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In a variety of Indian dishes curry refers to a dish that is basically a soup created with yogurt, clarified butter, spices and the thickening agent--chick pea flour. In regions from England to Thailand the use of curry as a word is applicable to meat or vegetables with a spicy sauce.
Curry in the Punjab region, uses wheat instead of rice, and is dense with butter and cream. Malayali curry often has added coconut and coconut milk, in addition to bay leaves. Tamil curry, on the other hand, is what most western people imagine when they hear the word curry. Tamil curry is a shallow-fried meat or vegetables sauted along with dry spices.
