1.masala is curry powder, a condiment, which is made from various spices according to your own taste. When curry powder or comprehensive spices are used, after onion, ginger and garlic are slightly stir-fried, curry powder or comprehensive spices can be poured into the pot to stir-fry until fragrant, and then meat and vegetables are added and boiled with water to taste; 2. Curry sauce is a curry block containing flour and oil. In order to avoid caking and not dissolving easily, it is best to fry other materials first, and then add the curry block after adding water to boil. When boiling, stir it from time to time to avoid burning or sticking to the bottom of the pot. Using curry blocks can also bring out Indian-style curry dishes with rich and spicy flavor. Usage and precautions of curry powder and curry paste: The raw materials of curry paste are: 40g of red onion (red onion), 35g of ginger, 30g of garlic, 3 pieces of red pepper 150g, 4 pieces of laurel leaves, 0/0g of cinnamon 1 2g, fennel 1/2 teaspoons of water/kloc. 300ml coconut milk, raw powder water 1 tablespoon, south ginger powder 1/2 teaspoons, citronella powder 1/2 teaspoons, turmeric powder 2 teaspoons, coriander powder 1 tablespoon, black pepper coarse powder, sugar and salt. Practice: 1, first crush the red onion, ginger, garlic, red pepper and water into sauce for later use; 2. Stir-fry the sauce in step 1 for 1 min in a hot pot with low fire, and add laurel leaf, ginger powder, citronella powder, turmeric powder, clove, cinnamon, fennel, coriander powder and black pepper coarse powder for 1-2 min until the fragrance comes out; 3. Add coconut milk to the finished product in step 2, season with salt and sugar, and cook until it boils, and then continue cooking for about 2 minutes. Finally, slowly pour in raw flour water to thicken, stir the sauce with a spoon from time to time, and turn off the heat when the sauce is thick. Tips: 1, all kinds of spices in the ingredient list can be bought in large imported supermarkets or online, and there is a relatively complete spice online shop, and almost everything can be found; 2. The proportion of pepper can be reduced or increased according to personal taste; You can also add shrimp sauce, fish sauce, etc. according to your own preferences to make the flavor more intense; 3. Although it is cooked on a small fire, it may be cooked. If you feel that the sauce is getting burnt, you can lift the pot up and leave the high temperature area for a while, which can reduce the chance of burning; 4, curry sauce has the advantage of good flavor, but the disadvantage is that it is not easy to preserve, that is, it is more troublesome to eat. If you want to save trouble, it is recommended to make homemade Malaysian curry powder, which can be stored for about 1 year once, and this will be posted in another special menu. How to make curry paste with curry powder 1, put garlic, dried onion and ginger 200g each, red pepper150g and onion 500g into a blender and stir them into a paste at the same time; 2. 500g butter is simmered to 40% heat. Add the above-mentioned beaten paste and stir-fry on low heat 10 minute. When the color is golden yellow, add 760g curry powder, 600g curry oil, 20g clove powder, 25g star anise powder, dried tangerine peel powder, 25g cinnamon powder, 25g turmeric powder and 450g rosemary powder, and stir-fry evenly. Then add 500g peanut butter and coconut paste. Boil 50 grams of coriander with low fire 15 minutes until it is fragrant. Finally, add water 1250 grams to boil with high fire, and then heat 250 grams of water for 2 hours. How to use curry paste, how to eat curry paste If you use curry blocks containing flour and oil (i.e. oil curry and curry paste), in order to avoid caking and difficult dissolution, it is best to fry other materials first, and then add the curry blocks after boiling with water, and stir them from time to time when boiling, so as not to burn or stick to the bottom of the pot. Using curry blocks, you can also bring out Indian-style curry dishes with rich and spicy flavor.