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Gladstone
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Gladstone
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Curry
From Wikipedia, the free encyclopedia
A variety of vegetable curries from India
Main ingredients Spices, herbs, usually fresh or dried hot chillies
Cookbook: Curry Media: Curry
Butter chicken served in an Indian restaurant
Red roast duck curry (hot and spicy) from Thailand
Rice and Chenopodium album leaf curry with onions and potatoes; a vegetarian curry dish
Homemade chicken tikka masala
Curry (/ˈkʌri/, plural curries) is a dish originating in the cuisine of the Indian Subcontinent and Southeast Asia. The common feature is the incorporation of complex combinations of spices or herbs, usually including fresh or dried hot chillies. Some limit the use of the term curry to dishes prepared in a sauce,[1][2] but curries may be "dry" or "wet". A curry dish may be spiced with leaves from the curry tree, but many curries do not have this ingredient.[3]
There are many varieties of dishes called "curries". For example, in original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods.[4] Traditionally, spices are used both whole and ground; cooked or raw; and they may be added at different times during the cooking process to produce different results. The main spices found in most curry powders of the Indian subcontinent are coriander, cumin, and turmeric; a wide range of additional spices may be included depending on the geographic region and the foods being included (fish, lentils, red or white meat, rice, and vegetables).[5] Curry powder, a commercially prepared mixture of spices, is largely a Western creation, dating to the 18th century. Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and army returning to Britain.
Dishes called "curry" may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. Additionally, many instead are entirely vegetarian, eaten especially among those who hold ethical or religious proscriptions against eating meat or seafood.
Curries may be either "dry" or "wet". Dry curries are cooked with very little 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 yoghurt, cream, coconut milk, coconut cream, legume purée (dal), or stock.
Contents
1 Etymology
2 Origins and dissemination
3 Indian Subcontinent
3.1 India
3.1.1 Andhra Pradesh and Telangana
3.1.2 Goa
3.1.3 Gujarat
3.1.4 Karnataka
3.1.5 Kashmir
3.1.6 Kerala
3.1.7 Maharashtra
3.1.8 Punjab
3.1.9 Rajasthan
3.1.10 Tamil Nadu
3.1.11 West Bengal and Bangladesh
3.2 Nepal
3.3 Pakistan
3.3.1 Khyber Pakhtunkhwa
3.4 Maldives
3.4.1 Punjab
3.4.2 Sindh
3.5 Sri Lanka
4 Southeast Asia
4.1 Burma
4.2 Indonesia
4.3 Malaysia
4.4 Philippines
4.5 Thailand
4.6 Vietnam
5 Other Asian countries
5.1 China
5.2 Fiji
5.3 Hong Kong
5.4 Japan
5.5 Korea
6 Britain
6.1 Historical development
6.1.1 Curry house
6.1.2 Terminology
6.1.3 Balti
6.2 At home
7 South Africa
8 West Indies
9 Other
10 Curry powder
11 See also
12 References
13 Further reading
14 External links
Etymology
Curry was adopted and anglicised from the Tamil word kari (கறி) meaning "sauce",[6] which is usually understood to mean vegetables and/or meat cooked with spices with or without a gravy.[7] According to this theory, kari was first encountered in the mid-17th century by members of the British East India Company trading with Tamil (Indian) merchants along the Coromandel Coast of southeast India,[8] particularly at Fort St. George (later called Madras and renamed Chennai in 1996). Here, they became familiar with "a spice blend used for making kari dishes ... called kari podi or curry powder.".[8] A further explanation put forward in The Flavours of History claims the origins of the word curry to be from old English first recorded in 'The Forme of Cury' (1390) [9] although, in this case, "cury" merely means "cooking".
Origins and dissemination
Dishes of highly spiced meat are thought to have originated in pre-historic times among the inhabitants of the Indus Valley Civilization.[10] Archaeological evidence dating to 2600 BCE from Mohenjo-daro suggests the use of mortar and pestle to pound spices including mustard, fennel, cumin, and tamarind pods with which they flavoured food.[11] Such dishes are also recorded during the Vedic Period of Indian history, roughly 1700 to 500 BCE.[citation needed]
Spiced dishes in the Indian style were apparently carried eastward to Burma, Thailand, and China by Buddhist monks in the 7th century CE,[citation needed] and carried southwards to Indonesia, The Philippines, and elsewhere by coastal traders at about the same time.[citation needed] The establishment of the Mughal Empire, beginning in the early 16th century, transformed much of older Indian cuisine, especially in the north. Another influence was the establishment of the Portuguese trading centre in Goa in 1510, resulting in the first introduction of the chili pepper to India, as a byproduct of the Columbian Exchange.
From the mid-19th century, curry has been increasingly popular in Great Britain. During the 19th century, curry was also 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.
Indian Subcontinent
From the culinary point of view, it is useful to consider the Indian Subcontinent to be the entire historical region encompassed prior to independence in August 1947; that is, the modern countries of India, Sri Lanka, Pakistan, and Bangladesh. It is usual to distinguish broadly between "northern" and "southern" styles of Indian cuisine, recognising that within those categories are innumerable sub-styles and variations.[12] The distinction is commonly made with reference to the staple starch: wheat in the form of unleavened breads in the north; rice in the east; rice and millet in the south.[12]
India
See also: Indian cuisine
Rajma-Chawal, curried red kidney beans with steamed rice, from India.
Curries are the most recognised part of the Indian cuisine. Most Indian dishes are usually curry based, made by adding different type of vegetable, lentils or occasional meats in the curry. The content of the curry and style of preparation varies as per the 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 variety of Indian breads.
Andhra Pradesh and Telangana
See also: Telugu cuisine
The food in general from Andhra Pradesh and Telangana, both with Telugu-speaking natives, is considered the hottest in India. The state, being the leading producer of red chilli and green chilli, influences the liberal use of spices, making their curries, chutneys, savories and pickles the hottest and spiciest in taste.
Goa
Pork Vindaloo in a Goan restaurant.
Curries known as vindaloo have become well known in Great Britain, America, and elsewhere, where the name is usually used simply to indicate a fiery dish of lamb or chicken frequently including potatoes. Such dishes are far from the Goan originals.
The name "vindaloo" derives from the Portuguese vinha d'alhos or wine (vinho) and garlic (alho), the two definitive flavour ingredients. The dish was originally made with pork, not taboo to the Christian Portuguese. The inclusion of potatoes was a later Indian addition, thought to be the result of confusion with the Hindi word for potato, aloo.[citation needed]
Gujarat
Main article: Gujarati cuisine
Although "wet curries" play a smaller role in Gujarat than elsewhere, there are a number of vegetarian examples with gravies based on buttermilk or coconut milk. The main ingredient may variously be brinjal (eggplant or aubergine), potatoes, fresh corn kernels, okra, tomatoes, etc. In addition, there are several common kofta dishes which, of course, substitute vegetables for meat.[13] Undhiyu, a Gujarati specialty, is a spicy "wet" mixed-vegetable "casserole" cooked in an earthenware pot, often eaten during the winter months.
Karnataka
Main article: Cuisine of Karnataka
Curry-based dishes from Karnataka, India.
The curries of Karnataka are typically vegetarian and with meat and fish around mostly coastal areas. They use a wide variety of vegetables and spices and coconut and jaggery are common tastes. There are dry and sauce-based curries. Some typical sauce-based dishes include Saaru, Gojju, Thovve, Huli, Majjige Huli; which is similar to the "kadi" made in the north, Sagu or Kootu, which is eaten mixed with hot rice.
Kashmir
Kashmiri rogan josh
In the West, the best-known curry is rogan josh, a wet curry of lamb with a brilliant red gravy whose colour is derived from a combination of Kashmiri chillis (kashmiri mirchi) and an extract derived from the red flowers of the cockscomb plant (mawal).[14] Goshtaba (large lamb meatballs cooked in yoghurt gravy) is another curry dish from the Wazwan tradition occasionally found in Western restaurants.[15]
Kerala
Main article: Cuisine of Kerala
Malayali curries of Kerala typically contain shredded coconut paste or coconut milk, curry leaves, and various spices. Mustard seeds are used in almost every dish, along with onions, curry leaves, and sliced red chilies fried in hot oil. Most of the non-vegetarian dishes are heavily spiced. Kerala is known for its traditional sadya, a vegetarian meal served with boiled rice and a host of side dishes such as parippu (green gram), papadum, ghee, sambar, rasam, aviyal, kaalan, kichadi, pachadi, injipuli, Koottukari, pickles (mango, lime), thoran, one to four types of payasam, boli, olan, pulissery, moru (buttermilk), upperi, and banana chips. The sadya is customarily served on a banana leaf.
Maharashtra
Main article: Maharashtrian cuisine
A Maharastrian thaali, containing Solkadhi, a type of curry usually eaten with rice.
The curries of Maharashtra vary from mildly spicy to very spicy and include vegetarian, mutton, chicken and fish. Coastal Maharashtrian – Konkani – curries use coconut extensively along with spices. In western Maharashtra, curries are very spicy and groundnut (peanut) powder is often added to it. Vidarbha's cuisine is usually spicier than that of the coastal and southern regions. The ingredients commonly used are besan, or chickpea flour, and groundnut powder. As a result of the Mughal rule in the region, the cuisine of Aurangabad has been highly influenced by the North Indian method of cooking. Khandeshi food is very spicy and the most famous dish is Shev bhaji.[citation needed] Others include brinjal wange, che bharit, Udidachi dal, Bharleli wangi, thecha bhakari, and spicy mutton. Most of the people are farmers so their traditional food is very simple.
Punjab
Main article: Punjabi cuisine
Kadhi chawal (yoghurt and gram flour curry) served with steamed rice, from India.
Punjabi cuisine like rest of Indian cuisine has lot of curry based dishes. Most Punjabi dishes are prepared using Tadka, which is made with the frying of a masala which is a concoction of ginger, garlic, onions and tomatoes with some dried spices, this is followed by the addition of other ingredients, water and occasional milk. Normally spicy, spice level varies greatly depending on the household itself. Ghee and Mustard oil are the most commonly used cooking fat. Many popular Punjabi dishes such as Butter Chicken and Rajma are curry based. These dishes are usually served with steamed rice and Chapatis.
Rajasthan
Main article: Rajasthani cuisine
Rajasthani cuisine was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region.[16] Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking. Hence the curries in Rajasthan are usually made using dry spices and herbs and other dry items like gram flour. Kadhi is a popular gram flour curry, usually served with steamed rice and bread. To decrease the use of water in this desert state they use a lot of milk and milk products to cook curries. Laal maans is a popular meat curry from Rajasthan.
Tamil Nadu
Main article: South Indian cuisine
Tamil cuisine's distinctive flavour and aroma is achieved by a blend and combination of spices including curry leaves, tamarind, coriander, ginger, garlic, chili, pepper, poppy seeds, mustard seeds, cinnamon, cloves, cardamom, cumin, fennel or anise seeds, fenugreek seeds, nutmeg, coconut, turmeric root or powder, and rosewater. Lentils, vegetables and dairy products are essential accompaniments and are often served with rice. Traditionally vegetarian foods dominate the menu with a range of non-vegetarian dishes including freshwater fish and seafood cooked with spices and seasoning.
West Bengal and Bangladesh
Main articles: Bangladeshi cuisine and Bengali cuisine
Bengali gourd curry.
Bengali cuisine includes curries, including seafood and fresh fish. Mustard seeds and mustard oil are added to many recipes, as are poppy seeds. Thousands of emigrants from the Sylhet district participate in the curry house industry in Britain and in Sylhet some restaurants run by expatriates specialise in British style Indian food.[17]
Nepal
Main article: Nepalese cuisine
The curries of Nepalese cuisine have been influenced by its neighbours, namely Burma and Tibet. Well known Indian spices are used less. Yak is a popular meat in the Himalayan region of Nepal.
Daal bhaat (rice and lentil soup) is a staple dish of Nepal. Newa cuisine is a type of cuisine developed over centuries by the Newars of Nepal.