Indian Curry or Japanese Curry?

[Hiroyuki Nagashima]

The history of Japanese curry
The Japanese Navy took in British naval curry stew.
When a sailor came back to a hometown, a sailor taught how to make curry.
The Japanese Navy eats curry and rice on every Friday.

 

[epigene]

Actually, there's no such thing as "curry powder." It's just a mixture of various spices, like tumeric, cumin, coriander, etc. The Japanese didn't know that until the Indian style was introduced to the general public. I myself believed that I couldn't make "curry roux" by myself until I learned about its history. Now, I concoct my own "curry powder" to create Japanese-style (originally British navy style) or Indian-style curry as I wish.

 

[Mycernius]

Indian. As a brit and living near Birmingham, home of the balti believe it or not, a very wide choice in curries. In fact in my home town we have a Gurkha resturant (Nepalese food) set up by an ex-Gurkha officer and chief I once worked with, and they do excellent curries as well

:kaioken:

 

[lem2000]

I prefer Thai curry first, then Japanese. Thai curries come in a variety of colors (red, yellow, green) which typically indicate the strength and flavor (and sometimes what is added .. like coconut milk). I love the red ... and the yellow. The green is too mild for me. For Japanese curry, I like that it is like a nice thick spicy stew. It has potatoes, carrots, some onions and meat.

This time of year, I LOVE curry Udon. A close second is the curry flavored buns .. great winter food.

-lance

 

[Hiroyuki Nagashima]

There is "curry Museum" more on foot from the Kannai station north exit of Yokohama to two minutes.
Delicious curry shop of all parts of Japan opens a store in "curry Museum", and please try to test Japanese curry.
横濱カレーミュージアム

 

[Rayc]

Once again you guys have lost me--what is the difference between the various types of curry?

I've been buying some curry sauce that I use alot in my cooking (I practically live of of it), but I've noticed that it's much different than what I get at the Thai restaraunt down the street--and I don't think I've ever been to an Indian resteraunt before so...

Indian curry is a generic term that covers a whole lot of variety of gravies with different items in it.

You have meat curry, you have vegetable curry, chicken curry.

The curry taste is dependent on the spices used.

Here is not so spicy a dish:

Tikka Chicken Curry

--------------------------------------------------------------------------------

Ingredients:

3 Table spoons of Tikka curry paste (an indian curry paste),
1 kilo of chicken drum sticks,
1 big plain yoghurt,
Bunch of corriander leaves,
Salt to taste,


Method:

Wash and skin the drum sticks. Give couple of deep cuts in the drum sticks. Mix the curry paste well with yoghurt. Add it to the drum sticks and mix well so that all drum stick. Add salt to taste. Cook it in low fire until done. Do not add any water at all.

Wash and chop the corriander leaves. Drain the water well.
Once the chicken drum sticks are done well. Add the raw corriander leaves and mix well. (If you don't like raw corriander taste in it, you could cook it for few minutes... Taste differs!)

Just be careful that since no water is added, the chicken should not burn or stick to the pan. It is also good to marinate the chicken in the curry paste and yoghurt for about an hour or so and then cook.

Bon Apetit.

 

[Leroy_Brown]

I prefer Japanese curry but I hardly ever eat it.

Just read the ingredients on the box of any Japanese curry, e.g., House Vermont Curry: Beef fat, pork lard, flour, etc.

 

[epigene]

Indian curry is a generic term that covers a whole lot of variety of gravies with different items in it.

You have meat curry, you have vegetable curry, chicken curry.

The curry taste is dependent on the spices used.

Here is not so spicy a dish:

Tikka Chicken Curry

--------------------------------------------------------------------------------

Ingredients:

3 Table spoons of Tikka curry paste (an indian curry paste),
1 kilo of chicken drum sticks,
1 big plain yoghurt,
Bunch of corriander leaves,
Salt to taste,


Method:

Wash and skin the drum sticks. Give couple of deep cuts in the drum sticks. Mix the curry paste well with yoghurt. Add it to the drum sticks and mix well so that all drum stick. Add salt to taste. Cook it in low fire until done. Do not add any water at all.

Wash and chop the corriander leaves. Drain the water well.
Once the chicken drum sticks are done well. Add the raw corriander leaves and mix well. (If you don't like raw corriander taste in it, you could cook it for few minutes... Taste differs!)

Just be careful that since no water is added, the chicken should not burn or stick to the pan. It is also good to marinate the chicken in the curry paste and yoghurt for about an hour or so and then cook.

Bon Apetit.

Thanks for the recipe, Rayc!

However, I don't know where to get Tikka curry paste in Japan... :?

Can you suggest a substitute or alternative cooking method using the well-known spices like tumeric, coriander, etc.? I'd really love to cook authentic Indian curry like the ones I find at Indian restaurants!!

 

[Hiroyuki Nagashima]

Thanks for the recipe, Rayc!

However, I don't know where to get Tikka curry paste in Japan... :?

Can you suggest a substitute or alternative cooking method using the well-known spices like tumeric, coriander, etc.? I'd really love to cook authentic Indian curry like the ones I find at Indian restaurants!!

Possibly it is sold in "rakuten"?
:?
【楽天市場】パタックス ティッカマサラカレーペースト 80g(リードオフジャパンＷｅｂショップ) | みんなのレビュー・口コミ

I do not understand whether I am the same as "Tikka curry paste" which "Rayc san" says.

 

[epigene]

Thank you, Nagashima-san! I'll look for it!

Rayc,

I'm still curious of what can be substitute for the curry paste, can you give suggestions? Also, curry without chicken? (I love chicken, but my husband can't eat it.)

Yoshoshiku onegai shimasu! (Look forward to your reply!)

 

[Malaika]

I've never tried japanese curry or indian curry.

the only curry that I've eaten was chicken curry, in which my mom makes *drools* I've started to take a liking to it *giggles*

 

[Rayc]

Regarding Indian Curry.

1. Instead of chicken, use lamb or beef (though Indians don't eat beef).

2. Tikka is just a fancy word. Don't you get packeted Indian curry powder in Japan? If you get it, use it. Actually it is a mixture of various spices. In Maharastra (a state of India), each household in the olden days and some even now have their own receipes for curry powder. In case you don't get packeted Indian curry powder, do let me know and I will give the same to you.

Another recipe:

Fowl Curry Koormah

1 Kg Chicken (cleaned and jointed).
1 tablespoon khus khus (poppy seeds)
1 tablespoon corriander (husked and roasted). = Corriander seeds.
1 slice coconut.
1 tablespoon jeera (cumin)
1 teaspoon turmeric.
Red Chillies
2-3 table spoon sour curd (yoghurt).
salt to taste.
3 tablespoon ghee (clarified butter) or any cooking medium (edible oil).

Method

Grind the khus khus, corriander, coconut, jeera, turmeric and the red chillies and mix it with the sour curd. Use this paste on the cut up fowl. Add salt to taste.

Heat the ghee on a pan and cook the fowl on a gentle fire

When the chicken is cooked, take it off the fire and it is ready to eat. Ideal with boiled rice.

Bon Apetit.

 

[epigene]

Thank you so much for the recipe, Rayc!!

My family love Indian curry so much and had been complaining why I can't recreate the Indian curry served at restaurants!

I'll try your recipes on the new thread you posted, too!! Thank you again!! :gohan:

 

[Rayc]

My pleasure.

I will try to post a recipe in the other thread every time I log on.

I love cooking.

I would be grateful if you all could also give me Japanese recipes. I was pleasant surprised about the Riceballs. The Japanese are so artistic that they can make the common rice to look so beautiful while serving.

I think I will try some and let me see what my wife has to say!

 

[eastsidefunksta]

i prefer japanese curry...out of the two. indian curries lack flavour...they're just hot...

personally, i'd have a thai curry over both

 

[cyberbuzzybee]

Try Indian curry. visit indian resturants in japan
NameBright - Coming Soon

 

[Tsuyoiko]

Indian, every time! Here is a recipe for the curry I made last night, with naan bread.

Naan Bread
Makes 4 small naan
225g SR flour
1 tsp sugar
pinch salt
2 tbsp sunflower oil
75 ml milk

1. Mix all the ingredients in a food processor until it forms a ball of dough. Sometimes I add other stuff to the dough, like garlic & coriander or last night I used 2 tsp of poppy seeds.
2. Leave for 20 minutes.
3. Split into four balls and flatten them. Cover for 10 minutes while you heat the grill to high.
4. Grill on an oiled sheet for 1.5 minutes each side. DO NOT TAKE YOUR EYES OFF THEM, THEY WILL BURN!!! (Like mine did last night!)
5. Keep warm in a very low oven until the curry is done.

Vegetable Curry
Serves 2 (pigs)
2 tbsp sunflower oil
2 handfuls mixed veg (I use peppers, aubergine, courgettes and onions)
2 garlic cloves, crushed
1 tsp garam masala
2 tsp turmeric
Good grind black pepper
Small tin of beans or lentils (I used flagelot beans)
Tin of tomatoes, drained and chopped, but keep the juice

1. Heat the oil in a large saucepan on medium/low heat
2. Fry the veg for 5 mins, stirring occasionally
3. Add the garlic and spices, stir and fry for a few seconds
4. Add the beans and stir
5. Add the tomatoes, stir thoroughly
6. Turn up the heat slightly, cook until it bubbles, then turn right down cover the pan and simmer for 20 minutes, stirring occasionally. You might need to add some of the juice from the tomatoes if it looks a bit dry.

Enjoy!

:gohan:

 

[smoke]

not really the curry conisuer but i do like both.
Japanese curry (what i've had) is more like a mildy spicy stew (i make those curries using the blocks you melt down...think it's called Java). It's very nice but not enough like a curry.
Thai curry is nice, some a little too hot for me. A very close friend only eats hot curries...he's says there's no point otherwise.
Indian curry i have only discovered recently (there's a massive asian community in my borough and loads of restaurants, but the first place i had a restaurant curry was Ibiza of all places!). Most of the curries i eat (whether it be jap, thai, indian) i have at home...and i'm ashamed to say that bthey come out of jars!

Chinese curry is also nice, once again...more like a stew.

 

[Silverpoint]

A few years ago, I'd have said Indian curry wins for me. Japanese curry used to taste too sweet. But recently I've come to appreciate it much more.

However, I have to give a BIG thumbs up to soup curry. It's a fairly recent development and comes out of Sapporo. There are a lot of restaurants here, but I hear it's starting to catch on down south. Very nice idea - I'd like to open a soup curry restaurant in the US or UK - I think it would do pretty well.

 

[bezz]

スープカレー

However, I have to give a BIG thumbs up to soup curry. It's a fairly recent development and comes out of Sapporo.

It is Muneo Tatsujiri who came up with the very first soup curry menu, at Ajanta Yakuzen Curry restaurant in Sapporo city back in 1970s.

Ajanta Yakuzen Curry (est. 1971)
1-10 S22 W7, Chuo-ku, Sapporo-shi, Hokkaido 064-0922 Japan
phone: +81(11)521-7040

 

[Haivart]

This is a lamb tikka (they usually go well with beef, also)
Mix:
6 oz. yogurt
1 tsp each of: cumin, coriander, chilli powder, smashed garlic, salt, garam masala, coriander, lemon juice.
Cut up 1 lb (450 g) of meat into strips. Mix with the spices and marinate for at least 1 hour.

 

[Gaijinian]

I voted Indian, but Japanese is great too. I had some great curry in Akita... But, I think Thai takes the cake!
__
Random side note that I thought was kinda cool. In a Hawaiian magazine, I saw an add that read:
CoCo Ichiban Yaﾂ ﾆ坦ﾆ坦ﾋ?ｫ窶敕披?ｰﾂｮ:
ﾆ谷ﾆ椎陳ー窶堙遺?堙ｧﾆ坦ﾆ坦ﾋ?ｪ窶敕披?堙｢!

I thought it was funny. Hawaii should have its own hougen though, hehe!

 

[masayoshi]

I voted the last option since I've tasted Japanese curry only once and that's not enough to really evaluate it against Indian one which I had more regularly.

Japanese curry seems to lack that spicy flavour found in Indian curry. So, it didn't really feel like curry at all. I should have more of it before having my last say between the two

:gohan:

 

[bezz]

recap

from the past thread:

The post to summarize curry in Japan [typo in the curry donut bakery name, it is not Catlea but Cattleya.]

And a post to introduce the history of authentic Indian curry in Japan.

 

[Kaitou]

For me, it's Indian curry. It's spicy, but also delicious! Especially chicken curry. Mmm... chicken...