The curry contains potatoes, beef, carrots, onions, Chinese cabbage, etc. Beef in curry rice has the effect of enhancing immunity, and can also promote protein's metabolism and synthesis, thus contributing to physical recovery after intense training.
Indian Curries Authentic Indian curries are made of spices such as cloves, fennel seeds, coriander seeds, mustard seeds, turmeric powder and peppers. Due to the heavy materials and the lack of coconut milk to reduce the spicy taste, authentic Indian curries are strong and rich in spicy taste.
The staple food that goes with curry varies with the local crops. For example, West India is often served with bread made of corn and chestnut. The north is rich in wheat and eats more bread; In the south or southeast, rice is the main food. The secret of the success of Indian curry lies in the combination of spices and cooking order, not in the dazzling and complicated cooking skills. Until modern times, there were no special curry recipes because the essence of curry emphasized personal style and creativity.
There is no fixed recipe, but many Indian dishes are among the world-class cuisines. It is precisely because there is no recipe that the taste and appearance of curry are significantly different even in the same area.
For the general impression of curry, many occasions will focus on Indian curry (there is no such thing as curry in early India). The reason for this is that all curries are extensions of Indian curries. If Indian curries can be made, other kinds of curries are just reprocessed or converted materials. Curry mentioned in India mostly refers to a staple food with gravy or sauce and rice or bread.