Originally from India, curry is a traditional blend of many spices, like the Colombo in the West Indies or Ras-el-Hanout in North Africa. For this dry powder, spices are ground in a mortar and then slightly roasted in a little fat.
The fruity notes of curry make it an ally of choice for savoury dishes. Its rich aromas develop best in a lamb, chicken or fish curry, but it spices up meats, fried vegetables, omelets, soups, pies, and quiches as well!
Also, it mixes very well with creme fraiche, for example, to make a dip full of flavour accompanying raw vegetables.