Editing Curry (section)

== Types ==

There are many varieties of curry. The choice of spices for each dish in traditional cuisine depends on regional cultural traditions and personal preferences.<ref name="eb">{{cite encyclopedia |title=Curry |url=https://www.britannica.com/topic/curry |encyclopedia=Encyclopædia Britannica |access-date=25 July 2024 |date=31 May 2024 }}</ref> Such dishes have names such as dopiaza and rogan josh that refer to their ingredients, spicing, and cooking methods.{{sfn|Collingham|2006|p=115}} Outside the Indian subcontinent, a curry is a dish from Southeast Asia which uses [[coconut milk]] and spice pastes, and is commonly eaten over rice.<ref name="Van Esterik">{{cite book |last1=Van Esterik |first1=Penny |title=Food Culture in Southeast Asia |date=2008 |publisher=ABC-CLIO |isbn=9780313344206 |pages=58–59}}</ref> Curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. Others are vegetarian. A [[Spice mix#Masala|masala]] mixture is a combination of dried or dry-roasted spices commonly homemade for some curries.<ref name=eb/>

Dry curries are cooked using small amounts of 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]] or [[coconut milk]], dairy [[cream]] or [[yogurt]], or [[legume]] purée, [[Sautéing|sautéed]] crushed onion, or [[tomato purée]].<ref name=eb/> [[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 [[East India Company]] returning to Britain.<ref name=eb/>

{| class="wikitable" style="margin: 1em auto;" 
|+ Ways curries can vary<ref name="Dillon 2024"/><ref name=eb/>
|- 
! Type of variation !! From !! To
|-
! Mild ↔ Hot&nbsp;&nbsp;
| [[Korma]] (aromatic spices{{efn|Korma can be made with flavourings such as cloves, ginger, cardamom, cumin, coriander, turmeric, bay, onion and garlic.}}) || [[Madras curry|Madras]] (chili)
|-
! Watery ↔ Creamy
| [[Rogan josh]] ([[broth]]) || [[Korma]] (yoghurt or cream)
|- 
! Dry ↔ Wet
| [[Tikka (food)|Tikka]] (skewered meat, spices) || [[Tikka masala]] (tomato, cream)
|- 
! &nbsp;Sour ↔ Sweet
| [[Dopiaza]] (onion, lemon) || [[Pasanda]] (almonds, sugar)
|- 
! &nbsp;Stir-fry ↔ Simmer
| [[Balti (food)|Balti]] (oil, onion, potato) || [[Dhansak]] (lentils, spices, tomato) 
|}