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Can someone explain the differences between Middle Eastern Afghan and/or Pakistan curry and Indian curry, e.g., spices used/not used in Middle Eastern curry, basic ingredients, and sauce bases?
I realize "Indian curry" is a bit of a conglomerate term- lets narrow it to North Indian.
I'm trying to recreate an Afghan Okra curry dish I had at a restaurant that uses a tomato puree sauce base, but I am really unsure about the spices.