2. Curry sauce is a curry block containing flour and oil. In order to avoid caking and not easy to dissolve, it is best to fry other materials first, add water and boil them before adding curry blocks. When boiling, stir from time to time to avoid burning or sticking to the bottom of the pot. The use of curry blocks can also bring out Indian-style curry dishes, which are rich and spicy.
The use of curry powder and curry paste and matters needing attention;
Method for making curry sauce
Raw materials:
40g of red onion (red onion), 35g of ginger, 30g of garlic, 3 pieces of red pepper 150g, 3 pieces of laurel leaves, 4 cloves, 0/0g of cinnamon/kloc-0, 2 teaspoons of fennel 1 0, 65438+300ml of water and salad oil10. 1/2 teaspoons of citronella powder, 2 teaspoons of turmeric powder, 1 tablespoon of coriander powder, appropriate amount of coarse black pepper, appropriate amount of sugar and salt.
Exercise:
1. First use a cooking machine to grind the onion, ginger, garlic, red pepper and water into a paste for later use;
2. Stir-fry the sauce in step 1 in a hot pot with low fire 1 min, and add laurel leaf, ginger powder, citronella powder, turmeric powder, clove, cinnamon, fennel, coriander powder and black pepper coarse powder for 1-2 min until the fragrance comes out;
3. Add coconut milk to the finished product in step 2, add salt and sugar to taste, boil until boiling, and continue to cook for about 2 minutes. Finally, slowly pour in the raw flour and thicken it, stir the sauce with a spoon from time to time, and turn off the heat when the sauce is sticky.
Tips:
1. All kinds of spices in the ingredient list can be bought in large imported supermarkets or online. There is a relatively complete spice online shop, and almost everything can be found.
2. The proportion of pepper can be increased or decreased according to personal taste; Shrimp sauce, fish sauce, etc. can also be added. Make the flavor richer according to your own preferences;
Although it is cooked with low fire, it may be cooked. If you feel that the sauce is burnt, you can lift the pot and leave the high temperature area for a while, which can reduce the chance of burning.
4. The advantage of curry sauce is that it tastes good, but the disadvantage is that it is not easy to preserve, that is, it is more troublesome to eat. If you want to save trouble, you can recommend homemade Malaysian curry powder, which can be stored for about 1 year at a time. This will be posted on another special menu.
How to make curry paste with curry powder
1. Put garlic, dried onion ginger 200g each, red pepper150g and onion 50g into a blender, and stir them into paste at the same time;
2.500g butter is simmered to 40% heat. Add the above paste and stir-fry for 10 minute. When the color is golden, add 760 grams of curry powder, 600 grams of curry oil, 25 grams of clove powder, 25 grams of star anise powder, dried tangerine peel powder, cinnamon powder, turmeric powder, rosemary powder and 450 grams of flour, stir well, then add 500 grams of peanut butter and 400 grams of coconut milk. Boil 50 grams of coriander with low fire 15 minutes until fragrant. Finally, add1250g water to boil, and then heat 250g water for 2 hours.
How to use curry sauce, how to eat curry sauce
If curry blocks containing flour and oil are used (namely, oil curry and curry paste), in order to avoid caking and insolubility, it is best to fry other materials first, then add water to boil before adding curry blocks. Stir from time to time when cooking to avoid burning or sticking to the bottom of the pot. Using curry blocks, you can also bring out Indian-style curry dishes, which are rich and spicy.