How many types of curry are there
Curry spice mix
What is curry?
Curry powder - original Indian curry - Probably the most famous spice mixture in the world consists of at least 4 -10, sometimes even up to 36 different spices. There is no fixed recipe for curry, it is probably the spice mix with the most variations in the world.
The most famous spices are:
Cumin, coriander, turmeric, ginger, cardamom, cayenne and black pepper, coriander, allspice, paprika, also cloves, mace, cinnamon, fenugreek, the turmeric, fenugreek and ginger usually provide the yellow color. Occasionally it also contains salt and, in the case of simple curry powder, the flour from legumes.
Where does curry come from?
In India, the country of origin of the curry, almost every family has their own curry recipes.
An Indian housewife would never use ready-mixed curry powder. She mixes her curry powder anew for each meal, depending on the type of dish. In this country, however, there is simply no experience with this exquisite blend of spices, so you can trust the specialist trade.
Different curry powders
In general, you can freely choose between ground and whole grains of the spices. Always roughly grind whole grains in a mortar.
Keep all curry mixes tightly closed, dark and cool.
Original Indian curry powder
These mixtures come closest to the original Indian recipes:
Moderately hot curry powder
- 3 tbsp black peppercorns
- 3 tbsp coriander seeds
- 4 tbsp caraway seeds
- 15 cardamom pods
- 1 1/2 tbsp cloves whole
- 1 1/2 tbsp ground cinnamon
Very hot curry powder
- 1/2 cup turmeric
- 1/2 cup coriander seeds
- 5 tbsp black pepper
- 1/2 teaspoon of cayenne pepper
- 1 tbsp whole cloves
- 2 tbsp cumin
- 2 tbsp cardamom seeds
- 1 tbsp mace (mace)
- 1 tbsp cinnamon
- Ground 1/2 tbsp ginger
Mild curry powder
- 4 tbsp saffron
- 1/2 cup coriander seeds
- 4 tbsp cumin
- 2 tbsp mustard kernels
- 1 tbsp chili peppers
- 2 tbsp blue poppy seeds
Simple curry powder
- 1 cup of coriander ground
- 1/2 cup ground cumin
- 1/2 cup turmeric
- 1/4 cup ground ginger
- Ground 8 tbsp coriander
- 2 tbsp turmeric
- 2 tbsp black pepper
- 4 teaspoons ground ginger
- 3 tbsp salt
- 4 tbsp pea flour
- 4 teaspoons of cumin
- 1/2 teaspoon cayenne pepper
- 3 tbsp mustard ground
- 1 tbsp garlic granules
- 4 tbsp cane sugar
- 1/2 cup of oil
- light vinegar at will
Mix all ingredients except vinegar and oil and then add vinegar until a thick paste is formed. Heat the oil and heat the mixture for 15-20 minutes, stirring, until almost dry.
Where can I buy curry?
If you want to use the spice in the kitchen, you have quite a large selection, here is a list of 6 variants from a total of 14 currently available in the shop:
The origin of the name
It is believed that the name curry from the Talmilic word "Kari", which means spice mixture or spice sauce.
The English adopted the curry as an English invention. The British colonial rulers liked the Indian dishes, which were quite unusual for their taste, so much that they instructed their cooks to acquire this art as well.
A mixture for each dish was a bit too time-consuming for the inexperienced cook and so, for the sake of simplicity, a ready-made mixture was put together that was universally used. The Indian does not understand curry to mean the mixture of spices as such, but rather describes stews made from meat, fish, poultry and vegetables.
The composition of the spices for curry varies depending on the recipe and region and family. In the north it tends to be pleasantly mild, in the south, however, it is fiery and hot.
How does curry taste?
Curry is offered in a wide variety of flavors and compositions. So there is the mildly fruity one Indian curry, the mildly aromatic Madras Curry Lalah and the spicy hot one Thai curry. But the variety is extremely large here too and you cannot assume that you will always get the same mixture everywhere, for example with Curry Madras, it is more likely the opposite is the case. Even a look at the list of ingredients does not reveal anything about the percentage composition. In recent years we have occasionally changed suppliers in order to filter out the best ones whose quality has proven itself.
What is the best way to store & store?
As is usually dark, airtight and cool, it usually contains a lot of essential oils and the taste is preserved quite well.
When curry is slightly steamed in a little fat, it unfolds its aroma best, only then add the liquid. Do not let the fat get too hot so that the curry does not burn and become too bitter.
Of course, you get the best result again if you roast the individual spices without grease and only chop them up later.
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