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Curry, Curries
A Melting Pot - Varied Culianry Influences, Aspects of Indian Cuisine, Emperor Ashoka's Influence on Indian Cuisine, History of India - Jai Hind, Indian Cooking Techniques, Indian Curry , Indian Entertaining, Kashmiri Indian Cuisine, Mindful Eating, North Indian Cuisine, North Indian Restaurant Guide, Punjabi Indian Cuisine, Rajasthani Indian Cuisine, Role of Spices in Indian Cooking, Sacred Cow - Symbol of a mother and good nature, South India Cuisine, South Indian Restaurant Guide, Tastes of Western India, The Guest is considered God, The People of India, Uttar Pradesh Cuisine, Why Choose Indian Cuisine, Why India became mostly Vegetarian.
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Curry is now an international dish recognised the world over.
It is a dish with gravy (or is a stew like dish) and had many spices and seasonings
and is flavored with hot and sour tastes.
Curry may or may not be made with curry powder. Curry powder available
in the supermarket is not a single spice but a blend of spice. Curries are made with many
many spice blends. Some curry powder ingredients are: black pepper, chile pepper, cloves,
coriander, fenugreek, cinnamon, cardamom, cumin, ginger tumeric and nutmeg. You can mix
your own curry powder according to your tastes or buy it ready mixed in the spice aisle of
your grocery store.
The classic Indian curry often combines the following spices, coriander,
turmeric, fenugreek, cloves, ginger, red and black pepper as well as other spices. One
popular variety of spice blend used in Indian curries is called "Garam Masala".
A ‘dry’ curry simply means that there is less liquid involved in
the cooking process than you would normally associate with a curry.
Although Curry is not an Indian word - it has come to represent the varied
dishes that are stew like or a soupy. These dishes are cooked in steps with the
following seasonings which are called masalas
1. A base of spices sautéed in ghee or oil
2. herbs and seasonings like curry leaves or fenugreek may also be added
3. A secondary level of seasonings are added and include all or some of the
following – a mixture of onion, garlic, ginger, and tomatoes
4. A third level may include coconut milk, almonds, cashews or cream
5. All curries have a sour taste which may be achieves with lime juice, tamarind,
mango powder, kokum or yogurt
We have all the ingredients in our online store to make great curries.
You may buy individual spices, blends or pastes to make curries
- Indian
Spices Indian Spice Blends
Indian Curry
Pastes
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What is Curry?
Curry is an English
word most probably derived from the South Indian word Kaikaari. Kaikaari, or its shortened
version Kaari, meant vegetables cooked with Kari leaes, spices and a dash of coconut. It
may have become the symbolic British word for Indian dishes that could be eaten with rice.
Since the British occupation of India started in Bengal
before Madras and some Bengali dishes are called "Torkari" or vegetables stews -
the word curry may have been derived here. Another theory is the root word for curry is
"Karai" or Kadhai" denoting the wok used in Indian kitchens.
In India curry now
means gravy.
In America many
believe curry is an Indian spice. Curry powder is sold in many supermarkets. Many dishes
in America call for curry powder, which is actually a blend of spices (mainly garam
masala) that is mixed with coriander powder and turmeric. In India, Indians would be
confused if you mentioned curry powder.
There is a plant,
however, that has leaves that are called curry leaves or in Hindi meetha neem or Kadhi
leaves. They look like miniature lemon leaves and grow wild in most forest regions of
India and are used as a seasoning. |
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Journeys
Indian Cook Books and their Reviews
Akoori - Scrambled Eggs (Parsi) , Alu Methi - Potato Fenugreek Hash Potato Recipe , Aromatic Chicken with Raisins and Cashews , Asparagus, Peas, and Fenugreek Leaves , Avial - Mixed Veggies Kerala Style , Baingan
Raita or Eggplant Raita Dip Recipe , Besan Ladoo - Indian Cookie Balls , Black Chick Peas in Yogurt Curry , Boondi
Raita Recipe - Great for Entertaining , Carrot Pachadi Kerala Style , Carrot
Pachadi Recipe - Kerla Style , Carrot Potato Dill , Carrot Pudding or Gajjar Halwa , Chicken Curry - Simple and Easy to make , Chicken Jalfrezi , Chicken Tikka Makhani - Butter Chicken , Chicken with Coconut Milk , Chilka Urad Dal with Squash , Cucumber
Raita - Summer Yogurt Salad Recipe , Cucumber,
Garlic and Mint Raita Recipe , Dal Makhani - Black Dal Chili or Mah ki Dal , Date Pistachio (Ladoo) Treats , Eggplant Puree / Baingan Bharta Recipe from Punjab , Fragrant Chori Lentils , Fragrant
White Urad Dal - Dry Pilaf Texture , Goan Fish Curry , Icecream Topped with mango and Pistachios , Indian
Flat Breads and Equipment , Jalebi - Sweet Crispy Swirls , Kala Channa - Black Garbanzo Salad , Karela Subzi - Bitter gourd in Coconut Milk , Kavita's Herbal Salad , Kavita's Kachumber , Kebab Burger Recipe , Lamb Yogurt Curry from Kashmir , Layered Icecream Dessert - Falooda , Louki (Zucchini) Channa Dal , Madras Chicken Curry , Madras Coconut Chicken Curry , Making
dough for Indian Flatbreads , Masala
Bhindi (Okra in Spicy Gravy) , Masoor Dal with Fried Onion Garnish , Mixed
Lentil (Dal) Chili Recipe , Moong Dal Tadka - Yellow Split Moong Lentils , Moong Dal Whole (Green Gram Lentil) , Mung dal flavored with Black Mustards Seeds , Okra cooked Delhi Style , Onion,
Tomato, Cucumber Raita -Yogurt Salad Recipe , Pakoda , Pan Fried Potato Hash with fresh Fenugreek leaves , Pan
Fried Potato Hash with Indian Spices , Pan Sauteed Okra with Cumin , Paneer Corn Curry , Parsi Poro Recipe - Pan Omelet , Potato
Raita -Yogurt Salad Recipe , Potatoes
crusted with Fennel, Mustard and Nigella , Punjabi Kadhi , Punjabi Kidney Bean Curry - Rajmah , Recipe
- Sprouted Moong Dal , Recipe - Steamed Cauliflower , Recipe for Chapati or Roti or Pulka , Recipe for Plain Parantha , Rice
Lentil Medley - India's popular Kedgeree , Sambhar or Lentil Vegetable Stew - South Indian , Shammi
Kebab Recipe , Sheek
(Skewer) Kebab Recipe , Shrimp Curry in Coconut Milk , South
Indian potatoes with Mustard Seeds , Spiced Tomato Dish - Tamatar Bartha Recipe , Spicy Shrimp Curry , Spicy Sweet and Sour Tamarind Coconut Shrimp , Spinach and Paneer - Palak Paneer Punjabi Style , Spinach
Raita - Yogurt Salad Recipe , Spinach with Scallions India's North West Frontier , Spring Greens Bengali Style - Recipe , Spring Vegetable Soup - Recipe , Steamed Carrot and Beans Recipe , Steamed Carrots and Peas Lightly Spiced , Steamed Zucchini Recipe - Indian Style , Stir
Fry Indian Cabbage Vegetable Recipe , Stir Fry Mustard Greens and Spinach Indian Style , Stir Fry Spinach Indian Style , Sweet and Sour Gujarati Tuvar Dal , Sweet and Sour Hubbard or Acorn Squash , Tandoori Salmon Recipe , Vegetable Lentil Medley - Recipe , Vegetables Gujarati Style or Shak , Vegetarian Kebab (4 Spinach and Green Pea Patties) , Vegetarian Tikka Makhani - Butter Chicken , Vermicelli Dessert called Payasam or Kheer , Whole Brown Lentill - Masoor Dal Biryani , Yogurt
with Bananas Raita - Yogurt Salad Recipe .
This
work is dedicated to my mother Shanta who taught me the tenants of Ayurvedic Cuisine and
Knowledge.
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©
1990 to 2001 - Kavita Mehta. All Rights Reserved.
Kavita has been giving classes on Indian Cuisine in Minneapolis for the past 10
years. She now shares her work on her website for all to enjoy. |
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