Curries

Curries are a broad category of dishes defined by a spiced sauce or gravy served with vegetables, legumes, poultry, seafood, or meat. The term curry is widely used in British and other Western contexts, but in many local cuisines the dishes are named for their ingredients or preparation. The word curry likely derives from the Tamil kari meaning sauce or gravy, and curry powder and curry houses helped popularize the concept in Europe and the Americas during the colonial era.

Recipes vary greatly by region, but core elements often include aromatics such as onions, garlic, and ginger, along with chilies and a mixture of spices. In Indian cooking, a masala or curry paste forms the flavor base, while Southeast Asian curries may rely on curry pastes that incorporate ingredients like lemongrass, galangal, kaffir lime, and coconut milk. Some curries are yogurt- or cream-based, while others use tomatoes or tamarind for acidity.

Regional varieties span Indian subcontinental styles, Southeast Asian traditions, and diaspora-influenced dishes. North Indian curries often feature tomato-based gravies with cream or yogurt; South Indian versions may rely on coconut and spices; Goan and coastal curries use distinct spice blends and often coconut. In the Caribbean and parts of Africa, curries reflect Indian influence, using curry powders and ingredients such as potatoes, chickpeas, or goat. Southeast Asian curries from Thailand, Indonesia, and Malaysia emphasize pastes, herbs, and coconut milk, yielding distinct profiles of heat, sweetness, and tang.

Curries are commonly served with rice or bread such as roti or naan. The term curry remains a broad label in many contexts, while culinary traditions prefer specific dish names or regional classifications.