Curry is a diversified and specially flavored dish, and its preparation method varies with different regions and tastes. Generally speaking, the main ingredients of curry include spices, peppers, onions, garlic, ginger, oil, salt and so on. Spices are the soul of curry, including cumin, cinnamon, clove, cardamom, turmeric and so on. The mixing and matching of these spices form the unique aroma and taste of curry.
When making curry, we usually stir-fry the spices first, then add onion, garlic, ginger and other ingredients to stir-fry, then add pepper and oil, stir-fry evenly, then add water, boil and simmer slowly, so that the flavor of the spices can be fully dissolved in water. Finally, add seasonings such as salt and stew for a while until the curry juice becomes thick and fragrant. Common in Indian food, Thai food and Japanese food.
The development history of curry:
The origin of curry can be traced back to India, and its making method has existed for thousands of years. The original curry did not contain pepper, but was made of turmeric, cumin, pepper and other spices. With the passage of time, the method of making curry has spread to other regions, such as Southeast Asia, Japan, Thailand and other places. People in these areas have improved curry according to local tastes and ingredients.
Thai curries usually add fresh spices such as pepper, lemon grass, onion ginger and garlic, while Japanese curries are thicker and richer in taste. At the end of19th century, curry was introduced to Britain and quickly became one of the local favorite foods. British people eat curry with rice. The history of curry is a story full of cultural exchange and food innovation.
Refer to Baidu Encyclopedia-Curry for the above contents.