Curry: Difference between revisions

'''Curry''' is a dish with a sauce or [[gravy]] seasoned with spices, mainly associated with [[South Asian cuisine]]. It is not to be confused with leaves from the [[curry tree]], although some curries do include curry leaves. Curry is prepared in the native cuisines of many [[Southeast Asia|Southeast Asian]] and [[East Asia|East Asian]] countries.

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. Outside the Indian subcontinent, a curry is a dish from Southeast Asia which uses [[coconut milk]] or spice pastes and is commonly eaten over rice. Curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. Others are vegetarian. A [[Spice_mix#Masala|masala]] mixture is a combination of dried or dry-roasted spices commonly homemade for some curries.

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.

Curry is an [[Anglicisation|anglicised]] form of the [[Tamil language|Tamil]] ''{{IAST|kaṟi}}'' ({{lang|ta|கறி}}) 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]], namely in [[Malayalam]], [[Kannada]] and [[Kodava language|Kodava]] with the meaning of "vegetables (or meat) of any kind (raw or boiled), curry". ''Kaṟi'' is described in a mid-17th century [[Portuguese cuisine|Portuguese]] cookbook by members of the British [[East India Company]], who were trading with Tamil merchants along the [[Coromandel Coast]] of southeast India, 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]]'s 1747 book ''[[The Art of Cookery Made Plain and Easy]]''.

The word ''cury'' in the 1390s English cookbook, ''[[The Forme of Cury]]'', is unrelated, coming from the Middle French word ''[[wikt:cuire|cuire]]'', meaning 'to cook'.

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. Archaeological evidence dating to 2600 BCE from [[Mohenjo-daro]] also suggests the use of [[mortar and pestle]] to pound spices including [[mustard seed|mustard]], [[fennel]], [[cumin]], and [[tamarind]]  pods with which they flavoured food. [[Black pepper]] is native to the [[Indian subcontinent]] and Southeast Asia and has been known to [[Indian cuisine|Indian cooking]] since at least 2000 BCE.

The three basic ingredients of the spicy stew were [[ginger]], [[garlic]], and [[turmeric]]. 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]], 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]] in 1510, resulting in the introduction of [[chili pepper]], 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]] from [[Anglo-Indian cuisine|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 [[indenture]]d 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]].

India is the home of curry, and many [[Indian cuisine|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 [[rogan josh]], for example, from [[Kashmiri cuisine]], is a wet curry of lamb with a red gravy coloured by Kashmiri chillies and an extract of the red flowers of the [[Celosia|cockscomb plant]] (''mawal''). ''Goshtaba'' (large lamb meatballs cooked in yoghurt gravy) is another curry dish from the [[Wazwan]] tradition occasionally found in Western restaurants.

In [[Bengali cuisine]], Curries are known as ''Torkari''. They can include seafood, vegetables, and meat. [[Mustard seed|Mustard seeds]] and [[mustard oil]] are added to many recipes, many times in the form of [[Tempering (spices)|Tadka]]. Popular curries in [[Bengal]] include Murgi’r Lal Jhol, [[Shorshe ilish|Shorshe Illish]], [[Mutton curry|Kosha Mangsho]], [[Chingri malai curry|Chingri Malai]], and [[Rezala]]. [[Mezban]], a popular social festival held in the [[Chittagong District|Chittagong region]] by [[Bengali Muslims]] of [[Bangladesh]].

The festival includes a distinctive beef curry, called "Mezbani Gosht", meaning "Mezbani beef". Cooking this curry is simultaneously a large-scale and an intricate process, calling for huge "[[Dum pukht|deghs]]" and fire-woods and years of experience and perfect skills.

Rice and curry is the staple dish of Sri Lanka.

Curry spread to other regions of Asia. Although not an integral part of [[Chinese 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 of [[Illicium verum|star anise]] and cinnamon. The former Portuguese colony of Macau has its [[Macanese cuisine|own culinary traditions]] and curry dishes, including [[Galinha à portuguesa]] and curry crab. [[Portuguese sauce]] is a sauce flavoured with curry and thickened with [[coconut milk]].

[[Japanese curry]] is usually eaten as {{lang|ja-Latn|karē 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 the [[British Raj|Indian colony]] back to Britain and introduced it to Japan during the [[Meiji period]] (1868 to 1912), after Japan ended its policy of national self-isolation ({{lang|ja-Latn|[[sakoku]]}}), and curry in Japan was categorised as a [[Yōshoku|Western dish]]. Its spread across the country is attributed to its use in the [[Imperial Japanese Army|Japanese Army]] and [[Imperial Japanese Navy|Navy]] 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]] 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]], and a meat that is cooked in a large pot. Sometimes grated apples or [[honey]] are added for additional sweetness and other vegetables are sometimes used instead.

Curry was popularized in [[Korean cuisine]] when [[Ottogi]] 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]] is made of [[tteok]] (rice cakes), [[eomuk]] (fish cakes), eggs, vegetables, and curry. Curry can be added to Korean dishes such as [[bokkeumbap]] (fried rice), [[sundubujjigae]] (silken tofu stew), fried chicken, vegetable stir-fries, and salads.

[[Indian Indonesian cuisine]] consists of adaptations of authentic dishes from [[India]], as well as original creations inspired by the diverse food culture of [[Indonesia]]. Curry in [[Indonesian language|Indonesian]] is ''kari'' and in [[Javanese language|Javanese]] is ''kare''. In [[Indonesian cuisine]] especially in [[Bandung]], there is a dish called ''[[nasi kari|lontong kari]]'', a combined of [[lontong]] and beef yellow curry soup. In [[Javanese cuisine]], ''kare rajungan'', [[Portunus pelagicus|blue swimmer crab]] curry has become a delicacy of [[Tuban Regency]], [[East Java]]. [[Rendang]], the national dish of Indonesia, which is originated from [[Padang cuisine|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]].

[[Philippine cuisine|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 {{lang|fil|[[ginataang manok]]}} (chicken cooked in coconut milk) dish with the addition of [[curry 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 usually {{lang|fil|[[ginataan]]}} (cooked with coconut milk) variants of other native meat or seafood dishes such as {{lang|fil|[[adobo]]}}, {{lang|fil|[[kaldereta]]}}, and {{lang|fil|[[mechado]]}}, that simply add curry powder or non-native Indian spices.

In [[Thai curry|Thai cuisine, curries]] are called {{lang|th|kaeng}}, 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]]. Additional spices and herbs define the type of curry. Local ingredients, such as chili peppers, [[kaffir lime]] leaves, [[lemongrass]], [[galangal]] 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 curry|red curries]] use red chilies while [[green curry|green curries]] use green chilies. [[Yellow curry]]—called {{lang|th|kaeng kari}} (by various spellings) in [[Thai language|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: {{lang|th|phong kari}}).

In [[Vietnamese cuisine]], it is known as ''cà ri'' and 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.

Consumption of curry spread to [[South Africa]] with the migration of people from the Indian subcontinent to the region in the colonial era. [[African cuisine|African]] curries, [[Cape Malay]] curries and [[KwaZulu-Natal|Natal]] curries include the traditional Natal curry, the Durban curry, [[Bunny chow]], and roti rolls. South African curries appear to have been founded in both [[KwaZulu-Natal]] and the [[Western Cape]], while other curries developed across the country over the late 20th century and early 21st century to include ekasi, coloured, and [[Afrikaner]] curries. [[Durban]] 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.

Curry is very popular in the [[Curry in the United Kingdom|United Kingdom]], with a curry house in nearly every town. Such is the popularity of curry in the United Kingdom, that 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", 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]] and [[Sharwood's]] persisting to the present. British traders introduced the powder to Meiji Japan, in the mid-19th century, where it became known as [[Japanese curry]].