There is some merit to the claim that the British Army is the father of curry as we know it today. As with many aspects of culinary history, the exact details are obscured through the passage of time. The modern versions of curry and curry powder are British adaptations of local Indian cuisine, originating in the 18th century with British soldiers stationed in India. Even the word “curry” is an Anglicized version of (depending on the source) a type of south Indian cuisine. The recipes and resulting spice mix dubbed “curry powder”, purportedly concocted specifically to cater to British tastes, were brought back to Britain. From there, curry spread throughout the British empire, to the USA, Japan and numerous other nations.
12 oz 320 g onions
1.5 oz 40 g flour
0.7 oz 20 g lard, divided into two portions
to taste to taste salt