Generic name for a group of food dishes from India. Curry makes for excellent hacking food. Examples include Tikka Masala (usually mild, so a good start for beginners), Vindaloo, Tandoori, Rogan Josh, Biryani, and many others.

Often served with Naan bread, which is flat, about the size of a plate, and to-kill-for when fresh.

Take my curried dish and nan bread away from me, and you better be prepared to accept the consequences. You Have been Warned.

Here is the recipe for "LordOmar's mega-curry" this will feed 4 normal people or two hungry geeks.

1 pound of meat (ground or cubed beef, pork, chicken, whatever)
1 Bell pepper (I prefer a yellow or orange pepper as they are sweeter), chopped into bite-sized peices.
2-3 Potatoes, peeled and chopped into bite-sized cubes
Half an onion, also in bite sized peices.
1 can of Coconut milk
1 Cup of (uncooked) rice.
2-3 cloves of Garlic
Curry Powder or paste (whatever kind/brand/color you like, I use a yellow Madras Curry powder, which is availible in large jars cheap at my local asian markets and tastes outstanding).
In a bowl crush your garlic and mix with the meat and a bit of the curry powder (this works really well with ground meats, otherwise use enough garlic and curry powder/paste to lightly coat your meat). Start cooking the rice, in either a sauce-pan or rice-cooker, and cook as you would for just plain rice (nothing special here folks, I use a ratio of about two and a half parts water to one part rice for this recipe). While your rice is cooking away, in a frying pan begin to cook the onions until translucent, now throw in your meat and cook until browned (ok you could do this with tofu, but thenI'd skip this procedure and add the tofu when you add the potatoes). Once the meat is browned, throw in your bell pepper, and cook for just a couple minutes. Now, throw in The can of cocnut milk, the potatoes and about a tablespoon (or more) of curry powder (yup this stuff is strong!) or half that amount or so of curry paste (depends all upon the paste's strength). Add a pinch of salt and some fresh ground pepper and simmer until the potatoes are soft. Now you can serve this over the rice (dull, if you ask me), or better yet, in a bowl, mix the curry with the rice (until everything is that nice "curry yellow" and heap onto plates. Eat with impunity.

Cur"ry (k?r"r?), v. t. [imp. & p.p. Curried (-r?d); & 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- ( + roi, rei, arrangement, order; prob. of German origin, and akin to E. ready. See Ready, Greith, and cf. Corody, Array.]


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


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.


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.


© Webster 1913.

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.


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.


© Webster 1913.

Cur"ry (k?r"r?), v. t.

To flavor or cook with curry.


© Webster 1913.

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