Curry seasoning: application, what dishes it is suitable for

Connoisseurs of Asian cuisine know that the spicy and unique taste of prepared dishes is based on the competent use of additional additives. Among them, curry seasoning is especially valued; this composition consists of correctly selected spices. There are more than a thousand recipes for preparing this spice; depending on the country, up to 30 ingredients get along well here.

Where do they add

The seasoning is suitable for preparing vegetable, meat, fish and soy dishes. Considering the recipe, select the appropriate amount of spice. You just need to understand that this spice has a very pronounced taste and smell. And if you are not prepared for the fact that the cooked food will be too spicy, then start with small portions of spices. But in oriental cuisine there are recipes that indicate a large amount of seasoning.

Curry is most often added to:

• baked, steamed, fried, boiled potatoes;
• soups, broths;
• cereals;
• vegetable purees, salads;
• bakery products;
• warming drinks;
• side dishes;
• cold snacks.

The spice is added to many dishes, but this spice is not at all universal. There are products where curry fits perfectly, but there are recipe options in which this component is definitely superfluous.

The health benefits and harms of curry are assessed differently by doctors. First, you need to remember about turmeric, which is the main ingredient of the spice. It really cleanses the blood, helps fight inflammatory diseases, normalizes liver function, protein absorption, and prevents gas formation in the stomach.

But curry may not go well with certain medications. If a person takes clopidogrel, aspirin, anticoagulants, warfarin, then the spice worsens the general condition.

What to replace

If there is no curry at home, then it can be perfectly replaced with turmeric mixed with any of the peppers found, and you can supplement the composition with any aromatic spice.

Tenduri masala is also often used. It has almost the same composition, but it has varying degrees of spiciness. The only thing is that the dish takes on a reddish tint.

You can't use anything instead of curry leaves. It is possible to use citrus zest, but this can only mask the absence of this component.

Best combinations

Since this is an Indian spice, it goes great with donuts, rice, naan flatbreads, meat (chicken, pork), and dosa pancakes.

There are many variations of adding seasoning:

• palak - green sauce, to prepare it you will need mustard, spinach, fenugreek;
• pasandra – this dish is made using lamb marinated in yogurt; milk is used during cooking to soften the taste;
• balti – a spicy sauce with coriander and pepper that goes best with flatbreads;
• tika masala - chicken in sweet and sour sauce, to which masala is added;
• korma is chicken or goat meat cooked in coconut milk with nuts, cayenne and cardamom pepper.

Compound

Curry mixture is a collective term. In other words, it will not be possible to accurately indicate one clear definition of this powder, since all compositions are absolutely unique in their own way and are made from various combinations of herbs, taking into account the preferences of the cook. But the main ingredients are mandatory and, as a rule, are turmeric, coriander, cumin (this gives the dishes a characteristic color).

Other popular components:

• mustard;
• pepper;
• carnation;
• ginger root;
• fenugreek;
• laurel leaves;
• cardamom.

Due to the complex nature of the spice, there are a large number of recipes that differ in the composition of ingredients. In addition to the classic seasoning with turmeric, other common compositions can be used.

Smell and taste of spices

The aroma of curry is a combination of intense aromas that are obtained from a combination of different spices, hot and sweet components. It often has a deep aroma along with sweet undertones of cinnamon and clove.

Today, curries are dominated by citrus flavors. The aroma and smell of dishes is different; it can be hot, very spicy and with a slightly pronounced bitterness.

How to choose curry

To determine the quality of the curry, you just need to add a small amount of water to a small plate, where you first need to sprinkle a little spice. If white stains appear on the surface, then this is a low-quality product, but if the liquid evenly begins to turn bright yellow, then it is suitable for consumption.

By the way, the color of high-quality curry, regardless of the storage period, must be bright. Culinary experts do not recommend purchasing a tarnished composition.

Where and how to store

If the mixture was purchased in packaging, the date of manufacture and time can be read on the label. When the pack is opened, most often the composition is poured into a hermetically sealed container, after which it is stored in a dark place that is inaccessible to water penetration.

You can store the spice for no more than six months. If a lump appears in the seasoning or it has lost its aroma, then it is best to change it.

TOP 5 most popular curry recipes

Curry is a popular condiment from India and a dish used as a thick, aromatic dressing with a medium level of heat. In appearance it resembles goulash. Dishes using this ingredient are quite spicy and spicy. However, you can make recipes that are neutral in spiciness. The basis is potatoes, fish, meat.

French fries

Components:

• rapeseed oil – 2 tsp;
• sweet potatoes – 3 pieces;
• turmeric – 0.5 tbsp;
• curry - 1 tbsp;
• pepper - a pinch;
• salt as desired;
• garlic powder – 0.5 tbsp.

Step-by-step instruction:

1. Heat the oven to 250 degrees.
2. Cut the potatoes into strips and dry with napkins.
3. Place parchment paper on a baking sheet. Mix the oil and seasonings, then place the potatoes in the container. Bake for about half an hour.

Chicken tandoori

Components:

• vegetable oil – 4 tsp;
• chicken legs – 1 kg;
• onion – 1 piece;
• yogurt – 1 glass;
• garlic – 2 cloves;
• salt – 2 tsp;
• ginger root - 4 tsp;
• paprika – 1 tbsp;
• chili – 1 tbsp;
• cayenne pepper - on the tip of a knife;
• curry – 2 tsp;
• cilantro leaves – 4 tsp;
• almond powder – 4 tbsp.

To prepare garam masala you will need:

• caraway seeds – 4 tsp;
• cardamom seeds – 4 tsp;
• black pepper – 4 tsp;
• coriander seeds – 4 tsp;
• cloves – 0.5 tbsp;
• cinnamon - a small stick;
• turmeric – 0.5 tbsp;
• nutmeg – 0.5 tbsp;

Step-by-step instruction:

1. For garam masala, you need to fry the cinnamon, cumin, cardamom, cloves, pepper, coriander, broken into pieces, in a frying pan over low heat. Grind the cooled mixture into flour, add turmeric and nutmeg.
2. Remove the skin from the legs and transfer the meat to an airtight plastic container. Place all the remaining ingredients here, with the exception of almonds and cilantro, mix thoroughly and let it brew in the bag for 4-8 hours in the refrigerator.
3. Preheat the grill, remove the legs from the marinade and place on the grill. Unwrap the chicken as needed and treat it with a brush, which is soaked in the marinade. This only needs to be done in the first half hour of cooking, but not later.
4. The legs will be cooked in approximately 60 minutes, but it is recommended to use a thermometer: the temperature of the meat should be no more than 80 C.

Meat with curry

Components:

• potato starch – 2 tsp;
• flour – 2 tsp;
• beef – 1 kg;
• vegetable oil – 4 tsp;
• apple – 1 piece, grated;
• onions – 4 pieces, chopped;
• ginger root powder – 2 tsp;
• mirin – 4 tsp;
• curry – 4 tsp;
• garlic – 3 cloves, finely chopped;
• garam masala – 2 tsp;
• sugar – 2 tsp;
• chicken broth – 5 glasses;
• soy sauce – 5 tsp;
• potatoes – 1 piece, peeled and cut into small cubes;
• half a kabocha squash, peeled and cut like potatoes;
• salt, pepper - optional;
• medium carrots – 3 pieces, peeled and cut into rounds.

Step-by-step instruction:

1. Mix flour, starch and a few teaspoons of water in a container. Move to the side. Heat the oil in a small container. Add salt and pepper to the meat.
2. As you lay out batches, fry the meat, turning regularly, until golden brown on each side, 7 to 9 minutes per batch.
3. Add the apple and onion and cook, stirring, until the onion is soft, about half an hour.
4. Add garlic, ginger, and mirin and cook until fragrant, about 7 minutes.
5. Pour granulated sugar, curry, molasses, pour in soy garam masala, broth, sauce. Let the mixture boil, reduce the heat. The meat will be tender in about half an hour.
6. Add pumpkin, potatoes and carrots, cover with a lid and cook, adding water if necessary, for 40 minutes.
7. Wait until the dish boils, reduce the heat and cook until it thickens - 12-15 minutes.

Pad Prik King

Components:

• tofu – 0.5 kg;
• New Mexico chili - 9 pieces;
• garlic – 9 cloves, coarsely chopped;
• shallots – 3 pieces, coarsely chopped;
• galangal – 1 piece, peeled and coarsely chopped;
• lemongrass – 1 piece, remove hard parts, chop the rest coarsely;
• grated kaffir lime zest – 2 tbsp. (taste);
• cilantro – 2 stalks, grated;
• salt – 1 tsp;
• curry – 1 tsp;
• black pepper - on the tip of a knife;
• green beans – 0.5 kg;
• vegetable oil – 4 tsp;
• sugar – 2 tsp;
• fish sauce – 4 tsp.

Step-by-step instruction:

1. Place the chili in a small saucepan, pour in 3 cups of warm water and let it boil. Remove from the stove, close the lid and allow the chili to soften for another half hour.
2. Place 2 layers of napkins in a large container. Lay out the tofu and also cover with napkins, pressing down with some weight (for example, a small cast-iron frying pan). All this should stand for about half an hour, then cut into small cubes.
3. The water after the chili is poured into another pan, and the seeds are removed from the peppers.Mix everything in a blender: onion, chili, curry, garlic, galangal, lemongrass, coriander, citrus zest and lime leaves (if added), salt, pepper, 0.5 cups of water until you get something like a coarse paste.
4. Heat the oil in a large frying pan over low heat and fry the tofu until golden brown, about 10 minutes. Next, add beans and 0.5 cups of pasta, after which everything is cooked for about 5 minutes.
5. Pour in 0.5 cups of liquid after the chili, cover the pan, and simmer the mixture until the beans are cooked or until the amount of liquid has evaporated by half - approximately 7 minutes. Everything is mixed with fish sauce, granulated sugar and lime, then cook until a spicy smell appears, no more than 5 minutes.

Kebabs with curry

Components:

• fish sauce – 4 tsp;
• coconut milk – 0.5 l;
• granulated sugar – 2 tsp;
• Thai sauce – 4 tbsp;
• ground white pepper – 1 tsp;
• salt – 0.5 tbsp;
• turmeric – 0.5 tbsp;
• condensed milk – 1 can;
• curry – 0.5 tbsp;
• bamboo skewers - 9 pieces;
• lard – 100 grams, cut into small pieces;
• pork – 700 grams.

Step-by-step instruction:

1. In a small saucepan, mix soy and fish sauce, coconut milk, salt, granulated sugar, curry, pepper, turmeric.
2. Pour the prepared mixture into a small bowl, cool, then mix with condensed milk. According to your taste, the composition should be sour and piquant. Add meat and mix thoroughly by hand. Cover with a lid and refrigerate for 60 minutes.
3. Prepare the grill. Hang a piece of lard in the center of one skewer, then skewer the beef. Cook, turning occasionally, until cooked through, about 10 minutes.

Curry spice is a rather multifaceted term.The composition of this seasoning can vary significantly, and the scope of its use is huge. In addition, there are many dishes that have the same name, common all over the world.