The word "curry" comes from a Tamil word kari, meaning spices or sautéed vegetables. The meaning changed when Portuguese traders used it for the sauces with which rice was served. In the 18th century, the British army came to India and further changed the meaning as their liking for hot saucesintroduced the modern idea of curries being hot. This is one of the reasons why the U.K. has the most curry houses in the world. Curry powder, in fact is an English creation, commercially traded since the 18th century. It is also interesting to note that the first curry recipe in English appeared in Hannah Glasse’s The Art of Cookery in 1747.

In Malaysia, curry is called "kari". Being at the crossroads of ancient trade routes has left a mark on the Malaysian cuisine. While the curry may have initially found its way to Malaysian shores via the Indian population, it has since become a staple among the Malays and Chinese too. Malaysian curries differ from state to state, even within similar ethnic groupings, as they are influenced by the many factors, be it cultural, religious, agricultural or economical.

There is wet and dry curry. Malaysian curries typically use curry powders rich in turmeric, coconut milk, shallots,ginger, belacan(shrimp paste), chili peppers, and garlic. Tamarind is also often used. Rendang is another form of dry curry consumed in Malaysia, Singapore, and Indonesia; although it is drier and contains mostly meat and more coconut milk than a conventional Malaysian curry. All sorts of things are curried in Malaysia, including mutton, chicken, shrimp, cuttlefish, fish, aubergines, eggs, and vegetables. Malaysian curry and that of Thailand are of two different concepts because the latter tend to be sweeter and milder in terms of spice contents.

Curry can be mildly to extremely spicy. Some people love it and get addicted to it, while others are afraid of just how spicy the dish will be and what it might do to their stomachs. However, you may be surprised to find that the dish is quite flavorful and beneficial for your long-term health if eaten regularly. If prepared properly, the dish can be both low in fat and low in calories, but even when not quite the best choice for your diet, you’re going to get a wide variety of beneficial vitamins and minerals.

1. Eases Swelling in Joints

Turmeric, the primary ingredient in curry, is responsible for many of the dish’s health benefits. Themost prolific may be its effect on those who suffer from arthritis or otherwise sore and inflamed joints. Turmeric may reduce swelling and ease the painassociated with inflammation of the joints. This claim has been tested conclusively on rats.

2. May Reduce Risk of Alzheimer’s andDementia

Another benefit of the turmeric in curry is a reduced risk for Alzheimer’s Disease and dementia. This is because of curcumin within the turmeric; curcumin can identify plaques inthe brain called amyloid plaques. In excess, amyloid plaques can interfere with the brain’s wiring and cause memory to degrade over time. If you ingest enough curcumin on a regular basis, the curcumin will bind to the plaque and keep it from reproducing.

3. May Reduce Risk of Cancer

Turmeric has been found to reduce the risk of developing prostate, breast, skin and colorectal cancer, possibly because of its antioxidant properties. It may also at least reduce the speed at which these cancers progress. However, ingesting curry alone will not erase your risk for cancer.

4. Boosts Immunity

Other ingredients incurry, such as chili pepper and even curcumin, are beneficial in boosting yourbody’s immunity and healing properties. This is because they’re rich invitamins such as vitamin C, vitamin A and vitamin B6, and they boost the infection-fighting cells.

5. Eases Digestion

Ingredients in currysuch as asafoetida, allspice, anise, cardamom and black pepper may be helpfulin easing digestion problems. Indigestion, constipation, loss of appetite, stomachaches and even hemorrhoids may improve after ingesting the dish on aregular basis.

6. Helps Burn Fat

While a diet of onlycurry won’t keep the pounds off on its own, it’s actually a well-balanced way to get a variety of vegetables and proteins that may help you burn fat cells.Black pepper is the dish’s ingredient that’s best able to break down fat cells.

7. May Help Manage Asthma

A number of ingredients in this dish are purported to help ease the frequency of an asthma sufferer’s symptoms. Asafoetida and curcumin alike can help regulate symptoms of mild asthma.

8. Improves Appearance

Many ingredients in the dish, such as turmeric and cinnamon, are rich in antioxidants, which can help improve the appearance of your skin and help prevent the negative cosmetic effects of long-term exposure to pollutants or smoke. The curcumin can also improve the appearance of your hair and nails by providing necessary proteins.

Craving for authentic Malaysian curry? Do call MULU穆禄 today to secure your reservation and ask for your favorite spiciness!

《咖喱》这个字源自南印度泰米尔文的“kari” 指的是香料的意思。17世纪葡萄牙人第一批发现印度并南下采购香料时，把这kari的意思改编为加在米饭上的酱汁。到了英国兵士在18世纪到了印度时则把咖喱发扬光大，并列咖喱为辣食的新概念，也创造了 “curry” 这个名称，同时也把香料带到不同殖民国家种植。首个英文版的咖喱食谱就1747年出现在Hannah Glasse 的 The Art of Cookery 食谱书里。这也是为什么英国是全世界有着最多咖喱屋的国家。不可不知，咖喱粉其实也是英国人发明的。

在马来西亚，咖喱称为kari。马来西亚美食基本上要从古代贸易路线谈起。从600年前郑和下南洋到葡萄牙人到南方购买香料到英国殖民期间带进了各种饮食文化。虽然咖喱最先由印度民族带进马来西亚海口，至此已成为当地马来人和华人的主要菜肴。在马来西亚13个州里，随着不同宗教、文化、经济条件，每个城市，每户家庭做的咖喱都有各自的特色和味道。

咖喱有分是咖喱和干咖喱。通常马来西亚咖喱用了浓厚的咖喱粉、葱蒜、姜黄、虾酱、姜、椰奶和酸豆角。干咖喱另外称Rendang，在新加坡和印度尼西亚都非常受欢迎。在马来西亚最常见的咖喱有咖喱鸡、牛肉咖喱、咖喱鱼头、羊肉咖喱、海鲜咖喱、蔬菜咖喱。马来西亚咖喱和泰国咖喱是两个概念，后者偏甜，香料也没有太多种。

由于马来西亚咖喱是由辣椒和20几种香料配制而成，其可以分微辣到大辣。有很多人爱咖喱并上瘾，也有人怕辣怕造成肚子不舒服。但是其实长期吃咖喱有益人类健康因为含有高维生素和营养成份。

1）舒缓关节肿

姜黄是咖喱主要的材料，而姜黄有助舒缓关节炎，和由关节炎所引起的疼痛和肿。这个研究也在白老鼠做了成功试验。

2）減輕患上阿茲海默症的風險

姜黄里的姜黄素可以识别大脑里的淀粉样斑。多余的淀粉样斑会干涉大脑的运作，渐渐使记忆退化。长期食用姜黄素可以停止再生淀粉样斑。

3）助减少癌症

试验证明姜黄里的抗氧化含量有助减少前列腺癌、乳癌、皮肤癌和大肠癌的机率。它也可以减速癌细胞发展。但是单吃咖喱也不会解除癌症率。

4）提高免疫力

咖喱含量的辣椒、姜黄素、豆蔻、孜然都有助于提搞人们身体的免疫系统和癒合效果。咖喱含有大量的维生素A，维生素B6，并可以加强抗感染细胞。

5）帮助消化

咖喱里的成份如阿魏、甜胡椒、八角、小豆寇和黑胡椒都有助消化系统。消化不良、便秘、食欲不振、肚痛，甚至痔瘡都可以靠固定吃咖喱来改善。

6）有助燃烧脂肪

虽然只吃咖喱不能减轻重量，但是其实咖喱是一种营养均衡的食物，且含有蔬菜和蛋白质，有助燃烧脂肪细胞。黑胡椒就是最好的材料对抗脂肪细胞。

7）有助减轻哮喘

试验显示咖喱里含有的材料有助减轻哮喘的次数。阿魏和姜黄素都可以控制微哮喘的症候。

8）养颜

咖喱里的姜黄和桂皮都含有大量抗生素并可以改善皮肤。姜黄素也可以提供所需的蛋白质并改善发质和指甲。

想要吃最正宗的马来西亚咖喱？马上致电MULU穆禄 订位，并把您最喜欢的辣度告知MULU穆禄团队！