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Curry (, plural curries) is a dish originating in the cuisine of the Indian Subcontinent and Southeast Asia. The common feature is the incorporation of complex combinations of spices or herbs, usually including fresh or dried hot chillies. Some limit the use of the term curry to dishes prepared in a sauce,〔(【引用サイトリンク】title=curry definition and synonyms - Macmillan Dictionary )〕 but curries may be "dry" or "wet". A curry dish may be spiced with leaves from the curry tree, but many curries do not have this ingredient. 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.〔 "No Indian, however, would have referred to his or her food as a curry. The idea of a curry is, in fact, a concept that the Europeans imposed on India's food culture. Indians referred to their different dishes by specific names ... But the British lumped all these together under the heading of curry." 〕 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 (''dal''), or stock. ==Etymology== Curry was adopted and anglicised from the Tamil word ' (கறி) meaning "sauce", which is usually understood to mean vegetables and/or meat cooked with spices with or without a gravy. According to this theory, ''kari'' was first encountered in the mid-17th century by members of the British East India Company trading with Tamil (Indian) merchants along the Coromandel Coast of southeast India,〔Sahni, Julie. ''Classic Indian Cooking.'' (New York, NY: William Morrow and Company, Inc., c.1980), p.39-40.〕 particularly at Fort St. George (later called Madras and renamed Chennai in 1996). Here, they became familiar with "a spice blend used for making kari dishes ... called ''kari podi'' or curry powder.".〔 A further explanation put forward in ''The Flavours of History'' claims the origins of the word curry to be from old English first recorded in 'The Forme of Cury' (1390) although, in this case, "cury" merely means "cooking". 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Curry」の詳細全文を読む スポンサード リンク
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