Curry is typically a gravy-like dish that has a semi-thick to thin consistency. It is distinct from the dry dishes as it is watery and has a liquid texture to it. The tomato-onion puree is commonly used for making most North Indian curries. In these curries, you have the option of throwing in some veggies or meat like chicken or mutton and making them a wholesome dish. Seafood curries are also quite a rage, where fish, prawns and shrimps are dunked in a thick gravy. These curries can range from sweet, tangy to sour and spicy. While they are best paired with rice, they work well with rotis, pooris, parathas too. Here is a curation of veg and non-veg curries to choose from for this mid-week meal.