Steamed curry

Steamed curry is a type of curry that is cooked using the method of steaming. This method of cooking is popular in various cuisines around the world, including Thai cuisine, Indian cuisine, and Japanese cuisine. The process involves cooking the curry in a sealed container, usually a bamboo steamer, over boiling water. This allows the curry to cook in its own juices, resulting in a dish that is flavorful and moist.

Etymology[edit | edit source]

The term "steamed curry" is a direct translation of the Thai term "ho mok", which means "to wrap or to fold". In this context, it refers to the method of cooking the curry in a folded banana leaf or other container. The term "curry" is derived from the Tamil word "kari", which means "sauce" or "relish for rice".

Preparation[edit | edit source]

The preparation of steamed curry involves several steps. First, the ingredients for the curry paste, such as chili peppers, garlic, lemongrass, and galangal, are ground together in a mortar and pestle. This paste is then mixed with coconut milk, fish sauce, and palm sugar, and the mixture is brought to a simmer.

Next, the main ingredients, which can include fish, chicken, tofu, or vegetables, are added to the curry mixture. The mixture is then poured into a container, such as a banana leaf or a bamboo steamer, and placed over boiling water to cook.

Variations[edit | edit source]

There are many variations of steamed curry, depending on the cuisine. In Thai cuisine, for example, steamed curry is often made with fish and is known as "ho mok pla". In Indian cuisine, steamed curry can be made with a variety of ingredients, including chicken, lamb, and vegetables. In Japanese cuisine, steamed curry is often made with seafood and is known as "kamameshi".