Around the world with curry (2024)

Curries are versatile and often evoke memories of home-cooked meals, family gatherings, and cherished cultural traditions. The connection to one's cultural heritage or past experiences can add extra comfort to the already comforting food.

Curry kapitan

Curry kapitan is a popular curry from Penang. This version consists of a rich coconut cream-based sauce flavoured with turmeric, makrut lime leaves, cassia, star anise and a homemade aromatic rempah (spice paste) - the basis of many Malaysian dishes from curries to sambal to rendang.

Kidney bean curry (rajma masala)

Rajma masala (or kidney bean curry) is a traditional Northern Indian vegetarian curry. Traditionally the sauce is made with ghee or cream, but this recipe is plant-based. It also utilises canned beans to save time.

Sri Lankan beetroot curry

Beetroots are a popular ingredients in Sri Lankan curries, with the earthiness of the beetroot and sweetness of the coconut milk combining to create a harmonious and flavourful dish that is both hearty and satisfying.

Green lobster curry

Here's a fancy version of Thai green curry, made simply by adding cooked lobster meat towards the end. This recipe makes the Thai green curry paste from scratch, but of course, you can always opt for store bought paste.

Japanese curry sausages

Curries are one of the most popular dishes in Japan, commonly served with rice. While you can make the curry from scratch like in this recipe, there are plenty of instant curry cubes and blocks available, even in Australian supermarkets.

Mangalorean pork masala

Hailing from south western coast of Karnataka, India, pork masala often feature tamarind paste for a unique sour flavour. This is the simplest way of making curry, with all ingredients and spices seamlessly combined in a single pot before being gently heated to perfection.

Sour orange curry with tiger prawns

Sour orange curry or ‘Gang Som’ is one of the most famous local Thai dishes for eating at home. It is a traditional hot and sour curry soup of bright orange and yellow colour. “Gang “means curry and “Som” means sour or orange.

Native bush curry

Native Australian aromatics like wattle seed, anise myrtle and mountain pepper can make great bases for curries, simplified by all-in-one outback bush curry powder. This recipe by chef Mark Olive is vegetarian, with sweet potatoes and chickpeas.

Curry chicken

This is chef Junda Khoo's beloved comfort food, short on cooking time but not on depth and flavour. This curry gets its aroma from an eclectic line up of ingredients including lemongrass, curry powder and leaves, soy sauce, ketchup and the stalk of a torch ginger flower.

Sri Lankan prawn curry

In this Sri Lankan curry, the heads of the prawns are fried to create prawn oil before the aromatics and the coconut milk are added, resulting in a rich and deeply flavourful curry base. Serve with steamed basmati rice.

Butter chicken-style egg curry

At long last, a butter chicken that vegetarians can enjoy! This dish pairs a traditional rich, spiced murgh makhani sauce with rice pilaf and plenty of protein. No chook!

Koda kuri (Andhra chicken curry)

Koda kuri (Andhra chicken curry) originates from Andra Pradesh, the seventh-largest state in India. Located in the southern coastal area, this region is well-known for its spicy, flavoursome dishes.

Jaggery goat curry

This jaggery goat curry has featured at Minoli De Silva’s Northern Territory Sri Lankan restaurant, Ella by Minoli. Fragranced with dried figs and packed with flavour from goat’s bone marrow, this one pot curry is an unforgettable dinner party dish.