Curry is Spicy Gravy

Curry is too large of a topic for one post, so similar to other large topics, I will start with this more generic post. Starting with the highlights of what a curry is, types of variations, and a sense of regional differences that makes up this global dish. But first, let me explain that “curry” is probably best thought of as a word for ”spiced gravy” or “spiced stew sauce” rather than a particular set of spices, particular ingredients, or a particular taste. It varies wildly, based on country, region, and traditions.

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What is Curry?

When my spouse asked me this question I answered quickly; it is a flavorful, creamy sauce made from a variety of spices and served with veggies and/or various meats, along with rice or noodles. But beyond knowing it came from India, and that it is now a worldwide phenomenon, I have never given it much thought. My son, who was visiting, suggested I write about it for PattyCooks. So here I am.

• Wikipedia writes, Curry is a variety of dishes originating in the Indian subcontinent.
• It uses a combination of spices or herbs, usually including ground turmeric, cumin, coriander, ginger, and fresh or dried chilies.
• In southern India, curry leaves from the curry tree are also an integral ingredient.

The word “curry” comes from a Tamil word kaṟi; which means ‘sauce’ or ‘relish for rice’. There are evidence that grinding spices to add to sauces or “stews” were in use 2600 BCE in India. The stew that was made then, generally included a basic spice triad of ginger, garlic, and turmeric.

Variations

Wikipedia also points out there are wet and dry curries:

• Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. Wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée.

There are also variations in terms of the basic spices added and in what quantities. Some are more turmeric oriented, others add saffron, etc. Frankly, there are probably tens of thousands of curries around the world. Sukhis writes that curry: Its taste and consistency vary from place to place, accommodating as per the geography, availability of ingredients, and the cultural and religious preferences of the people residing in the specific region.

Curry Around the World

Britain

British people love meat and gravy, and thus curries like Chicken Tikka Masala were adopted by the British, and are now considered national dishes.

• Tikka Masala: Is a creamy, flavorful curry with added tandoor-cooked boneless meat. Generally this is a mild to medium heat profile and is a much-beloved British curry sauce. Wikipedia notes that: the origin of the dish is not entirely certain, but most sources commonly attribute it to the South Asian community in Great Britain, where the dish was popularized.
• Rendang: I was introduced to this curry from watching a Jamie Oliver cooking video and he mentioned this was a British favorite. I sent a package of the spice to my son and he loves it. ScienceDirect writes that Rendang was brought by Indian peoples to Indonesia, and was modified there to meet regional flavors. This curry is popular in England and Malaysia.

Indian

There are many variations of curry in India, as one would expect. Here are a sampling that I have tasted:

• Dhansak: This is a spicy, sweet and sour curry served often with pineapple as garnish.
• Saag: One of my favorites, this is a curry with leafy greens (spinach, mustard greens, etc.), that can have some heat. I have had Saag with paneer, cauliflower, and potatoes; and they all tasted great. Often I either eat it with rice, or dish it onto my Naan and eat it that way.
  • TheDailyMeal: Naan is a leavened bread made from maida, an Indian white flour that is very delicate and powdery, similar to pastry flour. It is eaten most often with curry, used instead of a spoon to sop up all of the sauce and to pick up vegetables (and meat).
• Korma: A cardamom and cinnamon spiced curry with butter, cream, and yogurt-marinated, slow cooked meat. This is probably the mildest form of Indian curry, at least of what I have tasted.
• Jalfrezi: This is a spicy hot, green chilies curry stir fried with tomato, onions, and coriander. I have tasted this dry curry on meat, it was a very thick gravy with heat.
• Vindaloo: These curries are based on the influence of chilies by the Portuguese, and are dishes generally too hot for me to eat. But I know its ingredients include: caramelized onions, curry paste, coconut milk, vinegar, ginger, chilies, jalapeno, garlic, chickpeas, and lentils. Spices include garam masala, salt and pepper, paprika, and turmeric.

Malaysian Curries

I have limited experience with Indonesian curries, but have tasted them and often find hints of nutmeg, cinnamon, cloves and star anise. The sauces are coconut creamy or use ground cashews. I have read that some cooks also add soy sauce to their curries, but cannot say this for sure.

• Laksa Curry: I often buy easy-to-make Laksa Curry noodle + curry instant noodle packages, and are shown in the photo above. But this sauce can be made by hand by combining a variety of spices, seeds, tubes, and herbs along with shrimp, coconut milk and chilies. A favorite link of mine is to an easier version that uses Thai Red Curry Paste to speed up the process: Marion’s Kitchen.

Thailand-specific Curry

My take on curries in this area of the world (including Indonesia, Singapore, Vietnam, etc) is that they have coconut milk or cream in the sauce. So though they can be very hot, they can also be creamy. Often the curries I have had from these places involve a rich soupy base and noodles, but also can be served with rice.

I think curry from here is nearly always cooked with kafir lime leaves, lemongrass, and galangal. Often there are also nuts used as a topping. In our grocery stores we can buy these curry pastes in small jars. In fact, I have some of these curry paste in my fridge right now.

• Spiciest Green curry: Generally the color comes from paste made up from green chillies, lime leaves, lemongrass roots, fresh coriander and basil. in the paste.
• Red curry: Comes from red chilies mixed with spices and the lemon grass. This curry happens to be my favorite.
• Yellow curry: This is spices mixed with lemongrass, kafir lime leaves and coconut milk.

Japanese

Japanese curry is most commonly served in three types of dishes: rice, udon noodles, and bread. JustOneCookBook writes, The curry was introduced to Japan in late 1800 by the British and originally it was Western-style stews mixed with curry powder. The Japanese adapted curry to their own version, Curry Rice (Kare Raisu, カレーライス) soon after. By 1950s the curry roux in block form was sold by S&B Foods and everyone could make it easily at home.

The blocks of curry come in mild, medium, and hot spicy levels; but hot is not a “mouth burning” experience. For a very hot experience, choose other cuisines (Indian, Thai, or Korean). This curry has a thickish sauce, that is more on the salty-sweet side.

My only experience with Japanese curry is from Okinawa, and what my mom would make was the very traditional thick, slightly sweet curry with chicken, chopped potatoes or sweet potatoes, carrots, and a base of the curry sauce, chicken broth, and onions or grated apples or both. In the 1950s, S&B Foods released their curry block, which is what my mom used, and what I, and my son, still use today.

For those new to Japanese or curry dishes, use the mild form of this prepared curry and start with yellow onions, potatoes, carrots and chicken. Then blossom out and add whatever your family likes, such as, soy sauce, mirin, apples, tofu, beef (and beef stock), and so on. I would also suggest making the sauce wet and only try the dry version when you are ready to branch out.

— Patty