What is the Curry story ?
If you take a look at all
the products on a supermarket shelf with
"curry" in their name you'd be forgiven for thinking
that curry was something that contained spices. Indeed,
many people would define curry as a spicy dish from India. Yet
the word "curry" is not used as such in any of the scores of
languages from the Indian sub-continent The following is posting from the Chile-Heads mailing list which, I think, neatly sums up what a curry is (or rather isn't). The author is Brent Thompson who is highly knowledgeable on the subject and has lived in India.
He wrote : "the term curry
itself isn't really used in India, except as a term
appropriated by the British to generically categorize a large
set of different soup/stew preparations ubiquitous in India
and nearly always containing ginger, garlic, onion, turmeric,
chile, and oil (except in communities which eat neither onion
or garlic, of course) and which must have seemed all the same to the British, being all yellow/red, oily, spicy/aromatic, and too pungent to taste anyway". In the west, curry is now usually characterised by the type of curries popularised by restaurants. My definition of a restaurant curry would be : "A dish made with dried and fresh spices cooked in oil with a sauce made from pureed onions, garlic and ginger. The variety of spices used can be extensive but the commonest are chilli, cumin, coriander and turmeric. Other common ingredients are yoghurt, cream and ground nuts."
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