Curry may have been introduced to south-east Asia 2,000 years ago, suggest scientists who have unearthed the earliest known evidence of the dish’s preparation in the region.
Analysing plant remains from 12 ancient stone grinding tools found in Óc Eo, southern Vietnam, researchers discovered traces of rice and turmeric, ginger, fingerroot, sand ginger, galangal, clove, nutmeg and cinnamon.
