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2025-07-10T11:03:07Z

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{| class="wikitable" style="margin: 1em auto;"
|+ Range of strengths of British curries
|-

! Strength !! Example !! Place of origin !! Date of origin !! Description
|-
! style="background:Khaki;" | Mild
| [[Korma]] || [[Mughal Empire|Mughal]] court, North India || 16th century || Mild, creamy; may have almond, coconut, or fruit
|-
! style="background:Orange;" | Medium
| [[Madras curry|Madras]] || British Bangladeshi restaurants || 1970s || Red, spicy with chili powder
|-
! style="background:OrangeRed;" | Hot
| [[Vindaloo]] || British Bangladeshi restaurants || 1970s || Very spicy with chili peppers and potatoes
|-
! style="background:Crimson; color:white" | Extreme
| [[Phall]] || British Bangladeshi, [[Birmingham]] || 20th century || High-strength chili pepper e.g. [[scotch bonnet]], [[habanero]]
|}

Translations:Curry in the United Kingdom/20/en - Revision history

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