Editing Curry (section)

== Etymology ==

[[File:To make a Currey the India Way - Hannah Glasse 1748.jpg|thumb|upright=1.5|[[Hannah Glasse]]'s recipe for "currey the India way", first published in her 1747 book ''[[The Art of Cookery Made Plain and Easy]]''. It is the first known use of the word in English. (The recipe uses [[Long s|the long s, "ſ"]]). ]]

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The word 'Curry' is "ultimately derived"<ref name="Online Etym Dict"/> from [[Dravidian languages|Dravidian]] ''kari'' in languages such as [[Tamil language|Middle Tamil]].<ref name="Online Etym Dict">{{cite web |title=Curry |url=https://www.etymonline.com/word/curry#etymonline_v_491 |publisher=Online Etymology Dictionary, Douglas Harper |access-date=8 October 2018 |year=2018 |archive-url=https://web.archive.org/web/20181009013123/https://www.etymonline.com/word/curry#etymonline_v_491 |archive-date=9 October 2018 |url-status=live }}</ref><ref>{{cite web |date=2018-02-28 |title=What we know as "curry" has a long and curious history |url=https://thetakeout.com/what-we-know-as-curry-has-a-long-and-curious-history-1798252495 |access-date=2024-03-31 |website=The Takeout}}</ref> The Oxford Dictionaries suggest an origin specifically from Tamil.<ref>{{cite web |title=curry noun |url=https://www.oxfordlearnersdictionaries.com/definition/english/curry_1 |publisher=Oxford Dictionaries |access-date=1 January 2025 |quote=late 16th cent.: from Tamil kar̲i.}}</ref> Other Dravidian languages, namely [[Malayalam]] (കറി ''kari'', "hot condiments; meats, vegetables"<ref>{{cite dictionary |last=Gundert |first=Herman |entry=കറി ''kari'' |title=Malayalam and English Dictionary |url=https://archive.org/details/MalayalamAndEnglishDictionary/page/n235/mode/2up |page=216 |date=1872 |publisher=C. Stolz }}</ref>), [[Kannada|Middle Kannada]] and [[Kodava language|Kodava]], have similar words.<ref>{{Cite web |title=kari – A Dravidian Etymological Dictionary | date=1984 |url=https://dsalsrv04.uchicago.edu/cgi-bin/app/burrow_query.py?qs=ka%E1%B9%9Fi&searchhws=yes |url-status=live |archive-url=https://web.archive.org/web/20200623031133/https://dsalsrv04.uchicago.edu/cgi-bin/app/burrow_query.py?qs=ka%E1%B9%9Fi&searchhws=yes |archive-date=23 June 2020}}</ref> ''Kaṟi'' is described in a 17th-century [[Portuguese cuisine|Portuguese cookbook]]<ref name="Taylor 2013"/> who were trading with Tamil merchants along the [[Coromandel Coast]] of southeast India, becoming known as a "spice blend ... called ''kari podi'' or curry powder".<ref name="Sahni 1980">{{cite book |last=Sahni |first=Julie |year=1980 |title=Classic Indian Cooking |location=New York |publisher=William Morrow |pages=39–40}}</ref> The first appearance in its [[Anglicisation|anglicised]] form (spelt ''currey'') was in [[Hannah Glasse]]'s 1747 book ''[[The Art of Cookery Made Plain and Easy]]''.<ref name="Online Etym Dict" /><ref name="Taylor 2013">{{cite web |last=Taylor |first=Anna-Louise |title=Curry: Where did it come from? |date=11 October 2013 |work=BBC Food |url=http://www.bbc.co.uk/food/0/24432750 |archive-url=https://web.archive.org/web/20140329151125/http://www.bbc.co.uk/food/0/24432750 |url-status=dead |archive-date=29 March 2014 |access-date=4 January 2017}}</ref>

The term "curry" is not derived from the name of the [[curry tree]], although some curries do include curry leaves among many other spices.<ref name="NPR 2011">{{cite news |publisher=[[NPR]] |url=https://www.npr.org/2011/09/28/140735689/fresh-curry-leaves-add-a-touch-of-india |date=28 September 2011 |title=Fresh Curry Leaves Add a Touch of India |access-date=6 April 2018 |archive-url=https://web.archive.org/web/20180411111413/https://www.npr.org/2011/09/28/140735689/fresh-curry-leaves-add-a-touch-of-india |archive-date=11 April 2018 |url-status=live }}</ref><ref>{{cite book |last=Raghavan |first=S. |title=Handbook of Spices, Seasonings and Flavourings |publisher=CRC Press |date=2007 |isbn=978-0-8493-2842-8 |page=302}}</ref> The cookery writer [[Pat Chapman (food writer)|Pat Chapman]] noted the similarity of the words ''[[Karahi]]'' or ''Kadai'', an Indian cooking dish shaped like a [[wok]], without adducing evidence.<ref name="Gopal 2010">{{cite book |last=Gopal |first=Dubey, Krishna |title=The Indian Cuisine |year=2010 |publisher=PHI Learning Pvt. |isbn=978-81-203-4170-8 |page=11 |quote=Pat Chapman of Curry Club fame offers possibilities: ''Karahi'' or ''Kadai'' from the wok-shaped cooking dish, Kari from Tamil or Turkuri a seasonal sauce or stew.}}</ref> "Curry" is not related to the word ''cury'' in ''[[The Forme of Cury]]'',<ref name="Taylor 2013"/> a 1390s English cookbook;<ref>"Thys fourme of cury ys compyled of þe mayster cokes of kyng Richard þe secund ... by assent of Maysters of physik and of phylosophye". ''Things sweet to taste: selections from the Forme of Cury''. 1996 {{ISBN|0-86373-134-1}}</ref> that term comes from the Middle French word ''[[wikt:cuire|cuire]]'', meaning 'to cook'.<ref name="Online Etym Dict"/>