Ingredients of curry powder

Curry rice is a food that many people like to eat nowadays. In fact, curry is a seasoning made with turmeric as the main seasoning and other auxiliary seasonings. It is mainly eaten with rice and is also commonly used to cook beef, etc. The curry tastes delicious and is even better when eaten with rice. So what is curry powder made of? Let’s take a look at it together!

1. Homemade method: Curry is made up of many spices, such as cloves, cinnamon, fennel, cumin seeds, cardamom, coriander seeds, mustard seeds, carrots, black pepper, chili, and turmeric powder used for coloring... etc. These spices each have their own unique aroma and taste, some are spicy and some are fragrant. When blended together, whether paired with meat, seafood or vegetables, they blend into a variety of layers and tastes that seem to conflict but coordinate with each other. This is the most fascinating thing about curry. Curry powder is a mixture of 15 or more spices. Golden yellow in color. The word curry may be derived from the Indian word kari, meaning "spice". Curry originated in India, where locals use their own spices to mix different curries. Curry powder is often used to cover other flavors, but it can also be used in small amounts to enhance the natural flavor of foods such as cornbread, stuffed eggs, soups, and sour cream dips. High-quality curry powder has a strong spicy flavor, and its color does not change to black after being heated with oil, and it has a great taste.

2. How to use the sauce: Of course, it is quite complicated to prepare curry powder or curry sauce by yourself, so I advise you to skip this process. Curry powder and curry paste are generally available in large spice stores, supermarkets, and large warehouses. You can choose from Indian, Indonesian, and Malaysian ones.

But please note that curry powder and curry cubes are used differently: when using curry powder or mixed spices, after slightly stir-frying the onions, ginger and garlic, you can pour the curry powder or mixed spices into the pot and stir-fry until fragrant, then add meat and vegetables, add water and simmer until the flavor is achieved. For example: add oil to a hot pan, wait until the oil starts to smoke, then add chopped onions to sauté until fragrant. When the onions turn yellow, add curry powder and stir-fry. How much do you want? Curry can be thick or thin, depending on your taste. Usually, the most appropriate texture is when the chopped onions are thickly coated with curry powder. The fire should not be too strong. At this time, put the meat, fish, or vegetables you want to cook, stir-fry them with a spatula, mix the curry and ingredients together, and prepare a large bowl of coconut milk. If you can't buy coconut milk, you can use milk instead. When the curry is almost sticking to the bottom of the pot, add coconut milk or milk. Once the ingredients are moistened, continue to stir-fry. When they are half cooked, transfer the ingredients in the pot to a deep pot and add a large amount of coconut milk or liquid to cook until fully cooked. How do you know if the curry is cooked? You can use chopsticks to poke the ingredients of the dish. If they can be inserted easily, it means it is cooked through.

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