Curry is a dish with a sauce seasoned with spices, mainly associated with
South Asian cuisine
South is one of the cardinal directions or compass points. The direction is the opposite of north and is perpendicular to both east and west.
Etymology
The word ''south'' comes from Old English ''sūþ'', from earlier Proto-Germanic ''*sunþa ...
. In
southern India
South India, also known as Dakshina Bharata or Peninsular India, consists of the peninsular southern part of India. It encompasses the Indian states of Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, and Telangana, as well as the union territ ...
, leaves from the
curry tree may be included.
There are many varieties of curry. The choice of spices for each dish in traditional cuisine depends on regional cultural tradition and personal preferences. Such dishes have names that refer to their ingredients, spicing, and cooking methods.
Outside the Indian subcontinent, a curry is a dish from Southeast Asia which uses
coconut milk or spice pastes, commonly eaten over rice.
Curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. Others are vegetarian. Dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. Wet curries contain significant amounts of sauce or gravy based on
broth
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, ...
,
coconut cream
Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food in ...
or
coconut milk, dairy
cream
Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process ...
or
yogurt
Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bac ...
, or
legume purée,
sautéed crushed onion, or
tomato purée
Tomato purée is a thick liquid made by cooking and straining tomatoes. The difference between tomato paste, tomato purée, and tomato sauce is consistency; tomato puree has a thicker consistency and a deeper flavour than sauce.
Differences
The ...
.
Curry powder
Curry powder is a spice mix originating from the Indian subcontinent where it is typically called garam masala.
History
Key ingredients of curry powder consist of ginger, garlic, fennel, mace, cumin, coriander, cardamom, cinnamon and turmeric ...
, a commercially prepared mixture of spices marketed in the West, was first exported to Britain in the 18th century when Indian merchants sold a
concoction
Concoction is the process of preparing a medicine, food or other substance out of many ingredients, and also the result of such a process.
Historically, the word referred to digestion, as conceived by Aristotle who theorized that this was the resu ...
of spices, similar to
garam masala
Garam masala Hindustani_language.html"_;"title="rom_Hindustani_language">Hindustani_/_(''garm_masala'',_"hot_spices")is_a_Spice_mix.html" ;"title="Hindustani language">Hindustani / (''garm masala'', "hot spices")">Hindustani_language.html" ;"tit ...
, to the British East India Company returning to Britain.
Etymology
![To make a Currey the India Way - Hannah Glasse 1748](https://upload.wikimedia.org/wikipedia/commons/e/e3/To_make_a_Currey_the_India_Way_-_Hannah_Glasse_1748.jpg)
Curry is an
anglicised form of the
Tamil
Tamil may refer to:
* Tamils, an ethnic group native to India and some other parts of Asia
**Sri Lankan Tamils, Tamil people native to Sri Lanka also called ilankai tamils
**Tamil Malaysians, Tamil people native to Malaysia
* Tamil language, nativ ...
' meaning 'sauce' or 'relish for rice' that uses the leaves of the
curry tree (''Murraya koenigii'').
The word ''kari'' is also used in other
Dravidian languages
The Dravidian languages (or sometimes Dravidic) are a family of languages spoken by 250 million people, mainly in southern India, north-east Sri Lanka, and south-west Pakistan. Since the colonial era, there have been small but significant ...
, namely in
Malayalam
Malayalam (; , ) is a Dravidian languages, Dravidian language spoken in the Indian state of Kerala and the union territories of Lakshadweep and Puducherry (union territory), Puducherry (Mahé district) by the Malayali people. It is one of 2 ...
,
Kannada
Kannada (; ಕನ್ನಡ, ), originally romanised Canarese, is a Dravidian language spoken predominantly by the people of Karnataka in southwestern India, with minorities in all neighbouring states. It has around 47 million native s ...
and
Kodava with the meaning of "vegetables (or meat) of any kind (raw or boiled), curry". ''Kaṟi'' is described in a mid-17th century
Portuguese
Portuguese may refer to:
* anything of, from, or related to the country and nation of Portugal
** Portuguese cuisine, traditional foods
** Portuguese language, a Romance language
*** Portuguese dialects, variants of the Portuguese language
** Portu ...
cookbook by members of the British
East India Company
The East India Company (EIC) was an English, and later British, joint-stock company founded in 1600 and dissolved in 1874. It was formed to trade in the Indian Ocean region, initially with the East Indies (the Indian subcontinent and South ...
,
[ who were trading with Tamil merchants along the ]Coromandel Coast
The Coromandel Coast is the southeastern coastal region of the Indian subcontinent, bounded by the Utkal Plains to the north, the Bay of Bengal to the east, the Kaveri delta to the south, and the Eastern Ghats to the west, extending over an ...
of southeast India,[Sahni, Julie (1980). ''Classic Indian Cooking''. New York: William Morrow. pp. 39–40.] becoming known as a "spice blend ... called ''kari podi'' or curry powder". The first appearance in its anglicised form (spelled ''currey'') was in Hannah Glasse
Hannah Glasse (; March 1708 – 1 September 1770) was an English cookery writer of the 18th century. Her first cookery book, ''The Art of Cookery Made Plain and Easy'', published in 1747, became the best-selling recipe book that century. It w ...
's 1747 book ''The Art of Cookery Made Plain and Easy
''The Art of Cookery Made Plain and Easy'' is a cookbook by Hannah Glasse (1708–1770) first published in 1747. It was a bestseller for a century after its first publication, dominating the English-speaking market and making Glasse one of the ...
''.
The word ''cury'' in the 1390s English cookbook, ''The Forme of Cury
''The Forme of Cury'' (''The Method of Cooking'', from Middle French : 'to cook') is an extensive 14th-century collection of medieval English recipes. Although the original manuscript is lost, the text appears in nine manuscripts, the most fa ...
'',[ is unrelated, coming from the Middle French word '']cuire
Caluire-et-Cuire (; frp, Caluéres-et-Cuéres) is a commune in the Metropolis of Lyon in Auvergne-Rhône-Alpes region in eastern France.
It is the fifth-largest suburb of the city of Lyon
Lyon,, ; Occitan: ''Lion'', hist. ''Lionés'' al ...
'', meaning 'to cook'.
History
Archaeological evidence dating to 2600 BCE from Mohenjo-daro
Mohenjo-daro (; sd, موئن جو دڙو'', ''meaning 'Mound of the Dead Men';[mortar and pestle
Mortar and pestle is a set of two simple tools used from the Stone Age to the present day to prepare ingredients or substances by crushing and grinding them into a fine paste or powder in the kitchen, laboratory, and pharmacy. The ''mortar'' ( ...]
to pound spices including mustard
Mustard may refer to:
Food and plants
* Mustard (condiment), a paste or sauce made from mustard seeds used as a condiment
* Mustard plant, one of several plants, having seeds that are used for the condiment
** Mustard seed, seeds of the mustard p ...
, fennel
Fennel (''Foeniculum vulgare'') is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized ...
, cumin, and tamarind
Tamarind (''Tamarindus indica'') is a leguminous tree bearing edible fruit that is probably indigenous to tropical Africa. The genus ''Tamarindus'' is monotypic, meaning that it contains only this species. It belongs to the family Fabaceae ...
pods with which they flavoured food. Black pepper
Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in dia ...
is native to the Indian subcontinent
The Indian subcontinent is a list of the physiographic regions of the world, physiographical region in United Nations geoscheme for Asia#Southern Asia, Southern Asia. It is situated on the Indian Plate, projecting southwards into the Indian O ...
and Southeast Asia and has been known to Indian cooking since at least 2000 BCE.[Davidson & Saberi 178]
The three basic ingredients of the spicy stew were ginger, garlic, and turmeric
Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast ...
. Using a method called "starch grain analysis", archaeologists identified the residue of these spices in both skeletons and pottery shards from excavations in India, finding that turmeric and ginger were present.
The establishment of the Mughal Empire
The Mughal Empire was an early-modern empire that controlled much of South Asia between the 16th and 19th centuries. Quote: "Although the first two Timurid emperors and many of their noblemen were recent migrants to the subcontinent, the d ...
, in the early 16th century, also influenced some curries, especially in the north. Another influence was the establishment of the Portuguese trading centre in Goa
Goa () is a state on the southwestern coast of India within the Konkan region, geographically separated from the Deccan highlands by the Western Ghats. It is located between the Indian states of Maharashtra to the north and Karnataka to the ...
in 1510, resulting in the introduction of chili pepper
Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for ...
, tomatoes and potatoes to India from the Americas, as a byproduct of the Columbian Exchange.
The British lumped all sauce-based dishes under the generic name 'curry'. It was introduced to English cuisine
English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas ...
from Anglo-Indian cooking in the 17th century, as spicy sauces were added to plain boiled and cooked meats. Curry was first served in coffee houses in Britain from 1809, and has been increasingly popular in Great Britain, with major jumps in the 1940s and the 1970s. During the 19th century, curry was carried to the Caribbean by Indian indentured workers in the British sugar industry. Since the mid-20th century, curries of many national styles have become popular far from their origins, and increasingly become part of international fusion cuisine
Fusion cuisine is cuisine that combines elements of different culinary traditions that originate from different countries, regions, or cultures. They can occur naturally and become aspects of culturally relevant cuisines, or they can be part of ...
.
By region
South Asia
India is the home of curry, and many Indian dishes are curry-based, prepared by adding different types of vegetables, lentils, or meats. The content of the curry and style of preparation vary by region. Most curries are water-based, with occasional use of dairy and coconut milk. Curry dishes are usually thick and spicy and are eaten along with steamed rice and a variety of Indian breads. The popular , for example, from Kashmiri cuisine
Kashmiri cuisine is the cuisine of the Kashmir Valley in the Indian subcontinent. Kashmiris have developed the art of cooking to a very high degree of sophistication and evolved a cuisine quite distinct from that of any part of the world. Rice ...
, is a wet curry of lamb with a red gravy coloured by Kashmiri chillies and an extract of the red flowers of the cockscomb plant (''mawal''). ''Goshtaba'' (large lamb meatballs cooked in yoghurt gravy) is another curry dish from the Wazwan
() is a multi-course meal in Kashmiri cuisine, originating from Kashmir.
Almost all the dishes are meat-based using lamb or chicken with few vegetarian dishes. It is popular throughout the larger Kashmir region. Moreover, Wazwan is also served ...
tradition occasionally found in Western restaurants.
Curries in Bengali cuisine
Bengali cuisine ( bn, বাঙ্গালী রন্ধনপ্রণালী) is the culinary style of Bengal, a region in the eastern part of the Indian subcontinent encompassing Bangladesh and the Indian states of West Bengal, Tripura ...
include seafood and fresh fish. Mustard seeds and mustard oil are added to many recipes, as are poppy seeds. Emigrants
Emigration is the act of leaving a resident country or place of residence with the intent to settle elsewhere (to permanently leave a country). Conversely, immigration describes the movement of people into one country from another (to permanentl ...
from the Sylhet district of Bangladesh founded the curry house industry in Britain, while in Sylhet some restaurants run by expatriates specialise in British-style Indian food.
East Asia
Curry spread to other regions of Asia. Although not an integral part of Chinese cuisine
Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many o ...
, curry powder is added to some dishes in the southern part of China. The curry powder sold in Chinese grocery stores is similar to Madras curry powder but with addition of star anise and cinnamon. The former Portuguese colony of Macau has its own culinary traditions and curry dishes, including Galinha à portuguesa
Portuguese chicken ( zh, t=葡國雞, s=葡国鸡, first=t), also known as Portuguese-style chicken or galinha à portuguesa () is a dish found in Macanese cuisine.
Despite its name, Portuguese chicken did not originate from Portugal, but from it ...
and curry crab. Portuguese sauce is a sauce flavoured with curry and thickened with coconut milk.
Japanese curry
is commonly served in three main forms: , curry udon (curry over thick noodles), and (a curry-filled pastry). It is one of the most popular dishes in Japan. The very common "curry rice" is most often referred to simply as .
Along with the sau ...
is usually eaten as – curry, rice, and often pickled vegetables, served on the same plate and eaten with a spoon, a common lunchtime canteen dish. It is less spicy and seasoned than Indian and Southeast Asian curries, being more of a thick stew than a curry. British people brought curry from the Indian colony
An Indian colony is a Native American settlement associated with an urban area. Although some of them become official Indian reservations, they differ from most reservations in that they are placed where Native Americans could find employment i ...
back to Britain and introduced it to Japan during the Meiji period
The is an era of Japanese history that extended from October 23, 1868 to July 30, 1912.
The Meiji era was the first half of the Empire of Japan, when the Japanese people moved from being an isolated feudal society at risk of colonization ...
(1868 to 1912), after Japan ended its policy of national self-isolation (), and curry in Japan was categorised as a Western dish. Its spread across the country is attributed to its use in the Japanese Army and Navy
A navy, naval force, or maritime force is the branch of a nation's armed forces principally designated for naval and amphibious warfare; namely, lake-borne, riverine, littoral, or ocean-borne combat operations and related functions. It in ...
which adopted it extensively as convenient field and naval canteen cooking, allowing even conscripts from the remotest countryside to experience the dish. The Japan Maritime Self-Defense Force
, abbreviated , also simply known as the Japanese Navy, is the maritime warfare branch of the Japan Self-Defense Forces, tasked with the naval defense of Japan. The JMSDF was formed following the dissolution of the Imperial Japanese Navy (IJN) ...
traditionally have curry every Friday for lunch and many ships have their own recipes. The standard Japanese curry contains onions, carrots, potatoes, and sometimes celery
Celery (''Apium graveolens'') is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity. Celery has a long fibrous stalk tapering into leaves. Depending on location and cultivar, either its stalks, ...
, and a meat that is cooked in a large pot. Sometimes grated apples or honey
Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primar ...
are added for additional sweetness and other vegetables are sometimes used instead.
Curry was popularized in Korean cuisine when Ottogi
Ottogi Co, Ltd. ( Korean: 주식회사 오뚜기) is a food manufacturing company headquartered in Anyang, South Korea. Ottogi Center is located in Seoul and is listed on the KOSPI 200.
History
Ottogi was founded in May 1969. Ottogi’s fir ...
entered the Korean food industry with a curry powder in 1969. Korean curry, usually served with rice, is characterized by the golden yellow colour of turmeric. Curry tteokbokki
(), or simmered rice cake, is a popular Korean food made from small-sized (long, white, cylinder-shaped rice cakes) called (; "rice cake noodles") or commonly (; " rice cakes").
* Eomuk (fish cakes), boiled eggs, and scallions are some comm ...
is made of tteok
''Tteok'' ( ko, 떡) is a class of Korean rice cakes made with steamed flour made of various grains, including glutinous or non-glutinous rice. Steamed flour can also be pounded, shaped, or pan-fried to make ''tteok''. In some cases, ''tteok' ...
(rice cakes), eomuk
A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden.
Asian-style fishcakes usually contain fish with salt, water, ...
(fish cakes), eggs, vegetables, and curry. Curry can be added to Korean dishes such as bokkeumbap (fried rice), sundubujjigae
''Sundubu-jjigae''
* (, -豆腐--) is a ''jjigae'' in Korean cuisine. The dish is made with freshly curdled soft tofu (dubu) which has not been strained and pressed, vegetables, sometimes mushrooms, onion, optional seafood (commonly oysters, ...
(silken tofu stew), fried chicken, vegetable stir-fries, and salads.
Southeast Asia
Indian Indonesian cuisine consists of adaptations of authentic dishes from India
India, officially the Republic of India (Hindi: ), is a country in South Asia. It is the seventh-largest country by area, the second-most populous country, and the most populous democracy in the world. Bounded by the Indian Ocean on the so ...
, as well as original creations inspired by the diverse food culture of Indonesia
Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania between the Indian and Pacific oceans. It consists of over 17,000 islands, including Sumatra, Java, Sulawesi, and parts of Borneo and New Guine ...
. Curry in Indonesian
Indonesian is anything of, from, or related to Indonesia, an archipelagic country in Southeast Asia. It may refer to:
* Indonesians, citizens of Indonesia
** Native Indonesians, diverse groups of local inhabitants of the archipelago
** Indonesian ...
is ''kari'' and in Javanese is ''kare''. In Indonesian cuisine especially in Bandung, there is a dish called '' lontong kari'', a combined of lontong
Lontong is an Indonesian dish made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, commonly found in Indonesia, Malaysia and Singapore. Rice is rolled inside a banana leaf and boiled, then cut into small cakes as ...
and beef yellow curry soup. In Javanese cuisine
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.
Definition
Javanese cuisine refers exclusively to the cuisine of Javanese people, ...
, ''kare rajungan'', blue swimmer crab curry has become a delicacy of Tuban Regency
Tuban Regency is a regency in East Java province of Indonesia. The Dutch name of the regency is 'Toeban'. It covers an area of 1,839.94 sq. km, and had a population of 1,118,464 at the 2010 Census and 1,198,012 at the 2020 Census. The adminis ...
, East Java
East Java ( id, Jawa Timur) is a Provinces of Indonesia, province of Indonesia located in the easternmost hemisphere of Java island. It has a land border only with the province of Central Java to the west; the Java Sea and the Indian Ocean bord ...
. Rendang
Rendang ( ; ) is a Minang dish originating from the Minangkabau region in West Sumatra, Indonesia. It has spread across Indonesian cuisine to the cuisines of neighbouring Southeast Asian countries such as Malaysia, Singapore, Brunei and the ...
, the national dish of Indonesia, which is originated from Minang, is drier and contains mostly meat and more coconut milk than a conventional Malaysian curry; it was mentioned in Malay literature in the 1550s by Hikayat Amir Hamzah.
Malaysian cuisine may have initially incorporated curries via the Indian population, but it has become a staple among the Malay and Chinese populations there. Malaysian curries typically use turmeric-rich curry powders, coconut milk, shallots, ginger, belacan
Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Southern Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. They are eith ...
(shrimp paste), chili peppers, and garlic. Tamarind
Tamarind (''Tamarindus indica'') is a leguminous tree bearing edible fruit that is probably indigenous to tropical Africa. The genus ''Tamarindus'' is monotypic, meaning that it contains only this species. It belongs to the family Fabaceae ...
is also often used.
In Burmese cuisine, curries are broadly called ''hin''. Burmese curries
Burmese curry refers to a diverse array of dishes in Burmese cuisine that consist of protein or vegetables simmered or stewed in an aromatic curry base Burmese curries generally differ from other Southeast Asian curries (e.g., Thai curry) in ...
generally consist of protein that is simmered in a curry base of aromatics including shallots, onions, ginger, and garlic, alongside dried spices like turmeric, paprika, and garam masala. Burmese curries generally differ from other Southeast Asian curries in that dried spices are also used commonly to season the dishes, while coconut milk is only used sparingly for select dishes.
In the Philippines, two kinds of curry traditions are seen corresponding with the cultural divide between the Hispanicised north and Indianised/Islamised south. In the northern areas, a linear range of new curry recipes could be seen. The most common is a variant of the native (chicken cooked in coconut milk) dish with the addition of curry powder
Curry powder is a spice mix originating from the Indian subcontinent where it is typically called garam masala.
History
Key ingredients of curry powder consist of ginger, garlic, fennel, mace, cumin, coriander, cardamom, cinnamon and turmeric ...
, known as the "Filipino chicken curry
''Ginataang manok'' is a Filipino chicken soup made from chicken in coconut milk with green papaya and other vegetables, garlic, ginger, onion, '' patis'' (fish sauce) or ''bagoong alamang'' (shrimp paste), and salt and pepper. It is a type of ...
". This is the usual curry dish that northern Filipinos are familiar with. Similarly, other northern Filipino dishes that can be considered "curries" are usually (cooked with coconut milk) variants of other native meat or seafood dishes such as , , and , that simply add curry powder or non-native Indian spices.
In Thai cuisine, curries are called , and usually consist of meat, fish or vegetables in a sauce based on a paste made from chilies, onions or shallots, garlic, and shrimp paste
Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Southern Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. They are ei ...
. Additional spices and herbs define the type of curry. Local ingredients, such as chili peppers, kaffir lime
''Citrus hystrix'', called the kaffir lime or makrut lime, (, ) is a citrus fruit native to tropical Southeast Asia.
Its fruit and leaves are used in Southeast Asian cuisine, and its essential oil is used in perfumery. Its rind and crushed leav ...
leaves, lemongrass
''Cymbopogon'', also known as lemongrass, barbed wire grass, silky heads, Cochin grass, Malabar grass, oily heads, citronella grass or fever grass, is a genus of Asian, African, Australian, and tropical island plants in the grass family.
Some ...
, galangal
Galangal () is a common name for several tropical rhizomatous spices.
Differentiation
The word ''galangal'', or its variant ''galanga'' or archaically ''galingale'', can refer in common usage to the aromatic rhizome of any of four plant spec ...
are used and, in central and southern Thai cuisine, coconut milk. Northern and northeastern Thai curries generally do not contain coconut milk. Due to the use of sugar and coconut milk, Thai curries tend to be sweeter than Indian curries. In the West, some of the Thai curries are described by colour; red curries use red chilies while green curries use green chilies. Yellow curry
Yellow curry ( th, แกงกะหรี่, , ; Chinese: 黃咖喱) is a curry made from cumin, coriander, turmeric, fenugreek, garlic, salt, bay leaf, lemongrass, cayenne pepper, ginger, mace and cinnamon. It generally contains less chilli ...
—called (by various spellings) in Thai, of which a literal translation could be "curry soup"—is more similar to Indian curries, with the use of turmeric, cumin, and other dried spices. A few stir-fried Thai dishes also use an Indian style curry powder (Thai: ).
In Vietnamese cuisine
Vietnamese cuisine encompasses the foods and beverages of Vietnam. Meals feature a combination of five fundamental tastes ( vi, ngũ vị, links=no, label=none): sweet, salty, bitter, sour, and spicy. The distinctive nature of each dish refle ...
, it is known as ''cà ri'' and it is made ingredients such as coconut milk, potatoes, sweet potatoes, taro, chicken along with coriander and green onions. This dish is more like soup than Indian curry. Goat meat curry is also available, but only in a few special restaurants in Vietnam. Curry is often served with bread, vermicelli or rice. Curry is considered a dish in the south. The other ingredients of the curry are very diverse, depending on the meat ingredients, the main fruit for cooking curry as well as the chef's creativity. Vietnamese curries are also made with coconut milk, red cashew, onions, ginger, meat of all kinds (pig, goat, beef, chicken, sheep, crocodile, ostrich and seafood), potatoes, sweet potatoes, carrots, radishes, vegetables, etc.
Africa
Consumption of curry spread to South Africa
South Africa, officially the Republic of South Africa (RSA), is the Southern Africa, southernmost country in Africa. It is bounded to the south by of coastline that stretch along the Atlantic Ocean, South Atlantic and Indian Oceans; to the ...
with the migration of people from the Indian subcontinent to the region in the colonial era. African curries, Cape Malay
Cape Malays (, in Arabies script) also known as Cape Muslims or Malays, are a Muslim community or ethnic group in South Africa. They are the descendants of enslaved and free Muslims from different parts of the world who lived at the Cape duri ...
curries and Natal
NATAL or Natal may refer to:
Places
* Natal, Rio Grande do Norte, a city in Brazil
* Natal, South Africa (disambiguation), a region in South Africa
** Natalia Republic, a former country (1839–1843)
** Colony of Natal, a former British colony ( ...
curries include the traditional Natal curry, the Durban curry, Bunny chow
Bunny chow, often referred to simply as a bunny, is an Indian South African fast food dish consisting of a hollowed-out loaf of white bread filled with curry and a serving of salad on the side. It originated among Indian South Africans of ...
, and roti rolls. South African curries appear to have been founded in both KwaZulu-Natal and the Western Cape
The Western Cape is a province of South Africa, situated on the south-western coast of the country. It is the fourth largest of the nine provinces with an area of , and the third most populous, with an estimated 7 million inhabitants in 2020 ...
, while other curries developed across the country over the late 20th century and early 21st century to include ekasi, coloured, and Afrikaner curries. Durban
Durban ( ) ( zu, eThekwini, from meaning 'the port' also called zu, eZibubulungwini for the mountain range that terminates in the area), nicknamed ''Durbs'',Ishani ChettyCity nicknames in SA and across the worldArticle on ''news24.com'' from ...
has the largest population of Indians outside of India in the world. Bunny chow or a "set", a South African standard, consists of either lamb, chicken or bean curry poured into a tunnelled-out loaf of bread to be eaten with one's fingers by dipping pieces of the bread into it.[
]
Europe
Curry is very popular in the United Kingdom, with a curry house in nearly every town. Such is the popularity of curry in the United Kingdom, it has frequently been called its "adopted national dish". It was estimated that in 2016 there were 12,000 curry houses, employing 100,000 people and with annual combined sales of approximately £4.2 billion.
The food offered is Indian food cooked to British taste, but with increasing demand for authentic Indian styles. As of 2015, curry houses accounted for a fifth of the restaurant business in the UK, but, being historically a low wage sector, they were plagued by a shortage of labour. Established Indian immigrants from South Asia were moving on to other occupations; there were difficulties in training Europeans to cook curry; and immigration restrictions, which require payment of a high wage to skilled immigrants, had crimped the supply of new cooks.
Curry powder
"Curry powder", as available in certain western markets, is a commercial spice blend, and first sold by Indian merchants to European colonial traders. This resulted in the export of a derived version of Indian concoction of spices. and commercially available from the late 18th century, with brands such as Crosse & Blackwell
Crosse & Blackwell is a British food brand. The original company was established in London in 1706, then was acquired by Edmund Crosse and Thomas Blackwell in 1830. It became independent until it was acquired by Swiss conglomerate Nestlé in 1960. ...
and Sharwood's
Sharwood's is a British food company, which specialises in Asian food, established in 1889 and acquired by RHM in 1963, which was then merged into Premier Foods in March 2007.
Company products
The company produces Indian, Chinese and South Eas ...
persisting to the present. British traders introduced the powder to Meiji Japan, in the mid-19th century, where it became known as Japanese curry
is commonly served in three main forms: , curry udon (curry over thick noodles), and (a curry-filled pastry). It is one of the most popular dishes in Japan. The very common "curry rice" is most often referred to simply as .
Along with the sau ...
.
See also
* Curry Awards
The Curry Awards is an award given to curry restaurants in the United Kingdom, which have achieved "total excellence" in all departments by The Curry Club in association with its publication, The Good Curry Guide.
The Good Curry Guide Awards c ...
* The British Curry Awards
The British Curry Awards is an annual awards dinner dedicated to the British curry industry. It was established in 2005 by Enam Ali and has continued to this day. Each individual award is split for geographic purposes — regional splits of Scotla ...
* The Curry Club
The Curry Club was founded by Pat Chapman in 1982, to further the understanding and appreciation of the cuisines of the Indian subcontinent. In 2007 it became known as Pat Chapman's Curry Club.
Overview
Based in Haslemere, Surrey, England, T ...
*Kadhi
Kadhi or karhi is a dish popularly consumed in South Asia. It consists of a thick gravy based on gram flour, and contains vegetable fritters called pakoras, to which dahi (yogurt) is added to give it a bit of sour taste. It is often eaten wit ...
Gallery
File:Balti gosht.jpg, A balti lamb curry
File:Chicken makhani.jpg, Butter chicken
Butter chicken, traditionally known as murgh makhani (), is an Indian dish originating in New Delhi. It is a type of curry made from chicken with a spiced tomato and butter (''makhan'') sauce. Its sauce is known for its rich texture. It is si ...
served in an Indian restaurant
File:Buttermilk curry in a vessel.jpg, Buttermilk curry from Kerala
File:Chicken Curry 1.JPG, Curry chicken
Chicken curry is a dish originating from the Indian subcontinent. It is common in the Indian subcontinent, Southeast Asia, Great Britain, Caribbean, and Japan. A typical curry from the Indian subcontinent consists of chicken stewed in an onion- ...
from Pakistan
File:Homemade chicken tikka masala.jpg, Homemade chicken tikka masala
Chicken tikka masala is a South Asian dish consisting of roasted marinated chicken chunks ( chicken tikka) in a spiced sauce. The sauce is usually creamy and orange-coloured. The dish was popularised by cooks from South Asia living in Great B ...
File:Meen curry 2.JPG, Indian fish curry
File:Karnatakadishes.jpg, Karnataka food
File:Thai green chicken curry and roti.jpg, Khiao wan curry
File:Korean curry rice.jpg, Korean curry rice
File:Angamaly mango curry with mango.jpg, Mango curry from Kerala
File:Nihari.JPG, Nihari
Nihari (; bn, নিহারী; ); is a stew originating in Lucknow, the capital of 18th-century Awadh under the Mughal Empire in the Indian subcontinent. It consists of slow-cooked meat, mainly a shank cut of beef, lamb and mutton, or goa ...
with nihari salad
File:Vindalho.jpg, Pork vindaloo
Vindaloo or vindalho is an Indian curry dish, which is originally from Goa, based on the Portuguese dish carne de vinha d'alhos. It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus, and is ofte ...
in a Goan restaurant
File:Red roast duck curry.jpg, Red roast duck curry (hot and spicy) from Thailand
File:Rice and chenopodium album leaf curry with potatoes and onions40.JPG, Rice and ''Chenopodium album
''Chenopodium album'' is a fast-growing weedy annual plant in the genus ''Chenopodium''. Though cultivated in some regions, the plant is elsewhere considered a weed. Common names include lamb's quarters, melde, goosefoot, wild spinach and fat-h ...
'' leaf curry with onions and potatoes; a vegetarian curry
File:Rogan josh02.jpg, curry
File:Kaeng kari kai.JPG, Yellow curry
Yellow curry ( th, แกงกะหรี่, , ; Chinese: 黃咖喱) is a curry made from cumin, coriander, turmeric, fenugreek, garlic, salt, bay leaf, lemongrass, cayenne pepper, ginger, mace and cinnamon. It generally contains less chilli ...
File:Kadhi Chawal from India.jpg, Yoghurt and gram flour
Gram flour or kadala maavu is a pulse flour made from a variety of ground chickpea called Bengal gram or ''kaala chana''. It is a staple ingredient in the cuisine of the Indian subcontinent, including in Indian, Bangladeshi, Burmese, Nepali, ...
curry
File:Spicy Anda Curry.jpg, Anda (egg) curry
References
Further reading
* Chapman, Pat. ''Curry Club Indian Restaurant Cookbook''. London – Piatkus. & (1984 to 2009)
* Chapman, Pat. ''The Little Curry Book''. London – Piatkus. (1985)
* Achaya, K.T. ''A Historical Dictionary of Indian Food''. Delhi, Oxford University Press
Oxford University Press (OUP) is the university press of the University of Oxford. It is the largest university press in the world, and its printing history dates back to the 1480s. Having been officially granted the legal right to print books ...
(1998)
* Grove, Peter & Colleen. ''The Flavours of History''. London, Godiva Books (2011)
* Chapman, Pat. ''India: Food & Cooking''. London, New Holland – (2007)
* ''Indian Food: A Historical Companion''. Delhi, Oxford University Press, 1994
* David Burton. ''The Raj at Table''. London, Faber and Faber (1993)
* ''Pat Chapman
Patrick Lawrence Chapman (20 December 1940 – 22 July 2022) was an English food writer, broadcaster and author, best known for founding The Curry Club.
Early days
Chapman was born in London during the Blitz. His grandfather had achieved seni ...
's Curry Bible''. Hodder & St – & & & (1997)
* ''New Curry Bible'', An unaltered edition of ''Pat Chapman
Patrick Lawrence Chapman (20 December 1940 – 22 July 2022) was an English food writer, broadcaster and author, best known for founding The Curry Club.
Early days
Chapman was born in London during the Blitz. His grandfather had achieved seni ...
's Curry Bible'' published by John Blake Publishers. (2005)
* E.M. Collingham. ''Curry: A Biography''. London, Chatto & Windus, 2005
* ''An Invitation to Indian Cooking''. London, Penguin, 1975
* Jaffrey, Madhur. Various books on curry from 1973 to 2015.
* Chapman, Pat. ''Petit Plats Curry''. Paris. Hachette Marabout. (2000)
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