curry

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curry

[Malayalam], condiment much used in India and elsewhere in Asia and the Middle East, in combination with rice, meat, and a variety of other dishes. It is compounded of such spices as turmeric, fenugreek, cloves, cumin, ginger, black and hot red pepper, and coriander. When the pungent leaf of an Indian tree of the rue family is included, the curry powder is used not only as a stimulating flavor, but also for medicinal purposes. Curry paste is made from the slightly acid, jellylike pulp of the tamarind pod, combined with a variety of spices.

Bibliography

See study by L. Collingham (2006).

curry

[′kər·ē]
(food engineering)
A mixture of plant spices including turmeric, coriander, cinnamon, cumin, ginger, cardamon, cayenne pepper, cloves, and nutmeg.
References in periodicals archive ?
The truth is that curries are so diverse and come from countries across the globe - whether it's jerk chicken curry or Thai.
What's Special: Being one of the early adopters of curry, Malaysia is known for its spices and coconut-based curries.
Often the ones we order at a takeaway or make at home bear little resemblance to the curries that can be enjoyed on the streets of India.
The curries originate from regional, authentic recipes, using spices and roasted spices, which have proven provenance.
Trade, conquest, colonialism, and migration have disseminated food cultures for centuries with the spices of curry--and the resultant curries --now appearing in cuisines around the world.
7million a week on curries, putting the exotic cuisine ahead of fish and chips, sausages and mash - and even our national dish haggis.
oWe Keralites have very few curries in which we donAEt use these leaves for seasoning.
So many books have been written about curries around the world that one might wonder at the need for yet another, but several attributes keep CURRY CUISINE: FRAGRANT DISHES FROM INDIA, THAILAND, VIETNAM, AND INDONESIA exceptional.
50 Great Curries of India presents 50 different, authentic Indian curries, each with a full-color photograph revealing its texture and appearance in detail, along with an accompanying recipe designed to harness the curry's flavor.
In addition, there are the takeaways, the spices and curry pastes on supermarket shelves, the chilled meals and the curries on 6,500 pub menus.
THE DARK, RICH CURRIES of India's Punjab region along with numerous, tandoor-baked dishes can now be enjoyed at the new Punjab Cafe in Tarzana.
But at the heart of all these curries lies the integral ingredient--curry powder.