Interestingly enough, growing up in Singapore, while curry was one of the main dishes my mum cooked, I never was fond of it and often complained when I had to eat it. I always wanted burgers, chips and to eat out. It was while living in the UK, I began to eat and take curry more seriously. Now being far away from mum, I find myself craving both curry generally and my mum’s home cooked curries.
What is it about curry that brings comfort to the belly and heart?
Is it the spice, cumin or is it the hot chilli in it?
The origin of the word ‘curry’ has been debated to have come from the Tamil word of ‘kari’ referring to spiced sauce or stew. The curry leave plant was the first plant I was exposed as a child. My mum grew her own curry leaves and neighbours used to come and get some from her. As a child I was fascinated that the fruit of this plant was purple in colour. This fragrant plant is called Kaṟivēppilai in Tamil language and it is used as a natural flavouring in various curries in South India.