Curries
Curries
Curries (/ˈkʌriz/; from Tamil: கறி, kari) is a variety of dishes originating in the Indian subcontinent that use a complex combination of spices or herbs, usually including ground turmeric, cumin, coriander, ginger, and fresh or dried chilies.
Etymology
The English word "curry" is derived from the Tamil word kari, meaning 'sauce' or 'relish for rice'. It was first used in English in the British colonial era.
Types of Curries
There are many types of curries, each with its unique blend of spices and ingredients. Some of the most popular types include:
- Rogan Josh: A rich, aromatic curry from Kashmir, typically made with lamb.
- Vindaloo: A hot and spicy curry from Goa, traditionally made with pork.
- Tikka Masala: A creamy, tomato-based curry popular in Britain, typically made with chicken.
- Korma: A mild, creamy curry, often made with yogurt or coconut milk.
- Madras Curry: A hot and spicy curry from the south of India, typically made with beef or lamb.
Related Terms
- Spice: A seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food.
- Herb: Any plant with leaves, seeds, or flowers used for flavoring, food, medicine, or perfume.
- Chili Pepper: The fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae.
- Turmeric: A flowering plant, Curcuma longa of the ginger family, Zingiberaceae, the roots of which are used in cooking.
- Cumin: A spice made from the seeds of the Cuminum cyminum plant.
- Coriander: Also known as cilantro or Chinese parsley, is an annual herb in the family Apiaceae.
- Ginger: A flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine.
External links
- Medical encyclopedia article on Curries
- Wikipedia's article - Curries
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