Editing Curry (section)

{{Short description|Spiced Asian-inspired sauces and dishes}}
{{About|the dish with spices|the spice mix|Curry powder||Curry (disambiguation)}}
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{{use British English|date=August 2021}}
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[[File:Taj Mahal - Lamb Curry Madras.jpg|thumb|upright=1.35|Lamb [[Madras curry]] ]]

'''Curry''' is a dish with a sauce or [[gravy]] seasoned with spices, mainly derived from the interchange of [[Indian cuisine]] with European taste in food, starting with the Portuguese, followed by the Dutch and British, and then thoroughly internationalised. Many dishes that would be described as curries in English are found in the native cuisines of countries in [[Southeast Asia]] and [[East Asia]].<!--<ref name="Van Esterik"/>--> The English word is derived indirectly from some combination of Dravidian words.<ref name="Online Etym Dict"/>

A first step in the creation of curry was the arrival in India of spicy hot [[chili pepper]]s, along with other ingredients such as tomatoes and potatoes, part of the [[Columbian exchange]] of plants between the [[Old World]] and the [[New World]]. 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; this may be combined with a water-based [[broth]], or sometimes with 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; for instance, Thai restaurants in the West sell red, yellow, and green curries with chili peppers of those colours, often combined with additional spices of the same colours. In Britain, curry has become a national dish, with some types adopted from India, others modified or wholly invented, as with [[chicken tikka masala]], created by British [[Bangladeshi cuisine#Restaurants|Bangladeshi restaurants]] in the 20th century.