The recipe for curry - the most universal seasoning

The English have long dominated India, bringing home tea, badminton, Dalmatians, opium and many other interesting and useful things. And they brought a powder of bright yellow powder, which they liked to add to their food. Now we add it. And this powder is curry. It is the most popular Indian mixture of spices, added to many dishes. In India, every hostess knows the recipe for this seasoning since childhood. To do this, take in different proportions turmeric, cumin, pepper, fennel, coriander, ginger and other spices, all together rubbed into a fine powder and added to food. Recipes for cooking curry, probably as much as the hostesses in India. Therefore, the taste, color and smell of curry can differ quite strongly. But still its tangy spicy smell can not be confused with anything. On the basis of the ready-made curry powder, many sauces and gravies are prepared for various dishes. We'll talk about this today.

Curry recipe №1. Meat

For him, we need a glass of broth, 2 tablespoons of curry, 4 tablespoons of any butter, 2 tablespoons of cream, a pair of garlic cloves, one tablespoon of flour, one apple and carrot, a teaspoon of mustard and lemon juice.

Onion and garlic grind, fry in a saucepan. After we add flour, steam it for a few minutes, stirring constantly. We pour in broth, not stopping stirring. Now turn the curry, remember the stirring. All together cook for about five minutes after boiling. Add the grated apple. At the very end - mustard and lemon juice. Immediately before serving, pour in the cream. Served hot sauce to meat, vegetable dishes, to rice or other side dishes.

Curry Recipe # 2. Fast

For him, you need mayonnaise (better to cook yourself) - 100 grams, curry in powder - 20 grams, a floor of a ring of canned pineapple, a little onions, salt.

Put the whole together in a blender and mix. This version of the sauce is served to ready-made dishes.

Curry recipe №3. Universal

Two cups of broth are taken: an onion, a clove of garlic, one tablespoon of oil, one tablespoon of flour, half an apple, a teaspoon of tomato paste, raisins, ginger, curry and coconut chips.

Preparation of the sauce is similar to the first recipe: in turn laid onions, garlic, flour, curry, pasta. After that, cool a bit and add a little broth, all the remaining products and leave for a little fire for half an hour.

Curry recipe №4. Orange

Ingredients: 125 grams of tomato paste, 250 grams of orange juice, one tablespoon of olive oil, bouillon cube, 2 tablespoons curry, cayenne and black pepper, salt.

In the saucepan mix the butter and paste, warm up a couple of minutes, pour the spices, keep on the fire for 3 minutes, then pour the juice and crumble the cube. Add salt, pepper, sugar to your liking and bring to the desired consistency.

Japanese curry, recipe number 5

For sauce: 3 tablespoons sauce "thinkatsu" (can be replaced Worcestershire), 100 grams of butter, one tablespoon of curry, 50 grams of flour, 2 tablespoons of ketchup, one tablespoon garam masala.

For the main course: 400 grams of fillet, for example, chicken, one onion, two carrots and potatoes, half an apple, a clove of garlic or a slice of ginger, a liter of broth, salt, spices.

The recipe for Japanese curry assumes the presence of the following ingredients: butter, flour, curry, garam masala, sauce, ketchup. All is pawned with an interval of a couple of minutes, mixed, at the end should be a uniform, dense mass.

For the main dish, cut the onion large, the rest with cubes with an edge of 2 centimeters. Fry onion, meat, carrots, pour in broth and leave for 10 minutes. We put potatoes and grated apple and cook until the potatoes are ready. Add the sauce, stir well and cook until the desired density.

Curry can be added to almost all dishes: meat, any vegetables, fish or seafood, sauces, rice, pasta. Curry is one of the most universal condiments.