The word "curry" comes from Tamil, which means "many spices are cooked together". It is said that Curry's hometown is in India.

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 curries in different countries. 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 cloves, fennel seeds, coriander seeds, mustard seeds, turmeric powder, peppers and other spices. Authentic Indian curry has a strong and rich spicy taste due to the use of a lot of materials and less coconut juice to reduce the spicy taste.

Thai curry is delicious.

Coconut sauce is added to Thai curry to reduce the spicy taste and enhance the flavor. The extra spices such as citronella, fish sauce and bay leaf also make Thai curry unique. Red curry is the most popular 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 the spicy taste and increase the fragrance, so the taste is relatively peaceful. They used a variety of spices, such as tamarind, bay leaves, taro, etc., to make the curry spicy and moist, full of Nanyang flavor.

Singapore curry tastes light and fragrant.

Singapore is close to Malaysia, so its curry tastes very similar to Malaysian curry, especially its light taste and rich flavor. In addition, Singapore curry uses less coconut juice, is spicy, and its taste is quite popular.

Sri Lanka curry high-quality spices

Sri Lankan curry is as old as Indian curry. Because the spices produced in Sri Lanka are of good quality, the curry made seems to be more delicious. Sri Lankan curry fat beef pot is rich in seasoning, no wonder it is very fragrant, but the spicy taste is lighter than Indian curry. Every bite of the fat cow pot that absorbs the essence of curry can make you fully experience the unique fragrance of curry.

Curry, called Ma Sala; In India; To understand Ma Sala, you must first understand Indian Chili-mirch, red lal and green hari. Only red is used to make curry, but not only red, but also yellow, green, orange, brown, large, medium, small and spicy. Please enjoy the red dot and green, 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 the producing areas are India, Sri Lanka, Thailand, Singapore, Malaysia and so on. There are red, blue, yellow and white by color, and more than ten kinds of curry with different flavors by details of ingredients. Together, these different spices can form various unexpected rich curry flavors.

Curry is the crystallization of spices. It is said that spices make up curry, which stems from the fact that the main meat in India was mutton with very strong smell at first, and a single spice could not remove its smell, so it was cooked with 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 are exported in the form of dry goods, and powdery spices are popular so far.

Authentic Indian curry will be made with cloves, fennel seeds, coriander seeds, mustard seeds, turmeric powder, peppers and other spices. Because of the heavy ingredients and the fact that coconut milk is not used to reduce the spicy taste, the authentic Indian curry is rich in spicy taste.

Coconut sauce was added to the curries in Singapore, Malaysia and Thailand to reduce the spicy taste and enhance the flavor, while the curry in Sri Lanka 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 treatment. 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 by producing a large number of spices. Some people even store spices in jewelry boxes, and their precious situation can be seen.

The earliest countries producing spices are Indian, Indonesian and China. India is the best example. Why India has made such great achievements in spices is believed to be due to their hot and humid weather all the year round. 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 taste of food, but also promote the secretion of gastric juice, greatly increase appetite, make food last longer and suit the weather in India. Curry is made of spices, which originated in India when mutton with strong smell was the main meat. 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, and the effect was surprisingly good. This is the origin of Tamir curry. "Cali" means "sauce made of different spices"-now translated as "curry" by China people.

Later, spices and curries were introduced to European countries where meat was the staple food, and nobles regarded them as treasures. Some people even say that a large number of ships were built to facilitate the import of more spices and promote the development of shipping. It was at that time that different spices, the raw materials of dry curry, became more popular. Because shipping takes time, spices are exported as dry goods to avoid deterioration. Until today, spice powder is still very popular. With the progress of the times, it has become more and more convenient to make curry. It used to be dried and ground, and then mixed and seasoned. Now solid curry blocks and even packaged curry that can be heated and eaten 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 while it is 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 vegetables with the meat in the pot. Pay attention to put more oil and proper amount of salt (you can also put it aside first, and then add salt after the curry is adjusted).

3, the dish is slightly cooked, add water to the dish, and cook on low heat.

4. When the dish is cooked, mix the curry powder with a small amount of cold water (the amount of curry powder can be according to your own taste), then pour it into the pot and mix well. You can try it, with curry.

5. Continue to cook for 5 minutes.

6, rice cooked separately, with soup.

The steps are as follows:

1) Cut the compacted beef into 2cm square pieces, or you can go to the supermarket to buy the cut beef, which is a little fat or gluten. (Note: What meat to put in curry rice depends entirely on personal preference. You can also put small rows and chicken wings, and the bones are delicious. At the same time, I was bored with a pot of rice. )

2) At the same time, cut potatoes into squares (the blocks must not be too big), carrots into round blocks (peeled to become bigger), and onions into thick shreds.

3) Put the right amount of oil in the pot and stir-fry the beef over medium heat (empty the water, or it will be awesome! ), take it out when you see the edge is hot.

4) Stir-fry carrots and shallots with the remaining oil, add beef and water, which is about as high as vegetables.

5) Boil the soup containing beef, onion and carrot with high fire until it boils. Turn off the fire and stand still 15 minutes.

6) Then add the curry block, and when it is completely dissolved (about 10 minute), add the potato (adding some coconut milk 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 ripe, you can eat them. Note: potatoes must be cooked. Generally speaking, there is no need to put any seasoning.

Several problems that need attention:

1) Curry is a spicy seasoning, and students with bad stomachs must pay attention to it when eating it. In addition, rice should not be short of water and hard.

2) For two people, consider the following rations: one catty of beef (one box in the supermarket), one medium potato, one carrot, half an onion and half a box of curry. The meal depends on the couple's appetite:)

3) If you can't eat one meal, you can put it in the refrigerator first, and the second meal is better! But 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 muttered. ...

Authentic Japanese curry chicken rice

Ingredients: chicken breast, potatoes, carrots, onions, apples, tomatoes, curry (preferably black pieces, light pink), salt.

Practice: 1. Cut the chicken breast into pieces, put a little oil in the soup pot and stir-fry until it is 8 minutes cooked.

2。 Dice potatoes, carrots and onions. Add water directly to the soup pot, and put potatoes, onions and carrots into it to cook. Add curry powder after boiling, but don't add salt first, so as not to get salty later.

3。 Apples and tomatoes should also be cut into pieces and put in when the pot is boiling.

4。 Because the potato starch content is high, there is no need to thicken it separately. When it thickens, season with salt and stir well. Look at the rotten potatoes, turn off the fire, take out the pot and pour them on the rice.

Carrots, onions and potatoes are matched, 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. Coupled with the sweetness just now, neither of them is obvious, but it neutralizes the spicy taste of curry slightly and tastes great. The key is balanced nutrition!

Beef can also be eaten like this. This method uses less oil and is not greasy.

The practice of Japanese curry beef rice

First of all, beef is not necessarily the most expensive. In fact, it is most appropriate to buy breast meat at the butcher shop. Curry made with some fat cows will smell good.

Beef must be watered. But it's best to start with cold water.

Using boiling water as soon as you get out of the pot will lock the flavor of the meat in the meat, so heat it slowly.

In the process of heating, remove the blood floating on the water surface, turn on the fire to a minimum of 1, cover the pot and cook slowly. You don't have to put anything. Really.

Want to eat rotten beef, cook for 2 hours, until it comes to an end 1 hour. This is the color of the cooked soup, isn't it good?

Now look at the size of the vegetables cut just enough for the entrance. Not too small, and there is no need to cut a lot of cooked brisket into pieces. It's badly cooked ~ ~ ~ so cut it quickly, or it will break.

The dishes should still be fried in oil, then add beef, water and beef soup, half and half, and let the total amount drown the dishes. Cook for a while.

The highlight, curry seasoning.

It is convenient to use Japanese curry seasoning. It tastes very good.

There are three kinds of spicy, medium spicy and extra spicy.

But neither of them will be very spicy.

About five or six small pieces will be enough. Whether it tastes good or not, you can taste it yourself. But remember to have a small fire, very small. And keep stirring, the curry block will not melt by itself, cover it, and cook for another 20~~40 minutes on low heat. It takes a long time to taste, not to taste anything else. If you want to eat quickly, cook the radish and potatoes.