Materials/Tools: Radix Curcumae 60g, Coriander 55g, Foeniculum vulgare L. 35g, Fenugreek 30g, Dill 15g, Black Pepper 10g, Cinnamomum cassia 10g, Bulbus Fritillariae Cirrhosae, Star anise 8g, Cardamom, Clove 6g, Ginger, Cardamom and Fennel 5g each. Trigonella foenum-graecum seed10g, dried red pepper10g, garlic10g, turmeric powder10g, sesame10g, sieve and sealed can.
1. Mix all spices except Radix Curcumae and sieve.
2. Grind the above raw materials, grind them into powder, and mix them evenly to make them fully mixed.
3. Heat the wok with low fire, add turmeric and stir with a wooden spoon. When the color turns orange, add other spices and fry for about 5 minutes.
4. Curry is ready.
Basic types of curry
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 brown, red, blue, yellow and white by color, and about ten different flavors of curry by ingredient details. When these completely different spices are blended together, they can form all kinds of unexpected rich curry flavors.
Authentic Indian curry will be made with cloves, fennel seeds, coriander seeds, mustard seeds, turmeric powder, peppers and other spices. Due to the heavy materials, coconut milk is reduced to reduce the spicy taste, and the authentic Indian curry is rich in spicy taste.
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.