Curry & Krawall
Curry (English: /kəɹiː/, Tamil: [kɐri]) is a dish with a spicy sauce, initially in Indian cuisine, then modified by interchange with the Portuguese, followed by the British, and eventually thoroughly internationalised. Many curries are found in the cuisines of countries in Southeast Asia and East Asia.
In medieval India, proto-curries were flavoured with mild spices such as asafoetida, cardamom, coriander, cumin, and ginger, with the limited heat of black pepper. A definite step in the creation of modern curry was the arrival in India of spicy hot chili peppers, along with ingredients such as tomatoes and potatoes, part of the Columbian exchange of plants between the Old World and the New World. The Mughal Empire brought new subtly-spiced dishes, especially to the north of India. During the British Raj, Anglo-Indian cuisine developed, leading to Hannah Glasse's 18th century recipe for "currey the India way" in England. Curry was then spread in the 19th century by indentured Indian sugar workers to the Caribbean and by British traders to Japan. Further exchanges around the world made curry a fully international dish.
Many types of curry exist in different countries. In Southeast Asia, curry often contains a spice paste and coconut milk. In India, the spices are fried in oil or ghee to create a paste, which may be combined with a water-based broth or, at times, milk or coconut milk. In China and Korea, curries are based on a commercial curry powder. Curry restaurants outside their native countries often adapt their cuisine to suit local tastes. In Britain, curry is a popular dish with some types adopted from India and others modified or invented.
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