Curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In

southern India South India, also known as Dakshina Bharata or Peninsular India, consists of the peninsular southern part of India. It encompasses the States and union territories of India, Indian states of Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, and T ...

, leaves from the curry tree may be included. There are many varieties of curry. The choice of spices for each dish in traditional cuisine depends on regional cultural tradition and personal preferences. Such dishes have names that refer to their ingredients, spicing, and cooking methods. Outside the Indian subcontinent, a curry is a dish from Southeast Asia which uses

coconut milk Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food i ...

or spice pastes, commonly eaten over rice. Curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. Others are vegetarian. Dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. Wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or

, dairy

cream Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process ...

yogurt Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial Fermentation (food), fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in t ...

, or

legume A legume () is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. When used as a dry grain, the seed is also called a pulse. Legumes are grown agriculturally, primarily for human consumption, for livestock f ...

purée, sautéed crushed onion, or

tomato purée Tomato purée is a thick liquid made by cooking and straining tomatoes. The difference between tomato paste, tomato purée, and tomato sauce is consistency; tomato puree has a thicker consistency and a deeper flavour than sauce. Differences The ...

. Curry powder, a commercially prepared mixture of spices marketed in the West, was first exported to Britain in the 18th century when Indian merchants sold a concoction of spices, similar to

garam masala Garam masala Hindustani_language.html"_;"title="rom_Hindustani_language">Hindustani_/_(''garm_masala'',_"hot_spices")is_a_Spice_mix.html" ;"title="Hindustani language">Hindustani / (''garm masala'', "hot spices")">Hindustani_language.html" ;"tit ...

, to the British East India Company returning to Britain.

Etymology

To make a Currey the India Way - Hannah Glasse 1748

Curry is an

anglicised Anglicisation is the process by which a place or person becomes influenced by English culture or British culture, or a process of cultural and/or linguistic change in which something non-English becomes English. It can also refer to the influen ...

form of the

Tamil Tamil may refer to: * Tamils, an ethnic group native to India and some other parts of Asia ** Sri Lankan Tamils, Tamil people native to Sri Lanka also called ilankai tamils **Tamil Malaysians, Tamil people native to Malaysia * Tamil language, nati ...

' meaning 'sauce' or 'relish for rice' that uses the leaves of the curry tree (''Murraya koenigii''). The word ''kari'' is also used in other

Dravidian languages The Dravidian languages (or sometimes Dravidic) are a family of languages spoken by 250 million people, mainly in southern India, north-east Sri Lanka, and south-west Pakistan. Since the colonial era, there have been small but significant ...

, namely in

Malayalam Malayalam (; , ) is a Dravidian language spoken in the Indian state of Kerala and the union territories of Lakshadweep and Puducherry (Mahé district) by the Malayali people. It is one of 22 scheduled languages of India. Malayalam was des ...

Kannada Kannada (; ಕನ್ನಡ, ), originally romanised Canarese, is a Dravidian language spoken predominantly by the people of Karnataka in southwestern India, with minorities in all neighbouring states. It has around 47 million native s ...

and Kodava with the meaning of "vegetables (or meat) of any kind (raw or boiled), curry". ''Kaṟi'' is described in a mid-17th century Portuguese cookbook by members of the British

East India Company The East India Company (EIC) was an English, and later British, joint-stock company founded in 1600 and dissolved in 1874. It was formed to trade in the Indian Ocean region, initially with the East Indies (the Indian subcontinent and Southea ...

, who were trading with Tamil merchants along the

Coromandel Coast The Coromandel Coast is the southeastern coastal region of the Indian subcontinent, bounded by the Utkal Plains to the north, the Bay of Bengal to the east, the Kaveri delta to the south, and the Eastern Ghats to the west, extending over an ...

of southeast India,Sahni, Julie (1980). ''Classic Indian Cooking''. New York: William Morrow. pp. 39–40. becoming known as a "spice blend ... called ''kari podi'' or curry powder". The first appearance in its anglicised form (spelled ''currey'') was in

Hannah Glasse Hannah Glasse (; March 1708 – 1 September 1770) was an English cookery writer of the 18th century. Her first cookery book, ''The Art of Cookery Made Plain and Easy'', published in 1747, became the best-selling recipe book that century. It w ...

's 1747 book '' The Art of Cookery Made Plain and Easy''. The word ''cury'' in the 1390s English cookbook, '' The Forme of Cury'', is unrelated, coming from the Middle French word '' cuire'', meaning 'to cook'.

History

Archaeological evidence dating to 2600 BCE from Mohenjo-daro suggests the use of

mortar and pestle Mortar and pestle is a set of two simple tools used from the Stone Age to the present day to prepare ingredients or substances by crushing and grinding them into a fine paste or powder in the kitchen, laboratory, and pharmacy. The ''mortar'' () ...

to pound spices including mustard,

fennel Fennel (''Foeniculum vulgare'') is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized ...

cumin Cumin ( or , or Article title
) (''Cuminum cyminum'') is a

tamarind Tamarind (''Tamarindus indica'') is a Legume, leguminous tree bearing edible fruit that is probably indigenous to tropical Africa. The genus ''Tamarindus'' is monotypic taxon, monotypic, meaning that it contains only this species. It belongs ...

pods with which they flavoured food.

Black pepper Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diame ...

is native to the

Indian subcontinent The Indian subcontinent is a list of the physiographic regions of the world, physiographical region in United Nations geoscheme for Asia#Southern Asia, Southern Asia. It is situated on the Indian Plate, projecting southwards into the Indian O ...

and Southeast Asia and has been known to

Indian cooking Indian cuisine consists of a variety of regional and traditional cuisines native to India. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herb ...

since at least 2000 BCE.Davidson & Saberi 178 The three basic ingredients of the spicy stew were

ginger Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices ...

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...

, and

turmeric Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asi ...

. Using a method called "starch grain analysis", archaeologists identified the residue of these spices in both skeletons and pottery shards from excavations in India, finding that turmeric and ginger were present. The establishment of the

Mughal Empire The Mughal Empire was an early-modern empire that controlled much of South Asia between the 16th and 19th centuries. Quote: "Although the first two Timurid emperors and many of their noblemen were recent migrants to the subcontinent, the d ...

, in the early 16th century, also influenced some curries, especially in the north. Another influence was the establishment of the Portuguese trading centre in

Goa Goa () is a state on the southwestern coast of India within the Konkan region, geographically separated from the Deccan highlands by the Western Ghats. It is located between the Indian states of Maharashtra to the north and Karnataka to the ...

in 1510, resulting in the introduction of

chili pepper Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for ...

, tomatoes and potatoes to India from the Americas, as a byproduct of the

Columbian Exchange The Columbian exchange, also known as the Columbian interchange, was the widespread transfer of plants, animals, precious metals, commodities, culture, human populations, technology, diseases, and ideas between the New World (the Americas) in ...

. 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. 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

indenture An indenture is a legal contract that reflects or covers a debt or purchase obligation. It specifically refers to two types of practices: in historical usage, an indentured servant status, and in modern usage, it is an instrument used for commercia ...

d workers in the British

sugar industry The sugar industry subsumes the production, processing and marketing of sugars (mostly sucrose and fructose). Globally, most sugar is extracted from sugar cane (~80% predominantly in the tropics) and sugar beet (~ 20%, mostly in temperate cli ...

. 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.

By region

South Asia

India is the home of curry, and many

Indian dishes Indian cuisine consists of a variety of regional and traditional cuisines native to India. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herb ...

are curry-based, prepared by adding different types of vegetables, lentils, or meats. The content of the curry and style of preparation vary by region. Most curries are water-based, with occasional use of dairy and coconut milk. Curry dishes are usually thick and spicy and are eaten along with steamed rice and a variety of Indian breads. The popular

rogan josh Rogan josh (;Rogan Josh
Oxford Learners' Dictionary ) also spelled roghan jos ...

, for example, from Kashmiri cuisine, is a wet curry of lamb with a red gravy coloured by Kashmiri chillies and an extract of the red flowers of the cockscomb plant (''mawal''). ''Goshtaba'' (large lamb meatballs cooked in yoghurt gravy) is another curry dish from the Wazwan tradition occasionally found in Western restaurants. Pointed Gourd Curry - Kolkata 2011-09-20 5428

Pointed Gourd Curry - Kolkata 2011-09-20 5428

Curries in Bengali cuisine include seafood and fresh fish. Mustard seeds and mustard oil are added to many recipes, as are poppy seeds.

Emigrants Emigration is the act of leaving a resident country or place of residence with the intent to settle elsewhere (to permanently leave a country). Conversely, immigration describes the movement of people into one country from another (to permanentl ...

from the

Sylhet district Sylhet ( bn, সিলেট), located in north-east Bangladesh, is the divisional capital and one of the four districts in the Sylhet Division. History Sylhet district was established on 3 January 1782, and until 1878 it was part of Bengal Pro ...

of Bangladesh founded the curry house industry in Britain, while in

Sylhet Sylhet ( bn, সিলেট) is a metropolitan city in northeastern Bangladesh. It is the administrative seat of the Sylhet Division. Located on the north bank of the Surma River at the eastern tip of Bengal, Sylhet has a subtropical climate an ...

some restaurants run by expatriates specialise in British-style Indian food.

East Asia

Curry spread to other regions of Asia. Although not an integral part of

Chinese cuisine Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many ot ...

, curry powder is added to some dishes in the southern part of China. The curry powder sold in Chinese grocery stores is similar to Madras curry powder but with addition of

star anise ''Illicium verum'' is a medium-sized evergreen tree native to northeast Vietnam and southwest China. A spice commonly called star anise, staranise, star anise seed, star aniseed, star of anise, Chinese star anise, or badian that closely resembl ...

and cinnamon. The former Portuguese colony of Macau has its own culinary traditions and curry dishes, including Galinha à portuguesa and curry crab.

Portuguese sauce Portuguese sauce is a sauce in Macanese cuisine. In Macao, Portuguese sauce (, pt, Molho português, ) refers to a sauce that is flavored with curry and thickened with coconut milk. It is an ingredient in Galinha à portuguesa, known as ''Por ...

is a sauce flavoured with curry and thickened with

Japanese curry is commonly served in three main forms: , curry udon (curry over thick noodles), and (a curry-filled pastry). It is one of the most popular dishes in Japan. The very common "curry rice" is most often referred to simply as . Along with the sau ...

is usually eaten as – curry, rice, and often pickled vegetables, served on the same plate and eaten with a spoon, a common lunchtime canteen dish. It is less spicy and seasoned than Indian and Southeast Asian curries, being more of a thick stew than a curry. British people brought curry from the Indian colony back to Britain and introduced it to Japan during the

Meiji period The is an era of Japanese history that extended from October 23, 1868 to July 30, 1912. The Meiji era was the first half of the Empire of Japan, when the Japanese people moved from being an isolated feudal society at risk of colonization ...

(1868 to 1912), after Japan ended its policy of national self-isolation (), and curry in Japan was categorised as a Western dish. Its spread across the country is attributed to its use in the

Japanese Army The Japan Ground Self-Defense Force ( ja, 陸上自衛隊, Rikujō Jieitai), , also referred to as the Japanese Army, is the land warfare branch of the Japan Self-Defense Forces. Created on July 1, 1954, it is the largest of the three service b ...

and

Navy A navy, naval force, or maritime force is the branch of a nation's armed forces principally designated for naval warfare, naval and amphibious warfare; namely, lake-borne, riverine, littoral zone, littoral, or ocean-borne combat operations and ...

which adopted it extensively as convenient field and naval canteen cooking, allowing even conscripts from the remotest countryside to experience the dish. The

Japan Maritime Self-Defense Force , abbreviated , also simply known as the Japanese Navy, is the maritime warfare branch of the Japan Self-Defense Forces, tasked with the naval defense of Japan. The JMSDF was formed following the dissolution of the Imperial Japanese Navy (IJN) ...

traditionally have curry every Friday for lunch and many ships have their own recipes. The standard Japanese curry contains onions, carrots, potatoes, and sometimes

celery Celery (''Apium graveolens'') is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity. Celery has a long fibrous stalk tapering into leaves. Depending on location and cultivar, either its stalks, lea ...

, and a meat that is cooked in a large pot. Sometimes grated apples or

honey Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primar ...

are added for additional sweetness and other vegetables are sometimes used instead. Curry was popularized in

Korean cuisine Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural envi ...

when Ottogi entered the Korean food industry with a curry powder in 1969. Korean curry, usually served with rice, is characterized by the golden yellow colour of turmeric. Curry tteokbokki is made of

tteok ''Tteok'' ( ko, 떡) is a class of Korean rice cakes made with steamed flour made of various grains, including glutinous rice, glutinous or non-glutinous Japonica rice, rice. Steamed flour can also be pounded, shaped, or pan-fried to make ''tt ...

(rice cakes), eomuk (fish cakes), eggs, vegetables, and curry. Curry can be added to Korean dishes such as

bokkeumbap ''Bokkeum-bap'' () or fried rice is a Korean dish made by stir-frying ''bap'' (cooked rice) with other ingredients in oil. * The name of the most prominent ingredient other than cooked rice often appears at the very front of the name of the dis ...

(fried rice),

sundubujjigae ''Sundubu-jjigae'' * (, -豆腐--) is a ''jjigae'' in Korean cuisine. The dish is made with freshly curdled soft tofu (dubu) which has not been strained and pressed, vegetables, sometimes mushrooms, onion, optional seafood (commonly oysters, ...

(silken tofu stew), fried chicken, vegetable stir-fries, and salads.

Southeast Asia

Indian Indonesian cuisine Indian Indonesian cuisine (Indonesian: ''Masakan India-Indonesia'') is characterized by the mixture of Indian cuisine with local Indonesian-style. This cuisine consists of adaptations of authentic dishes from India, as well as original creat ...

consists of adaptations of authentic dishes from

India India, officially the Republic of India (Hindi: ), is a country in South Asia. It is the seventh-largest country by area, the second-most populous country, and the most populous democracy in the world. Bounded by the Indian Ocean on the so ...

, as well as original creations inspired by the diverse food culture of

Indonesia Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania between the Indian and Pacific oceans. It consists of over 17,000 islands, including Sumatra, Java, Sulawesi, and parts of Borneo and New Guine ...

. Curry in

Indonesian Indonesian is anything of, from, or related to Indonesia, an archipelagic country in Southeast Asia. It may refer to: * Indonesians, citizens of Indonesia ** Native Indonesians, diverse groups of local inhabitants of the archipelago ** Indonesian ...

is ''kari'' and in Javanese is ''kare''. In

Indonesian cuisine Indonesian cuisine is a collection of various regional culinary traditions that formed the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 popula ...

especially in

Bandung Bandung ( su, ᮘᮔ᮪ᮓᮥᮀ, Bandung, ; ) is the capital city of the Indonesian province of West Java. It has a population of 2,452,943 within its city limits according to the official estimates as at mid 2021, making it the fourth most ...

, there is a dish called '' lontong kari'', a combined of lontong and beef yellow curry soup. In Javanese cuisine, ''kare rajungan'',

blue swimmer crab Blue is one of the three primary colours in the RYB color model, RYB colour model (traditional colour theory), as well as in the RGB color model, RGB (additive) colour model. It lies between Violet (color), violet and cyan on the optical sp ...

curry has become a delicacy of

Tuban Regency Tuban Regency is a regency in East Java province of Indonesia. The Dutch name of the regency is 'Toeban'. It covers an area of 1,839.94 sq. km, and had a population of 1,118,464 at the 2010 Census and 1,198,012 at the 2020 Census. The adminis ...

East Java East Java ( id, Jawa Timur) is a Provinces of Indonesia, province of Indonesia located in the easternmost hemisphere of Java island. It has a land border only with the province of Central Java to the west; the Java Sea and the Indian Ocean bord ...

. Rendang, the national dish of Indonesia, which is originated from Minang, is drier and contains mostly meat and more coconut milk than a conventional Malaysian curry; it was mentioned in Malay literature in the 1550s by

Hikayat Amir Hamzah Hikayat Amir Hamzah (حكاية أمير حمزه) is a Malay literary work that chronicles the hero by the name Amir Hamzah. This book is one of the two Hikayat mentioned in Sejarah Melayu as one of the Hikayat used to encourage Malay warriors in ...

Malaysian cuisine Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Mala ...

may have initially incorporated curries via the Indian population, but it has become a staple among the Malay and Chinese populations there. Malaysian curries typically use turmeric-rich curry powders, coconut milk, shallots, ginger, belacan (shrimp paste), chili peppers, and garlic.

Tamarind Tamarind (''Tamarindus indica'') is a Legume, leguminous tree bearing edible fruit that is probably indigenous to tropical Africa. The genus ''Tamarindus'' is monotypic taxon, monotypic, meaning that it contains only this species. It belongs ...

is also often used. Myanma cuisine

Burmese cuisine Burmese cuisine () encompasses the diverse regional culinary traditions of Myanmar, which have developed through longstanding agricultural practices, centuries of sociopolitical and economic change, and cross-cultural contact and trade with ne ...

, curries are broadly called ''hin''.

Burmese curries Burmese curry refers to a diverse array of dishes in Burmese cuisine that consist of protein or vegetables simmered or stewed in an aromatic curry base Burmese curries generally differ from other Southeast Asian curries (e.g., Thai curry) in t ...

generally consist of protein that is simmered in a curry base of aromatics including shallots, onions, ginger, and garlic, alongside dried spices like turmeric, paprika, and garam masala. Burmese curries generally differ from other Southeast Asian curries in that dried spices are also used commonly to season the dishes, while coconut milk is only used sparingly for select dishes. Philippine Chicken curry

In the Philippines, two kinds of curry traditions are seen corresponding with the cultural divide between the Hispanicised north and Indianised/Islamised south. In the northern areas, a linear range of new curry recipes could be seen. The most common is a variant of the native (chicken cooked in coconut milk) dish with the addition of curry powder, known as the " Filipino chicken curry". This is the usual curry dish that northern Filipinos are familiar with. Similarly, other northern Filipino dishes that can be considered "curries" are usually (cooked with coconut milk) variants of other native meat or seafood dishes such as , , and , that simply add curry powder or non-native Indian spices. Phanaeng mu

In Thai cuisine, curries are called , and usually consist of meat, fish or vegetables in a sauce based on a paste made from chilies, onions or shallots, garlic, and shrimp paste. Additional spices and herbs define the type of curry. Local ingredients, such as chili peppers, kaffir lime leaves,

lemongrass ''Cymbopogon'', also known as lemongrass, barbed wire grass, silky heads, Cochin grass, Malabar grass, oily heads, citronella grass or fever grass, is a genus of Asian, African, Australian, and tropical island plants in the grass family. Some ...

, galangal are used and, in central and southern Thai cuisine, coconut milk. Northern and northeastern Thai curries generally do not contain coconut milk. Due to the use of sugar and coconut milk, Thai curries tend to be sweeter than Indian curries. In the West, some of the Thai curries are described by colour; red curries use red chilies while green curries use green chilies. Yellow curry—called (by various spellings) in

Thai Thai or THAI may refer to: * Of or from Thailand, a country in Southeast Asia ** Thai people, the dominant ethnic group of Thailand ** Thai language, a Tai-Kadai language spoken mainly in and around Thailand *** Thai script *** Thai (Unicode block ...

, of which a literal translation could be "curry soup"—is more similar to Indian curries, with the use of turmeric, cumin, and other dried spices. A few stir-fried Thai dishes also use an Indian style curry powder (Thai: ). In

Vietnamese cuisine Vietnamese cuisine encompasses the foods and beverages of Vietnam. Meals feature a combination of five fundamental tastes ( vi, ngũ vị, links=no, label=none): sweet, salty, bitter, sour, and spicy. The distinctive nature of each dish reflec ...

, it is known as ''cà ri'' and it is made ingredients such as coconut milk, potatoes, sweet potatoes, taro, chicken along with coriander and green onions. This dish is more like soup than Indian curry. Goat meat curry is also available, but only in a few special restaurants in Vietnam. Curry is often served with bread, vermicelli or rice. Curry is considered a dish in the south. The other ingredients of the curry are very diverse, depending on the meat ingredients, the main fruit for cooking curry as well as the chef's creativity. Vietnamese curries are also made with coconut milk, red cashew, onions, ginger, meat of all kinds (pig, goat, beef, chicken, sheep, crocodile, ostrich and seafood), potatoes, sweet potatoes, carrots, radishes, vegetables, etc.

Africa

Consumption of curry spread to

South Africa South Africa, officially the Republic of South Africa (RSA), is the southernmost country in Africa. It is bounded to the south by of coastline that stretch along the South Atlantic and Indian Oceans; to the north by the neighbouring countri ...

with the migration of people from the Indian subcontinent to the region in the colonial era.

African African or Africans may refer to: * Anything from or pertaining to the continent of Africa: ** People who are native to Africa, descendants of natives of Africa, or individuals who trace their ancestry to indigenous inhabitants of Africa *** Ethn ...

curries, Cape Malay curries and Natal curries include the traditional Natal curry, the Durban curry,

Bunny chow Bunny chow, often referred to simply as a bunny, is an Indian South African fast food dish consisting of a hollowed-out loaf of white bread filled with curry and a serving of salad on the side. It originated among Indian South Africans of ...

, and roti rolls. South African curries appear to have been founded in both

KwaZulu-Natal KwaZulu-Natal (, also referred to as KZN and known as "the garden province") is a province of South Africa that was created in 1994 when the Zulu bantustan of KwaZulu ("Place of the Zulu" in Zulu) and Natal Province were merged. It is locate ...

and the

Western Cape The Western Cape is a province of South Africa, situated on the south-western coast of the country. It is the fourth largest of the nine provinces with an area of , and the third most populous, with an estimated 7 million inhabitants in 2020 ...

, while other curries developed across the country over the late 20th century and early 21st century to include ekasi, coloured, and

Afrikaner Afrikaners () are a South African ethnic group descended from Free Burghers, predominantly Dutch settlers first arriving at the Cape of Good Hope in the 17th and 18th centuries.Entry: Cape Colony. ''Encyclopædia Britannica Volume 4 Part 2: ...

curries.

Durban Durban ( ) ( zu, eThekwini, from meaning 'the port' also called zu, eZibubulungwini for the mountain range that terminates in the area), nicknamed ''Durbs'',Ishani ChettyCity nicknames in SA and across the worldArticle on ''news24.com'' from ...

has the largest population of Indians outside of India in the world. Bunny chow or a "set", a South African standard, consists of either lamb, chicken or bean curry poured into a tunnelled-out loaf of bread to be eaten with one's fingers by dipping pieces of the bread into it.

Europe

Curry is very popular in the United Kingdom, with a curry house in nearly every town. Such is the popularity of curry in the United Kingdom, it has frequently been called its "adopted national dish". It was estimated that in 2016 there were 12,000 curry houses, employing 100,000 people and with annual combined sales of approximately £4.2 billion. The food offered is Indian food cooked to British taste, but with increasing demand for authentic Indian styles. As of 2015, curry houses accounted for a fifth of the restaurant business in the UK, but, being historically a low wage sector, they were plagued by a shortage of labour. Established Indian immigrants from South Asia were moving on to other occupations; there were difficulties in training Europeans to cook curry; and immigration restrictions, which require payment of a high wage to skilled immigrants, had crimped the supply of new cooks.

Curry powder

"Curry powder", as available in certain western markets, is a commercial spice blend, and first sold by Indian merchants to European colonial traders. This resulted in the export of a derived version of Indian concoction of spices. and commercially available from the late 18th century, with brands such as Crosse & Blackwell and

Sharwood's Sharwood's is a British food company, which specialises in Asian food, established in 1889 and acquired by RHM in 1963, which was then merged into Premier Foods in March 2007. Company products The company produces Indian, Chinese and South East ...

persisting to the present. British traders introduced the powder to Meiji Japan, in the mid-19th century, where it became known as

Gallery

File:Balti gosht.jpg, A balti lamb curry File:Chicken makhani.jpg, Butter chicken served in an Indian restaurant File:Buttermilk curry in a vessel.jpg, Buttermilk curry from Kerala File:Chicken Curry 1.JPG,

Curry chicken Chicken curry is a dish originating from the Indian subcontinent. It is common in the Indian subcontinent, Southeast Asia, Great Britain, Caribbean, and Japan. A typical curry from the Indian subcontinent consists of chicken stewed in an onion- a ...

from Pakistan File:Homemade chicken tikka masala.jpg, Homemade chicken tikka masala File:Meen curry 2.JPG, Indian fish curry File:Karnatakadishes.jpg, Karnataka food File:Thai green chicken curry and roti.jpg, Khiao wan curry File:Korean curry rice.jpg, Korean curry rice File:Angamaly mango curry with mango.jpg, Mango curry from Kerala File:Nihari.JPG,

Nihari Nihari (; bn, নিহারী; ); is a stew originating in Lucknow, the capital of 18th-century Awadh under the Mughal Empire in the Indian subcontinent. It consists of slow-cooked meat, mainly a shank cut of beef, lamb and mutton, or goa ...

with nihari salad File:Vindalho.jpg, Pork

vindaloo Vindaloo or vindalho is an Indian curry dish, which is originally from Goa, based on the Portuguese dish carne de vinha d'alhos. It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus, and is often r ...

in a Goan restaurant File:Red roast duck curry.jpg, Red roast duck curry (hot and spicy) from Thailand File:Rice and chenopodium album leaf curry with potatoes and onions40.JPG, Rice and '' Chenopodium album'' leaf curry with onions and potatoes; a vegetarian curry File:Rogan josh02.jpg,

Rogan josh Rogan josh (;Rogan Josh
Oxford Learners' Dictionary ) also spelled roghan jos ...

curry File:Kaeng kari kai.JPG, Yellow curry File:Kadhi Chawal from India.jpg, Yoghurt and

gram flour Gram flour or kadala maavu is a pulse flour made from a variety of ground chickpea called Bengal gram or ''kaala chana''. It is a staple ingredient in the cuisine of the Indian subcontinent, including in Indian, Bangladeshi, Burmese, Nepali, ...

curry File:Spicy Anda Curry.jpg, Anda (egg) curry