This is not "Curry" ---->

Ed Tarboosh was about to put a heaping tablespoon of curry powder into a pot of chicken he was cooking. I told him: "Ed! don't put too much curry in there, it will ruin it!" Srinivasa Ramanujan kindly corrected me:  "Refering to curry powder as "curry" is just as ridiculous as calling chili powder 'chili'. Further, it is almost always true that there is no curry in curry powder. As Wikipedia will tell you: 'Most curry powder recipes include coriander, turmeric, cumin, fenugreek, and chili peppers in their blends.' Read the label on the bottle Ed is using: CORIANDER, FENUGREEK, TURMERIC, CUMIN, BLACK PEPPER, BAY LEAVES, CELERY SEED, NUTMEG, CLOVES, ONION, RED PEPPER, AND GINGER."

This is Curry ---->

Curry leaves are the shiny, dark green, aromatic leaves of a tree from the citrus fruit family, often used in South Indian cooking. They are used fresh, since most of the flavor and aroma is lost if they are dried.

Curry (plural curries) is a variety of dishes originating in the Indian subcontinent that use a complex combination of spices or herbs, usually including ground turmeric, cumin, coriander, ginger, and fresh or dried chilies. Curry is generally prepared in a sauce. Curry dishes prepared in the southern states of India, where the word also originated, may be spiced with leaves from the curry tree.

(Ref.: Wikipedia)

It may safely be concluded that the term "curry" should be used to refer to a dish prepared in that style, or to the herb / leaf.

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