CURRY

Curry expert Madhur Jaffrey is full of sage advice, great recipes and excellent hints and tips for making a good curry. Her Indian Cookery book is a good place to start. ”The key to good, fast Indian food is to spice your meat the day before, and leave it to marinate overnight,” says Jaffrey, who is based in New York. ”People are always asking me where to go for a curry. But why would I know? I never go out for a curry,” she once said. Curry comes from the Tamil word kari, which was originally a thin, soup-like spiced dressing served in Southern India. Today the term “curry” is applied to any spicy dish, be it Indian, Southeast Asian or African.