We all know that curry is usually accepted as a traditional Indian dish but it is also true that variations have been served for many years all around the world.

Here’s a quick tour of some of the variations of curry people make:

Burma – Burmese chicken curry’s recipe is slightly same as a Punjabi style curry but is made without tomatoes or peppers.

Ethiopia – The Ethiopian curry is known as wat and includes vegetables and any meat other than pork.

Indonesia – The famous national dish called rending is a dry curry, the type which has its sauce simmered down to a minimum.

Japan – Japanese curry was invented in 1912 and prepared using onions, carrots and potatoes.

Malaysia – Curries made in Malaysia involve use of traditional spices and ingredients such as chillies, coconut milk, garlic, ginger and turmeric.

Nepal – The Nepalese dish called masu is spiced or curried meat and gravy served up with rice.

Sri Lanka – There are three common types of curry; white, using coconut milk, red, incorporating plenty of chillies and black which is made with dark roasted spices.

Thailand – They have numerous types of curry in Thailand including gold curry, green curry, jungle curry, khao soi, massaman curry, panang and red curry.