What is a Curry?

Curry is an English word most probably derived from the South Indian word Kaikaari. Kaikaari, or its shortened version Kaari, meant vegetables cooked with Kari leaves, spices and a dash of coconut. It may have become the symbolic British word for Indian dishes that could be eaten with rice, chapatti or naan bread.

In northern Indian an aromatic spicy sauce is simply cooked with gram flour, fresh yoghurt and spices then Onion Bhajia’s (better known as Bhajis) are added to the sauce which is called “Kadhi”.

Since the British occupation of India started in Bengal before Madras and some Bengali dishes are called "Torkari" or vegetables stews - the word curry may have been derived here. In India curry now means gravy.

There is a curry plant; its leaves are often used to flavour a dish. The leaves look like miniature lemon leaves and grow wild in most forest regions of India. Curry is now an international dish recognised all over the world. In the United Kingdom, curry is nation’s number one dish. 

Curry may or may not be made with curry powder. Curries are made with many Indian spice blends. Some curry powder ingredients are: black peppers, cloves, coriander, fenugreek, cinnamon, black and green cardamoms, cumin, ginger, turmeric and nutmeg. 

One popular variety of spice blend used in Indian curries is called "Garam Masala". 

How to make Garam Masala:

Garam masala is a combination of selected spices; the spices are roasted and then form into a powder which is very commonly used in most Indian dishes. You can create your own combination depending upon your dietary requirements. Here is my basic one.  

Preparation Time: 5 - 10 minutes.

Ingredients:

• 4 tbsps. coriander seeds
• 2 tbsps. cumin seeds
• 2 tbsps. sesame seeds
• 2 tbsps. black peppercorns
• 4 – 6 Dried red chillies 
• 2 – 4 Black cardamom pods
• 4 – 6 Green cardamom pods
• 6 – 10 Cloves 
• 2 Cinnamon sticks
• 4 – 6 Bay leaves 

Preparation: Heat a non stick pan on a medium flame and gently roast all ingredients until they start smoking. Stir occasionally; ensure that the spices are not burnt. When these spices are roasted turn off the flame and allow them to cool. Grind all spices together in a coffee grinder or use a pestle and mortar to a fine or coarsely powder.Well-done! you have successfully made your own “garam masala”! Now store your masala in an air-tight container. 
TIP: You can also add ginger, turmeric, sea salt and/or other spices to modify taste!! 
If the spices are burnt they will give a bitter taste rather than an aromatic flavour to your authentic cuisine.