What classifies a dish as a curry? (2023)

What makes a dish a curry?

A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included. There are many varieties of curry.

ˈkə-rē variants or less commonly currie. plural curries. : a food, dish, or sauce in Indian cuisine seasoned with a mixture of pungent spices. also : a food or dish seasoned with curry powder.

Examples include chana masala, chicken tikka masala (which has an interesting origin story), lamb korma and xitti kodi (Goan fish curry). You'll find versions of these dishes with different cultural twists all over South and Southeast Asia, from India to Malaysia and Myanmar.

Curry is a word invented by the British back when they ruled India. It is the anglicized version of the Tamil word kari, meaning sauce and is now commonly used to describe almost any food of South Asian origin.

A famed tradition Indo-Guyana is 7 curry. It is generally served in a water-lily leaf, and is rice with seven different curries, which are traditionally pumpkin, bagee (spinach), catahar, potato/ channa (chick peas), balange (eggplant), edoe, and dahl.

Nope. Curry has nothing to do with Indian food, actually but rather is a gross misunderstanding! There are a few specific dishes in India whose names sound like "curry." One is "Kadhi," and another is "Kari." Both of them are sauce-like with a gravy.

There are three main types of Thai curries—red, yellow, and green—which are categorized by the color of the curry paste. The color of the chilies and other ingredients gives each curry its distinct hue. Traditionally, all Thai curries were made with the same ingredients except for one thing: the chilies.

Both are slowly cooked sauce dishes, but the difference lies in the ingredients. Typically a curry uses South and South Eastern Asian spices and is milk-type based, where stews are typically broth based.

The curry's rich earthy flavor derives from turmeric, which also contributes to its color. Turmeric, also known as curcumin, has a pleasantly spicy flavor with a bitter aftertaste. The flavor and taste of curry vary by location, depending on topography, ingredient availability, and people's taste preferences.

A few main kind of curries are: green, red, yellow, masaman, and panang. Of course, there are so many more. Green curry can pack the hottest spice to it and yellow the least, but again, that's not always true.

What are the top 10 curries?

Cumin and Allspice are a good blend that offers both the warmth and sweetness of curry powder. It will be a simpler flavor profile than curry but is still a great substitute for chicken dishes, soups, and sauces. Mix equal amounts of both cumin and allspice.

No Indian language uses the term, and the closest-sounding words usually just mean “sauce.” Curry is, supposedly, Indian. But there is no such word in any of the country's many official languages.

The word curry is simply used to describe the gravy or sauce in a dish in India. Curries have their own names, with different words denoting the presence of sauce including masala, salaan and jhol.

If there's one dish that might be considered “universal” to all Indian restaurants, tikka masala is arguably it. The tikka element is the chicken or other meats cooked in a tandoor on a skewer, while the masala is the creamy sauce that smothers it. The spices lend zest to the dish, but not a great deal of burn.

Indian curries often have a more velvety and thick consistency and are best categorized as a stew. While Thai curries are light and bright, Indian curries are hearty and savory. In an Indian curry, you are most likely to taste the richer flavors that come from spices such as cinnamon, cloves, turmeric, and cumin.

Chicken tikka masala is one of the most popular curry dishes in the Western world. The dish today has been refined from its accidental beginning, although there is no one standard recipe.

Which of these is not a type of curry?

Masala (Massala)

A masala is not a curry, it's not even a dish as all it means is a mixture of spices.

Kang Keaw Wan Kai (sweet green curry with chicken) is a great starting point for beginners. Red curry is usually made from dried red chiles, along with spices like coriander, cumin, and turmeric. It's very versatile and can include a wide range of proteins and vegetables.

Curry is a broad term used to describe not only all Indian Cuisine as an all-blanketing term but a lot of Thai Cuisine as well. Technically this broad term is sort of right, in that curry is an exotic, sometimes spicy, saucy dish that contains vegetables, sometimes meat, and is served with rice or noodles.

The only difference probably lies in the fact that Curry is Indian while Stew is largely a western concept. Curries may be thicker than stew by way of composition because an Indian would tend to use a variety of spices during cooking which, in turn, would tend to thicken the curry.

To conclude I'd say Curry is solely different from a Stew because of the Curry powder, I say this because the similarities in preparation are relatively close, the cooking methods are basically the same and they're both rich in flavour and thick in sauce.