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  2. Madras curry - Wikipedia

    en.wikipedia.org/wiki/Madras_curry

    Madras curry gets its name from the city of Madras (now Chennai) at the time of the British Raj; the name is not used in Indian cuisine. The name and the dish were invented in Anglo-Indian cuisine for a simplified spicy sauce made using curry powder, tomatoes, and onions. [1] The name denotes a generalised hot curry. [2]

  3. Curry - Wikipedia

    en.wikipedia.org/wiki/Curry

    Curry was introduced to English cuisine from Anglo-Indian cooking in the 17th century, as spicy sauces were added to plain boiled and cooked meats. [25] That cuisine was created in the British Raj when British wives or memsahibs instructed Indian cooks on the food they wanted, transforming many dishes in the process. [26]

  4. Curry paste - Wikipedia

    en.wikipedia.org/wiki/Curry_paste

    In Cambodian and Thai cuisine, lemongrass and galangal was added to the mixture. Malaysian cuisine uses more wild lime leaves, while Vietnamese cuisine adds more star anise. Malaysian and Indonesian cuisine makes a greater use of cinnamon (or cassia), cloves, and nutmeg. [1]

  5. Curry in the United Kingdom - Wikipedia

    en.wikipedia.org/wiki/Curry_in_the_United_Kingdom

    Madras curry – "the standard hot, slightly sour curry at the Indian restaurant." [32] Pasanda – a mild curry sauce made with cream, coconut milk, and almonds or cashews, served with lamb, chicken, or king prawns. [33] Pathia – a hot curry, generally similar to a "Madras" with the addition of lemon juice and tomato purée. [34]

  6. List of food pastes - Wikipedia

    en.wikipedia.org/wiki/List_of_food_pastes

    A food paste is a semi-liquid colloidal suspension, emulsion, or aggregation used in food preparation or eaten directly as a spread. [1] Pastes are often spicy or aromatic, prepared well in advance of actual usage, and are often made into a preserve for future use.

  7. Tamil cuisine - Wikipedia

    en.wikipedia.org/wiki/Tamil_cuisine

    Tamil cuisine is a culinary style of Tamil people originating in the southern Indian state of Tamil Nadu and neighboring Sri Lanka. [1] Meats, along with rice , legumes , and lentils , are popular.

  8. Chicken curry - Wikipedia

    en.wikipedia.org/wiki/Chicken_curry

    Indian cuisine has a large amount of regional variation, with many variations on the basic chicken curry recipe. Indian chicken curry typically starts with whole spices, heated in oil. A sauce is then made with onions, ginger, garlic, and tomatoes, and powdered spices.

  9. Rasam (dish) - Wikipedia

    en.wikipedia.org/wiki/Rasam_(dish)

    A dal or lentil stock (for rasam, the typical dal used is split yellow pigeon peas or mung beans) is optional but is used in several rasam recipes. Jaggery, cumin, black pepper, turmeric, tomato, lemon, mustard seeds, chilli powder, curry leaves, garlic, shallots and coriander leaves may be used as flavoring ingredients and garnish in South India.