Indian traditional curry can be directly dipped in the most primitive one that needs to be stewed. Formula 1 1, Formula 1/carrot 1 00g wart fruit100g fennel seed100g fenugreek seed100g pepper100g pepper. 00g garlic100g turmeric powder100g sesame seeds100g 2, formula erhu rapeseed100g dried ginger100g fennel seeds100g fenugreek seeds/kloc-0. Kloc-0/00g celery seed100g. 2. Preparation method: Grind the above raw materials, roll them into powder, mix well and mix them thoroughly. Formula one product is called Indian curry powder, which is famous for its strong aroma and spicy taste. The curry powder prepared by formula 2 is mild in nature. Thank you. . Where did you find it? How to make traditional Indian curry curry rice Raw materials: minced meat, rice ingredients: diced vegetarian ham, diced carrots, diced potatoes, cauliflower seasoning: 2.5 tbsp curry powder, proper amount of oil, 2.5 tbsps stock, soy sauce 1 spoon, salt 1/2 tbsp method: 1. 2. Pour oil into the pan, add minced meat and plain ham and stir fry, then add soy sauce and stir fry. 3. Add vegetables such as carrots, potatoes, cauliflower, etc. and stir-fry, then pour in curry powder and stir-fry, then pour in the prepared broth and simmer slowly, and cook all the ingredients until the water is left 1 cup and a half. 4. Add salt and thicken with flour before taking out the pot. 5. Mix well with steamed rice. Delicious curry chicken rice → production method ↓ Ingredients: chicken breast, potatoes, onions and carrots. Seasoning: salt, soy sauce, chicken essence and curry block. Method: 1. Dice chicken breast, potatoes and carrots with a hob (don't cut it too big, it's better to cut it moderately, because the chunks are not cooked well), and the onions are also cut moderately! 2. Boil the water, blanch the diced chicken, remove it and dry it for later use. 3. Put a proper amount of oil on the wok. When the oil is 80% hot, add curry blocks and stir fry for 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 finishing, cover the lid and keep it stuffy for 3-5 minutes, and the taste will be better. 5. Steamed rice is served on a plate and served with chicken curry. 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 the vegetables in the pot and stir-fry with the meat. Add water over the dishes and cook on low heat. 4. The dishes are all cooked. On low heat, mix the curry powder with a small amount of cold water (the amount of curry powder can be according to your own taste), and then pour it into the pot and mix well. You can taste it and add curry. 5. Continue to cook for 5 minutes. 6, rice is cooked separately, and the steps of pouring dishes and soup are as follows: 1) Cut the tight beef into 2cm square pieces, or you can go to the supermarket to buy cut ones, which are a little fat or ribbed. (Note: What kind of meat to put in curry rice depends entirely on your personal preference. You can also put small rows and chicken wings, only those with bones are good.) (At the same time, stew a pot of rice.) 2) At the same time, cut potatoes into cubes (the pieces must not be too big), carrots into round pieces (peeled, bigger), and onion into thick shreds. 3) Put a proper amount of oil in the pot and stir-fry the beef with a medium fire (empty the water, or it will be awesome! ), take it out when you see the edge burning. 4) Stir-fry carrots and shallots with the remaining oil, add beef, and add water, which is about the same height as the vegetables. 5) Boil the soup containing beef, onion and carrot with high fire until it boils. Turn off the fire and let it stand 15 minutes. 6) Then add the curry block, and when it is completely dissolved (about 10 minutes), add the potatoes (adding some coconut milk in a proper amount will make it more fragrant). 7) Cook on low heat (about 15 minutes), stir while cooking, and keep saying: Don't paste ... or it will paste:) 8) You can eat the potatoes when they are cooked. Note: potatoes must be cooked, and generally speaking, there is no need to put any seasoning. Several questions to pay attention to: 1) Curry is a kind of food. In addition, rice should not be less water, not hard. 2) If it's for two people, consider the following ration: one catty of beef (one box in the supermarket), one medium potato, one carrot, half an onion and half a box of curry. The rice depends on the couple's appetite: 3) If you can't eat one meal, you can store it in the refrigerator first, and the second meal is better! However, when the second meal is hot, we should pay attention to the fact that the solidified curry juice should be slowly melted, constantly stirred, and murmured ... Authentic Japanese curry chicken rice materials: chicken breast, potatoes, carrots, onions, apples, tomatoes, curry (preferably dark lumps, 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 the potatoes, onions and carrots into it to cook. Add curry powder after boiling, but don't add salt first, so as not to be salty later. 3。 Apples and tomatoes should also be cut into pieces, and put them in when the pot is boiled. 4。 Because the potato starch content is high, there is no need to thicken it separately. When it is thick, season with salt and stir well. Look at the rotten potatoes, turn off the fire, take them out of the pot and pour them on the rice. Carrots, onions and potatoes match, 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. Together with the sweetness just now, neither of them is obvious, but it slightly neutralizes the spicy taste of curry and tastes cool. The key is a balanced nutrition! Beef can be eaten in the same way. This method uses very little oil.

The word "curry" comes from Tamil, which means "many spices are cooked together". It is said that the hometown of curry 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 countries and different curries. It was not until the various introductions of the interviewed chefs were gathered 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 spices such as cloves, fennel seeds, coriander seeds, mustard seeds, turmeric powder and peppers. Due to the heavy use of materials and less coconut milk to reduce the spicy taste, authentic Indian curry has a strong and rich spicy taste.

Thai curry is delicious.

Coconut sauce is added to Thai curry to reduce the spicy taste and enhance the fragrance, and the extra spices such as citronella, fish sauce and bay leaf also make Thai curry unique. Red curry is a favorite 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 pungency and enhance fragrance, so the taste is relatively peaceful. They used a variety of spices, such as tamarind, bay leaves, and taro, to make the curry spicy and moist and full of Nanyang flavor.

Singapore curry is mild and fragrant.

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

Sri Lanka curry high-quality spices

Sri Lankan curry has the same long history as Indian curry. Because of the good quality of spices produced in Sri Lanka, the curry made seems to be better. Sri Lanka curry fat beef pot is rich in spices, so it is no wonder that it is very fragrant, but its spicy taste is lighter than that of Indian curry. Every bite of fat beef pot that absorbs the essence of curry can make you fully experience the unique fragrance of curry.

Curry, called masala； in Indian; To know masala, you must first know Chili-mirch in Indian, lal in red, hari in green. Only red is used to cook curry, but it is not only red, but also yellow, green, orange, brown, large, medium and small, and spicy. Please enjoy the red dot and green, and eat 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 its origin is India, Sri Lanka, Thailand, Singapore, Malaysia, etc. According to the color, there are red, blue, yellow and white, and there are more than ten kinds of curries with different flavors according to the details of ingredients. Together, these different spices can form all kinds of unexpected rich flavors of curry.

Curry is the crystallization of spices. It is said that the spices make up curry, which originated from the fact that mutton with a very strong smell was the main meat in India at first, and a single spice could not remove its smell, so it was cooked with a 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 were exported in the form of dry goods, and powder spices prevailed so far.

Authentic Indian curry will be made with spices such as cloves, fennel seeds, coriander seeds, mustard seeds, turmeric powder and peppers. Due to the heavy materials and the fact that coconut milk is not used to reduce the spicy taste, authentic Indian curry has a strong and rich spicy taste.

Coconut sauce is added to curries in Singapore, Malaysia and Thailand to reduce the spicy taste and enhance the flavor, while Sri Lanka curry 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 purposes. 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 because they produce a lot of spices. Some people even store spices in jewelry boxes, and their precious situation can be seen.

Add several kinds

Among them are Malay. Do you want the recipe for Japanese curry bath?

Murgh korma ( mild chicken curry )

Chicken leg boneless 1kg

Onion chopped 2p

Garlic chopped 6p

Ginger 1p

Butter 100g

Cinnamon 1p

Bay leave 2p

Cloves 1p

Cumin powder 1tsp

Coriander powder 1tsp

Yogurt 1cup

Nutmeg 1/5tsp

Cream 2tbsp

Sambal sotong tomato

squid cut into ring 5kg

oil 300ml

blended onion 200g

shrimp paste 50g

dried chili 200g

tomato sauce 400g

sugar 200g

onion ring 300g

tomato wedge 500g

Salli murgh ( parsi chicken curry )

Oil 3tbsp

Onion sliced 2p

Green chili 1p

Garlic minced 1/2tsp

Ginger minced 1/2tsp

Turmeric powder 1tbs

Chili powder 1/2tbs

Cumin powder 1/4tsb

Cinnamon powder 1/4tsb

White pepper powder 1/4tsb

Tomato chopped 3p

Chicken leg boneless 500g

Apricot dried 6p

Cream，Sugar

Sup kambing ( lamb soup )

lamb diced 2kg

garlic sliced 20g

shallots sliced 200g

fennel sliced 100g

coriander 100g

star anise 1P

black pepper 10g

cumin seeds 100g

cinnamon stick 1p

cloves 1p

plain yogurt 200g

potatoes cube 300g

spinach 300g

Hyderabadi kacchi biryani ( spiced mutton with rice )

Lamb diced 500g

Butter 2tbsp

Cumin seeds 1tbsp

Clove 5

Cinnamon stick 2P

Green chili 3p

Bay leave 2p

Onion 1p