History and Origin of the British Curry

The British curry is a unique dish with its own history and origin.

In the past, the British would have eaten a lot of simple, boiled or roast meats and vegetables. To add flavor to their food and make it more interesting, they would have done so by cooking it in herbs, spices, sauces or stews. They may not have known exactly where this uniquely British dish came from or what makes it such a special type of cuisine that has spread across the country like wild fire.

However, we can be sure of one thing – there are many Brits who swear by its deliciousness!

In this article, we will explore the history of curry in Britain and its various types. Let’s begin…

History of Curry in Britain

Since the British love all things spicy, Indian curries are one of their most commonly eaten dishes. These are traditionally made with coconut, mustard seeds, tamarind, fenugreek, garlic, ginger and more. Some of the most famous British curries include Madras, Mutter Paneer, Prawn Dishes and Hyderabadi. As a nation that is part of the Indian subcontinent, it is not surprising that the British have been eating Indian dishes for centuries. However how and why did this unique kind of cuisine become so popular in the UK?

Indeed, it is a subject of intense debate among food historians, sociologists and anthropologists. The most commonly held theory is that throughout the late 18th and 19th centuries, following British Explorer Captain William Burn’s explorations, British workers across the empire were exposed to a wider variety of cuisines, including Indian foods. This exposure led to a growing taste for Indian dishes among the general population, which eventually led to the rise of curry in the country.

Different Types of British Curry

There are many different types of curry in Britain, each with its own distinct taste and aroma.

Some of the most common British curries

• Madras is a spicy, red curry made with coconut, tamarind, mustard seeds, red chillies and more. It is often served with a side of fluffy rice. –
• Gherkin is a green curry made with coconut, fenugreek, green chillies, coriander and more. It is often garnished with peanuts, pomegranate seeds, a fried gherkin and onions. –
• Mutter Paneer is a mild, Indian curd curry made with paneer, green chillies, garlic and cumin. It is often served with roti bread.

Varieties of Indian Curry Dishes in the UK

There are more than a hundred different types of Indian curry in Britain, each with its own distinct taste and aroma. – Hyderabadi is a classic Hyderabad-style curry made with chicken or mutton, aromatic spices and nuts, and coconut. It is often served with naan bread. – Malvani is a coconut-based curry made with fish or chicken, cashews, peanuts, vegetables and more. It is often served with idli, uttapam and tamarind rice. – Kannada is a vegetable-based curry made with coconut, turmeric, cumin, tamarind and more. It is often served with rice. – Tawa is a classic Indiyan-style curry made with chicken or beef and served with roti bread. – Madras is a classic Madras-style curry made with prawns, aromatic spices, cashews and more. It is often served with idli, uttapam and sambar.

Conclusion

The British curry is a unique dish with its own history and origin.

In the past, the British would have eaten a lot of simple, boiled or roast meats and vegetables. To add flavour to their food and make it more interesting, they would have done so by cooking it in herbs, spices, sauces or stews. They may not have known exactly where this uniquely British dish came from or what makes it such a special type of cuisine that has spread across the country like wild fire.

However, we can be sure of one thing – there are many Brits who swear by its deliciousness!