Spice mixtures are very popular today. And they came to European culinary from Asian countries, where the culture of using various spices has developed over the centuries. One of the traditional spicy mixtures that came to us from India is curry.
Curry powder is based on curry leaf and dried turmeric root. It is these two components that make up the bulk of the seasoning. The constant components of this mixture are also fengurek, coriander and red pepper. Other components may vary. In some cases, curry powder may contain up to 30 components, but, on average, there are about 12 of them.
Curry is best combined with rice, great for meat dishes, best for poultry. Curry powder gives the dishes a spicy flavor. In addition, based on this seasoning mixture, a delicious sauce is prepared that has the same name - curry. How to make curry sauce ? There are several different recipes.
Curry Sauce. The first recipe: in vegetable oil
To prepare the sauce for this recipe, you need the very minimum of ingredients: a tablespoon of curry powder, 2 tablespoons of flour, garlic, 100 ml of olive oil, a third of a glass of water, tarragon, basil, chili, rosemary to taste.
A third of the oil is poured into the pan, add a spoonful of flour, a spoonful of curry, mix until gruel is formed, then add the remaining seasonings. Now the remaining oil is poured into the pan and another spoon of flour is added.
Now pour water and mix so that there are no lumps. The sauce should thicken. After that, remove the pan from the heat and add chopped garlic and chili to the sauce. If the sauce is too thick, then it can be diluted with water.
Curry Sauce. Recipe Two: on meat broth
For the sauce you will need a medium-sized onion, several cloves of garlic, 2 tablespoons of curry powder, the same amount of cream, olive oil, about 4 tablespoons, a spoon of flour, a glass of meat broth, a small apple, a teaspoon of mustard and lemon juice.
Chopped onions and garlic are fried in olive oil at low power, then add flour and stew for another 2 minutes. Then remove the pan from the fire and add the meat broth to the onion and garlic, then curry. After all the ingredients are mixed, the sauce is brought to a boil, boiled for 5 minutes. After this, grated apple, lemon juice and mustard are added, and cream is poured at the very end. Serve the sauce hot.
Curry Sauce. The third recipe: how to make a mixture yourself
For this sauce, you need to prepare vegetable oil in advance, at least 5 tablespoons, mustard seeds, 2 teaspoons, a spoonful of fenugreek seeds, 3 green chili peppers, a handful of curry leaves, 2 pieces of ginger root, 3 medium onions, a spoonful of chili powder, turmeric, 6 tomatoes, a can of coconut milk.
The biggest problem with this sauce is finding curry leaves. Unfortunately, they are not sold in ordinary stores. Perhaps they can be found in specialized stores selling products for Vedic cuisine. If they can be found, it is better to take as much as possible, with a margin, so to speak.
Vegetable oil is poured into the pan, mustard seeds are added there . When they click, they add fenugreek seeds, chopped chili peppers, grated ginger and curry leaves. The mixture is fried for a few more minutes, then chopped onion is added, and when it becomes soft, pour in chili and turmeric sauce, as well as chopped tomatoes.
After a few minutes, add 2 cups of water and coconut milk. The sauce is brought to a boil and cooked for several minutes. The sauce is ready.
Curry Chicken
For an example of dishes with this sauce, the article describes the preparation of chicken, complemented by curry sauce. The recipe for this dish involves not a ready-made sauce, but simply a powder added to already fried meat. To prevent lumps from forming, the sauce must be constantly stirred until it becomes homogeneous. Stew the meat in the sauce for about 30 minutes. When the meat is ready, you need to add canned pineapples cut into pieces, one jar. As a side dish for this dish, rice is best suited.