What is "curry"

Curry \Cur"ry\, n. [Tamil kari.] [Written also currie.]

1. (Cookery) A kind of sauce much used in India, containing garlic, pepper, ginger, and other strong spices.

2. A stew of fowl, fish, or game, cooked with curry.

   Curry powder (Cookery), a condiment used for making curry, formed of various materials, including strong spices, as pepper, ginger, garlic, coriander seed, etc.

Curry \Cur"ry\ (k?r"r?), v. t. [imp. & p. p. Curried (-r?d); p. pr. & vb. n. Currying.] [OE. curraien, curreien, OF. cunreer, correier, to prepare, arrange, furnish, curry (a horse), F. corroyer to curry (leather) (cf. OF. conrei, conroi, order, arrangement, LL. conredium); cor- (L.com-) + roi, rei, arrangement, order; prob. of German origin, and akin to E. ready. See Ready, Greith, and cf. Corody, Array.]

1. To dress or prepare for use by a process of scraping, cleansing, beating, smoothing, and coloring; -- said of leather.

2. To dress the hair or coat of (a horse, ox, or the like) with a currycomb and brush; to comb, as a horse, in order to make clean.

   Your short horse is soon curried.
   --Beau. & FL.

3. To beat or bruise; to drub; -- said of persons.

   I have seen him curry a fellow's carcass handsomely.
   --Beau. & FL.

   To curry favor, to seek to gain favor by flattery or attentions. See Favor, n.

Curry \Cur"ry\ (k?r"r?), v. t. To flavor or cook with curry.

late 13c., "to rub down a horse," from Anglo-French curreier "to curry-comb a horse," from Old French correier "put in order, prepare, curry," from con-, intensive prefix (see com-), + reier "arrange," from a Germanic source (see ready). Related: Curried; currying.

the spice, 1680s, from Tamil kari "sauce, relish for rice."

n. A family name of Irish origin, from Ó Comhraidhe

1. n. (East Indian cookery) a pungent dish of vegetables or meats flavored with curry powder and usually eaten with rice

2. [also: curried]

1. v. season with a mixture of spices; typical of Indian cooking

2. treat by incorporating fat; "curry tanned leather"

3. give a neat appearance to; "groom the dogs"; "dress the horses" [syn: dress, groom]

4. [also: curried]

Curry is an experimental functional logic programming language, based on the Haskell language. It merges elements of functional and logic programming, including constraint programming integration.

It is nearly a superset of Haskell, lacking support mostly for overloading using type classes, which some implementations provide anyway as a language extension, such as the Münster Curry Compiler.

Curry (, plural curries) is a dish originating in the cuisine of the Indian Subcontinent. The common feature is the use of complex combinations of spices or herbs, usually including fresh or dried hot chillies. The use of the term is generally limited to dishes prepared in a sauce. Curry dishes prepared in the southern states of India may be spiced with leaves from the curry tree.

There are many varieties of dishes called 'curries'. For example, in original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods. Traditionally, spices are used both whole and ground; cooked or raw; and they may be added at different times during the cooking process to produce different results. The main spices found in most curry powders of the Indian subcontinent are coriander, cumin, and turmeric; a wide range of additional spices may be included depending on the geographic region and the foods being included (fish, lentils, red or white meat, rice, and vegetables). Curry powder, a commercially prepared mixture of spices, is largely a Western creation, dating to the 18th century. Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and army returning to Britain.

Dishes called 'curry' may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. Additionally, many instead are entirely vegetarian, eaten especially among those who hold ethical or religious proscriptions against eating meat or seafood.

Curries may be either 'dry' or 'wet'. Dry curries are cooked with very little 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 yoghurt, cream, coconut milk, coconut cream, legume purée, or broth.

Curry is a generic description for a variety of spiced dishes, especially from Asia.

Curry may also refer to:

Curry is a common surname used in Ireland, Scotland and England. In England and Scotland, it is thought to derive from local place names and, in Scotland, also possibly from MacVurich.