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Curry Rice Recipe Biography.

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Curry (/ˈkʌri/, plural curries) is a dish whose origins are Southern and Southeastern Asian cuisines, as well as New World cuisines influenced by them such as Trinidadian, Mauritian or Fijian. 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 "wet" or "dry".

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.[3]

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.

Curry powder, a commercially prepared mixture of spices, is largely a Western notion, 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 meat, poultry, fish, or shellfish, either alone or in combination with vegetables. Many are instead entirely vegetarian, especially among those who hold ethical or religious proscriptions against eating meat or seafood.

Curries may be either "wet" or "dry." Wet curries contain significant amounts of sauce or gravy based on yoghurt, coconut milk, legume purée (dal), or stock. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture.

The main spices found in most South Asian curry powders are turmeric, coriander, and cumin; a wide range of additional spices may be included depending on the geographic region and the foods being included (white/red meat, fish, lentils, rice and vegetables).

Etymology[edit]

Look up curry in Wiktionary, the free dictionary.

Curry was adopted and anglicised from the Tamil word kari (கறி) meaning 'sauce',[5] which is usually understood to mean vegetables and/or meat cooked with spices with or without a gravy.[6] 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,[7] 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.".[7] 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).[8]

Origins and dissemination[edit]

Dishes of highly spiced meat are thought to have originated in pre-historic times among the inhabitants of the Indus Valley Civilization.[9] 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.[10] 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.

Curries from South Asia[edit]

From the culinary point of view, it is useful to consider the South Asia 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.[11] 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.[11]

Curries of India[edit]

See also: Indian cuisine

Curries of Goa[edit]

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]

Curries of Karnataka[edit]

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.

Curries of Kerala[edit]

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, 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, some 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, banana chips, etc. The sadya is customarily served on a banana leaf.

Curries of Tamil Nadu[edit]

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.

Bengali, Bangladeshi and Oriya curries[edit]

Main articles: Bangladeshi cuisine, Bengali cuisine and Oriya cuisine

Curry served with roasted onion in Dhaka, Bangladesh

Oriya cuisine includes curries, including seafood and fresh fish. Mustard seeds and mustard oil are added to many recipes, as are poppy seeds.

The Bengali people have similar eating habits and also prepare these types of curries.

Curries of Maharashtra[edit]

Main article: Maharashtrian cuisine

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 long Islamic Moghul 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.

Curries of Gujarat[edit]

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.[12] Undhiyu, a Gujarati specialty, is a spicy "wet" mixed-vegetable "casserole" cooked in an earthenware pot, often eaten during the winter months.

Curries of Kashmir[edit]

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).[13] Goshtaba, (large lamb meatballs cooked in yogurt gravy) is another curry dish from the Wazwan tradition occasionally found in Western restaurants.[14]

Pakistani cuisine[edit]

Main article: Pakistani cuisine

Curry chicken from Pakistan

Unlike the wet curries of the neighbouring India, Pakistani curries are mostly dry and vary greatly in spice depending on the locality. Meat, including beef, is often an ingredient. A typical Pakistani lunch or dinner often consists of some form of bread (such as naan or roti) or rice with a meat or vegetable-based curry. Barbecue style or roasted meats are also very popular in the form of kebabs.

It is worth noting that the term curry is virtually never used inside the country; instead, regional words such as salan are used to denote what is known outside the country as a "curry". In addition, curry powder is almost never used in a Pakistani curry.

Several different types of curries exist, depending on the cooking style, such as bhuna, bharta, roghan josh, qorma, qeema, and shorba. A favourite Pakistani curry is karahi, which is either mutton or chicken cooked in a cooking utensil called karahi, which is similar in shape to a wok. Lahori karahi incorporates garlic, ginger, fresh chillies, tomatoes and select spices. Peshawari karahi is another very popular version made with just meat, salt, tomatoes, and coriander.

Curries of Punjab[edit]

Main article: Punjabi cuisine

Curried rajmah with rice.

Punjab is a rich agricultural land, where fresh vegetables and fruits have always been accessible. A typical Punjabi meal consists of some form of bread or rice with a salan (curry). Most preparations start 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. Spice level varies greatly depending on the sub-region as well as the household itself. A popular cooking fat is pure desi ghee, and some dishes are often enriched with liberal amounts of butter and cream. There are certain dishes that are exclusive to Punjab, such as maash di dal and saron da saag (sarson ka saag). In Punjab & Kashmir, the only dish known as Kardhi (Curry ) is a dish made of yougurt and dumplings made from gram flour. Everything else is called by its proper name.

Curries of Khyber Pakhtunkhwa[edit]

Main articles: Afghan cuisine and Pashtun cuisine

The cuisine from the Khyber Pakhtunkhwa province of Pakistan is somewhat similar to the cuisine of neighbouring Afghanistan. Extreme winters in some areas made the supply of fresh vegetables impossible, therefore a lot of dried fruits and vegetables are incorporated in the cuisine. The province still produces a large amount of nuts which are used abundantly in traditional cooking, along with cereals like wheat, maize, barley, and rice. Accompanying these staples are dairy products (yogurt, whey), various nuts, native vegetables, and fresh and dried fruits. Peshawari karahi from the provincial capital of Peshawar is a popular curry all over the country.

Curries of Sindh[edit]

Main article: Sindhi cuisine

In Pakistan, the provinces of Sindh and Balochistan border the Arabian Sea. Due to this, the Sindhi cuisine often has abundant use of fish in curries. Among Pakistani food, the Sindhi curries generally tend to be the hottest. The daily food in most Sindhi households consists of wheat-based flatbread (phulka) and rice accompanied by two dishes, one gravy and one dry.........?

Curry Rice Recipe Rice Recpes Indian In Urdu Vegetarian Veg For Dinner For Kids Easay in Urdu Pakisani In Hindi Photos.