Answer:
Curry is the English description of any of a general mixed bag of spiced dishes, best-known in Bangladeshi, Indian, Indonesian, Malaysian, Pakistani, Thai, and other South Asian and Southeast Asian cuisines, though curry have been adopt into all of the widely held cuisines of the Asia-Pacific region. Along with tea, curry is one of the few dishes or drinks specifically truly "Pan-Asian", but specifically, its roots come from India.
The concept of curry was then brought to the West by British colonialists in India from the 18th century. Dishes that are commonly classified as curries in Europe and America are once in a blue moon called curries surrounded by the native discourse. A thicker, sweeter and milder variety of curry than that of Indian curry is enjoy by many Japanese within Japan.
INDIAN CURRIES:
The term curry is most promising an anglicized name for the Kari derived from the usage of "Kari" within the South Indian language Tamil to connotate any subsidiary dish eaten beside rice. In addition, curry leaves, agreed by the Tamil word 'Karuvapillai' (literally meaning black leaf) which is an aberration of 'kari-veppilai' surrounded by Tamil or 'kari-veppila' in Malayalam or the Kannada word 'Karibevu' is used within various kind of dishes common surrounded by South India made with vegetables or meat and usually eat with rice. The possession curry (meaning a stew) was found within English before the arrival of British traders on the Subcontinent, and may simply hold been applied by them to dishes which they thought resembled the stews they be used to. The term is very soon used more broadly, especially in the Western world, to refer to almost any spiced, sauce-based dishes cooked surrounded by various south and southeast Asian styles.
In Kerala, though respectively curry has a specific label, generically any side dish is historically referred to as a 'curry'. Not all curries are made from curry powder; contained by India the word curry is heavily used in the southern member of India in language like Tamil, while on the odd occasion used in the north. In the northern parts of India, most dishes involving lentils are call dal, or are referred to by a name specific to the spices used contained by the preparation. Meat or vegetable dishes are likewise given specific name that indicate the method of cooking, or the particular spices used.
There is a distinctive north Indian and Pakistani dish which is given the name curry or khadi and utilizes yoghurt, ghee, and besan. Ironically, this one dish is not well-known outside of Pakistan and India.
Bengali dishes call "Torkari" or vegetables stewed or dry in gravy is another potential source for the anglicized "curry" since the British occupation of India started within Bengal before Madras. Another opinion is the root word for curry is "Karai" or Kadhai" denoting the wok used in Indian kitchens.
THAI CURRIES:
In Thai cuisine, curries are meat, fish or vegetable dishes within a spiced sauce. They use local ingredients such as chilli peppers, Kaffir lime leaves, lemon grass, Galangal and coconut milk, and tend to be more aromatic than Indian curries as a result. Curries are commonly described by colour; red curries use red chillis while green curries use green chillis. Yellow curries are more similar to Indian curries, with their use of turmeric and cumin. Yellow curries typically contain potatoes. Yellow curry is also called gaeng curry (by many spellings), of which a word-for-word translation would be "curry curry". This is because it is the one category of Thai curry that really is curry, and is adapted from Indian cuisine.
JAPANESE CURRY:
Japanese curry (カレー, karē in Japanese) is one of the most popular dishes surrounded by Japan, where several people munch through it two or three times a week according to some surveys. It is usually thicker, sweeter, and not as hot as its Indian equivalent. It is usually eaten as karē raisu — curry, rice and commonly pickles, served on the same plate and eat with a spoon, a adjectives lunchtime canteen dish.
Curry was introduced to Japan by the British contained by the Meiji era (1869–1913) after Japan ended its policy of national self-isolation (Sakoku), and curry within Japan is categorised as a Western dish. Its spread across the country is commonly attributed to its use in the Japanese Army and Navy which adopt it extensively as convenient field and naval canteen cooking, allowing even conscripts from the remotest countryside to experience the dish. The Japan Maritime Self-Defense Force still traditionally enjoy curry every Friday for lunch.
The standard Japanese curry contains onions, carrots, potatoes and a meat. Sometimes grated apples or honey are added for added sweetness and other vegetables are sometimes used instead. For the meat, beef, pork and chicken are the most popular, in demand of decreasing popularity. In the north and eastern Japan including Tokyo pork is the most popular meat for curry, beef is more common within western Japan including Osaka, and in Okinawa it's chicken. ( contained by Japanese)
Sometimes the curry-rice is topped with breaded pork cutlet (tonkatsu); this is call Katsu-karē (カツカレー). Korokke (コロッケ) are also a common topping.
Apart from near rice, karē udon (thick noodles in curry flavoured soup) and karē-pan ("curry bread" — vast fried battered bread with curry within the middle) are also popular.
There are loads of differences! All I can really administer you here are some rough indications.
1. Japanese curry (often called katzu) is a sort of mildly spiced sauce poured over chicken, meat or fish.
2. Thai curry is repeatedly very, enormously hot, usually quite fresh-tasting, and comes surrounded by many variety. Common ingredients include red and green chilli, coconut, lemongrass, kaffir lime leaves, lime juice, galangal, ginger and nam pla (fish sauce).
2. Indian curry: capably, this is just too diverse to describe simply! South Indian (eg Keralan) curries tend to own ingredients slightly more reminiscent of Thai food. Northern Indian cuisine (eg Punjabi) tends to enjoy heavier, buttery sauces. But that's really a generalisation. Indian curries range from markedly mild (eg korma, often containing almonds, raisins, mild spices) to immensely hot (eg dhansak). Common ingredients include chilli, tamarind, ginger, garlic, asafoetida and masala (a mix of spices, which can include coriander, cumin, cloves, turmeric, cardamom, cinnamon, fenugreek, mustard seed, etc...).
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