Outside of the Indian subcontinent, "curry" may also be used to describe the various unrelated native dishes of Island Southeast Asia, Mainland Southeast Asia, and Oceania which use coconut milk or spice pastes and are commonly eaten over rice (like the Filipino ginataan and Thai gaeng class of dishes)..
Rendang is another form of curry consumed in Malaysia, Singapore, Indonesia and the Philippines; it is drier and contains mostly meat and more coconut milk than a conventional Malaysian curry. The fruit pulp is edible.
Brick Lane in the East London Borough of Tower Hamlets is famous for its many curry houses. The dish was originally made with pork, not taboo to the Christian Portuguese. Curry powder is a spice mixture of widely varying composition developed by the British during the days of the Raj as a means of approximating the taste of Indian cuisine at home. The daily food in most Sindhi households consists of wheat-based flatbread (phulka) and rice accompanied by two dishes, one gravy and one dry. The inclusion of potatoes was a later Indian addition, thought to be the result of confusion with the Hindi word for potato, aloo.  Different parts of tamarind (T. indica) are recognized for their various medicinal properties. Tamarind's tender young leaves are used in Indian cuisine. Curry is generally prepared in a sauce. , Bengali cuisine, which refers to the cuisine of Bangladesh and the West Bengal state of India, includes curries, including seafood and fresh fish.  Curry was first served in coffee houses in Britain from 1809, and has been increasingly popular in Great Britain, with major jumps in the 1940s and the 1970s.  Tamarind sweet chutney is popular in India and Pakistan as a dressing for many snacks. Restaurants in Great Britain have adopted a number of Indian terms to identify popular dishes.
The curries of Karnataka are typically vegetarian or with meat and fish around mostly coastal areas. The state, being the leading producer of red chilli and green chilli, influences the liberal use of spices, making their curries, chutneys, savories and pickles the hottest and spiciest in taste. Sometimes the curry-rice is topped with breaded pork cutlet (tonkatsu); this is called "katsukarē". In the West Indies, curry is a very popular dish. These Mindanaoan curries include kulma, synonymous with the Indian korma; tiyula itum which is a beef curry blackened with burned coconut-meat powder; and rendang, also eaten in Indonesia and Malaysia. Mustard seeds and mustard oil are added to many recipes, as are poppy seeds. Many curry recipes are contained in 19th century cookbooks such as those of Charles Elmé Francatelli and Mrs Beeton.
 Because tamarind has multiple uses, it is cultivated around the world in tropical and subtropical zones. The majority of Maharashtrian people are farmers living in the rural areas and therefore their traditional food is very simple. Tamara Thorne (born 20 November 1957 in Los Angeles, California), who also writes under the nom de plume Chris Curry, is a well-known, bestselling American horror writer. Traditionally vegetarian foods dominate the menu with a range of non-vegetarian dishes including freshwater fish and seafood cooked with spices and seasoning. The leaflets are bright green, elliptic-ovular, pinnately veined, and less than 5 cm (2 in) in length.
 Natal curries are mostly based on South Indian dishes and mostly consist of simple spiced lamb and chicken dishes (with large amounts of ghee and oils), but also include very complex and elaborate seafood, chicken and lamb specialties (chicken and prawn curry is a Natal favourite). Learn how and when to remove this template message, Mrs Beeton's Book of Household Management, immigration restrictions brought in from 2008, "Fresh Curry Leaves Add a Touch of India", "kari - A Dravidian Etymological Dictionary", "Eating on the Islands - As times have changed, so has the Maldives' unique cuisine and culture", "Thai cooking, food thai, Thai menu, pad thai recipe", "Curry – it's more 'Japanese' than you think", "[Best Brand] Ottogi becomes Korea's representative curry product", "Ottogi Curry brings Indian cuisine to the table", "National Curry Week: Why Britain loves curry", "Curry on cooking: how long will the UK's adopted national dish survive? Although wet curries play a smaller role in Gujarat than elsewhere, there are a number of vegetarian examples with gravies based on buttermilk or coconut milk. The main spices found in most curry powders of the Indian subcontinent are coriander, cumin, and turmeric.
It features typically in Hong Kong cuisine, where curry is often cooked with brisket or fish balls. Kukulhu riha, chicken curry, is cooked with a different mixture of spices. 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. It is worth noting that the term curry is virtually never used inside the country; instead, regional words such as salan or shorba are used to denote what is known outside the country as a "curry". Tamarind pulp is a key ingredient in flavoring curries and rice in south Indian cuisine, in the Chigali lollipop, and in certain varieties of Masala Chai tea. Kerala is known for its traditional sadya, a vegetarian meal served with boiled rice and a host of side dishes such as parippu (green gram), papadum, ghee, sambar, rasam, aviyal, kaalan, kichadi, pachadi, injipuli, Koottukari, pickles (mango, lime), thoran, one to four types of payasam, boli, olan, pulissery, moru (buttermilk), upperi, and banana chips.  Curry powder, a commercially prepared mixture of spices, is largely a Western creation, dating to the 18th century.  The ethnic Cantonese being dominant in Kuala Lumpur, this yellow Chinese-Malaysian variety was naturally introduced to China by the Cantonese. Known for movies. The fatty acid composition of the oil is linoleic 46.5%, oleic 27.2%, Curry has become an integral part of British cuisine, so much so that, since the late 1990s, chicken tikka masala has been referred to as "a true British national dish"..
The standard Japanese curry contains onions, carrots, potatoes, and sometimes celery, and a meat that is cooked in a large pot. , In hens, tamarind has been found to lower cholesterol in their serum, and in the yolks of the eggs they laid. Such dishes are far from the Goan originals.
Though curry was introduced to Korea in the 1940s, the Indian dish was only popularized decades later, when Ottogi entered the Korean food industry by launching its powder-type curry product in 1969. The curries of Nepalese cuisine have been influenced by its neighbours, mainly India and Tibet.
A spaghetti equivalent called Nan gyi thohk exists, in which wheat or rice noodles are eaten with thick chicken curry. , In the United States, it is a large-scale crop introduced for commercial use (second in net production quantity only to India), mainly in southern states, notably south Florida, and as a shade tree, along roadsides, in dooryards and in parks. Tamarind paste has many culinary uses including a flavoring for chutnies, curries, and the traditional sharbat syrup drink.
", "Britons Perturbed by a Troubling Shortage of Curry Chefs", "Robin Cook's chicken tikka masala speech", "The history of the "ethnic" restaurant in Britain", "Who killed the great British curry house? Spice level varies greatly depending on the sub-region as well as the household itself.
 The Horror Zine describes Thorne as being "a bestselling author between 1991 and 2002. She published her first novel, Winter Scream, in February 1991 under her nom de plume Chris Curry.  Curry is generally prepared in a sauce.. The book was coauthored with L. Dean James. The pulp is also used in traditional medicine and as a metal polish. Curry powder is used as an incidental ingredient in other cuisines, including for example a "curry sauce" (sauce au curry, sometimes even au cari) variation of the classic French béchamel. All sorts of things are curried in Malaysia, including mutton, chicken, tofu, shrimp, cuttlefish, fish, eggplants, eggs, and vegetables.  The first known appearance in its anglicised form (spelled currey) appears in a 1747 book of recipes published by Hannah Glasse. Onion is chopped or sliced and garlic crushed and added to the pot. The pinnate leaves with opposite leaflets give a billowing effect in the wind. A popular cooking fat is desi ghee with some dishes enriched with liberal amounts of butter and cream. To decrease the use of water in this desert state they use a lot of milk and milk-products to cook curries. Wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée. Authentic rendang uses water buffalo meat slow-cooked in thick coconut milk for a number of hours to tenderise, caramelise, and flavour the meat. By contrast, curry powders and curry pastes produced and consumed in India are extremely diverse; some red, some yellow, some brown; some with five spices and some with as many as 20 or more. As a result of the Mughal rule in the region, the cuisine of Aurangabad has been highly influenced by the North Indian method of cooking. Today, India is the largest producer of tamarind.
The content of the curry and style of preparation varies per the region. Tamarind is also often used.
Laal maans is a popular meat curry from Rajasthan.
Many of her books have become bestsellers, and she is well known in her chosen genre of horror.
"Southern California ghost stories from horror novelist Tamara Thorne", "Fall 2013 Announcements: Science Fiction, Fantasy, & Horror - Growth Spurts", "The news out of Calico Ghost Town is dispiriting", Interview about Ghosts of Ravencrest series on, https://en.wikipedia.org/w/index.php?title=Tamara_Thorne&oldid=982562209, Wikipedia articles with WORLDCATID identifiers, Creative Commons Attribution-ShareAlike License, This page was last edited on 8 October 2020, at 22:33. Similarly, other northern Filipino dishes that can be considered "curries" are usually ginataan (cooked with coconut milk) variants of other native meat or seafood dishes such as adobo, kaldereta, and mechado, that simply add curry powder or non-native Indian spices..
Curry is simmered on low heat until well cooked. Malayali curries of Kerala typically contain shredded coconut paste or coconut milk, curry leaves, and various spices.
Most preparations start with the frying of a masala which is a concoction of ginger, garlic, onions, tomatoes, and dried spices. The oil is usually bleached after refining.
Durban has the largest single population of Indians outside of India, who have been developing traditional Natal curries since their arrival in the late 19th century.
Some British variations on Indian food are now being exported from the U.K. to India. In southern India, where the word originated, curry leaves, from the curry tree, are also an integral ingredient. Malaysian curries typically use turmeric-rich curry powders, coconut milk, shallots, ginger, belacan (shrimp paste), chili peppers, and garlic. They use a wide variety of vegetables, spices, coconut and jaggery. Often prepared with coconut milk and accompanied by rice or taro. The food in general from Andhra Pradesh and Telangana, both with Telugu-speaking natives, is considered the hottest in India.  As the fruit matures it becomes sweeter and less sour (acidic) and the ripened fruit is considered more palatable. John Ford. Continental and British versions use mainly traditional recipes with the addition of red wine, milk, cream, vanilla or butter instead of ghee.  Such is the popularity of curry in the United Kingdom, it has frequently been called its "adopted national dish". Buds are pink as the four sepals are pink and are lost when the flower blooms. To make a curry, spices like cumin, fenugreek, mustard, and curry leaves are added to the hot oil.  The dominance of Bangladeshi restaurants is generally declining in some parts of London and the further north one travels.