Curry (dish)
Curry ([ ˈkari ] or [ ˈkœri ] ) is the name for dishes of South Asian , Southeast Asian and Japanese cuisine based on a creamy sauce with various spices and additions of meat, fish or vegetables.
The name of the curry powder is derived from the word curry , which was developed in Great Britain on the basis of the spices used in Indian curry dishes. In Indian cuisine even curry powder is uncommon.
Concept history
The word curry comes from the Tamil word kaṟi ( கறி ), which means “meat” or “side dish to rice”. During the British colonial era , the term was adopted into English . The Portuguese , who had already gained a foothold in India before the British, used the word caril , which is borrowed from Kannada karil . The Portuguese chronicler Gaspar Correia used the term caril as early as 1502. The English term carree was first used in 1682. In the 19th century, the spelling curry became common . Also in the 19th century the word was adopted into German.
Even if the word curry has Indian origins, it was the British who coined the term in its current meaning. There is no corresponding generic term in the South Asian languages. Rather, dishes are usually either named simply after their main ingredients (e.g. Alu Gobhi , potatoes with cauliflower ), or with terms that describe the exact method of preparation (e.g. Korma for creamy stews ). At the same time, the word curry also entered South Asian usage via English. In Sri Lanka, for example, a meal that consists of rice and a selection of different curry dishes (see Thali ) is called Rice and Curry . The term curry is also used for dishes from Malaysian and Thai cuisine, in Thai the corresponding term is kaeng ( แกง ). The word also entered Japanese as Karē ( カ レ ging ) .
ingredients
Curries have no fixed ingredients, depending on the region of origin and maker, they can differ considerably. There are vegetarian curries, curries with all kinds of meat, curries with fish or seafood. In India, rice or bread such as chapati , naan or puri is usually served with this, supplemented with various chutneys and other side dishes.
Spices and herbs
The spices contained in curries vary from region to region. However, the following ingredients are used in various proportions in many curry dishes, which is why they can be roughly described as typical spices:
- Turmeric , cumin , coriander , chillies (fresh and / or dried), ginger , black cumin , fenugreek , asafoetida , mustard seeds , cardamom ( green or black ), star anise , fennel seeds , cinnamon , cloves , mango powder (Amchoor), pepper . Garam Masala is also often used for seasoning, a mixture mainly of black cardamom, cinnamon, cloves, black pepper and cumin. Fresh herbs are rather uncommon, except for coriander leaves, which are used like parsley.
vegetables
There are no mandatory vegetables for use in curries; cauliflower, potatoes, eggplant , zucchini , spinach or okra are popular . Regardless of which other vegetables are added, almost all curries contain ingredients such as onions, garlic or ginger.
Other ingredients
Dairy products are often used in curries, such as the Indian cream cheese panir , which is reminiscent of feta in its consistency and mozzarella in terms of taste . Also find yogurt in many dishes use. Other more common ingredients are: ghee , cream, tomato paste, and tamarind paste .
Regional differences
South india
- The curries of the Andhra Pradesh region are very spicy due to the often abundant use of chillies. Well-known dishes in western Andhraic cuisine include Kodi Kura (chicken curry), Ulavachaaru (curry made from horse beans) or Chapala Pulusu (fish curry). The strongly seasoned lamb and chicken dishes of the independent kitchen around Hyderabad go back to the Persian influence of the Islamic rulers ( Nizams ) .
- In the mild cuisine of Karnataka , the curries usually contain more lentils in all variations than in the rest of India. A well-known dish in this region is sambar , a lentil dish that is eaten either as a side dish with rice or as breakfast with idlis and vadas .
- In the kitchen of Tamil Nadu the traditional vegetarian dishes dominate; Yogurt and lentils are an important ingredient here. The term rice and curry usually stands for a selection of Sri Lankan dishes.
East India
- The Bengali cuisine offers an abundance of curries, which often consist of seafood or fish. Many dishes here are prepared with mustard oil and mustard seeds.
- The cuisine of Orissa is similar to the cuisine of Bengal and contains a lot of meat and fish.
North India
The curries in Punjab are often based on spice mixes, the masalas . These are bought ready-made or ground, roasted and mixed yourself. A common ingredient here is panir , an Indian cream cheese that is warmed up in curries. It is also fried for some dishes. Ghee is almost always used here instead of oil .
West indies
Most Goan dishes are very spicy. One of the most famous dishes is the extremely spicy Vindaloo . The various fish curries and the rather mild cuisine of the traditional Hindus are also known. The most commonly used ingredients are coconut milk and kokum ( Garcinia indica ), a deep red fruit that gives it a hot and sour taste.
Pakistan
- The cuisine of the Pashtuns is almost identical to that of neighboring Afghanistan . The dishes are largely based on grains such as rice, wheat, corn and barley. They are rounded off by dairy products, various nuts, local vegetables and dried fruits.
- The Sindhi dishes are influenced by the Persian Mughal period . Vegetables and dal are eaten with chapatis .
- Curries made from vegetables such as cauliflower, aubergine, okra pods, potatoes, bitter melon , turnips or spinach with and without meat are typical everyday dishes in Pakistan .
Malaysia
In Malaysian cuisine, coconut cream or coconut milk, turmeric, shallots, ginger, shrimp paste, chilies, garlic and often tamarind are almost always used for curries. All kinds of foods are prepared as curry in Malaysia, for example lamb, chicken, shrimp and prawns, squid, fish head, eggplant, eggs and various types of vegetables.
Thailand
Some dishes of the Thai cuisine from the kaeng group (see Thai cuisine ) are world-famous ; these are dishes with a lot of liquid. Kaeng spiced with hot curry paste are commonly referred to as curry, such as Kaeng Phet (with red chillies: red Thai curry) or Kaeng Khiao Wan (with green chillies: green Thai curry). In Thailand, curry powder is only used for a few dishes, such as Phu Phat Phong Kari (literally: "Fried cancer with curry powder").
Japan
Karē mainly describes a hot dish in Japanese cuisine , consisting of a curry sauce and a side dish. The curry sauce is thicker and milder than its Indian counterparts.
literature
- Lizzie Collingham: Curry: A Biography. Chatto & Windus, London 2005, ISBN 0-7011-7335-1
- Other edition: Curry: A Tale of Cooks and Conquerors. Oxford University Press, Oxford 2006, ISBN 978-0195320015
Web links
Individual evidence
- ↑ கறி. In: Thomas Malten: Emden. Tamil-German dictionary . Institute for Indology and Tamil Studies, Cologne 1994.
- ↑ Curry . In: Henry Yule, AC Burnell: Hobson Jobson. A Glossary of Colloquial Anglo-Indian Words and Phrases, and of Kindred Terms, Etymological, Historical, Geographical and Discursive, New Ed., John Murray, London 1903, pp. 281-283. ( archive.org )
- ↑ curry , n.2. In: OED Online, Oxford University Press; accessed on January 24, 2018.
- ↑ Curry . In: Kluge. Etymological dictionary of the German language . edited by Elmar Seebold, 24th edition. De Gruyter, Berlin 2002.
- ↑ Lizzie Collingham: Curry: A Tale of Cooks and Conquerors . Oxford University Press, Oxford 2006, p. 115.
- ^ Douglas Bullis, Wendy Hutton: The Food of Sri Lanka. Authentic Recipes from the Isle of Gems . Periplus, Boston / Singapore 2001, p. 12.
- ↑ Brief report on Sri Lankan cuisine ( Memento of the original from March 10, 2010 in the Internet Archive ) Info: The archive link has been inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice.
- ↑ Country cuisine India - Goa region
- ↑ Aroona Reejhsinghani: Delectable Dishes from Sindh. Tarang Paperbacks, Delhi 1981
- ↑ Page no longer available , search in web archives: Asian kitchens - Pakistan's kitchens Accessible but virus scanner works .
- ↑ Description and recipes of Malaysian curries on Currywelten.com
- ^ Joe Cummings: World Food: Thailand . Lonely Planet Publications, Hawthorn 2000, ISBN 1-86450-026-3 , p. 46 ff.
