Curry originated in India and is now found worldwide. It typically contains meat, fish, poultry or vegetables prepared in a sauce of herbs and spices. Common curry dishes include korma, jalfrezi, butter chicken, and vindaloo. While curries vary globally, the basic spices usually include turmeric, cumin, coriander, ginger, garlic, chilli powder and curry powder. Popular sides served with curry include breads like naan and roti, rice dishes, potatoes, samosas and chutneys.

1. AN INTRO TO
The basics ofThe basics of
Curry makingCurry making
An introductory guide to Curry-ology and howAn introductory guide to Curry-ology and how
to succeed at itto succeed at it
Luthfun AliLuthfun Ali
A Publication of
PLNA

2. Contents
Chapter 1 – Know your history
Chapter 2 – Know your dishes
Chapter 3 – Know your spices and
herbs
Chapter 4 – Know your sides
How to master Curry-ology
f t in

3. CHAPTER
1
Know your
History

4. What, Where and Who?
Curry was first originated in the Indian subcontinent; the combination of
herbs and spices are what make of this very common dish.
Conventionally what is classed as a Curry is either meat, fish, poultry or
vegetables that are prepared within a sauce that contain these herbs and
spices.
Although curry is based in the homeland of India, this dish can also be
found in many countries all over the world, commonly within the
continent of Asia, but also in other countries such as South Africa and
countries in the West Indies.
Some information may have been taken from this link
The masters of Curry-ology
f t in
India: Rogan Josh South Africa : Bo-Kaap Jamaica: Curry Goat
Image 1 Image 2 Image 3

5. CHAPTER
2
Know your
Dishes

6. f t in
Common dishes from
your local takeaway
Korma Jalfrezi Murgh Mahal – Butter
Chicken
Chicken Tikka
Masala
Vindaloo

7. f t in
“ "I'm going to scream this from the
mountain top, there's no such thing
as 'a curry.' There's six kazillion
different kinds of curry. When
someone asks how to make chicken
curry, I have to ask 'Which one?'"
”- Aarti Sequeira

8. CHAPTER
3
Know your
Spices

9. Same - difference
Curry has a nexus of spices and herbs ranging from very
common to very rare ones, however your common herbs
and spices will always do the trick no matter what. These
are the everyday herbs and spices found in the cupboards
of curry lovers;
Herbs Spices
Bay leaf Curry Powder
Coriander Chilli Powder
Garlic Turmeric Powder
Ginger Ground Cumin
Onion Cinnamon
Basil Black pepper
Fennel Paprika

10. CHAPTER
4
Know your
Sides

11. Sides for your dishes
There are many sides associated with curry dishes, some
are used to eat with the curry and some are seen as a dish
of their own. These are the popular sides usually served
with this lovely dish:
Bread: Roti, Chapati, and Naan
Rice: Yellow rice, rice with peas, and Kitchari
Potato: Sag Aloo and Bombay potatos
Samosas: Vegetable, meat or poultry
Chutney: Mango or lime pickle

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