Online dictionary says this, which confirms my previous observations about the word’s general usage:
Is #2 and #3 what Britishers, especially Londoners, mean when they go out to get a “curry”? Or is it more subtle and extended than that? Or are foods flavored with curry powder really that popular there?
Basically, yes, although in proper Indian cooking you make a curry paste rather than using a powder. A *curry *is a dish made using curry spices (cardamom, cumin, tumeric, chili and any number of other possibilities).
It’s rather like Americans using chili to mean a dish made using chili, beans, etc.
Curry’s fourth definition, which is unlisted there, is ambrosia. It’s the food of the gods
Depends. Do you mean Indian curry or Japanese curry?
I had a Thai yellow curry just Sat. night. Delicious.
I’ve moved this from GQ to Cafe Society, where all the good cooks live.
samclem GQ moderator
Japanese curry? Do go on.
Well, y’see, curry in Japan/China/Korea is a fairly different beast than the type you find in India. It’s milder (often made with apple) and thicker, and usually doesn’t have the wide variety of stuff found in Indian curries.
Personally, I like the Far East curry the best (perhaps 'cause I was raised with the stuff), but I’ve found, to my initial surprise, that people tend to think of the Indian type first. I don’t have much experience with it, but I can tell you that a good Asian curry over steamed rice is manna from heaven.
Curry is one of the most popular dishes in Japan. As a matter of fact, that’s what I had yesterday.
The curries that you find in Japan can be classified in three categories:
“European”-style curries
These aren’t European at all, as a matter of fact it’s what most people refer to when they say “Japanese curry”. These recipes have been around since the early 20th century and are based on bastardised versions of traditional Indian curries that were imported via Great Britain.
It’s hard to give an exact recipe as there are probably as many as there are households. Some are very mild, other a bit more spicy but they’re rarely fiery. Like Indian curries, you start with finely chopped onions cooked into a paste. To this base, you’d add some tomato derivatives (tomato paste, ketchup, etc.), curry powder and god knows what. Some “secret” ingredients include apples, chocolate, and coffee beans.
You’ll usually find vegetables and beef in the stew, which is served with a healthy portion of white rice. Often, there will also be an additional topping, such as the very popular katsu curry - curry with rice and a breaded pork cutlet.
Japanese-style curries
This refers to traditional Japanese dishes to which curry powder is added. These recipes start with dashi, one of the pillars of Japanese cooking - a broth of dried bonito flakes and seaweed. An example of this is curry udon - udon noodles in curry. These recipes tend to be spicier than European-style curries.
Indian curries
There are also many actual Indian curry restaurants in Japan, most run by actual Indian/Sri Lankan/Pakistani/Nepalese immigrants. While the taste is adjusted a bit to local sensibilities, mostly by making the dishes less spicy, the food is fairly authentic. Some of the more popular recipes have found their way out of these eateries and into standard household cooking. These include the standard chicken curry, keema curry, made with minced meat, and spinach curry.
You can also get other types, like Thai curries, but those aren’t nearly as popular as the genres listed above.
Many thanks to jovan for putting into words something I know only by taste. 
As I understand it, curry is a way of cooking. Of course, the association for some with a dish and for others with powder or paste and for Germans with karrywurst, is stronger than the notion of how to cook the food, so even if Curry is the way of cooking, curry, for most people, is probably the powder.
The way to cook is heating the spices and herbs first then adding the rest of the stuff. The spices may be a mix which we associate with the flavor curry, and then again, it may be something different, e.g. Vindaloo.
I make my own spice mixture:
ginger powder
cinnamon
caraway
hot chili powder
cardamom
fenugreek seeds (as translated by my Swedish-English dictionary)
curcuma
Grind it all together adding more chili for spicier mixture.
Ditto. I’ve read that currying refers to the method of cooking rather than any particular set of ingredients.
To make things more confusing, there’s the curry plant. Curry isn’t named after the curry plant; rather the curry plant is named because it smells like curry powder.
Where is owlstretch when you need him?
Ex Londoner here. It is not subtle and extended at all. And going out for an Indian is absolutely not restricted to London, Birmingham is probably Britain’s curry capital. The term ‘curry’ would be taken to mean an Indian hot/spicy dish served with rice, naan and popadoms. Many people will be aware of Thai curries but if you’re going out for just ‘curry’ that means Indian.
British Indian restaurants are pretty standardised and 99% will offer chicken and lamb versions of: Tandori, Korma, Madras, (the bright red one the name of which I can’t recall right now) Vindaloo, Phall, Balti and a couple of other staples. Up market curry houses (excuse me, ethnic restaurants) tend to avoid these dishes as being common, Anglisied and inauthentic, and offer their own specialities.
BTW Chicken Tikka Masala was voted Britain’s favourite dish. Ahead of roast beef, fish’n’chips, even the Full English Breakfast.
I would like to here further confuse the issue by reporting that there is a spice that is called the curry leaf. Don’t know what it tastes like, but it’s sold in Indian spice shops.
I would like to second the #4 definition: food of the Gods. There is nothing on earth that comes close to a good Indian meal. (Apart from my favourite dish of all, which is Chinese.)
Here are some Curry Definitions I don’t know what Worcester (ahem, Worcestershire) Sauce is doing in that list tho’ - Worcestershire Sauce has nothing to do with curry.
Count me in for #4 too. The food of kings. Chicken Dansak, words cannot describe the deliciousnessness.
Well, worcestershire sauce has it’s origins in England by way of India thanks to Lord Marcus Sandys, (then) retiring Governor General of Bengal, so maybe that’s why it was included.
I dunno - I got nothin’.
The good burghers of Bradford would probably disagree with that statement.
In my experience, many British curry houses do the opposite, producing special ultra-hot vindaloos and even the infamous phall, in response to the lager-fuelled British male’s sense of competitiveness, masochism and machismo. Few Indians would eat such things.
Also note that the vast majority of the “Indian” restaurants in the UK are actually run by Bangladeshis, which jovan did not mention above.
For me curry tastes better the further west in Asia you go. I have not tried the Japanese version, but I eat Vietnamese curries frequently. They are quite edible, but a bit “thin” for my liking. Kinda “McCurry”. Then you get the Thai red and green curries which are pretty damned tasty. Then, the Indian ones which truly are ambrosia.
I have also heard that curry as we know it is a British concoction, and prior to the imperial occupation of India it was unheard of there. The theory goes that the Indians had hot and spicy food aplenty, but it wasn’t that particular mix we know as curry, which was thought up by the Brits as a kind of “safe” indian food for the troops. Can anybody confirm or debunk this?
If I can add my two pennies worth, I second rule #4 and may I add chicken or lamb rogan josh to the list of excellent curries. I don’t usually go for rice, just a nice big naan bread (usually either plain or keema) to mop up the gravy (correct term?).
While I agree that Asian curries are good and Indian curries even better, let’s not forget the most delicious curries of them all, West Indian. Oh sure, they came to the Carribean by way of India but they add some sort of special tropical goodness that makes it all so much more heavenly. Especially the goat. I never thought I’d say goat was delicious until I ate some curry goat.
And what is it with that English curry that you’ve got to put tomatoes in it? Tomatoes don’t go in curry.
What you need to understand is that Indian food is the standard ethnic meal in the U.K., just like Mexican food (which is actually more like Tex-Mex) is the standard ethnic food in the U.S. Indian food is as common a part of the British diet as Mexican is of the American diet. These are the usual fairly cheap, fairly spicy food in these respective countries.
