In the past, the principal herb that seasons curry dishes is the leaf of a curry tree. (There is a different plant called the curry plant which should not be confused with the curry tree from which curry leaves are gathered.) The leaves can be used fresh (although, they don't keep very long), dried (which has a weaker aroma and flavor than fresh), and dried and ground up into a powder. Although the name "curry" comes from curry leaves, many (if not most) curries (the dishes) today do not actually contain curry leaves as a herb.
There are probably as many Indian curries as there are Indian villages. The exact mix of spices changes from household to household but almost always starts with the toasting of spices in a pan. Practically any dish that begins with toasted spices can be considered a curry. Traditionally, a common herb used is the curry leaf (which lends its name to the entire classification of prepared foods) but turmeric (providing the familiar yellow), coriander, ginger, garlic, chili, black pepper, and tamarind are just as common to be found in the mix. In fact, so many spices (sometimes more than twenty!) go into the prepared curry that it can be daunting to chef's new to Indian cuisine. Perhaps this is the reason why the British began to prepackage spice mixtures as "curry powder".
Indian curries are typically named after the main ingredient (excluding the spices). For example, potato curries and chicken curries are quite common. In addition, depending on the region, the curry can be a fairly dry dish (like a stir fry), a heavily sauced dish, or everything in between. Some regions utilize coconut while others emphasize ghee (a clarified butter) or dairy cream.
Thai curries usually don't have any curry (the leaves) in them. The cuisine has developed to use ingredients regional to Thailand and is typically identified by color.
Red curry - a name given to dishes made with red curry paste. Red curry paste is generally formed with red chilies, garlic, lemon grass, shallots, and galangal (Thai ginger) blended with other spices to form a paste.
Green curry - a name given to dishes made with green curry paste. Green curry paste is usually made in much the same way as red curry, but with green chilies instead. Green curries also tend to have the addition of cumin and coriander.
Yellow curry - a name given to dishes made with yellow curry paste. Yellow curry paste is similar to green curry paste, but with the addition of turmeric giving it the distinctive yellow color. Of all Thai curries, this is the type of curry most like Indian curry.
Thai curry dishes are usually prepared with meat (for example: beef, pork, duck, fish) and coconut milk.
Curry is a popular dish in Japan. It is generally served as a thick, gravy-like sauce over rice (and, commonly, a fried pork cutlet is also provided). The sauce is often a dark brown color and often contains potatoes, carrots, and onions. Japanese curry is generally not considered a Japanese dish by the Japanese - instead it is usually classified as a Western food. (It is often more similar to British curries than traditional Indian curries.)
Although Britain's curries are derived from Indian curries, unless you are dining at a British restaurant specifically intending to provide authentic Indian cuisine, you'll discover dishes very different from their Indian counterparts. In fact, many of the dishes even have names that are the same or similar to Indian dishes - but often the similarity ends there. In general, the curry sauce is of a gravy consistency and have a variety of spices (including turmeric) blended with onion, garlic, and ginger. Most British curries do not contain curry leaves. One notable type of British curry is the Madras curry which uses a relatively large quantity of chili powder. Because of this, some places will use the term Madras to denote a spicier curry.
So, if curries vary so much (and are essentially dishes prepared with a wide variety of spices), then what's in curry powder? Well that depends. In general, curry powder purchased in most Western stores which is simply labeled "curry powder" is British curry powder. The yellow color is from ground turmeric and often ground coriander seed is added as both a flavorant and a thickener. The rest of the curry powder is a mixture of finely ground spices which can include chilies, cloves, cumin, black pepper, ginger, cinnamon, mustard, fennel seeds, cardamom, and practically any other spice that suits ones fancy. Variations of this powder are used as a base for many forms of curry including not just British but also Japanese, Chinese, and other curries. Indian curry powder can contain over twenty spices and is often made daily and combined with ghee into a paste.
There are so many different curries out there that there's bound to be one you'll find enjoyable. From spicy to mild, coconut milk to ghee, every region has it's own distinctive taste and style. Let's go try a curry you've never had before.}?>