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Curry

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"Bhuna" redirects here. For the place, seeBhuna, Fatehabad.For other uses, seeCurry (disambiguation).

Curry
Indian curries
Place of originIndian subcontinent
Region or stateWorldwide
Main ingredientsMeat or vegetables, oil orghee,spices

Curryis a dish with a sauce seasoned with spices, mainly associated withSouth Asian cuisine.[1][2]It is not to be confused with leaves from thecurry tree,though some curries do include curry leaves.[3][4][5]Curry is also found in the native cuisines of many South East Asian and East Asian countries due to ancient contact with South Asia.[6]

There are many varieties of curry. The choice of spices for each dish in traditional cuisine depends on regional cultural traditions and personal preferences. Such dishes have names that refer to their ingredients, spicing, and cooking methods.[7]Outside the Indian subcontinent, a curry is a dish from Southeast Asia which usescoconut milkor spice pastes and is commonly eaten over rice.[6]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 onbroth,coconut creamorcoconut milk,dairycreamoryogurt,orlegumepurée,sautéedcrushed onion, ortomato purée.

Curry powder,a commercially prepared mixture of spices marketed in the West, was first exported to Britain in the 18th century when Indian merchants sold aconcoctionof spices, similar togaram masala,to the British East India Company returning to Britain.

Etymology[edit]

Hannah Glasse's recipe for curry, first published in her 1747 bookThe Art of Cookery Made Plain and Easy.It is the first known anglicised form of kaṟi. (The recipe usesthe long s, "ſ").

Curry is ananglicisedform of theTamilகறிkaṟimeaning 'sauce' or 'relish for rice' that uses the leaves of thecurry tree(Murraya koenigii).[8][self-published source?][9][10][11]The wordkariis also used in otherDravidian languages,namely inMalayalam,KannadaandKodavawith the meaning of "vegetables (or meat) of any kind (raw or boiled), curry".[12]Kaṟiis described in a mid-17th centuryPortuguesecookbook by members of the BritishEast India Company,[13]who were trading with Tamil merchants along theCoromandel Coastof southeast India,[14]becoming known as a "spice blend... calledkari podior curry powder ".[14]The first appearance in its anglicised form (spelledcurrey) was inHannah Glasse's 1747 bookThe Art of Cookery Made Plain and Easy.[9][13]

The wordcuryin the 1390s English cookbook,The Forme of Cury,[13]is unrelated, coming from the Middle French wordcuire,meaning 'to cook'.[15]

History[edit]

Evidence has been found that Austronesian merchants in South East Asia traded spices along marine trade routes between South Asia (primarily the ports on the south eastern coast of India and Sri Lanka) and East Asia as far back at 5000 BCE.[16][17][18]Archaeological evidence dating to 2600 BCE fromMohenjo-daroalso suggests the use ofmortar and pestleto pound spices includingmustard,fennel,cumin,andtamarindpods with which they flavoured food.[19]Black pepperis native to theIndian subcontinentand Southeast Asia and has been known toIndian cookingsince at least 2000 BCE.[20]

The three basic ingredients of the spicy stew wereginger,garlic,andturmeric.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.[21][22]

The establishment of theMughal Empire,in the early 16th century, also influenced some curries, especially in the north. Another influence was the establishment of the Portuguese trading centre inGoain 1510, resulting in the introduction ofchili pepper,tomatoes and potatoes to India from the Americas, as a byproduct of theColumbian Exchange.[23]

The British lumped all sauce-based dishes under the generic name 'curry'.[7][24]It was introduced toEnglish cuisinefromAnglo-Indian cookingin the 17th century, as spicy sauces were added to plain boiled and cooked meats.[25]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.[26]During the 19th century, curry was carried to the Caribbean by Indianindenturedworkers in the Britishsugar industry.Since the mid-20th century, curries of many national styles have become popular far from their origins, and increasingly become part of internationalfusion cuisine.[27]

By region[edit]

South Asia[edit]

Main article:South Asian cuisine
Rajma-chawal,curried red kidney beans with steamed rice, from India
Traditionalkarahi(left) andhandi(right) used to servePakistani cuisine

India is the home of curry, and manyIndian dishesare 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 popularrogan josh,for example, fromKashmiri cuisine,is a wet curry of lamb with a red gravy coloured by Kashmiri chillies and an extract of the red flowers of thecockscomb plant(mawal).[28]Goshtaba(large lamb meatballs cooked in yoghurt gravy) is another curry dish from theWazwantradition occasionally found in Western restaurants.[29]

Bengaligourd curry

Curries inBengali cuisineinclude seafood and fresh fish. Mustard seeds and mustard oil are added to many recipes, as are poppy seeds.Emigrantsfrom theSylhet districtof Bangladesh founded the curry house industry in Britain, while inSylhetsome restaurants run by expatriates specialise in British-style Indian food.[30]

Rice and curry is the staple dish of Sri Lanka.[31]

East Asia[edit]

Curry spread to other regions of Asia. Although not an integral part ofChinese cuisine,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 ofstar aniseand cinnamon.[32]The former Portuguese colony of Macau has itsown culinary traditionsand curry dishes, includingGalinha à portuguesaand curry crab.Portuguese sauceis a sauce flavoured with curry and thickened withcoconut milk.[33]

JapanesestyleKarē-Raisu(curry rice)

Japanese curryis usually eaten askarē raisu– 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 theIndian colonyback to Britain[34]and introduced it to Japan during theMeiji period(1868 to 1912), after Japan ended its policy of national self-isolation (sakoku), and curry in Japan was categorised as aWestern dish.[35]Its spread across the country is attributed to its use in theJapanese ArmyandNavywhich adopted it extensively as convenient field and naval canteen cooking, allowing even conscripts from the remotest countryside to experience the dish. TheJapan Maritime Self-Defense Forcetraditionally have curry every Friday for lunch and many ships have their own recipes.[36]The standard Japanese curry contains onions, carrots, potatoes, and sometimescelery,and a meat that is cooked in a large pot. Sometimes grated apples orhoneyare added for additional sweetness and other vegetables are sometimes used instead.[37]

Curry was popularized inKorean cuisinewhenOttogientered the Korean food industry with a curry powder in 1969.[38][39]Korean curry, usually served with rice, is characterized by the golden yellow colour of turmeric. Currytteokbokkiis made oftteok(rice cakes),eomuk(fish cakes), eggs, vegetables, and curry. Curry can be added to Korean dishes such asbokkeumbap(fried rice),sundubujjigae(silken tofu stew), fried chicken, vegetable stir-fries, and salads.

Southeast Asia[edit]

MuttonGulai(Indonesian curry), usually served as part of theNasi padangmenu

Indian Indonesian cuisineconsists of adaptations of authentic dishes fromIndia,as well as original creations inspired by the diverse food culture ofIndonesia.Curry inIndonesianiskariand inJavaneseiskare.InIndonesian cuisineespecially inBandung,there is a dish calledlontong kari,a combined oflontongand beef yellow curry soup.[40]InJavanese cuisine,kare rajungan,blue swimmer crabcurry has become a delicacy ofTuban Regency,East Java.[41]Rendang,the national dish of Indonesia, which is originated fromMinang,is drier and contains mostly meat and more coconut milk than a conventional Malaysian curry; it was mentioned in Malay literature in the 1550s byHikayat Amir Hamzah.[42]

Malaysian cuisinemay 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), chili peppers, and garlic.Tamarindis also often used.

A traditional meal featuring severalBurmese curries

InBurmese cuisine,curries are broadly calledhin.Burmese curriesgenerally 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.

Filipino chicken curry,a variant of the nativeginataang manokwithcurry powder

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 nativeginataang manok(chicken cooked in coconut milk) dish with the addition ofcurry powder,known as the "Filipino chicken curry".This is the usual curry dish that northern Filipinos are familiar with. Similarly, other northern Filipino dishes that can be considered" curries "are usuallyginataan(cooked with coconut milk) variants of other native meat or seafood dishes such asadobo,kaldereta,andmechado,that simply add curry powder or non-native Indian spices.[43]

ThaiPhanaengwith pork

InThai cuisine, curriesare calledkaeng,and usually consist of meat, fish or vegetables in a sauce based on a paste made from chilies, onions or shallots, garlic, andshrimp paste.[44]Additional spices and herbs define the type of curry. Local ingredients, such as chili peppers,kaffir limeleaves,lemongrass,galangalare 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 curriesuse red chilies whilegreen curriesuse green chilies.Yellow curry—calledkaeng kari(by various spellings) inThai,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:phong kari).

Cà ri with chicken

InVietnamese cuisine,it is known ascà riand is made of ingredients such as coconut milk, potatoes, sweet potatoes, taro, and 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, potatoes, sweet potatoes, carrots, radishes, vegetables, and various types of meat.[citation needed]

Africa[edit]

An example ofBunny chowserved in Durban, South Africa

Consumption of curry spread toSouth Africawith the migration of people from the Indian subcontinent to the region in the colonial era.Africancurries,Cape Malaycurries andNatalcurries include the traditional Natal curry, the Durban curry,Bunny chow,and roti rolls. South African curries appear to have been founded in bothKwaZulu-Nataland theWestern Cape,while other curries developed across the country over the late 20th century and early 21st century to include ekasi, coloured, andAfrikanercurries.[45]Durbanhas the largest population of Indians outside of India in the world.[46]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.[45][46]

Europe[edit]

Chicken tikka masala

Curry is very popular in theUnited Kingdom,with a curry house in nearly every town.[47][48]Such is the popularity of curry in the United Kingdom, that it has frequently been called its "adopted national dish".[49]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.[50]

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.[51]

Curry powder[edit]

Main article: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.[52]and commercially available from the late 18th century,[53][54]with brands such asCrosse & BlackwellandSharwood'spersisting to the present.[55]British traders introduced the powder to Meiji Japan, in the mid-19th century, where it became known asJapanese curry.[56]

See also[edit]

Gallery[edit]

References[edit]

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  8. ^Senthil Kumar, A. S. (2017).An Etymological Dictionary of Tamil Loanwords in English, Hindi, Sanskrit, Greek, Minoan, and Cypro-Minoan Languages.Senthil Kumar A.S. p. 83.Archivedfrom the original on 19 February 2023.Retrieved23 January2020.
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Further reading[edit]

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