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 collected 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.
The earliest countries producing spices include India, Indonesia, China, etc., among which India is the best example. Why India can achieve such great achievements in spices is believed to be due to their hot and humid weather all year round. The hot weather not only greatly reduces people's appetite, but also makes food easy to deteriorate and breed bacteria. Adding spices to food can not only increase the color and flavor of food, but also promote the separation of gastric juice, which greatly increases appetite and makes food last longer, which is suitable for the weather in India. Curry is made up of spices, which originated from the fact that mutton with a very strong smell was the main meat in India at first, and a single spice failed to get rid of its smell, so it was cooked with a thick juice composed of a variety of dry spice powders, which was surprisingly good. This is the origin of Tamir's Curry. "Cali" means "sauce made of different spices"-which is now translated by China people as "curry".
Later, spices, curries and so on were introduced to European countries where meat was the main food, and nobles regarded them as treasures. Some even said that a large number of ships were built for the convenience of importing more spices, which promoted the development of shipping. It was at that time that dry curry raw materials-different spices became more popular. Because shipping takes time, spices are exported as dry goods to avoid deterioration, and today, spice powder is still popular. With the progress of the times, it has become more and more convenient to cook curry. In the past, it was necessary to dry and grind it, then mix it and season it. Now solid curry blocks and even packaged curry that can be eaten by heating can be seen everywhere. Curry has become a convenient, economical, fast and healthy food.
Curry rice is a good thing, which has two advantages: first, it is very easy to produce results, and a pot of curry is served hot, and the smell of curry is exaggerated and scary; Benefit two, in fact, the practice is simple:
The practice of curry rice
Materials:
Meat: beef, pork and chicken can be cut into small pieces.
Dishes: potatoes-diced (smaller), carrots-diced, onions-cut into small pieces
Ingredients: cooking oil, salt, curry powder.
Steps:
1, put oil in the pan and fry the meat.
2. Stir-fry the vegetables with the meat in the pot. Pay attention to putting more oil and a proper amount of salt (you can also leave them in the curry first, and then add salt if the salt is not enough).
3, the dish is a little ripe, add water over the dish and cook it on low heat.
4, the dishes are cooked, 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, poured with dishes and soup.
The steps are as follows:
1) Cut the tight beef into 2cm square pieces, or you can go to the supermarket to buy the cut beef, which is a little fat or ribbed. (Note: What kind of meat to put in curry rice depends entirely on personal preference. You can also put small rows and chicken wings, only those with bones are good.) (At the same time, stuffy a pot of rice.)
2) At the same time, cut the potatoes into cubes (the pieces must not be too big), cut the carrots into round pieces (peel them and make them bigger), and cut the onions 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, don't paste … otherwise it will paste:)
8) When the potatoes are cooked, you can eat them. Note: potatoes must be cooked, and generally speaking, there is no need to put any seasoning.
Several problems that need attention:
1) Curry is a pungent seasoning, so students with poor stomachs must pay attention when eating it; 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, you should pay attention to the fact that the solidified curry juice should be slowly melted, constantly stirred, and murmured ...
Authentic Japanese curry chicken rice
Ingredients: chicken breast, potatoes, carrots, onions, apples, tomatoes, curry (preferably dark lumps, light powder tastes a little weak), salt.
Practice: 1. Cut the chicken breast into pieces, put a little oil in the soup pot, and stir-fry until it is cooked for 8 minutes.
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 little oil and is not greasy.