Curry sauce is a popular condiment and flavoring that is widely associated with Indian cuisine. Its history can be traced back to the Indian subcontinent, where the concept of curry and the use of spices have been a part of the region's culinary traditions for thousands of years.
The word "curry" itself is derived from the Tamil word "kari," which means sauce or gravy. In India, curry refers to a variety of dishes with a combination of spices, herbs, and vegetables or meat cooked in a sauce. The specific combination of spices and ingredients can vary greatly depending on the region and personal preferences.
Curry sauce as we know it today, however, has evolved through a complex history influenced by various cultures and their interactions with the Indian subcontinent. During the medieval period, trade routes and colonialism brought Indian spices and flavors to Europe, particularly through the Portuguese, Dutch, and British empires.
In the 18th and 19th centuries, the British Raj in India played a significant role in popularizing Indian cuisine, including curry, in Britain. British soldiers and administrators stationed in India developed a taste for local dishes, which they brought back to their homeland. This led to the establishment of "Indian" restaurants in Britain, serving adapted versions of Indian curries to cater to the British palate.
One of the early forms of curry sauce in Britain was the "mulligatawny" sauce, which originated from the Tamil word "milagu-tanni," meaning pepper-water. Mulligatawny sauce was a tangy and spicy soup-like sauce made with various spices, lentils, and often served with rice. It eventually evolved into a thicker and spicier sauce, known as curry sauce.
Curry sauce gained further popularity in the 20th century with the rise of Indian restaurants and takeaways in the UK. These establishments often served a milder and more Westernized version of Indian curry, catering to the British taste buds. The sauce became a staple accompaniment to dishes like chicken tikka masala, a British invention that has since become one of the most popular dishes in the UK.
Over time, curry sauce has spread beyond the UK and has become a global phenomenon. It has been adapted and modified in various countries to suit local tastes, leading to different regional variations. For example, in Japan, curry sauce (known as "kare") has a thicker consistency and is often served with rice and breaded meat or vegetables. In the Caribbean, curry sauces are infused with local spices and flavors, resulting in unique dishes like Jamaican curry goat.
Today, curry sauce continues to be enjoyed by people worldwide, both as a standalone sauce and as a base for a wide range of curry dishes. Its history reflects the influence of different cultures and their interactions with Indian cuisine, creating a diverse and vibrant culinary heritage.
