A kids’ guide to curry: spices from around the world

This children’s article, A kids’ guide to curry: spices from around the world, has been written for native English speakers and learners of English as a second or foreign language. It can help children practise reading and comprehension, learn useful vocabulary, and explore the amazing variety of curries found across the globe. Written by Sinead O’Carroll, an experienced teacher and writer.

What is curry?

Curry is not just one dish. It is a way of cooking with spices that give food strong flavours and colourful sauces. A curry might be hot and spicy, mild and creamy, or even a little sweet. Curries are often eaten with rice or bread, and many countries have their own version.

Where does curry come from?

Most people agree that curry first became popular in South Asia, especially in India, Pakistan, Bangladesh, and Sri Lanka. Traders, travellers, and families carried their recipes to new places. Over time, people in different parts of the world created their own styles of curry using local ingredients.

The word “curry” comes from the Tamil word “kari”, which means a spiced sauce or gravy. It is believed that British traders and colonists in India heard the word and started calling all kinds of spiced dishes “curry.” Today, the word is used around the world for many different kinds of spicy foods.

Why are there so many curries?

The word “curry” is used in many countries, but each place makes it in its own way. In South India, cooks use coconut milk to make rich, creamy curries. In Thailand, green and red curries are full of fresh herbs and chillies, and in Japan, curry is usually mild and sweet, often served with rice, and it is sometimes even part of school lunches!

What do they have in common?

No matter where they come from, curries are full of flavour. They are often cooked slowly so that the spices blend together. Most curries are eaten as a comfort food, shared with family and friends.

Curries around the world

• South Asia: Indian curries can be very different from north to south. Northern curries are often creamy, while southern ones are spicier and use coconut. Pakistan and Bangladesh also have strong curry traditions, and Sri Lanka is famous for its very hot curries.
  
• Southeast Asia: Thai curries are colourful and spicy. In Malaysia and Singapore, curries can be served with noodles as well as rice. Indonesia has its own rich, spicy dishes too.
  
• East Asia: Japanese curry is mild, thick, and often eaten with breaded chicken. China has regional curries that use local spices.
  
• Other parts of the world: In South Africa, Durban curry has bold flavours brought by Indian migrants. In Jamaica, curried goat is a popular dish with Caribbean spices.

Fun fact

Curry powder, sold in little jars, was invented by the British so they could bring the taste of Indian food back home. Real curries, however, usually use fresh spice mixes instead of ready-made powders.

If you want to read even more about curry, you can do it on Britannica.

Article vocabulary list

• Spices – dried parts of plants, like seeds or bark, used to add flavour to food.
  
• Ingredients – the different foods that are mixed together to make a dish.
  
• Comfort food – food that makes people feel happy and relaxed.
  
• Coconut – a large fruit with a hard shell, white inside, and tasty milk.
  
• Mild – not very strong in taste, the opposite of spicy.
  
• Flavour – the special taste of food or drink.
  
• Sauce – a liquid served with or cooked into food to add taste.
  
• Traditions – customs or ways of doing things passed down through families or cultures.

Comprehension questions

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