different soup/stew preparations ubiquitous in India and nearly always containing ginger, garlic, onion, turmeric, chile, and oil (except in communities which eat neither onion or garlic, of course) and which must have seemed all the same to the British, being all yellow/red, oily, spicy/aromatic, and too pungent to taste anyway”. (Author:Brent Thompson/Chile-Heads mailing list posting)
|The spread of curry beyond its home in the sub-continent is inextricably linked to the presence of the British Raj in India. Army personnel and civil servants acquired a taste for spicy food whilst in India and brought their newly found dishes home (or to other parts of the Empire) with them. The British adapted the local dishes to suit their own tastes. Mulligatawny soup, for example, is an Anglicised version of its more pungent Indian forbear which was actually a type of sauce. Similarly, kedgeree was originally a rice and lentil dish but was adapted by the British to be a breakfast dish containing fish.|
In terms of modern history the popularity of curry in the UK and elsewhere is surely linked to the rise of the “Indian” restaurant. Yet the majority of UK restaurants are run by people of Bangladeshi, not Indian, origin. Their influences are obviously from Bangladesh but the restaurateurs have in turn been influenced by the likes and dislikes of their customers. They have modified dishes and incorporated new dishes from other areas of the sub-continent.
What the British call “curry” is now an international dish recognised on every continent. Dishes develop and change according to a host of new influences. For instance, the most popular curry in UK restaurants is Chicken Tikka Masala. Many people would think of it as a typical Indian dish. But it is actually a restaurant invention created in the UK by Bangladeshi restaurateurs. A true hybrid and a recent chapter in the long history of curry.(Source: A Brief History of Curry by David Smith)
So-called “Curry Powder,” denoting a mixture of spices sold commercially, is largely a Western notion, dating to the 18th century. Such mixtures are commonly thought to have first been been prepared by Indian merchants for sale to members of the British Colonial government and army returning England.
Here we go..Indian Curry Udon! Let’s get cookin’!
an assortment of chopped veggies
(long beans, cauliflower carrots, corn, eggplant, etc.)
S & B curry cubes(this is a Japanese brand, use authentic indian curry if you prefer a more lively flavour)