The term likely derives from kari, the word for sauce in Tamil, a South-Indian language. Perplexed by that region’s wide variety of savory dishes, 17th-century British traders lumped them all under the term curry. A curry, as the Brits defined it, might be a mélange of onion, ginger, turmeric, garlic, pepper, chilies, coriander, cumin, and other spices cooked with shellfish, meat, or vegetables.
Curries we know today, were the byproduct of more than a millennium of trade between the Indian subcontinent and other parts of Asia, which provided new ingredients to spice up traditional Indian stews. After the year 1000, Muslims brought their own cooking traditions from the west, including heavy use of meat, while Indian traders carried home new and exotic spices like cloves from Southeast Asia. And when the Portuguese built up their trading centers on the west coast of India in the 16th century, they threw chilies from the New World into the pot. […]
Kashyap spotted the telltale signs of turmeric and ginger, two key ingredients, even today, of a typical curry. This marked the first time researchers had found unmistakable traces of the spices in the Indus civilization. […] “Then we knew we had the oldest record of ginger and turmeric.” Dated to between 2500 and 2200 B.C., the finds are the first time either spice has been identified in the Indus.
PS: Food in the picture was prepared by a friend of mine.