1. masala is curry powder, a condiment made from a variety of spices to your taste. When using curry powder or a combination of spices, in a little stir-fried onions, ginger, garlic, can be curry powder powder or a combination of spices together into the pot to stir-fry, and then put meat, vegetables, add water and simmer to taste;

2. Curry sauce is a curry block containing flour and fat, in order to avoid lumps are not easy to dissolve, it is best to stir-fry the other materials, and so after the addition of water to the boil, and then put into the curry block, boiling, and should be From time to time to stir, so as not to burn burnt, or stick to the bottom of the pot, the use of curry blocks, can also be adjusted out of the taste of rich and spicy Indian style curry dishes.

How to use curry powder and curry paste and what to do:

How to make curry paste

Ingredients:

Red onion (red onion) 40g, ginger 35g, garlic 30g, red chili pepper 150g, bay leaf 3 pieces, cloves 4, cinnamon 10g, cumin 1/2 teaspoon, water 100ml, 1 tbsp, coconut milk 300ml, cornstarch water 1 tbsp. 300ml, 1 tbsp cornstarch water, 1/2 tsp ginger powder, 1/2 tsp lemongrass powder, 2 tsp turmeric powder, 1 tbsp caraway powder, moderate amount of coarse black pepper, moderate amount of sugar and salt.

How to make the sauce:

1: Mash the red onion, ginger, garlic, red chili pepper, and water with a food processor and set aside;

2: Stir-fry the sauce ingredients in step 1 for 1 minute in a hot pan over low heat, then add the bay leaf, ginger, lemongrass, turmeric, cloves, cinnamon, cumin, coriander, and black pepper and stir-fry for 1-2 minutes until the flavor comes out;

3: Stir-fry the sauce ingredients in step 2 for 2 minutes, then stir-fry for 1-3 minutes until the flavor comes out.

3, in step 2 of the finished product add coconut milk, then salt, sugar to taste and cook until boiling and then continue to cook for about 2 minutes, and finally Xu Xu 4, pour in cornstarch water thickening, and from time to time to stir the sauce with a spoon, until the sauce is thick, turn off the heat can be.

Tips:

1, the ingredients list of the various spices can be to the big imported supermarkets to buy, you can also buy online, upward there is a more complete spice store, almost anything can be found;

2, according to personal taste can be reduced or increase the proportion of chili pepper; can also be added according to their own preferences, shrimp paste, fish sauce, etc., to make the flavor more intense;

3, although the Although cooking on low heat, but also may be cooked, if you think the sauce is almost burnt, you can lift the pot up, slightly away from the high temperature zone for a while, you can reduce the chances of burnt;

4, curry sauce is the advantage of good flavor, the disadvantage is not good to save, that is, to do that is eaten, more troublesome. If you want to save trouble, we recommend homemade Malaysian curry powder, do once can be saved for about 1 year, this will be posted in another specialized recipes.

How to make curry powder curry sauce

1, garlic, dry onion, ginger 200 grams each, 150 grams of red pepper, onion 500 grams into a blender at the same time stirred into a paste;

2, 500 grams of butter burned over low heat to 40% hot, into the above churned paste stir-fried over low heat for 10 minutes to the color of the color of the golden yellow when added to curry powder 760 grams of curry oil 600 grams of cloves, anise powder, powdered peel. Curry powder 760 grams, 600 grams of curry oil, clove powder, anise powder, peel powder, cinnamon powder, ginger powder, rosemary powder 25 grams each and 450 grams of flour stir-fried on a small fire, and then add 500 grams of peanut butter, 400 grams of coconut (first fried in butter), 410 grams of three-flower evaporated milk, 50 grams of cilantro and cook for 15 minutes on a small fire to the aroma, and finally add 1,250 grams of water to boil on a high flame, and then 250 grams of heated water to cook on a small fire for 2 hours.

How to use curry sauce, curry sauce how to eat

If you use the curry block containing flour and grease (i.e., oil curry, curry sauce), in order to avoid lumps are not easy to dissolve, it is best to stir fry the other materials, such as adding water to the boil, and then put into the curry block, boiling, and to stir from time to time, so as to avoid burnt charred, or sticky bottom of the pot. Using curry blocks, can also be adjusted to taste rich and spicy Indian-style curry dishes.