Materials/Tools: Radix Curcumae 60g, Coriander 55g, Foeniculum vulgare L. 35g, Fenugreek 30g, Dill, Red Pepper each 15g, Black Pepper, Cinnamomum cassia each 10g, Bulbus Fritillariae Cirrhosae, Illicium verum each 8g, Cardamom, Clove each 6g, Ginger, Cardamom. Trigonella foenum-graecum seed10g, dried red pepper10g, garlic10g, turmeric powder10g, sesame seed10g, sieve and sealed can.

1, all spices except Radix Curcumae are mixed together and sieved with a sieve.

2. Grind the above raw materials, roll them into powder, and mix well to make them fully mixed.

3. Heat the wok with a small fire, add the 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 its origin is India, Sri Lanka, Thailand, Singapore, Malaysia, etc. According to the color, there are brown, red, blue, yellow and white, and there are about ten kinds of curries with different flavors according to the details of ingredients. When these very different spices come together, they can form all kinds of unexpected rich flavors of curry.

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 less coconut milk to reduce the spicy taste, authentic Indian curry has a strong and rich spicy taste.

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.