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Japanese curry
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Japanese curry is commonly served in three main forms: curry over rice , curry udon, and curry bread . It is one of the most popular dishes in Japan. The very common "curry rice" is most often referred to simply as "curry" .
A plate of Japanese-style curry with rice
A plate of Japanese-style curry with rice
First known curry rice recipe of Japan, by Kanagaki Robun, 1872
First known curry rice recipe of Japan, by Kanagaki Robun, 1872
Curry udon and inari-zushi
Curry udon and inari-zushi
"Bon Curry", the world's first commercial retort pouch food. The Bon Curry packaging box design in the photo is a reprint.
"Bon Curry", the world's first commercial retort pouch food. The Bon Curry packaging box design in the photo is a reprint.
Curry
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Curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. It is not to be confused with leaves from the curry tree, though some curries do include curry leaves. Curry is also found in the native cuisines of many South East Asian and East Asian countries due to ancient contact with South Asia.
Indian curries
Indian curries
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 ka
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 recipe uses the long s, "ſ").
Rajma-chawal, curried red kidney beans with steamed rice, from India
Rajma-chawal, curried red kidney beans with steamed rice, from India
Traditional karahi (left) and handi (right) used to serve Pakistani cuisine
Traditional karahi (left) and handi (right) used to serve Pakistani cuisine