What exactly is Curry?

[Krystal]

Is it a rice dish or a spice? I keep seeing the word, but I'm not sure what it is!


Krystal

[tbb113]

Curry itself is a dish popular in Indian and Thai culture (and I'm sure many others). It is also a spice (usually referred to as curry powder).

I'm sure others will give you more elegant and expansive defintions.

Tyra

[sammeybella]

only the greatest thing ever!!!

It is either a paste or a ground spice - unsure as to other forms. I have the paste in green, red and yellow or Thai dishes.

T

[Carpathia]

Curry varies from country to country, but generally curry is a dish which is kind of saucy. It's made from a variety of spices and either has veggies or meat in it.

Depending on the country, the curry dish will have different spices/ingredients in it.

For example, an indian curry dish is usually made with cinnamon sticks, cloves, cardamons, bay leaves, cumim, corriander, red pepper, tumeric, and tomatoes (and/or other ingredients depending on what part of the country you are in).

You can also buy a curry powder at the store, which is basically a mix of different spices. Personally, I think it tastes funny and it is definitely a poor substitute to use when making indian curry dishes. You need to use the spices separately for it to be authentic.

There is also a plant called the curry leaf plant. This curry plant has leaves on it which are also used in cooking in a similiar manner to bay leaves.

Curry dishes are usually served with rice.

Hope that helps!

[Alethea]

Curry powder is usually a combination of coriander, ground cumin, pepper, turmeric, ginger, and sometimes other herbs like saffron, cardamom, bay etc. Like Tyra said, it's popular in Indian and Southern Asian cuisine and those dishes, often served over rice, are referred to as curries. Good stuff!

There are also curry leaves, from the curry tree, which is not related to curry powder (though I believe curry trees are native to India). I think curry leaves may be closer to kaffir lime leaves. I've never seen curry leaves in the U.S., though I have seen them in England.

Hope this helps some.

-Thea

[Kay Henderson]

I thought I knew what curry was -- 1) curry powder: a mixture of spices similar to those used in India. 2) A dish using curry powder in a sauce over rice.

Based on cursory research, there is some controversy over the origins of the spice mixture and the dish, though most sources seem to agree that the British brought back a taste for these mixtures of spices and the dishes made from them. Both of these spread early to colonial America through sea voyages.

As I understand it, Indian cooks, to this day, grind whole spices for each day's cooking. The Spice Cookbook (1964) has a piece of advice I've always found helpful in releasing the flavors of these mixes, whether made from scratch or pre-purchased: "There is one rule, however, for the cooking of curry that applies in all of India. The dish's freshly ground or whole spices must intially be heated in fat, which process is needed to develop the characteristic flavor." You don't need much fat, but it makes a difference.

I had not heard of the leaves. That one was new to me!

A couple of last thoughts:

The Penzey's catalog has a section on different types of curry powders.

Even just plain curry powder from the grocery store adds interesting flavor to a variety of dishes not at all Indian. I have enjoyed the following dish (which I got from the label of a can of chow mein noodles) for many years.

Four Winds Casserole

1/2 cup chopped onion
1/2 cup chopped celery
1 can (8 1/2 ounces) Chun King Water Chestnuts, DRAINED
1 tablespoon oil
1 can tuna (about 7 ounces), drained, flaked
2 tablespoons minced parsley
1 can (10 1/2 ounces) condensed cream of celery soup
1/2 teaspoon curry powder
1/4 cup milk
1 can (5 ounces) Chun King Chow Mein Noodles

Saute onion, chopped celery, and water chestnuts in oil until onion is soft. Add tuna and parsley; stir-fry about one minute. Combine soup, curry powder and milk; stir in tuna mixture and noodles, reserving 1/2 cup noodles. Pour into shallow 1 quart or 1 1/2 quart casserole. Top with reserved noodles. Bake in pre-heated 350 degree oven for 35 to 45 minutes until crispy and lightly browned. Makes approximately four one-cup servings.

Notes:

1. Following the advice to cook the curry powder, I usually add it earlier in the process, and often add a bit more.

2. Lower fat/sodium soup works fine.

3. My husband and I like this dish so well we eat the whole thing (!) usually with a fruit salad.

[EmilyK]

I have a curry plant at home, but I really haven't found any uses for it. I just happened to find it at the store when I was buying my other herbs. It most definitely has a very strong scent that will stick with you for a while. If anybody has any ideas on uses, post back!!

[ellielk]

Here's a recipe I tried after I saw in in the newspaper. I mix a little bit of hot curry powder into my sweet curry powder to get a bit more kick. This originally called for canned salmon but I can't stand canned salmon so I get a filet and broil it. I thought it was going to be too saucy but the amount of dressing is just right.

Curried Pasta Salad

1 c. macaroni shells (small shells)
8 oz. Salmon, cooked
1/2 c. chopped onions
1 c. sliced celery
1 med. Apple, diced
1/4 c. chopped walnuts
3/4 c plain yogurt
2 tbs. extra virgin olive oil
1 tbs. curry powder
2 tbs. lemon juice
2 cloves garlic, mashed
1 tsp. Dijon mustard
1/2 tsp salt
1/4 tsp black pepper

Cook and drain macaroni. Cook salmon and let cool. Mix salmon and macaroni with onion, celery, apple and walnuts.

In a medium bowl, mix remaining ingredients. Pour over salmon and macaroni mixture.

Serves 4-6 generously.

[lotus]

Carpathia's answer was right on the dot. Just to add to it...

Curry leaf is used extensively in South Indian cooking for what is known as tempering.

This process adds instant flavor to any South-Indian dish.

[Krystal]

Thank you all for helping me understand! Also for the recipes... yum!


Krystal

[newcook]

I made the Four Winds Casserole and really liked it. The flavour was really good, and even better the next day.

Daniele