Ingredients: paprika, cilantro, cumin, chilli, ginger, cinnamon, cardamom, pepper, mace, clove
The red curry remains sweet, despite a hint of chilli for the color, and is particularly suited to white meats, fish and sauces.
The curry stimulates the stomach and intestinal glands and therefore digestion.
In addition, its spicy side gives it an antiseptic role that reduces the risk of food infection in tropical countries.
The word "curry" comes from Tamil Kary, which means any food cooked in a sauce raised enough by the presence of various spices, and which was taken over by the English in order to make a mixture of spices ready to use reminiscent of the richness of India after independence.
It is not a traditional ingredient of Indian cuisine in general: in the vast Indian subcontinent and other Eastern countries, each spice is a particular type of cuisine.
The different curry powders depend on the varieties of spices available in the region where they are made, and the climate of this region. Finding the right balance of ingredients depends on each ethnic group and even family!