from The American Heritage® Dictionary of the English Language, 4th Edition
- transitive v. To groom (a horse) with a currycomb.
- transitive v. To prepare (tanned hides) for use, as by soaking or coloring.
- idiom curry favor To seek or gain favor by fawning or flattery.
- n. Curry powder.
- n. A heavily spiced sauce or relish made with curry powder and eaten with rice, meat, fish, or other food.
- n. A dish seasoned with curry powder.
- transitive v. To season (food) with curry.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. One of a family of dishes originating from South Asian cuisine, flavoured by a spiced sauce.
- n. A spiced sauce or relish, especially one flavoured with curry powder.
- n. Curry powder
- v. To cook or season with curry powder.
- v. To groom (a horse); to dress or rub down a horse with a curry comb
- v. To dress (leather) after it is tanned by beating, rubbing, scraping and colouring
- v. To beat, thrash; to drub
- v. To try to win or gain (favour) by flattering.
- v. To perform currying upon.
- v. To scurry; to ride or run hastily.
- v. To cover (a distance); (of a projectile) to traverse (its range).
- v. To hurry.
from the GNU version of the Collaborative International Dictionary of English
- transitive v. To dress or prepare for use by a process of scraping, cleansing, beating, smoothing, and coloring; -- said of leather.
- transitive v. To dress the hair or coat of (a horse, ox, or the like) with a currycomb and brush; to comb, as a horse, in order to make clean.
- transitive v. To beat or bruise; to drub; -- said of persons.
- n. A kind of sauce much used in India, containing garlic, pepper, ginger, and other strong spices.
- n. A stew of fowl, fish, or game, cooked with curry.
- transitive v. To flavor or cook with curry.
from The Century Dictionary and Cyclopedia
- To rub and clean (a horse) with a comb; groom: sometimes used in contempt, with reference to a person.
- Hence2. To stroke as if to soothe; flatter.
- To dress or prepare (tanned hides) for use by soaking, skiving, shaving, scouring, coloring, graining, etc.
- Figuratively, to beat; drub; thrash: as, to curry one's hide.
- n. A kind of sauce or relish, made of meat, fish, fowl, fruit, eggs, or vegetables, cooked with bruised spices, such as cayenne-pepper, coriander-seed, ginger, garlic, etc., with turmeric, much used in India and elsewhere as a relish or flavoring for boiled rice.
- To flavor or prepare with curry.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. (East Indian cookery) a pungent dish of vegetables or meats flavored with curry powder and usually eaten with rice
- v. treat by incorporating fat
- v. season with a mixture of spices; typical of Indian cooking
- v. give a neat appearance to
This kofta curry is an original from my kitchen lab.
The recipe for the curry is again adapted from The Indian Restaurant Cookbook – it had no proper palak paneer recipe but I adapted its spinach curry for it.
This turned out to be a fabulous Sunday lunch for us, the curry is aromatic and subtle, very flavorful indeed.
India where curry is a staple has a very low rate of Alzheimer's.
They also help when the curry is too spicy but then if you eat somethng too spicy, eating carbs is not a bad remedy.
My idea was to start the topic about the cultural differences so I mentioned my Indian friend (after all, we were at the time in curry place).
This curry is lipsmacking good, especially with Bajarichi Bhakari.
A mesmerizing combination of Dark Chocolate ganache, curry from the mysterious East, and gobbets of chili-laced mango.
I watched the Jamie programme right the way through first, worked out that it was a simple veg curry from a premade paste as performed daily in a thousand halls of residence – and then happily bet my editor I could knock it out in 25 mins.
And my lunch menu contains leftovers from the curry cookoff yesterday: Bell pepper curry on rice, and plantain curry with grapes and a cherry tomato in the upper layer.