Curry

Curry is a term used to describe a wide range of dishes that are prepared with a sauce or gravy seasoned with spices. In South Asian cooking, curries are typically made by combining a spice mix (masala) with aromatics and a base such as onions, tomatoes, or yogurt. In Western contexts, curry is also used to refer to spice blends rather than a single dish. Two related products are curry powder, a dry blend of ground spices, and curry paste, a paste that often includes chiles, garlic, ginger, and other spices.

The term curry is believed to derive from Tamil kari, meaning sauce or dish, and it entered English through colonial trade. Curry powder was popularized in Britain during the 18th and 19th centuries as a generic spice mix for Indian cooking.

Ingredients vary widely. Traditional Indian masalas may include turmeric, coriander, cumin, fenugreek, mustard seeds, and chili, often with ginger and garlic. Other components such as cinnamon, cardamom, cloves, or coconut are common in regional blends. Some dishes also rely on curry leaves, a fragrant herb used in many South Asian preparations.

Regional varieties include Indian curries with yogurt or cream-based gravies; Thai curries based on coconut milk and curry pastes (red, green, yellow); Japanese curry (kare) with a mild, thick sauce; and Sri Lankan curries that often emphasize coconut and curry leaves. Preparation generally involves browning aromatics, adding spices, and simmering meat, seafood, or vegetables in the sauce. Curries are commonly served with rice or bread such as naan or roti.