curry

Bedeutung (Englisch)

Noun

1. (countable, uncountable) One of a family of dishes originating from Indian cuisine, flavored by a spiced sauce.
2. (countable, uncountable) A spiced sauce or relish, especially one flavored with curry powder.
3. (countable, uncountable) Curry powder.
4. (countable, derogatory, ethnic, slur, uncountable) A person of South Asian heritage.

Verb

To cook or season with curry powder.

Verb

1. (transitive) To groom (a horse); to dress or rub down a horse with a curry comb.
2. (transitive) To dress (leather) after it is tanned by beating, rubbing, scraping and colouring.
3. (transitive) To beat, thrash; to drub.
4. (figuratively, transitive) To try to win or gain (favour) by flattering.

Verb

To perform currying upon.

Verb

1. (intransitive, obsolete) To scurry; to ride or run hastily
2. (obsolete, transitive) To cover (a distance); (of a projectile) to traverse (its range).
3. (obsolete, transitive) To hurry.

Konzepte

Curry

🍛

striegeln

Currygelb

striegelst

dreschen

kardätschen

nasszurichten

Currysoße

Synonyme

curry powder

vegetable

groom

comb

dress

👗

soup

🍲

brush

Calais

cringe

currycomb

dash

💨

dishes

fawn

flatter

hackle

plume

preen

rake

relish

rub down

rush

sauce

side dish

soften

soft soap

spurt

stew

🍲

suck up

tan

thrash

fried food

hot curry

red curry

give a drubbing

to flavour with curry

adulate

to prepare with curry

bark

beat

blandish

blarney

bootlick

cajole

Übersetzungen

curry

🍛

curry

🍛

cari

🍛

curry

🍛

curri

🍛

kerrie

curry

caril

🍛

curry

strigliare

🍛

roskammen

κάρι

étriller

🍛

panser

👗

Ausgesprochen als (IPA)

/ˈkʌɹ.i/

Etymologie (Englisch)

Geerbt von Mittelenglisch: currayen

In summary

1747 (as currey, first published recipe for the dish in English), from Tamil கறி (kaṟi), influenced by existing Middle English cury (“cooking”), from Middle French cuyre (“to cook”) (whence also cuisine), from Vulgar Latin cocere, from Latin coquere.
Earlier cury found in 1390 cookbook Forme of Cury (Forms of Cooking) by court chefs of Richard II of England.