[中文]這一次的主菜就是各地都很熟知的「咖哩」啦！上次去捷克旅遊的時候也有餐廳在賣咖哩，下次有機會把照片翻出來介紹介紹。這次的重點就先擺在「台式」咖哩的介紹和我們家比較特殊的作法。##CONTINUE##
大家應該都知道咖哩是起源於印度，據我上次出差印度的同事回報，的確在印度什麼都要配咖哩，真的很像我們什麼都要配醬油一樣。而印度本地的咖哩是又鹹又辣，這不僅是我同事這樣說，小時候我們全家去永康街印度人開的餐廳吃咖哩飯，味道是很香很濃沒有錯，但也真的很嫌很辣足足讓我配了好幾碗飯，咱們台灣人可能不喜歡，但這種味道應該才是正統。
除了印度咖哩之外，東南亞的地區似乎也常吃咖哩，可是「南洋」咖哩的作法似乎用上了他們當地最普遍的食材～椰奶，因此他們的咖哩比較稀，也沒有這麼鹹，但卻還是一樣辣。
而對台灣人而言，「日式」咖哩也是常常吃到，不知道是不是因為日本人愛吃甜食，日本的咖哩也比較甜一點，通常加入了蘋果或其他水果，而且沒有這麼辣，配上日式炸豬排也會令人垂涎三尺。
台灣不愧是美食王國，這幾種不同的咖哩都可以吃的到，不過似乎為了迎合台灣人的口味，在台灣吃到的咖哩沒有印度咖哩這麼辣、沒有南洋咖哩這麼稀、也沒有日式咖哩這麼甜，這算是三不像還是「台式」咖哩勒？
我媽燒的咖哩符合了我們家的口味，也接近台式咖哩的味道，所以通常是先到超市買日式咖哩塊。用日式咖哩塊的好處是裡面都已經含有水果成分，之後不用去特別增加甜味，而且日本的東西品質也比較好。咖哩塊買回家之後並不急著就開始煮咖哩囉，而是先初步紅燒肉塊、馬鈴薯、蘿蔔等等，這樣之後吃到的肉或馬鈴薯就會比較入味，而且可以加重日式咖哩不足的鹹味(我們家就是重口味啦)。因為我們家吃的比較辣一點，所以加入咖哩後會在加辣椒粉或是一開始就買辣味的咖哩塊，如此可以提升日式咖哩的辣味。這樣的作法就滿足了我上文提到「三不像」台式咖哩的條件啦！
我們家的咖哩還有一個特殊的地方，就是比一般的咖哩都要「濃稠」，有時要從冰箱裡拿一點出來伴飯，還沒辦法用倒的，因為你根本倒不出來，一定要用湯匙挖，很像挖冰淇淋的感覺，可是冰淇淋拿到室外會融化，但我們家咖哩還不會融化喔！一定要加熱之後才會有「醬汁」的感覺！不過這樣伴起飯來卻更有味道，更讚更好吃啦！哈哈哈！(迷之音：又在得意了)
[English]
Curry is a well-known dish or sauce all over the world now. I have eaten curry in a restaurant in Czech when visiting Eastern Europe. Maybe we'll have a page to introduce that dish someday. Today, I still focus on my mom's curry and talk about our Taiwanese favorite flavor.
Every body knows Curry comes from mysterious India. According to my colleague who have been India for business, Indian eats everything with curry (and by their hand), just like Chinese eats everything with soy sauce. In addition, Indian curry tastes very salty and spicy but I think that heavy savor is classical curry.
Besides India curry, another style of curry is common in Southeast Asia, such as Malaysia, Indonesia, Thailand; we call South Pacific Ocean (南洋) Style. Locals add their most common material - coconut milk to the curry and you can smell its distinct fragrance. The Southeast Asia curry looks more dilute than traditional India curry but tastes still hot.
Another popular style in Taiwan is Japanese curry. Taiwanese loves Japanese food very much because our tastes are similar. The characteristic of Japanese curry is that you can find a little sweet in it. Japanese would put fruit, apples usually, or honey in curry. I don't know if it causes by they like a lot sweet stuff :p So that Japanese curry is less salty and spicy than India curry.
What a food kingdom Taiwan is. You can eat all styles here. However, most Taiwanese don't like so salty and spicy food like Indian; not like sweet stuff like Japanese, either. Most curry dishes in Taiwan are localized from Japanese curry and a bit more salty. I tentatively call that style the "Taiwan curry".
My mom's curry can be regarded as Taiwan style. First, she bought a curry sauce cube (like bouillon cube) at supermarket. We always buy the Japanese curry cube because our taste is more similar to Japanese's and the food made in Japan means elaborate and dainty. After that she was not eager to boil curry sauce but prepare main materials. My mom would cut the meat, potato and carrot into cubes; then stewed them with soy sauce like the beginning step of "stewed spareribs with brown sauce" in order to let the meat and vegetables more savory. Finally put the curry cube and other seasonings. If you like hot, you can put spicy powder. If you want to eat Southeast Asia style, you can put coconut milk. It's delicious to put the cheese as well. (We learned from a certain restaurant.)A curry recipe reference
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