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. 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. It is precisely because Indian curry is too spicy for Guangzhou people's taste, so Indian white curry fresh bacteria add cashew nuts, cheese and cream to curry powder, which makes the curry taste a little light, but it still has a touch of curry flavor. It is healthier with fresh tremella, which is absolutely suitable for all ages. Indian curry miscellaneous vegetables include onion, garlic, ginger, cashew nuts, fennel and so on. All of them are mixed with Indian curry, which is sweet and not too spicy, and can be used to neutralize the spicy taste with miscellaneous vegetables.
Curry used in Indian cuisine is usually powdered, and curry is called Masala in India. To understand Ma Sala, you must first understand peppers-Indian Mirch, red Lal and green Hari. Only the red ones are used to cook curry, but not only the red ones are boiled, the yellow ones are green, the orange ones are brown, and they are all spicy. Indian curry can be divided into heavy taste and light taste. Yellow curry, red curry and Ma Sala curry are heavy flavors, while green curry and white curry are light flavors. Generally speaking, white curry with mutton, green curry with tofu, Masala curry with seafood, yellow curry with sheep bones, and red curry with chicken are all good combinations. To try Indian cuisine, please also "choose red and choose green", and experience the same level and depth step by step from the least spicy to the most spicy. G-masala, namely Garam Masala, is a very common condiment in India, and its formula varies from region to region. The most common formula is to add black pepper, clove powder, bay leaf powder, long pepper (called Piipari, which can also be replaced by pepper), local cumin, cinnamon powder, cardamom, nutmeg, star anise and coriander seeds. Due to different regions, spices from other places will be added. But none of them is considered more real than others.
Some recipes mix spices and herbs, while others grind spices and mix them with water, vinegar or other liquids to make sauces. Like coconut milk sauce. Sometimes nuts, onions and garlic are also unnecessary raw materials. Generally speaking, Ma Sala is made before use to release its unique flavor.
As we all know, Garam masala's taste will still vary according to individual tastes and regions. Garam Masala in northwest India generally includes clove, cardamom, cinnamon, star anise or nutmeg. If you use it immediately, you can add black pepper, but if you want to preserve it, the fragrance will inevitably be inferior. Generally, bagged Ma Sala uses cheaper spices, such as dried red pepper, dried garlic powder, dried ginger powder, sesame seeds and so on. At the same time, the bagged Ma Sala was made by directly purchasing seasoning powder during the production process, but it lost its original flavor due to improper preservation. However, the whole or fresh spices will not lose any flavor when they are put into the grinder during cooking, but will add a lot of color to the whole dish. Generally, when using Ma Sala, stir-fry it in animal and vegetable oil before adding other ingredients. Many Indian or Pakistani chefs choose all spices and herbs to cook their dishes instead of powdered Ma Sala. Visible their differences!
In the process of cooking some dishes, the order of adding seasonings is still very particular. Take Roghan josh, a curry food in Kashmir, for example. Coriander, ginger and pepper should be ground separately. Other seasonings that need to be used should also be ground separately before use, and there is also a primary and secondary order to put them in. Generally speaking, coriander comes first, followed by Jiang Mo, Ma Sala and pepper.