Definitions
from The Century Dictionary.
- 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. - To flavor or prepare with curry.
- noun 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.
from the GNU version of the Collaborative International Dictionary of English.
- transitive verb To dress or prepare for use by a process of scraping, cleansing, beating, smoothing, and coloring; -- said of leather.
- transitive verb 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 verb To beat or bruise; to drub; -- said of persons.
- transitive verb to seek to gain favor by flattery or attentions. See
Favor , n. - noun (Cookery) A kind of sauce much used in India, containing garlic, pepper, ginger, and other strong spices.
- noun A stew of fowl, fish, or game, cooked with curry.
- noun (Cookery) a condiment used for making curry, formed of various materials, including strong spices, as pepper, ginger, garlic, coriander seed, etc.
- transitive verb To flavor or cook with curry.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- verb transitive, computing To perform
currying upon. - noun One of a family of
dishes originating from South Asian cuisine, flavoured by aspiced sauce . - noun A spiced
sauce orrelish , especially one flavoured withcurry powder . - noun
Curry powder - verb transitive To
cook orseason withcurry powder . - verb intransitive, obsolete To
scurry ; toride orrun hastily . - verb transitive, obsolete To cover (a distance); (of a
projectile ) totraverse (itsrange ). - verb transitive, obsolete To
hurry . - verb transitive To
groom (a horse); todress or rub down a horse with acurry comb - verb transitive To dress (leather) after it is tanned by beating, rubbing, scraping and colouring
- verb transitive To beat, thrash; to
drub - verb transitive To try to
win orgain (favour) by flattering.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- noun (East Indian cookery) a pungent dish of vegetables or meats flavored with curry powder and usually eaten with rice
- verb treat by incorporating fat
- verb season with a mixture of spices; typical of Indian cooking
- verb give a neat appearance to
Etymologies
from Wiktionary, Creative Commons Attribution/Share-Alike License
from Wiktionary, Creative Commons Attribution/Share-Alike License
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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This kofta curry is an original from my kitchen lab.
Archive 2009-01-01 Anjali 2009
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This kofta curry is an original from my kitchen lab.
Haryali Aur Malai Kofta Anjali 2009
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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.
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This turned out to be a fabulous Sunday lunch for us, the curry is aromatic and subtle, very flavorful indeed.
Archive 2006-02-01 Nupur 2006
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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).
Archive 2009-07-01 Darwi 2009
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This curry is lipsmacking good, especially with Bajarichi Bhakari.
Archive 2009-04-01 Anjali 2009
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India where curry is a staple has a very low rate of Alzheimer's.
Jean Carper: In Honor of World Alzheimer's Day, Take a Hike Today Jean Carper 2010
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A mesmerizing combination of Dark Chocolate ganache, curry from the mysterious East, and gobbets of chili-laced mango.
Places You Haunt stringmonkey 2009
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They also help when the curry is too spicy but then if you eat somethng too spicy, eating carbs is not a bad remedy.
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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).
Dating report Darwi 2009
arthegall commented on the word curry
Is there any other sense?
December 12, 2006
kewpid commented on the word curry
Aficionados say a good curry burns twice.
October 11, 2007
oroboros commented on the word curry
Yeah! With a gap of 12 and 24 hours between the burns...
October 11, 2007
chained_bear commented on the word curry
Oh god. *gack*
October 12, 2007
reesetee commented on the word curry
Unaficionados say "Eeeew."
October 12, 2007
jennarenn commented on the word curry
I thought that there were few things worse than the Ed School by this name, but this conversation is one of them.
October 12, 2007
yarb commented on the word curry
'Mother kept saying "I told you so. I
told you he was a low type." I never
ate their horrid curries, he never ate
anything else and whisky, whisky -
probably he got ulcers years ago,
I hope he did and he's dead dead DEAD now.'
- Peter Reading, Mem-sahib, from The Prison Cell and Barrel Mystery, 1976
June 23, 2008
martagreen commented on the word curry
(idiom) "curry favor": To seek or gain favor by fawning or flattery.
March 6, 2009
qroqqa commented on the word curry
The sense "groom" (verb) ultimately comes from Late Latin *con-red- "make ready", with a root borrowed from Germanic.
(This is cognate with Spanish correios "couriers, post", familiar from stamps—and unrelated to 'courier'. The root also gives 'read' via a sense "advise", cf. German Rat. Its borrowing into Romance also occurs in 'array'.)
The 'favour' in the idiom is a mediaeval eggcorn: it comes from 'curry Favel', a fallow horse, proverbial for being deceitful.
March 6, 2009
chained_bear commented on the word curry
Usage/historical note (sorta) can be found on Archithrenius.
December 3, 2016
chained_bear commented on the word curry
"Glasse had been the first in England to publish a recipe for 'Currey the India way' in the earliest edition of her book (1747). Adding browned and pulverised coriander seeds to a simple stew of pieces of fowl or rabbit with onions, salt and butter, she observed that the sauce must be reduced until it was 'pretty thick'. She added other dishes savouring of the East: the pillau -- or pellow -- based on slow-cooked rice that 'must be very thick and dry and not boiled to a Mummy', and 'Mutton the Turkish way', a stew of mutton with rice, turnips and ginger. Curry was the taste of the arrogant nabobs returning from positions with the East India Company, and as it grew more popular, Glasse updated her work, including in the fifth edition (1755) a recipe for 'Indian Pickle' that used a gallon of vinegar, a pound of garlic, long pepper, mustard seed, ginger and turmeric."
--Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 209
January 17, 2017
chained_bear commented on the word curry
"Indian curries were also good for leftovers, generally using turmeric, ginger, stock, cream and, occasionally, a little lemon juice. As the taste for them spread inexorably, ready-mixed curry powders -- from the 1780s -- trounced the gentler flavours of mace and nutmeg so highly prized in the early decades of the century."
--Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 216
January 17, 2017