Curry sauce | Wikipedia audio article
Channel: wikipedia tts
Date: 2018-12-13

This is an audio version of the Wikipedia Article:
Curry sauce


00:02:06 1 Etymology
00:02:58 2 Origins and dissemination
00:04:46 3 Indian subcontinent
00:05:30 3.1 Bangladesh and West Bengal
00:06:05 3.2 Northern India
00:06:41 3.2.1 Gujarat
00:07:20 3.2.2 Maharashtra
00:08:25 3.2.3 Punjab
00:09:07 3.2.4 Rajasthan
00:09:56 3.3 Southern India
00:10:05 3.3.1 Andhra Pradesh and Telangana
00:10:33 3.3.2 Goa
00:11:25 3.3.3 Karnataka
00:12:00 3.3.4 Kerala
00:12:53 3.3.5 Tamil Nadu
00:13:39 3.4 Kashmir
00:14:10 3.5 Maldives
00:14:52 3.6 Nepal
00:15:23 3.7 Pakistan
00:16:38 3.7.1 Khyber Pakhtunkhwa
00:17:26 3.7.2 Punjab
00:18:24 3.7.3 Sindh
00:18:56 3.8 Sri Lanka
00:19:19 4 Southeast Asia
00:19:28 4.1 Burma
00:20:37 4.2 Indonesia
00:22:40 4.3 Malaysia
00:23:54 4.4 Philippines
00:25:19 4.5 Thailand
00:26:44 4.6 Vietnam
00:27:17 5 East Asia
00:27:26 5.1 China
00:28:42 5.2 Hong Kong
00:29:00 5.3 Japan
00:31:09 5.4 Korea
00:32:09 6 United Kingdom
00:33:14 6.1 Historical development
00:35:28 6.1.1 Curry house
00:38:51 6.1.2 Terminology
00:41:43 6.1.3 Balti
00:42:04 7 South Africa
00:43:55 8 West Indies
00:45:05 9 Other countries
00:45:14 9.1 Fiji
00:46:47 9.2 Similar dishes
00:47:42 10 Curry powder
00:49:12 11 See also



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SUMMARY
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Curry (plural curries) is a variety of dishes originating in the Indian subcontinent that use a complex combination of spices or herbs, usually including ground turmeric, cumin, coriander, ginger, and fresh or dried chilies. Curry is generally prepared in a sauce. Curry dishes prepared in the southern states of India, where the word also originated, may be spiced with leaves from the curry tree.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.  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 broth, coconut cream, coconut milk, dairy  cream, legume purée, sautéed crushed onion, tomato purée or yogurt.