History of Curry

What Is Curry?
Curry is a generic term for gravy/ sauce-based dishes that include some combination of meat, poultry, seafood, vegetables, onions, fresh ginger, garlic, and other ingredients.
Curry originated in the Indian subcontinent. The word comes from the Indian Tamil word “Kari” meaning a sauce eaten with rice. Curry comprises a mix of these main spices: coriander, turmeric, cumin, and red chili.
The origins of curry began before the British arrived in the subcontinent of India in 1608. In fact, to understand the full history, you have to go further back in the colonization timeline to when the Portuguese arrived in India in 1498 and introduced chili. Then came the Dutch in 1605, followed by the French who arrived in South India in 1664, and the new classification of Indian food for non-Indians was defined — it evolved and transformed throughout time. Colonization not only played a critical role in transporting Indian food out of India, it reclassified classic dishes that took on their own cuisine.
Portuguese in India in the 15th century. They described broths that were poured over rice as ‘carrie’ or ‘caril’. Words adapted from south Indian languages.
History
The establishment of the Mughal Empire, in the early 15th century, also influenced some curries, especially in the north. Another influence was the establishment of the Portuguese trading centre in Goa in 1510, resulting in the introduction of chili pepper, tomatoes and potatoes to India from the Americas, as a byproduct of the Columbian Exchange.
The British lumped all sauce-based dishes under the generic name 'curry' It was introduced to English cuisine from Anglo-Indian cooking in the 17th century, as spicy sauces were added to plain boiled and cooked meats. 
How did curry travel around the world?
Because of travel, trade and immigration, curry is now a big part of many cuisines around the world. This is in part due to:
The movement of European powers and Indian laborers and traders around the world during colonial times. Particularly to the Caribbean, Southeast Asia and Africa.
Trade and the promise of work and wealth in non-colonial places. The British trading with Japan and Indians migrating to the USA for example.
Ancient cultural ties and trade links between India and other countries such as Thailand.
Boatmen, from what is now Bangladesh, serving on British ships, remained in Britain after WW2. The boatmen renovated derelict cafes and started selling curry and rice. Others took over fish-and-chip shops and served curry sauces to pour over chip dinners. And this is how the British Indian restaurant scene started in the UK. By dishing up Anglo-Indian curries, rather than typical Indian food.
Curry was first served in coffee houses in Britain from 1809, and has been increasingly popular in Great Britain, with major jumps in the 1940s and the 1970s. During the 19th century, curry was carried to the Caribbean by Indian indentured workers in the British sugar industry. Since the mid-20th century, curries of many national styles have become popular far from their origins, and increasingly become part of international fusion cuisine
What Does Curry Taste Like?
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.
The taste of curry also depends on the type of ingredients and spices used to make it. For example, the taste of a thai curry is much different than that of an indian curry.
What Defines The Taste of Curry?
There are numerous types of curry, each with its own spice blend and technique of preparation. As a result, the flavor of curry is determined by four key aspects. It's about balancing all of these components, to get the most delicious curry.
Fresh ingredients: The flavor of freshly ground spices or herbs is usually stronger than that of dried herbs. For example, fresh garlic has a strong refreshing flavor as compared to dried powder.
I highly recommended to use fresh ingredients like herbs, vegetables, meats as opposed to pre-made mixes or frozen substitutes, to get the best flavor and texture for any curry that you are making.
Type of fat
The type of fat used for curry preparation can have an impact on the flavor. A curry prepared in mustard oil tastes very different from the one prepared with ghee.
Types of spices
The flavor of your curry will vary depending on the spices you select to make it. Spices are available in a wide range of intensities and flavours. Mild spices like coriander, cumin, pepper, and fenugreek are often used in everyday cooking.
To generate a powerful flavor and taste, cardamom, star anise, cloves, nutmeg, and some other exotic spices are used.
Quantity of Spices
The quantity of spices used in curry also influences its flavor. The correct amount of spices or condiments according to the recipe is essential to curry making.
Indian curries almost always begin with a garlic-ginger paste made of pounding the 2 fresh ingredients and frying them in oil before adding other vegetables and fried or roasted spices. It also makes abundant use of “curry” leaves, from the fragrant MurrayaKoenigii tree that grows in India, which gives Indian curries their distinctive flavor. Fresh coriander is usually added fresh at the conclusion of the dish.
Garam masala is more amply used in north Indian curries. Garam masala adds cardamom seeds, peppercorns, fennel seeds, mustard seeds and cloves to the basic four spices mentioned above, giving the curries a warmer more pungent taste.
Amchoor is dried green mango powder, used to add a citrus tang to curries.
Fenugreek a fragrant sweet nutty seed, is an almost permanent in north Indian curries. It gives a slightly bitter taste.
Tamarind, a sour pod is used in South India to give a tang to the curries
Coconut milk
In India, adding coconut milk to a curry dish is not as common. People in the north frequently add only water or a small amount of cream and butter. Most Indians use blended tomatoes or onions to thicken the consistency. Some curries also use cashew paste for thickening.
South Indian curries like Avials and Kormas are more likely to include coconut milk for a hint of sweetness.
Thai curries on the other hand use coconut milk as their base liquid, thus selecting the proper sort and quality of coconut milk is critical. The coconut milk thickens the curry slightly while maintaining its soup-like consistency.
What Does Curry Smell Like?
The spices and aromatics such as turmeric, asafoetida (hing), cumin, onion, ginger and garlic are added to smoking hot oil to make curry. When these aromatics are introduced to the hot oil, they release their aroma and essential oils.
The aroma of the curry comes from the aromatics, spices, and herbs used in its preparation.
Most often, the strong smell of curry is due to the addition of onion, garlic and spices.
What Are The Basics Of Making Curry?
Despite all of the different spice and herb combinations that can be used in a curry, there are some basic rules to follow to ensure you're only making a curry.
Almost every curry recipe begins with a base of ginger, garlic, and onion.
Some form of fat, such as oil, butter or ghee is required to sauté and enhance the flavor of the spices and aromatics.
Cumin, coriander, bay leaf, cinnamon, curry leaves, pepper, and fenugreek seed are just a few of the spices you can experiment with.
Acid ingredients like tomatoes, lemon, yogurt or tamarind can be used to give taste and acidity to the dish.
It's crucial to balance the degree of heat in any dish by utilizing chilli and peppers.
You may make your curry with seafood, meat, tofu, paneer, lentils, legumes, and vegetables.
What Spices Go into Curry Mix?
Curry mixes are typically made with turmeric, cumin, coriander, and chili peppers. Garlic, nutmeg and cinnamon are also used in some blends. What all curry powders have in common is a sweet warmth and delightful pungency that adds richness to the curry. No two curry powders are alike.
While Indian-inspired curry powders receive the most attention, there are a variety of curry powders from around the world, each with its own distinct flavor profile.
Garam masala is an Indian spice blend that is similar to curry powder but contains more potent ingredients such as nutmeg, black cardamom, and cloves.
Thai curry powder has an acidic profile because of lemongrass and lime leaves, whereas Caribbean curry powder has a sweeter flavor with spices such as anise and allspice.
Why Does Curry Taste Good?
Using a variety of ingredients and spices is the key to preparing a wonderful curry. To bring the curry to life, a "Tadka," or tempering, is added at the final stage of the cooking process. Sugar, lime, yogurt, are used to balance out the heat.
A few curries need a significant amount of time and effort to prepare. But with the instant pot, it's significantly easy to pull it off for a weeknight dinner. When ingredients like cardamom, red chili peppers, tomatoes/tamarind, and other spicy components are used, the resulting flavor combinations are unlike anything else in the world.
When combined, these ingredients in Indian curries have less overlapping flavors, and each ingredient provides a distinct flavor to the finished dish.
However, curry is an acquired taste; and you start to appreciate it as you keep trying and experimenting.
Why is Curry Usually Yellow?
The golden yellowish color of the curry comes from turmeric powder. Turmeric has anti-inflammatory properties. It also adds an earthy flavor to the dish. You only need little quantities of turmeric to produce the yellow color.
Why does Curry Smell Linger?
The curry base contains a lot of aromatics including ginger, garlic, and onion. Garlic and onions both contain sulphur compounds that have an unpleasant odour that doesn't go away easily.
The pungent odor of curry lingers long after the food has been cooked at home or purchased as take-out. Curry contains spices that release fat-soluble oil, which gives off a strong aroma. Because the oil vapour is absorbed by fabrics and other porous surfaces, it is difficult to get rid of this odor.

Recipes
You can easily master a curry at home, trust me there's no secret to it's success. Just scroll over through some our favorite curries below and get cooking:
Facts About Curry
The first documented English curry recipe was published in 1747 in the book "The Art of Cookery Made Plain and Easy."
The largest curry ever produced, according to Guinness World Records, weighed 15.34 tonnes (33,838.9 lb) and was cooked by the Indian Chefs and Culinary Association in Singapore on August 1, 2015.
The iconic 'Flaming Fiery Phaal,' which is created using two of the world's hottest chilli peppers, the Scorpion and Naga peppers, takes the title of hottest curry.
Types of Curry
With its global popularity and the many cultures that celebrate and enjoy curry in their cuisine, we believe each curry recipe is truly unique.
Curry is undeniably a comfort food of choice, that mostly everyone enjoys at their favorite restaurant, whether you like it mild or extra spicy. And, thanks to the rise of vegetarian and plant-based curries, an increasing number of people are discovering and appreciating its delectability.
Indian curries, in particular, are well-known throughout India as a dish that brings people together. This trend has spread to many regions with large Indian populations, and most people associate the word "curry" with wonderful Indian cuisine.
When comparing Thai curries, you'll notice that they all have one or two elements in common. Red, yellow, green, massaman, and panang curries are among the most popular. These curries differ by region, but they share common ingredients, such as chillies, vegetables, and spices.
What Are The Various Popular Curries Around The World?
India
Local specialties and traditions vary from state to state and community to community, making Indian cuisine incredibly diverse and complex. Murgh makhani, popularly known as butter chicken around the world, is one dish that can be found on restaurants all around the country.
Another well-known curry is vindaloo, which is a must-try. Other delicious curry dishes are: creamy korma, dhansak, roganjosh, chana masala etc. Serve them with naan for a wonderful meal.
Pakistan
Curry is extremely popular in Pakistan, with dozens of varieties ranging from the well-known slow-cooked haleem (a stew-like dish of wheat, barley, meat, lentils, and spices) to spicy karahi (made with garlic, spices, vinegar, tomatoes, and onions with mutton or chicken), bitter gourd curry, saag (a spiced puree of spinach and mustard greens), chickpea curry. A few other curries are: aloo gosht (meat and potato curry), mutton korma, lobia dal (black-eyed peas curry).
Curry in UK
According to the website Historic UK, by the 1840s vendors of Indian products attempted to convince the British public of the benefits that curry had for their health. These merchants suggested that curry aided digestion increased blood circulation and improved concentration.
During the period 1820 to 1840, curry became so popular as it was considered a convenient way to use leftover cold meat.  The import of turmeric, one of the ingredients often used when cooking a curry, tripled because of demand!
Biographer and novelist, A. N. Wilson, comments on how Queen Victoria was fascinated by India, when she and her husband Prince Albert, were served a meal of curry by one of her Indian servants, Abdul Karim.   Queen Victoria was very impressed with the chicken curry, daal and pulao rice that was cooked for her.
Apparently, Queen Victoria’s Grandson, George V, didn’t have any interest in food but he relished curry and Bombay duck, which is not a duck but a small dried fish from Bangladesh and India.  George V’s favorite dish was chicken curry.
By the 1940s and 1950s, the larger Indian restaurants in London employed ex-seamen from Bangladesh.  After the Second World War, these Bangladeshi’s bought damaged fish and chip shops and cafes, they then started to serve curry and rice along with fish, pies and chips.  This enabled the opening of restaurants and as they remained open after 11.00pm, they benefitted from the post-pub trade; thereafter eating a curry when the pub had closed became a tradition!  As customers started to eat more curry, these restaurants stopped selling fish and chips.
The late Peter Groves, the co-founder of National Curry Week, suggests that by 1971 Bangladeshi immigrants who had come to the UK now own 65%-75% of ‘Indian’ restaurants in the UK.  Apparently, there are now more Indian restaurants in Greater London than in the cities of Mumbai and Delhi.
Every year, during the first week of October, National Curry Week is celebrated in the UK.
In the United Kingdom, curry is extremely popular. "The British love their curries - the tikka masala was invented there. Curry is still considered an unofficial national cuisine.
You can find fiery vindaloos, mild and creamy balti, chicken tikka masala, tomato-packed Madras curries, rogan josh, red-hot chicken jalfrezi, and creamy korma easily whether you're dining at a casual curry house or an elegant Indian restaurant.
Srilanka
Srilankan Curries frequently use ingredients such as coconut milk, tamarind, green chilli, mustard seeds, coriander, and cumin, though flavors vary greatly.
Popular curries include parippu (dal curry), polos (green jackfruit curry), rich red kukul mas (chicken curry), white chicken curry (usually made with aromatic lemongrass and pandan leaves), and ambulthiyal (sour fish curry). The curries can be extremely spicy.
Thailand
Thai curries, which are primarily cooked with coconut milk, vary greatly across the country. Spices and herbs like tamarind and garlic, shallots, ginger and lemongrass predominantly give the flavor in these curries. Thai curries come in different colors - red, yellow, and green, and aim to strike a balance of sweet, sour, salty, and spicy flavors.
Thai curries are distinguished by the presence of fermented shrimp. The other popular curries are: Massaman curry from near the Malaysian border, and slightly sweeter Panang curry from the north.
Malaysia
Malaysian curries are as varied as they are delicious. Rendang (beef or chicken is cooked in a sauce of coconut milk, lemongrass, ginger, and cinnamon) is another popular dish in Malaysia and Indonesia, especially during holidays and festivals. Kari ayam (bone-in chicken curry) and curry chicken kapitan (chicken sauteed in curry paste) are tradiitonal favorites from Malaysia.
Indonesia
The sheer range of curries available across the country is amazing, with cuisines evolving based on local meats and veggies. Some popular curries from Indonesia are gulaikambing (a thick, spicy coconut milk-based lamb curry), kariayam (chicken curry), and the world-famous rendang, gulaiotak (brain curry), gulaikepala ikan (fish head curry), and gulaicubadak (unripe jackfruit curry).
Japan
Kare raisu, a mild and thick Japanese curry, is eaten throughout the country and is even considered their national dish. This curry has chunks of stewed beef, onions, and carrots over a bed of rice and is usually cooked with pre-made spice mixes or curry roux. The ever-satisfying katsu karē, a hearty dish of crispy fried pork cutlets and a thick, brown gravy over rice, is another popular form of curry in Japan.
South Korea
Curry is said to have first appeared in the Korean cuisine after World War II. Curry rice (beef stew with carrots, potatoes, and onions served over rice) and curry tteokbokki (stew-like gravy with tteok (rice cakes), fish cakes, veggies, and eggs) have become two of the most popular home-cooked meals in Korea.
The Caribbean
Curry in Trinidad and Tobago is a national identity. The curries are made with Crab, shrimp, duck, chickpeas, potatoes – and lobster for special occasions. The curries use a lot of cumin and are served with roti on the side.
A typical Trinidadian spice mixture contains a lot of cumin, coriander, fenugreek, and turmeric. Similarly, in Jamaica, a fusion of British and Indian influences resulted in a regionalized version of curry goat.
South Africa
From tomato-infused chicken curry to slow-cooked lamb curry, there are a variety of sweet and savory curries in South Africa. Durban curry is a spicy, oily, powerful red curry cooked with lamb, chicken, fish, and crab. The well-known "bunny chow" is a bread bowl filled with curry and topped with Indian pickles.
Bangladesh curry (Kari)
Bangladesh uses mostly the same spices as Bengali India and makes ample use of sumac, a Middle Eastern red seed used in dry curries or on grilled vegetables and salads.  It adds a tart lemony flavor.
A popular spice blend in Bangladesh is PanchPhoran (also used in Nepal) which includes fenugreek, cumin, black mustard seeds, fennel seeds and nigella seeds, (also known as black cumin or onion seeds)all used non-grinded and in equal parts.
Many curries in Bangladesh are tomato-based or use coconut.
Thailand curry (Kaeng)
Thai curries are usually served with abundant broth, more like a rich soup and include coconut milk as a base and almost always include kafir lime leaves and lemongrass. The spices are ground raw or roasted with herbs and garlic as a paste, the mixture being sometimes fried before added to the soup. Some curries add ground peanuts in Thailand.
Green curry, or “kaeng khiao wan”, gets it color from green chillies, lime leaves, lemongrass roots, fresh coriander and basil in the paste. It is considered the spiciest curry.
Red curry, or “kaengphet” uses at least two types of red chilies on top of the traditional four basic spices encountered in curries all over the world and the lemon grass.
Yellow curry “Kaengkari” is no doubt the one that resembles the most the Indian traditional four-spices curry with the addition of the lemongrass, kafir lime leaves and the coconut milk.
Indonesian curry (Gulai)
Indonesian curries, called “gulai”, use spices like nutmeg, cloves and cinnamon or even star anise in their dishes for a warmer, more rounded taste. The curries tend to be creamy through the addition of either coconut cream or grounded cashews or yet still macadamia nuts. Some also add soya sauce to their curries.
Cambodian curry (Kari)
Cambodia has raised on of its curry dishes called Amok to the level of a national dish. It is a dish of curry steamed in a banana leaf. The curry is red and similar to a Thai red curry in ingredients. As in Thailand, Khmer cuisine makes abundant use of lemongrass and kaffir lime leaves.
Conclusion on curry
In conclusion, the history of curry is a fascinating story. It is about trade, travel and immigration around the world, and the fusion and evolution of world cuisines.   Always Indian in character, world curries still link to the adopted country by incorporating local ingredients and flavors. The opportunities today to experience these different flavour combinations is so exciting. In the UK we are increasingly able to track down many of these world cuisines. Many restaurants that have opened in recent years. Not just in London and other major cities, but in smaller towns too. And we are more interested in cooking these amazing dishes in our own homes.  At Go Spice we have an ever increasing range of spice blends representing the flavors of many of these countries. So that we may all travel the world from our own kitchen.
Authentic Indian curry/gravy base sauce
Ingredients
1 cup oil or ghee
1 kg Onions sliced
2 tps ginger paste
2 tbs garlic paste
1 Medium carrot
1 Large green pepper
1 Green apple
5 Green finger chilies
800 grams Plum tomatoes
1 cup yoghurt 
35 grams fresh coriander 
2 tsp Cumin powder
2 tsp Coriander powder
2 tsp Turmeric powder
1 tsp curry powder 
1 tbs curry patta
2 tbs tsp Chili powder
1 tbs kashmiri chili
½ cup cashew
2 tbs Mixed melon seeds( Char Maghaz)
1 capsicum (sliced)
1 tbs dry kasuri methi 
2 tbs cream
Salt as per taste
Instructions
Heat oil in a pan and add cumin seeds, chopped ginger, and garlic to it
Add chopped onions with little salt and mix well.
Keep stirring and mixing with a wooden spoon until the rawness of onions disappears.
Cook the onions until they are nice and brown.
Now, add tomato paste to it along with some salt. If you want extra red color, add 2 spoons of commercial tomato puree or passata along with fresh tomato paste.
Cook for 8-10 minutes, until you can see little oil coming over the gravy
Add all the spices to the gravy and mix well.
Stir well and let it come to a boil. Let it simmer for 5-6 mins until it is ready and all flavors come together.
Once the gravy has thickened and you can see oil on the top, thats when its ready
Let it cook until you get semi-dry gravy. You can add water and adjust salt, spices if you want the gravy to be watery.
Grind with electric blender
Return spiced tomato mixture to the stove and cook on medium/medium-high heat for 20 minutes.  You want a good bubble to it but not a rolling boil so adjust heat accordingly.
Versatile base – This basic curry sauce recipe works from dals to biryanis. In short, you can use it in any recipe that calls for an onion tomato masala base.
Freezer friendly – Stores well in the refrigerator for up to 6 months!
Curry Base Gravy Ingredients
Curry base gravy is made mainly from onions, peppers, oil and water. Each chef and each restaurant will have their own secret recipe. I also have my own recipe but don’t worry I’ll be sharing it here.
You will find similarities between recipes. There are only so many combinations of oil, spices and water. I am a believer though in the less is more approach to base gravy. My base gravy recipe is vegan so you can cook for a crowd. It is also bland. YES BLAND! This means that it will allow your dish to shine and won’t overpower your curry. Some recipes call for things like, cinnamon, coconut, cream and sugar. Well, guess what? All your curries will taste like, well, cinnamon, coconut, cream and sugar.
How to Use Curry Base Gravy
This is the secret restaurants don’t want you to know about. In a restaurant, the chef will heat some oil in a pan, cook out some spices and add some tomato paste. Then the magic happens. Curry base that has been diluted to the consistency of milk will be sat warm in a pan. You simply add a ladle to your pan, stir and cook until the oil separates. Add more until you get the consistency you like. That is how you use curry base gravy and it’s really that easy.
HOW LONG DOES CURRY BASE GRAVY LAST
Freshly made curry base gravy will last 2-3 days in the fridge. This golden liquid is best made in large batches however, so the great news is that it freezes exceptionally well. It will easily last for 3 months in the freezer
Variations
There is no standard recipe to make this masala. Some add spice powders such as cumin, coriander powder, and garam masala to this mix.
You can thicken curry sauce by continuing to cook until the moisture has been absorbed and resembles a thick paste. Doing so will take more time but the curry paste will have less volume and can be stored easily. 
Using pureed tomatoes – You can use homemade tomato puree but you’ve to cook it longer or else they’ll lend a sour taste to the sauce.
Unlike water or stock, the base sauce cooks down and becomes thick quite quickly when used in a curry. There are so many vegetables in it.