Japanese and Thai curries rank as ‘recipe’ at TasteAtlas

The kare, or Japanese curry, and khao soi, originating from Thailand, are the second and third places on the list with a rating of 4.7 out of 5 stars.

Kare is less spicy, sweeter, darker, and usually thicker due to the addition of flour or roux, compared to Indian curries. The most popular variety of kare is kare raisu curry over rice, which has also been ranked sixth on the TasteAtlas list.

Kare raisu is usually served with Fukujinzuke pickles or Japanese scallions on the side.

Other main versions of kare in Japan include kare udon curry over noodles and kare-pan a pastry filled with curry Meanwhile, khao soi, a signature dish from Northern Thailand, is described as a curried noodle with a slightly spicy broth, combining coconut milk and red curry paste as the base of the dish. It is served with flat egg noodles and a choice of meat - usually chicken, beef or pork - and is topped with a handful of crisp fried noodles and chopped cilantro.

Khao soi is commonly served with a variety of condiments such as fresh lime, pickled cabbage, shallots, and chillis.

Other dishes round out the top five curries in the TasteAtlas list are India s shahi paneer and butter chicken in the fourth and fifth spots.

From India's Moghul cuisine, shahi paneer is a cheese curry prepared with paneer cheese, onions, almond paste, and a rich, spicy tomato-cream sauce.

According to TasteAtlas, the dish is usually accompanied by Indian breads such as naan, roti or puri.

On the other hand, the famous Indian butter chicken is a combination of roasted meat, lots of spices and a rich gravy made with cream, tomatoes and butter. It is usually eaten with naan bread and garnished with more butter, coriander or green chillis.

Singapore fish head curry dish took the 38th spot on the TasteAtlas list with a rating of 3.6 out of 5 stars. It is a Singaporean specialty dish consisting of fish heads, coconut cream, tomatoes and an array of seasonings such as curry leaves, garlic, chilli, coriander, cumin, turmeric, pepper, and tamarind.

Today, it is served with bread or rice on the side, and one pot of fish head curry can easily feed a few people.

Other curries that have joined the list are Japanese katsu kare curry over breaded pork or chicken 14th India saag paneer cheese and mixed vegetable curry 18th and Burmese chicken curry 39th.