After looking at modom's picture of dinner and reading his post, I realized
that I truly have no idea what "a curry" is.

I know you can get curry powders, in different degrees of hotness or
spiciness.

But is curry the entire dish? (i.e., curried chicken). Is it the sauce?
(Because his opening statement of "that's a curry with chicken chunks" is
what led to these questions.)

For some reason, until I started lurking here, I always thought curry was a
way of preparing rice - I have no idea where I got that idea.

I also realized that, except for the okra, I think I would have enjoyed that
meal, modom!

But what is "a curry"?

And if it's simply "food cooked with curry seasonings", please just laugh
hysterically at me and carry on.

Lisa Ann

On Mon 13 Feb 2006 09:34:07p, Thus Spake Zarathustra, or was it Lisa Ann?

> After looking at modom's picture of dinner and reading his post, I
> realized that I truly have no idea what "a curry" is.
>
> I know you can get curry powders, in different degrees of hotness or
> spiciness.
>
> But is curry the entire dish? (i.e., curried chicken). Is it the sauce?
> (Because his opening statement of "that's a curry with chicken chunks"
> is what led to these questions.)
>
> For some reason, until I started lurking here, I always thought curry
> was a way of preparing rice - I have no idea where I got that idea.
>
> I also realized that, except for the okra, I think I would have enjoyed
> that meal, modom!
>
> But what is "a curry"?
>
> And if it's simply "food cooked with curry seasonings", please just
> laugh hysterically at me and carry on.

I'm sure others will give more elaborate explanations but, basically, "a
curry" is defined by the seasonings used to flavor it. There are many
types of curry and many of those share common ingredients. A curry may be
vegetarian, fish, seafood, poultry, meat, etc. As you mentioned, it is
mainly "the sauce". The elaborateness of a curry is sometimes defined by
the number of accompaniments or garnishes served with it. In India, I
believe, they are described as, for example, a "twelve boy curry", meaning
there would be twelve garnishes served with it. Originally, each side dish
was served by a different "boy" server. The more "boys" it is served with,
the more elaborate. Sauces may be based on broth, cream, coconut milk, or
other liquids or combinations. In countries of origin, there are probably
as many different curry mixtures as there are households. Each family may
have an assortment of "signature" curries that they make. I believe that
commercial "curry powder" came about with the British colonization of
India, in an effort to simplify preparation and bring curry to the masses.

HTH

--
Wayne Boatwright o¿o
____________________

BIOYA

Lisa Ann wrote:

>After looking at modom's picture of dinner and reading his post, I realized
>that I truly have no idea what "a curry" is.
>
>I know you can get curry powders, in different degrees of hotness or
>spiciness.
>
>But is curry the entire dish? (i.e., curried chicken). Is it the sauce?
>(Because his opening statement of "that's a curry with chicken chunks" is
>what led to these questions.)
>
>For some reason, until I started lurking here, I always thought curry was a
>way of preparing rice - I have no idea where I got that idea.
>
>I also realized that, except for the okra, I think I would have enjoyed that
>meal, modom!
>
>But what is "a curry"?
>
>And if it's simply "food cooked with curry seasonings", please just laugh
>hysterically at me and carry on.
>
>Lisa Ann
>
>
>
>
Goodness, you've opened up quite a topic. There is a case for saying
that what Westerners think of as curry is a ******* child of the Raj,
but there's a lot more to it than that.

There is a wonderful book "Curry: A Biography" by Lizzie Collingham
which covers history and geography and all sorts of stuff you never knew
you didn't know!

Put crudely, I suppose you could say that curry is a sort of stew - of
anything, meat, seafood, veggies - using seasonings that vary wildly but
generally include chilli. The spices are fried up first to bring out
the flavour. Even if you're just using curry powder you should do that.

The first thing most people think of with curry is that it's Indian,
but there's Thai curry and Nonya curry and goodness knows what else,
including the anglicised curries you get in Western countires. It's a
moveable feast, and always has been.

Christine
Sitting back waiting for everyone to contribute their definition of curry

On Tue, 14 Feb 2006 04:34:07 GMT, "Lisa Ann"
> replied:
> After looking at modom's picture of dinner and reading
> his post, I realized that I truly have no idea what "a
> curry" is.
>
> I know you can get curry powders, in different degrees
> of hotness or spiciness.
>
> But is curry the entire dish? (i.e., curried chicken). Is
> it the sauce? (Because his opening statement of "that's
> a curry with chicken chunks" is what led to these questions.)
>
> For some reason, until I started lurking here, I always
> thought curry was a way of preparing rice - I have no
> idea where I got that idea.
>
> I also realized that, except for the okra, I think I would
> have enjoyed that meal, modom!
>
> But what is "a curry"?
>
> And if it's simply "food cooked with curry seasonings",
> please just laugh hysterically at me and carry on.

Two sources that are fun reads.

http://www.curryhouse.co.uk/faq/define.htm
http://www.menumagazine.co.uk/book/curryhistory.html

I thought it interesting that many of the sites grabbed by my
websearch were UK-based.

The Ranger

The Ranger > wrote in
:

> I thought it interesting that many of the sites grabbed by my
> websearch were UK-based.

That's because of the prevalence of modified Indian cuisine in Britain.
In the TV show Red Dwarf, three million years in the future and being
the last man alive, Dave Lister occasionally muses that the meaning of
life would be answered by a really great curry (or failing that a
vindaloo) :-)

--

"When I give food to the poor, they call me a saint. When I ask why
the poor have no food, they call me a communist."

Dom Helder Camara

Lisa Ann wrote:
> After looking at modom's picture of dinner and reading his post, I realized
> that I truly have no idea what "a curry" is.

No, not really a dumb question. The Ranger has posted some interesting
links which should answer a lot of your questions.

We like Thai-type curries and here is one we like: (we keep the
ready-made masaman curry paste in stock - but you can make your own if
you are feeling energetic - see rec below)

-= Exported from BigOven =-

Masaman Curry Beef

Recipe By:
Serving Size: 6
Cuisine: Thai
Main Ingredient: Beef
Categories: Main Dish

-= Ingredients =-
1 tablespoon Musaman curry paste ; or to taste
4 tablespoons vegetable oil ; divided
1 medium onion ; cut into strips
1 1/2 pounds boneless beef chuck ; cut into 1-inch cubes
2 cans unsweetened coconut milk ; about 14 ounces each)
3 tablespoons fish sauce
2 pounds boiling potatoes
1 large red bell pepper ; cut into strips
1/2 cup roasted peanuts ; chopped
2 tablespoons lime juice
1/4 cup slivered fresh basil leaves ; or chopped fresh cilantro
Hot cooked rice or noodles

-= Instructions =-
Peel potatoes and cut into 1-1/2-inch pieces. Place in bowl with cold
water to cover; set aside.

Heat 1 tablespoon oil in wok or large skillet over medium-high heat.
Add onion; stir-fry 6 to 8 minutes or until golden. Transfer onion to
bowl with slotted spoon.

Add 1 tablespoon oil to wok. Increase heat to high. Add half the beef;
stir-fry 2 to 3 minutes until browned on all sides.

Transfer beef to another bowl; set aside. Repeat with remaining beef,
adding 1 tablespoon oil to prevent sticking if necessary.

Reduce heat to medium. Add remaining 1 tablespoon oil and curry paste
to wok; cook and stir 1 to 2 minutes or until very fragrant. Add
coconut milk and fish sauce; stir to scrape bits of cooked meat and
spices from bottom of wok.

Return beef to wok. Increase heat to high and bring to a boil. Reduce
heat to low; cover and simmer 45 minutes.

Add potatoes and return onion to wok. Cook 20 to 30 minutes more or
until meat and potatoes are fork-tender. Stir in bell pepper; cook
until heated through.

Stir in peanuts and lime juice; sprinkle with basil. Serve with rice or
noodles.

-= Exported from BigOven =-

Masaman Curry Paste

Recipe By:
Serving Size: 0
Cuisine:
Main Ingredient:


-= Ingredients =-
6 tablespoons coarsely chopped fresh ginger
3 tablespoons coarsely chopped garlic ; (10 to 12 cloves)
2 tablespoons ground cumin
2 tablespoons ground mace or nutmeg
1 tablespoon packed brown sugar
2 teaspoons grated lemon peel
2 teaspoons ground cinnamon
2 to 4 teaspoons ground red pepper*
2 teaspoons paprika
2 teaspoons black pepper
2 teaspoons anchovy paste or 1 minced anchovy fillet
1 teaspoon turmeric
1 teaspoon ground cloves

-= Instructions =-
*Use 2 teaspoons ground red pepper for mild paste and up to 4 teaspoons
for very hot paste.

Place all ingredients in food processor or blender; process until
mixture forms dry paste

Makes about 1/2 cup.

Cheers
Cathy(xyz)

"cathyxyz" > wrote in message
oups.com...
>
>[]>
> -= Exported from BigOven =-
>
> Masaman Curry Paste
>
> Recipe By:
> Serving Size: 0
> Cuisine:
> Main Ingredient:
>
>
> -= Ingredients =-
> 6 tablespoons coarsely chopped fresh ginger
> 3 tablespoons coarsely chopped garlic ; (10 to 12 cloves)
> 2 tablespoons ground cumin
> 2 tablespoons ground mace or nutmeg
> 1 tablespoon packed brown sugar
> 2 teaspoons grated lemon peel
> 2 teaspoons ground cinnamon
> 2 to 4 teaspoons ground red pepper*
> 2 teaspoons paprika
> 2 teaspoons black pepper
> 2 teaspoons anchovy paste or 1 minced anchovy fillet
> 1 teaspoon turmeric
> 1 teaspoon ground cloves
>
I'm stunned. I didn't know curry was a mixture of spices - i thought is was
a spice in it's own right, (like cinnamon) - albeit with variations -
masaman, green etc. Wow! learn something new everyday!
Teri

>

"Teri" > wrote in message
...
>
>>
> I'm stunned. I didn't know curry was a mixture of spices - i thought is
> was a spice in it's own right, (like cinnamon) - albeit with variations -
> masaman, green etc. Wow! learn something new everyday!
> Teri
>

And to make things more confusing, there is a plant called the curry plant
whose leaves are used in some Indian cooking, but generally not in curries!

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Teri wrote:

>
> I'm stunned. I didn't know curry was a mixture of spices - i thought is was
> a spice in it's own right, (like cinnamon) - albeit with variations -
> masaman, green etc. Wow! learn something new everyday!
> Teri

It is not even a single mixture of spices. It can be just about any mixture of
spices. Curries vary from region to region and within those regions there are
different curries for different types of food. Curry for fish is different
from the curry used for beef or chicken. On this side of the ocean we tend to
have one jar of "curry powder", and some of the more adventurous cooks would
have several different curry powders and perhaps some curry pastes, while an
Indian kitchen would have assortments of herbs and spices to mix together to
make a curry. It often involves grinding the spices and/or heating them in dry
pan or in oil.

"cathyxyz" > wrote in message
oups.com...
>
> Lisa Ann wrote:
> > After looking at modom's picture of dinner and reading his post, I
realized
> > that I truly have no idea what "a curry" is.
>
> No, not really a dumb question. The Ranger has posted some interesting
> links which should answer a lot of your questions.
>
> We like Thai-type curries and here is one we like: (we keep the
> ready-made masaman curry paste in stock - but you can make your own if
> you are feeling energetic - see rec below)


After reading all the posts so far, I decided to reply to everyone in this
one. (mainly because I just forwarded it to myself for the recipe.)

Thanks to everyone for the explanations - and for the websites, Ranger.

Lisa Ann

"Lisa Ann" > wrote in message
t...
> After looking at modom's picture of dinner and reading his post, I
> realized
> that I truly have no idea what "a curry" is.
>
> I know you can get curry powders, in different degrees of hotness or
> spiciness.
>
> But is curry the entire dish? (i.e., curried chicken). Is it the sauce?
> (Because his opening statement of "that's a curry with chicken chunks" is
> what led to these questions.)
>
> For some reason, until I started lurking here, I always thought curry was
> a
> way of preparing rice - I have no idea where I got that idea.
>
> I also realized that, except for the okra, I think I would have enjoyed
> that
> meal, modom!
>
> But what is "a curry"?
>
> And if it's simply "food cooked with curry seasonings", please just laugh
> hysterically at me and carry on.
>

There are no dumb questions, just dumb answers. You are right, a curry is
simply a dish cooked with curry seasonings. ANd, as you might guess, there
is no strict definition of what this means - it's more of a "I know it when
I taste it" definition. You might be interested to know that curry powder is
a British invention intended to duplicate the spice mixtures used in India.
In India the spices would almost always be added individually rather than as
part of a mix.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Peter Aitken wrote:
>
> There are no dumb questions.

Um, you've been here how long... <G>

Peter Aitken wrote:

> There are no dumb questions, just dumb answers.

That is soooooooooo not true. I've heard a lot of stupid questions. That
curry one just wasn't one of them. The most annoying stupid question
I've heard is when a college student interrupts lecture to ask "Is this
going to be on the test?" Annoying AND stupid, geesh.
Goomba

"Goomba38" > wrote in message
...
> Peter Aitken wrote:
>
>> There are no dumb questions, just dumb answers.
>
> That is soooooooooo not true. I've heard a lot of stupid questions. That
> curry one just wasn't one of them. The most annoying stupid question I've
> heard is when a college student interrupts lecture to ask "Is this going
> to be on the test?" Annoying AND stupid, geesh.
> Goomba

Point taken!


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Goomba38 wrote:
> Peter Aitken wrote:
>
> > There are no dumb questions, just dumb answers.
>
> That is soooooooooo not true. I've heard a lot of stupid questions. That
> curry one just wasn't one of them. The most annoying stupid question
> I've heard is when a college student interrupts lecture to ask "Is this
> going to be on the test?" Annoying AND stupid, geesh.

Peter obviously was acting his usual disingenous patronizing self... he
was just being Duh'Wayne. hehe

Sheldon

Lisa Ann wrote:

> After looking at modom's picture of dinner and reading his post, I realized
> that I truly have no idea what "a curry" is.
>
> I know you can get curry powders, in different degrees of hotness or
> spiciness.
>
> But is curry the entire dish? (i.e., curried chicken). Is it the sauce?
> (Because his opening statement of "that's a curry with chicken chunks" is
> what led to these questions.)
>
> For some reason, until I started lurking here, I always thought curry was a
> way of preparing rice - I have no idea where I got that idea.
>
> I also realized that, except for the okra, I think I would have enjoyed that
> meal, modom!
>
> But what is "a curry"?
>
> And if it's simply "food cooked with curry seasonings", please just laugh
> hysterically at me and carry on.

It is generic term for spice mixtures and the dishes made with them. Curry
powder is a mixture of spices. Real Indian cooking usually involves preparing
and mixing the spices as part of the meal preparation.

Lisa Ann wrote:
> After looking at modom's picture of dinner and reading his post, I realized
> that I truly have no idea what "a curry" is.
>
> But what is "a curry"?
>
> And if it's simply "food cooked with curry seasonings", please just laugh
> hysterically at me and carry on.

Ahahahahahahahahahahahahahahahahahahahahahahahahah a. . . .

curry
>From the southern Indian word kari, meaning "sauce," comes this
catch-all term that is used to refer to any number of hot, spicy,
gravy-based dishes of East Indian origin. Curry powder is an integral
ingredient in all curries.

curry powder
Widely used in Indian cooking, authentic Indian curry powder is freshly
ground each day and can vary dramatically depending on the region and
the cook. Curry powder is actually a pulverized blend of up to 20
spices, herbs and seeds. Among those most commonly used are cardamom,
chiles, cinnamon, cloves, coriander, cumin, fennel seed, fenugreek,
mace, nutmeg, red and black pepper, poppy and sesame seeds, saffron,
tamarind and turmeric (the latter is what gives curried dishes their
characteristic yellow color). Commercial curry powder (which bears
little resemblance to the freshly ground blends of southern India)
comes in two basic styles - standard, and the hotter of the two,
"Madras." Since curry powder quickly loses its pungency, it should be
stored, airtight, no longer than 2 months.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Lisa Ann > wrote:

> But what is "a curry"?

The question is not dumb and has been asked many a time on rfc. Many of
the responses, as in this thread, have often been dumb, though.
Instead, see the following old thread, with people posting who really
knew something about the subject:
<http://groups.google.com/group/rec.food.cooking/browse_frm/thread/4f1ba15637d01859>

Also see <http://www.indianfoodsco.com/Classes/Curry.htm> for a more
simpl(e)/istic explanation.

Victor

Lisa Ann wrote:
>
> But what is "a curry"?

That's like asking "What is chili?"

Curry is actually a dish very much like chili but with a quality far
more odoriferous than flavorful.

Sheldon

On Tue, 14 Feb 2006 04:34:07 GMT, "Lisa Ann" >
wrote:

>After looking at modom's picture of dinner and reading his post, I realized
>that I truly have no idea what "a curry" is.
>
>I know you can get curry powders, in different degrees of hotness or
>spiciness.
>
>But is curry the entire dish? (i.e., curried chicken). Is it the sauce?
>(Because his opening statement of "that's a curry with chicken chunks" is
>what led to these questions.)

My word choice is often less than precise. I have worked with a
couple of editors who will swear to the truth of that admission, too.

>For some reason, until I started lurking here, I always thought curry was a
>way of preparing rice - I have no idea where I got that idea.

The first "curry" I ever had was curried rice. Mom made it often
enough when I was a kid. she also made curried peaches. I liked the
rice better.
>
>I also realized that, except for the okra, I think I would have enjoyed that
>meal, modom!

Thanks. You might have enjoyed the okra, too. Really.
>
>But what is "a curry"?

Beats me. As far as I know "curry" was a British colonial invention
during the Raj. I believe the word is derived from a Portuguese word.
They were there first...well, before the Brits were, anyway. Quite a
few Indian would take serious issue with my use of the word first.

Nowadays it seems that curry is rather like chili, dammit.

That said, I used a Thai-style spice preparation called red curry
paste in the dish. The origins of Thai curry, I don't know, and the
decision to name it curry is a mystery to me. I have eaten at a
Burmese restaurant a few times and the food there seemed to be a
(delicious) fusion of Indian and Thai. Seems that food ideas migrated
with populations and produce really interesting meldings.


modom