African bean stew

This is the latest accepted revision, reviewed african bean stew 5 January 2023. For the place, see Bhuna, Fatehabad. A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. There are many varieties of curry.

The choice of spices for each dish in traditional cuisine depends on regional cultural tradition and personal preferences. Such dishes have names that refer to their ingredients, spicing, and cooking methods. Curry powder, a commercially prepared mixture of spices marketed in the West, was first exported to Britain in the 18th century when Indian merchants sold a concoction of spices, similar to garam masala, to the British colonial government and army returning to Britain. Hannah Glasse’s recipe for curry, first published in her 1747 book The Art of Cookery Made Plain and Easy. It is the first known anglicised form of kaṟi.

The word cury in the 1390s English cookbook, The Forme of Cury, is unrelated, coming from the Middle French word cuire, meaning ‘to cook’. Archaeological evidence dating to 2600 BCE from Mohenjo-daro suggests the use of mortar and pestle to pound spices including mustard, fennel, cumin, and tamarind pods with which they flavoured food. The three basic ingredients of the spicy stew were ginger, garlic and turmeric. Using a method called “starch grain analysis”, archaeologists at the University of Washington at Vancouver were able to identify the residue of these ancient spices in both skeletons and pottery shards from excavations in India. Examining the human teeth and the residue from the cooking pots, signs of turmeric and ginger were evident. The establishment of the Mughal Empire, in the early 15th century, also influenced some curries, especially in the north. The British lumped all sauce-based dishes under the generic name ‘curry’.