Traditional Indian curries can be directly stained with the most primitive ones that need to be stewed. 1. Formula 1. Formula 1: barley100g, fennel100g, fennel100g, pepper100g, osmanthus fragrans leaves100g, dried red pepper100g, garlic. Formula Erhu rapeseed 100g dried ginger 100g fennel seed 100g fenugreek seed 100g wart fruit 100g turmeric powder 100g mustard seed 100g celery seed/kloc-. Preparation method. The formula one product is called Indian curry powder, which is famous for its rich aroma and spicy taste. The curry powder prepared by Formula 2 has mild properties. Thank you. . Where did you find it? How to make traditional Indian curry curry rice Ingredients: minced meat, rice ingredients: diced vegetarian ham, diced carrots, diced potatoes, cauliflower seasoning: 2.5 tablespoons curry powder, appropriate amount of oil, 2.5 tablespoons stock, soy sauce 1 tablespoon, salt 1/2 tablespoons. Practice: 1. Dry curry powder. 2. Pour oil into the pan, add minced meat and plain ham and stir fry, then add soy sauce and stir fry. 3. Add carrots, potatoes, cabbage and other vegetables. Stir-fry, then pour in curry powder and stir well, then pour in the prepared broth and simmer until all the ingredients are about 1 cup and a half. 4. Add salt before cooking and thicken with flour. 5. Mix well with rice. Delicious curry chicken rice → How to make it ↓ Ingredients: chicken breast, potatoes, onions and carrots. Seasoning: salt, soy sauce, chicken essence, curry pieces. Methods: 1. Dice the chicken breast, cut the potatoes and carrots with a hob (not too big, it is better to cut them moderately, because the chunks are not cooked), and cut the onions moderately! 2. Boil the water, blanch the diced chicken, remove it and dry it for later use. 3. Put the right amount of oil in the wok. When the oil is 80% hot, add curry blocks and stir fry a few times. Add onion and stir fry. Add potatoes and carrots. Finally, add diced chicken and water and stir-fry until the potatoes and carrots are completely cooked. At this time, you can add some salt or chicken essence according to your own taste, but not too salty. 4. After you finish, cover it and keep it stuffy for 3-5 minutes, which will taste better. 5. Steamed rice is served on a plate with curry chicken. Curry rice ingredients: meat: beef, pork, chicken, cut into small pieces: potatoes-diced (smaller), carrots-diced, onions-cut into small pieces: cooking oil, salt, curry powder Steps: 1, put oil in the pot, stir-fry the meat 2, put vegetables in the pot, You can try it, with curry. 5. Continue to cook for 5 minutes. 6. Cook the rice separately, and pour the vegetables and soup as follows: 1) Cut the compacted beef into 2cm square pieces, or go to the supermarket to buy the cut ones, which are a little fat or ribbed. (Note: What meat to put in curry rice depends entirely on personal preference. You can also put small rows and chicken wings, and the bones are delicious. Stew a pot of rice at the same time ) 2) At the same time, cut the potatoes into diced pieces (the pieces must not be too big), cut the carrots into round pieces (peeled and larger), and cut the onions into thick shreds. 3) Put the right amount of oil in the pot and stir-fry the beef over medium heat (empty the water, or it will be awesome! ), take it out when you see the edge is hot. 4) Stir-fry carrots and shallots with the remaining oil, add beef and water, which is about as high as vegetables. 5) Boil the soup containing beef, onion and carrot with high fire until it boils. Turn off the fire and stand still 15 minutes. 6) Then add the curry block, and after it is completely dissolved (about 10 minute), add the potato (it will be more fragrant with some coconut milk). 7) Cook on low heat (about 15 minutes), stir while cooking, and keep saying: Don't paste … otherwise it will paste:) 8) You can eat the potatoes when they are cooked. Note: potatoes must be cooked. Generally speaking, there is no need to put any seasoning. Several problems to pay attention to: 1) Curry is a pungent smell. In addition, rice should not be short of water and hard. 2) For two people, consider the following rations: one catty of beef (one box in the supermarket), one medium potato, one carrot, half an onion and half a box of curry. Rice depends on the couple's appetite: 3) If you can't eat one meal, you can put it in the refrigerator first, and the second meal is better! However, when the second meal is hot, you should pay attention to the fact that the solidified curry juice should be slowly melted, constantly stirred and muttered ... Authentic Japanese curry chicken rice materials: chicken breast, potatoes, carrots, onions, apples, tomatoes, curry (preferably dark, light powder tastes a little light), and salt method: 1. Cut the chicken breast into pieces, put a little oil in the soup pot and stir-fry until it is 8 minutes cooked. 2。 Dice potatoes, carrots and onions. Add water directly to the soup pot, and put potatoes, onions and carrots into it to cook. Add curry powder after boiling, but don't add salt first, so as not to get salty later. 3。 Apples and tomatoes should also be cut into pieces and put in when the pot is boiling. 4。 Because the potato starch content is high, there is no need to thicken it separately. When it thickens, season with salt and stir well. Look at the rotten potatoes, turn off the fire, take out the pot and pour them on the rice. Carrots, onions and potatoes are matched, the color is great, the nutrition is first-class, and the taste is My Sweetie. Apples and tomatoes are rich in vitamins and taste a little sour. Coupled with the sweetness just now, neither of them is obvious, but it neutralizes the spicy taste of curry slightly and tastes great. The key is balanced nutrition! Beef can also be eaten like this. This method uses little oil.

The word "curry" comes from Tamil, which means "many spices are cooked together". It is said that Curry's hometown is in India.

There are many kinds of curry, including red, blue, yellow and white. Many countries eat curry, including India, Sri Lanka, Thailand, Singapore, Malaysia, Japan and Vietnam. I don't know the difference between different curries in different countries. It was not until the various introductions of the interviewed chefs were collected that the clues were clarified.

The ancestor of spicy Indian curry

India can be said to be the originator of Curry. Authentic Indian curry is made of cloves, fennel seeds, coriander seeds, mustard seeds, turmeric powder, peppers and other spices. Authentic Indian curry has a strong and rich spicy taste due to the use of a lot of materials and less coconut juice to reduce the spicy taste.

Thai curry is delicious.

Coconut sauce is added to Thai curry to reduce the spicy taste and enhance the flavor. The extra spices such as citronella, fish sauce and bay leaf also make Thai curry unique. Red curry is the most popular curry in Thailand. Due to the addition of red curry sauce, it is reddish in color and spicy in taste. Thai green curry prawns, because of the use of coriander and lime peel and other materials, the curry is turquoise, and it is also a famous curry in Thailand, which is equally delicious.

Malaysian curry is fresh and peaceful.

Malaysian curries all like to use coconut milk to reduce the spicy taste and increase the fragrance, so the taste is relatively peaceful. They used a variety of spices, such as tamarind, bay leaves, taro, etc., to make the curry spicy and moist, full of Nanyang flavor.

Singapore curry tastes light and fragrant.

Singapore is close to Malaysia, so its curry tastes very similar to Malaysian curry, especially its light taste and rich flavor. In addition, Singapore curry uses less coconut juice, is spicy, and its taste is quite popular.

Sri Lanka curry high-quality spices

Sri Lankan curry is as old as Indian curry. Because the spices produced in Sri Lanka are of good quality, the curry made seems to be more delicious. Sri Lankan curry fat beef pot is rich in seasoning, no wonder it is very fragrant, but the spicy taste is lighter than Indian curry. Every bite of the fat cow pot that absorbs the essence of curry can make you fully experience the unique fragrance of curry.

Curry, called Ma Sala; In India; To understand Ma Sala, you must first understand Indian Chili-mirch, red lal and green hari. Only red is used to make curry, but not only red, but also yellow, green, orange, brown, large, medium, small and spicy. Please enjoy the red dot and green, from the least spicy to the most spicy, so that you can learn the same depth. ...

There are many kinds of curry, divided by country, and the producing areas are India, Sri Lanka, Thailand, Singapore, Malaysia and so on. There are red, blue, yellow and white by color, and more than ten kinds of curry with different flavors by details of ingredients. Together, these different spices can form various unexpected rich curry flavors.

Curry is the crystallization of spices. It is said that spices make up curry, which stems from the fact that the main meat in India was mutton with very strong smell at first, and a single spice could not remove its smell, so it was cooked with thick juice composed of various spice powders. This is the source of curry. Later, spices and curries were introduced to European countries, where meat was the main food. In order to facilitate storage and transportation, spices are exported in the form of dry goods, and powdery spices are popular so far.

Authentic Indian curry will be made with cloves, fennel seeds, coriander seeds, mustard seeds, turmeric powder, peppers and other spices. Because of the heavy ingredients and the fact that coconut milk is not used to reduce the spicy taste, the authentic Indian curry is rich in spicy taste.

Coconut sauce was added to the curries in Singapore, Malaysia and Thailand to reduce the spicy taste and enhance the flavor, while the curry in Sri Lanka has a unique flavor.

Curry is the crystallization of spices. Because curry is a combination of different spices, humans have used many spices since ancient times, mostly for medical treatment. At the same time, spices play a very important role in a country's economic value, and many countries that produce spices also get rich by producing a large number of spices. Some people even store spices in jewelry boxes, and their precious situation can be seen.

Add several kinds

Among them are Malays. Do you want a recipe for Japanese curry bath?

Murgh korma (mild curry chicken)

Boneless chicken leg 1kg

Chopped onion 2p

Garlic chopped 6 pence.

Ginger 1p

Butter100g

Cinnamomum cassia 1p

Gulf Holiday 2p

Clove 1p

Cumin powder 1 teaspoon

Coriander powder 1 teaspoon

Yogurt 1 cup

Nutmeg 1/5 teaspoons

2 tablespoons cream

Sambasoton tomato

Cut squid into rings of 5kg.

300 ml of oil

200g mixed onion.

50 grams of shrimp paste

200 grams of dried Chili peppers

400 grams of tomato sauce

200 grams of sugar

Onion rings 300g

Tomato wedge 500g

Salli murgh (Percy curry chicken)

Oil 3 psi

Onion slices 2p

Green pepper 1p

Garlic powder 1/2 teaspoons

Jiang Mo 1/2 teaspoons.

Turmeric powder 1 lb

Chili powder 1/2 tablespoons

Cumin powder 1/4tsb

Cinnamon powder 1/4tsb

White pepper 1/4tsb

Chopped tomato threesome

500g boneless chicken leg.

Dried apricot 6p

Cream, sugar

Sup kambing (mutton soup)

Diced mutton 2 kg

Garlic slices 20 grams

Sliced shallot 200g.

Fennel slices100g

Coriander100g

Illicium verum 1P

Black pepper 10g

Cumin seed100g

Cinnamon stick 1p

Clove 1p

Pure yogurt 200g

300 grams of potato pieces

Spinach 300 grams

Hyderabadi kacchi biryani (spiced mutton rice)

500 grams of diced mutton

2 tablespoons butter

Cumin seed 1tbsp

Lilac 5

Cinnamon stick 2P

Green pepper threesome

Gulf Holiday 2p

Onion 1p