Southeastern Asian cultures have always mixed a number of spices to flavour their dishes. In India, Sri Lanka and Malaysia, housewives, according to recipes handed down from generation to generation, often blend curries.

Contrary to common western belief, curries are not always “hot”; they be mild, medium and hot. To make a “hot” curry mild, all one must do is add coconut milk.

Essentially, the term curry was invented by the English administrators of the East Indian Trading Co. and later continued buy British government employees. In India, Sri Lanka, Malaysia and Maldives, practically all curries (here called garam masala) and mixed just before use.

Some of the spices are dry roasted, blended and ground, or pounded in a mortar with a pestle.