https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ACurry%2F4%2FenTranslations:Curry/4/en - Revision history2026-07-03T20:10:52ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Curry/4/en&diff=143692&oldid=prevFuzzyBot: Importing a new version from external source2024-08-11T00:38:09Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>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]], [[coconut cream]] or [[coconut milk]], dairy [[cream]] or [[yogurt]], or [[legume]] purée, [[Sautéing|sautéed]] crushed onion, or [[tomato 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 a [[concoction]] of spices, similar to [[garam masala]], to the British East India Company returning to Britain.</div>FuzzyBot