07/04/2024
I want to share the story of the curry I’m making for “Inaka no Arukikata: The Real Encounter” and how it differs from other curries, as well as explain the difference between hot and spicy.
When I first came to Japan, I had no idea how to prepare curry. It was a time before YouTube tutorials, so I relied on self-experimentation, which led to many mistakes.
As you may know, Sri Lankans can eat curry for all three meals, which surprises many people. However, if you were to suggest eating Japanese curry for three meals, it might seem impossible.
Each curry has its own unique flavors, spices, and ingredients. Many people ask if it’s hot, while others ask if it’s spicy. One of the tour participants asked the same question, prompting me to think about how to explain the difference.
Firstly, hot and spicy are two different things. Curry can be spicy without being hot. Hotness comes from chili, including Sri Lankan pepper, which contributes to the heat.
In Sri Lankan curry, we use Thunapaha curry powder, which consists of coriander, cumin, and around 10 other spices. This blend is what makes Sri Lankan curry unique, and each household has its own blend. Many moms still make their own home-style curry powders with their unique blends.
I still ask my mom to make me Thunapaha, and she sends it all the way from Sri Lanka. Some households add chili to the blend, making the curry powder itself hot.
For the curry I’m making, one will be a bit hot with a little chili, and the other will be without chili, and both are vegetarian-friendly.
If you’d like to join us, you are welcome. But if you are thinking of joining full tour, hurry up! We only have two slots available at Tsukaru.
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