(The recipe uses the symbol "ſ" for the letter "s").Ĭurry is an anglicised form of the Tamil: கறி kaṟi meaning 'sauce' or 'relish for rice' that uses the leaves of the curry tree ( Murraya koenigii). It is the first known anglicised form of kaṟi. Hannah Glasse's recipe for curry, first published in her 1747 book The Art of Cookery Made Plain and Easy. Wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée.Ĭurry 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 colonial government and army returning to Britain. Dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. Curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. Outside the Indian subcontinent, a curry is a dish from Southeast Asia which uses coconut milk or spice pastes, commonly eaten over rice. Such dishes have names that refer to their ingredients, spicing, and cooking methods. In traditional cuisines, the selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and preference of the chef. In southern India, leaves from the curry tree may be included. A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine.
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