There literally thousands of recipes from India for curry. No other country makes or consumes as much curry. While being found in many other parts of the world (particularly Asia), it is a dish that is iconic to India and the most closely associated with Indian cuisine.
Curries are made by combining ingredients like vegetable, meat, etc., with spices in a spicy Indian style gravy. Spices used to make curries include coriander, cumin, black pepper, cardamom, turmeric (and many more). These are typically combined with Chillies, onions, garlic, ginger, and tomatoes to form a curry base. Ingredients like chicken, lamb, seafood and a variety of vegetables are added, which are then (mainly) slowly cooked to arrive at the tender, spicy, flavorful dishes that are loved by so many around the world. Each region in India has its own unique blend of spices and cooking techniques, creating distinct curry variations that reflect local tastes and traditions. The cooking methods can vary significantly - from quick stir-fries to slow-simmered stews, each bringing out different flavors and textures in the ingredients. The versatility of curry means it can be adapted to any dietary preference, from rich and indulgent meat-based dishes to light and healthy vegetarian options, making it one of the most adaptable and beloved culinary traditions in the world.
What is the history of curries?
Curries have been traced way back to countries that were part of the Indus Valley civilisation. This was a bronze age civilisation that existed from 3300 BCE to 1300 BCE. The culture covered the Northwest regions of South Asia, including countries like Afghanistan, India and Pakistan.
Traces of the first curries were found in archaeological diggings. Spices like mustard, cumin, fennel and tamarind pods were crushed in pestle and mortars during this period, and then mixed with food [source: Wikipedia]. Pepper was being used as early as 2000 BCE. These spices, together with turmeric, formed the initial core of Indian spicing, but over time more spices were added.
Chillies only appeared in Indian cooking in the 16th century. Before being introduced to Chillies by Portuguese traders in 1510, Indian chefs used black pepper or Indian long pepper with aromatics like ginger to add pungency to their curries. Chillies however, soon accepted as being superior for this purpose and being added to recipes in Indian cooking. Today, Chillies are one of the most used spices in the country.
More on Indian cooking