Curry consists of many spices, such as clove, cinnamon, fennel, fennel seed, cardamom, coriander seed, mustard seed, fenugreek, black pepper, pepper, and turmeric powder for coloring. These spices all have their own unique aroma and taste, some are spicy and some are fragrant, and when they are mixed together, whether they are mixed with meat, seafood or vegetables, they will bloom in a variety of levels and tastes that seem to be conflicting and coordinated with each other, which is the most fascinating place for curry.

Use of curry powder and sauce

Of course, it is quite complicated to mix curry powder or curry paste yourself. I suggest you save this process. Curry powder and curry paste are generally found in large condiment stores, supermarkets and large warehouses. You can choose from India, Indonesia and Malaysia.

However, it should be noted that curry powder and curry block are used in different ways:

curry

When using curry powder or comprehensive spices, after slightly frying onions, ginger and garlic, you can pour curry powder or comprehensive spices into the pot for frying, then add meat and vegetables, and add water to stew.

For example, put oil in a hot pot, and when the oil smokes, you can add chopped onion to saute until the onion turns yellow, and add curry powder to stir fry. How much weight do you want? Curry can be thick or thin, depending on your taste. Usually, it is most appropriate that chopped onions are wrapped in curry powder, and the fire should not be too fierce. At this time, put down the meat or fish or vegetables you want to cook, stir-fry them with a spatula, mix the curry with the ingredients, and prepare a big bowl of coconut milk. If you can't buy coconut milk, you can use milk instead.

When the curry is cooked until it almost sticks to the bottom of the wok, add coconut milk or milk. When the material is wet, continue to stir fry. When it is half cooked, transfer the materials in the wok into a deep pot, and then add a lot of coconut milk or milk to cook until it is fully cooked. How can I know if the curry is cooked? You can use chopsticks to insert the ingredients of the test dish, and you can insert them as soon as you insert them, indicating that they are ripe.

Curry block

If curry blocks containing flour and oil are used (i.e. oil curry and curry paste), in order to avoid caking and difficult dissolution, it is best to fry other materials first, and then add water to boil before adding curry blocks. When boiling, stir them from time to time to avoid burning or sticking to the bottom of the pot. Using curry blocks, you can also bring out Indian-style curry dishes with rich and spicy flavor.

For example, a simple and common practice is to stir-fry ginger and garlic, or stir-fry onions with other vegetables and meat materials, and then add clear water to boil before adding curry pieces (that is, oil curry or curry paste), and after the curry pieces (curry paste) are fully dissolved, add tomato paste, coconut milk (or milk), peppers, red wine, etc. to cook together.

Tips for cooking curry dishes

When cooking curry dishes, you can add your favorite vegetables, usually potatoes, but it is too ordinary and not easy to cook, so it is better to use croissants. There are small seeds in the croissants. Cook until the seeds are full of curry juice, which is the best. The secret of cooking curry is that the ingredients must be mixed with curry to make it tasty. Once the two things are separated, you can never cook a good curry dish.