Bibliotheca Polyglotta

▪ Rolland2014, EtymOnline: from Engl curry ‘a kind of Indian dish or the sauce used upon it’ (1590s, as carriel), »prob. adopted into Engl via Port caril and its pl. caris, and ultimately derived from mingling of various SInd (Drav) words including mKan, mTam and Malayalam kari, often indicating s.th. ‘black in colour’ or ‘burnt’, and thus applied broadly to spices and meats. In modern Indian cookery, curry refers to spice blends with turmeric as their key ingredient; spice blends without turmeric are called masala.
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hist

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cogn

▪ no cognates (loanword).
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disc

▪ See above, section CONC.
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west

▪ About the underlying Engl curry, EtymOnline says: »Of Eur dishes spiced after the Ind style, 1747 in BritEngl. As the spice blend used in making the sauce, 1780. Extended to exotic, spicy sauces from outside of India (Thai curry, Indonesian curry, etc.) by 1680s. The vb. meaning ‘flavour with curry’ is by 1839. The Murraya koenigii or Bergera koenigii is called curry tree, in Engl by 1822, prob. through one of the Sind languages. The kari name of the plant comes from the perceived blackness of the leaves […].«
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deriv

For other values attached to the root, cf. ↗kariya, ↗kirāʔ, and ↗karā\à (√KRW/Y), as well as, for the overall picture, root entry ↗KRY. – Cf. also ↗KRː (KRR), ↗KRW, and ↗KRW/Y.

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