Facts about Curry

The Japan Maritime Self-Defense Force still traditionally has curry every Friday for lunch.

In British cuisine, the word curry was primarily used to denote a sauce-based dish flavored with curry powder or a paste made from the powder and oils.

A favorite Pakistani curry is Karahi, either mutton or chicken cooked in a dry sauce.

So rich and different are the flavors that today, Malaysian-themed restaurants are mushrooming globally from Canada to Australia, and Malaysian curry powders too are now much sought-after internationally.

A typical Sri Lankan meal consists of a "main curry" (fish, chicken, or mutton), as well as several other curries made with vegetable and lentils.

Authentic Bengali recipes are difficult to find outside of Bengali kitchens, although certain dishes are popular, for example, the jhalfrezis and the prawn malai curry.

White pepper, soy sauce, hot sauce, and/or hot chili oil may be applied to the sauce to enhance the flavor of the curry.

The first curry recipe in Britain appeared in The Art of Cookery made Plain and Easy by Hannah Glasse in 1747.

Laotians, Burmese and Vietnamese also prepare curry dishes influenced by Indian cuisine.

The term is rarely used in the north; commercial spice mixes analogous to curry powder are called Garam masala in Hindi, Nepali and probably other North Indian languages.

The widely popular British curry dish chicken tikka masala was probably created by Sylheti chefs who emigrated to England.

Today curry restaurants are popular in many countries around the world, and curry dishes are incorporated in many styles of cuisine.

Most commercial curry powders available in Britain, the U.S. and Canada rely heavily on ground turmeric, which produces a very yellow sauce.

Sri Lankans use spices liberally in their dishes and typically do not follow an exact recipe: thus, every cook's curry will taste slightly different.

Chinese curry is popular in North America, and there are many different varieties.

British-style curry restaurants are also popular in Canada, Australia and New Zealand.

Lamprais,—rice boiled in stock with a special curry, accompanied by "frikkadels" (meatballs), all of which is then wrapped in a banana leaf and baked—is a Dutch-influenced Sri Lankan dish.

Curry dishes known as kari demonstrate Cambodia’s ties with Indian cuisine.

Andhra Pradesh, one of the four states of south India, has its own cuisine which is called Andhra Curry.

Sandeep Bhateja, the world-famous curry chef from Agra, India, is renowned for incorporating various roots into exotic curry dishes.

Curry was introduced to Japan by the British in the Meiji era (1869–1913) after Japan ended its policy of national self-isolation (Sakoku), and curry in Japan is categorized as a Western dish.

Japanese curry (???, kar? in Japanese) is one of the most popular dishes in Japan, where, according to some surveys, many Japanese eat it two or three times a week.

Malayali curries of Kerala typically contain shredded coconut paste or coconut milk, curry leaves, and various spices.

South Vietnamese chicken curries are made both with coconut milk, like the Thai curries, and without coconut milk, like Caribbean curry chicken dishes.

Curry powder is used as an incidental ingredient in other cuisines, including for example a "curry sauce" (sauce au curry, sometimes even au cari) variation of the classic French bйchamel.

Curry powder, also known as masala powder, is a spice mixture of widely varying composition developed by the British during the British Raj as a means of approximating the taste of Indian cuisine at home.

The word “curry” is heavily used in the southern part of India in languages like Tamil.

The popularity of curry in the United Kingdom encouraged the growth of Indian restaurants.

Leaves of the curry tree are known in Tamil as 'Karuvapillai' (meaning black/dark leaf), an aberration of /'kari-veppilai.

Until 1998, as many as 85 percent of curry restaurants in the United Kingdom were Bangladeshi restaurants but in 2003 this figure declined to just over 65 percent.

Kar? udon (thick noodles in curry flavored soup) and kar?-pan "curry bread"—(deep fried battered bread with curry in the middle are also popular.

Another popular curry in South Vietnam is beef brisket or beef tail curry stews, flavored with cassava, carrots, cinnamon sticks, onions, and spices, and often served with French bread for dipping.

Lesser ingredients in these Western yellow curry powders are often coriander, cumin, fenugreek, mustard, chili, black pepper and salt.

Many curry recipes are contained in nineteenth-century cookbooks such as those of Charles Elme Francatelli and Mrs Beeton.

Sri Lankan cuisine mostly consists of rice and curry meals, and revolves heavily around seafood.

Bengali dishes called "Torkari," made of stewed or dry vegetables in gravy, are another possible source of the anglicized term "curry," since the British occupied Bengal before they arrived in Madras.

Another theory is that the root word for curry is "Kadahi" or Karahi," denoting the cooking vessel used in Indian kitchens.

Some typical curry dishes include Saaru, Gojju, Thovve, Huli, Majjige Huli, Sagu and Kootu, which is eaten mixed with hot rice.

Curry sauce (or curry gravy) is used by the British as a condiment, usually served warm with traditional British fast food dishes such as "chips."

The standard Japanese curry contains onions, carrots, potatoes and a meat.

Many British people regard "going for a curry" as a satisfying outing.

Rendang is another form of curry consumed in Malaysia, although it is drier and contains mostly meat and more coconut milk than a conventional Malaysian curry.

Sometimes the curry-rice is topped with breaded pork cutlet (tonkatsu); this is called Katsu-kar? (?????).

One popular curry is rendang from West Sumatran cuisine.

Yellow curry is also called gaeng curry, "curry curry," because it is the one category of Thai curry that really is adapted from Indian cuisine.

The popularity of curry among the general public was enhanced by the invention of 'Coronation chicken' to commemorate the coronation of Queen Elizabeth II in 1953.

British-style curry restaurants are also popular in Canada, Australia and New Zealand.