Curry is a recipe of an Indian dish made from stewed meat or vegetables, which are generously flavored during the preparation of a multicomponent mix of spices and spices, acquiring a characteristic piquant taste. The accompanying garnish of this culinary creation is invariably rice.
How to cook curry?
Curry is prepared by frying ingredients in a spicy hot sauce, the filling of which depends on the composition of the selected recipe, but at least contains a classic assortment of Indian curry spices.
- For a rich taste, both meat and vegetable base are pre-fried for fat.
- The curry dish is often cooked on water or broth (meat or vegetable), in which coconut milk or cream is added.
- In addition to the classic curry seasoning, ginger and garlic are used to give the right shades in the palate.
Curry sauce - recipe
Curry paste is prepared from a traditional set of spicy ingredients and is used as a seasoning for rice or a basis for creating complex dishes with meat, fish, seafood, vegetables. The presented classical version is often supplemented with ground coriander, less often - cinnamon, fennel, cumin.
Ingredients:
- coconut milk - 1 pot;
- oil - 85 ml;
- mustard in beans - 2 teaspoons;
- ginger - 30 g;
- curry leaves - 1 bunch;
- Fenugreek, turmeric, paprika and salt - 1 tsp each;
- onions and chili - 3 pcs .;
- tomatoes - 6 pcs .;
- water 250 ml.
Preparation
- In a sauté pan with oil, put mustard, curry, fenugreek, ginger, chili.
- Add onion, turmeric and paprika, warm up 2 minutes, add tomatoes.
- Pour water, milk, pour the sauce and stew for 5-7 minutes.
Indian curry dish
Curry, whose recipe will be presented next, are often cooked in their kitchen by Indian housewives. As a meat basis, you can take chicken, mutton, rabbit meat, which can lead to a time lagging depending on the type of meat selected. Serve ready-made soup with boiled rice.
Ingredients:
- meat - 500 g;
- coconut milk or cream - 200 ml;
- curry paste - 150 g;
- oil - 40 ml;
- onion - 2 pieces;
- tomatoes - 200 g;
- water 100 ml;
- salt.
Preparation
- Fry the onion in oil.
- Stir the meat slices with curry paste, spread to onions, fry.
- Add tomatoes, water, milk, salt.
- Indian indian curries are damped to the softness of meat.
Thai curry
Curry with coconut milk, vegetables and red pasta, prepared according to the recommendations presented below, will evaluate the benefits of Thai cuisine, which is full of spices and natural flavors. Among these are traditionally lime juice, brown sugar, fish sauce and Thai basil.
Ingredients:
- chicken fillet - 400 g;
- coconut milk - 250 ml;
- red curry paste - 100 g;
- oil - 40 ml;
- onion - 1 piece;
- garlic - 5 teeth;
- carrots and bell peppers - 1 pc .;
- inflorescence of broccoli - 4-5 pcs .;
- fish sauce - 1 teaspoon;
- lime juice - 1 tbsp. a spoon;
- sugar cane - 0.5-1 tsp;
- leaves of Thai basil - 10-15 pcs .;
- salt.
Preparation
- In oil fried onion and garlic.
- Add the pasta, chicken, fry for 4 minutes.
- Put carrots, peppers, broccoli, pour in milk and 200 ml of water.
- Tasty dish for 5 minutes.
- Add fish sauce, lime juice, sugar, salt, mix.
Japanese curry
The Japanese curry dish is similar in composition to its other counterparts. Meat is combined with vegetables: onions, carrots, potatoes. If desired, at the end of quenching, you can add to the components a mashed apple, a little ketchup, honey or soy sauce to taste. Garlic will give a special piquancy to the dish.
Ingredients:
- chicken fillet - 500 g;
- onions and carrots - 1 pc .;
- potatoes - 3 pcs .;
- broth - 600 ml;
- Curry paste - 70 g;
- oil - 50 ml;
- fresh ginger and garlic - 1 tbsp. spoon;
- ground ginger and curry - 1 tbsp. spoon;
- Salt, pepper, sugar, soy sauce - to taste.
Preparation
- Fry the onions with carrots and potatoes, adding fresh ginger and garlic.
- Separately fry chicken, shift to vegetables.
- Add the paste and curry seasoning, ground ginger, pour in the broth.
- The Japanese curry is a recipe that requires the joint languishing of the ingredients until they are ready.
- Season the prepared dish with salt, pepper, sugar, soy sauce, remove from heat.
Curry sauce with mango
Curry sauce at home , the recipe of which will be presented below, acquires a particularly refined taste by adding a rich and fragrant pulp of mango. Instead of a dry curry seasoning, you can use the prepared paste, adding about 100 grams to the amount of meat specified in the ingredients.
Ingredients:
- chicken fillet - 600 g;
- mango - 2 pieces;
- coconut milk - 0.5 liters;
- curry - 1 tbsp. spoon with slide;
- Curcuma and nutmeg - 2 pinches each;
- oil - 50 ml;
- salt, chili.
Preparation
- Sliced meat fried until blush in oil.
- In the milk, add all the spices from the list, pour into the chicken.
- After boiling, the contents are cooked for 20 minutes or until the desired degree of thickening of the sauce.
Chicken curry - recipe
Chicken in curry sauce can be cooked with the addition of ready-made seasoning. However, using a self-made Indian assortment of spices, you can remove the unwanted component or replace it with another more preferable. This way, for example, it will be possible to reduce the severity of the food by replacing chili with paprika.
Ingredients:
- chicken - 700 g;
- tomatoes in their juice - 250 g;
- water - 700 ml;
- yogurt - 350 ml;
- Fresh ginger - 30 g;
- onion - 2 pieces;
- garlic - 1,5 heads;
- Curcuma, coriander, dried ginger, garam masala, zira - 1 tsp each;
- chili and cinnamon - 0.5 teaspoons each;
- cloves - 5 pcs .;
- cardamom - 3 pieces;
- laurel - 2 pieces;
- oil - 100 ml;
- ghee oil - 50 ml;
- salt - 2 teaspoons.
Preparation
- Mix 2 ground garlic cloves, ground ginger and chili, adding 4 tablespoons of yogurt, season with a mixture of chicken slices, leave for an hour.
- In a mixture of oils, onions, garlic and ginger are fried.
- On the oil fry the remaining spices, add the ginger-garlic mass, tomatoes, warm up 2 minutes.
- Pour in yogurt, and after 5 minutes water, give a boil.
- Fry the meat and put it into the sauce.
- After 30-40 minutes of languor in the sauce, the chicken curry will be ready.
Rice with curry - recipe
Curry is a recipe that can be made in a lean version with rice and vegetables. The resulting dish is suitable for self-serving, and as a spicy side dish to meat, fish. To prepare you need a quality long-grain cereal, preserving the integrity of grains, not boiling.
Ingredients:
- rice - 2 cups;
- curry and turmeric - 2 teaspoons each;
- water - 3 cups;
- Bulgarian pepper - 2 pieces;
- onion - 1 piece;
- oil - 100 ml;
- corn - 1 pot;
- greens - 1 bunch;
- salt pepper.
Preparation
- Rinse the rice in an oiled frying pan.
- Add spices, salt, hot water, cook until the rice is ready.
- In a separate bowl, fry onion and pepper for a minute, then cover the container with a lid and squash the contents for 10 minutes.
- Season the vegetables with corn and greens.
- Serve curry with rice and vegetables.
Vegetable curry
The curry vegetable, the recipe of which will be presented next, will amaze with the harmony of taste and the breathtaking fragrance. The dish can be complemented with meat, fish, but also as an independent snack, this culinary creation will do the best, quality quenching the feeling of hunger and pampering taste buds.
Ingredients:
- potatoes, carrots and tomatoes - 2 pcs .;
- onion and cauliflower - 1 pc .;
- curry paste - 100 g;
- Ginger and garlic paste - 3 teaspoons;
- water - 3 cups;
- coconut milk - 1 glass;
- tomato paste - 1 tbsp. a spoon;
- green peas and spinach - for 1-2 handfuls;
- oil - 100 ml;
- Ground cinnamon - 0,5 tsp.
- salt, pepper, lime juice.
Preparation
- Onions are fried onion, garlic and ginger paste.
- Place curry, tomato paste, cinnamon, pour in milk, water, stew for 5 minutes.
- Add the vegetables to the sauce, stew until cooked under the lid, adding polka dots and spinach at the end.
- Vegetables curry flavored with lime juice and served.
Curry with shrimps
Prawns in curry sauce are ideal for creating exquisite exotic and incredibly tasty dishes, which are especially harmoniously combined with brown rice. All ingredients for cooking can be purchased at the supermarket, after which the further process will take no more than half an hour.
Ingredients:
- shrimp - 250 g;
- onion - 4 pieces;
- garlic - 3 teeth;
- ginger - 30 g;
- water - 150 ml;
- coconut milk - 280 ml;
- Ground chili, salt and sugar - 1 teaspoon;
- turmeric - 1 tbsp. a spoon;
- ghee oil - 25 ml;
- garam masala - 0,5 tsp.
- Ground cinnamon - 1/3 tsp.
Preparation
- In oil fried cinnamon and 2 onions.
- Add garam masala, turmeric, chili, grated onion, ginger and garlic, fried for 5 minutes.
- Lay the shrimp, and a minute later pour in water and milk.
- Season the dish with salt, sugar, cook for 5 minutes.
Pork curry
Pork in curry sauce is an adapted appetizing version of the Indian dish for European taste. The simplicity of the elementary technology and the excellent results of the resulting produce are the best motivation for including the recipe in the home prescription card file.
Ingredients:
- pork - 500 g;
- onions, carrots and bell peppers - 1 pc .;
- garlic - 5 teeth;
- ginger - 40 g;
- cream - 200 ml;
- curry - 1 tbsp. a spoon;
- oil - 40 ml;
- salt, pepper, soy sauce, tomato paste.
Preparation
- Fry garlic, ginger and half onions in butter, fry for 2 minutes.
- Add carrots, peppers, onions, fry for a minute.
- Place curry, pour a little water.
- Piece of pork is poured into boiling water, and after changing the color, they are thrown into a colander and transferred to sauce.
- Add the tomato paste to taste, soy sauce, tinned under the lid until the meat is soft.
- Pour in the cream, season the dish, warm up a little.
Fish curry - recipe
Fish curry is perhaps one of the fastest versions of a piquant oriental dish that can be prepared as a complement to a garnish of rice . To fulfill the recipe, you can take a fillet of any white fish, cut it into large cubes. Before serving, the food is complemented with cilantro and fresh tomatoes.
Ingredients:
- fish fillets - 0.5 kg;
- onion - 1 piece;
- garlic - 1 head;
- ginger - 50 g;
- coconut milk - 500 ml;
- curry - 1 teaspoon;
- oil - 40 ml;
- salt, pepper, coriander, tomatoes.
Preparation
- Onions are fried onions, ginger and garlic.
- Add curry, milk, dress the sauce, lay the fish in it.
- After boiling, the food is steeped for 5-7 minutes, supplemented with tomatoes and cilantro, served.
Curry chicken in a multivariate
Qualitatively diversifies the usual everyday diet, filling it with bright colors, chicken curry with coconut milk, which you can cook without any special trouble in the multivark. A pleasant fresh taste with a harmonious unobtrusive sourness will add to the food added to the grinded apple.
Ingredients:
- chicken fillet - 0,5 kg;
- coconut milk - 300 ml;
- garlic - 3 teeth;
- ginger - 30 g;
- curry - 2 tsp.
- coriander - 1 teaspoon;
- onion and apple - 1 pc .;
- oil - 40 ml;
- salt, sugar, pepper.
Preparation
- Fry the chicken in the oil in the "Bake".
- Add the onion, garlic, ginger, curry, coriander, and after 5 minutes apple.
- After another 5 minutes, pour in the milk, season with taste and switch the appliance to "Quenching" for 20 minutes.