ETYM Tamil kari.
(East Indian cookery) A pungent dish of vegetables or meats flavored with curry powder and usually eaten with rice.
Traditional Indian mixture of spices used to flavor a dish of rice, meat, and/or vegetables. Spices include turmeric, fenugreek, cloves, chilis, cumin, cinnamon, ginger, black and cayenne pepper, coriander, and caraway.
In S India curry dishes are made primarily with vegetables, seasoned with sambar podi or other hot spice mixtures; in N India garam masala is a milder curry, often used with lamb and poultry.

John Steuart 1897-1946 American painter

1. To clean the coat of (as a horse) with a currycomb
2. To treat (tanned leather) especially by incorporating oil or grease
3. Beat, thrash
4. To flavor or cook with curry powder or a curry sauce.