Curry

Curry is not a thing, it is a state of being. In particular, it is not a powder. A Curry does not necessarily contain curry powder. Curry powder is in fact a blend of spices, varying according to regional preferences or traditions. As a result, there are literally thousands of "curry powders", each of which was uniquely suited for the produce and tastes of the region it developed in.

Indians tend to use garam masala (another type of curry powder, of which there are also many incantations) the way people in the west use curry powder. An exception is in the south they have developed a mixture called "sambhar powder" that is quite different from garam masala.

Actually, the word curry is derived from the south Indian word curriel, which was used in the local language (Tamil) for a fish stew that had tamarind and curry leaves (which is where these leaves also get their name even in local languages). This was then picked up and transformed into the present "curry" by the British. The word "curry", in its English sense, has no direct translation into any to India's fifteen languages, and Indians do not use the term even when speaking English.

You could make your own curry powder, it is very simple and you will be amazed of the flavors!
Indian Curry Powder: (Garam Masala)

• 1-inch long cinnamon stick
• 4-tablespoon cumin seeds
  
• 4-tablespoon ground coriander
  
• 2-tablespoon cardamom pods, shelled
  
• 2-teaspoon whole cloves
  
• 2-tablespoon black pepper corns
  
• 2-tablespoon ground turmeric

Dry roast all of the spices in a heavy skillet over medium-high heat, stirring continuously for about 5 to 7 minute. Let cool. Transfer all spices to a coffee grinder and blend until smooth. Store in an airtight jar.