Under curry is usually understood as a dry mixture, harmoniously matched spices, which is widely used in many kitchens, especially in Indian, Thai and Japanese. On the basis of curry are prepared a wide variety of sauces, pastas and more complex foods. Recipes of some of them are offered below.
Curry sauce - Indian recipe at home
Ingredients:
- curry powder - 1 teaspoon;
- onion bulb - 60 g;
- small garlic tooth - 0.5 pcs .;
- apple - 60 g;
- butter peasant creamy - 2 tsp.
- wheat flour - 3 tsp.
- tomato paste - 10 g;
- raisins without pits - 20 g;
- ginger root grated - 10 g;
- coconut chips - 15 g;
- broth - 340 ml;
- salt stone.
Preparation
Initially, we remove the bulb and garlic from the husks, cut the vegetables melenko and fry in melted butter until soft. Now mix the flour and curry powder and pass the mixture, stirring, until the crumbly texture. Add the tomato paste to the container, stir until the components are evenly distributed among themselves, remove the container from the fire and leave the contents to cool.
At the next stage, pour into the frying broth and stir thoroughly. Now add the grated apple, after cleaning it from the skins, pour the washed raisins, coconut shavings, ginger root, pour the sauce over to taste and toast on moderate heat with periodic stirring for half an hour.
If desired, curry sauce can be blended with a blender before serving.
Curry paste - recipe
Ingredients:
- curry powder -3 tbsp. spoons;
- wheat flour - 140 g;
- granulated sugar - 10 g;
- broth sublimated - 1 tbsp. a spoon;
- water 240 ml;
- pepper spicy and ground black;
- salt stone.
Preparation
Curry paste is used to add to a variety of themed Japanese dishes or can be used simply as a meat sauce. It is prepared extremely simply and quickly. Preheat to boil water, add freeze-dried broth, salt, sugar and curry powder and boil for a minute and a half. During this time, in a small amount of water we dissolve the flour and pour in with continuous stirring into boiling water with curry. Add the pepper to taste, warm it to a boil and cook until thick, then remove it from the heat and let it cool.
Japanese curry - recipe
Ingredients:
- meat (flesh of chicken, pork or veal) - 400 g;
- onion bulb - 130 g;
- vegetable oil - 40 ml;
- carrots - 190 g;
- potatoes are large - 2 pcs .;
- apple medium-sized sweet - 1/2 pcs .;
- ginger root - 20 g;
- broth - 890 ml;
- seasoning "garam masala" - 1 tbsp. a spoon;
- ground black pepper and salt;
For curry mixture:
- curry powder - 1 tbsp. a spoon;
- butter peasant creamy - 4 tbsp. spoons;
- wheat flour - 0,25 cup;
- ketchup - 45 g;
- seasoning "garam masala" - 1 tbsp. a spoon;
- sauce "thinkatsu" - 3 tbsp. spoons.
Preparation
In the warmed saucepan on vegetable oil, let's cut the melted onion, and after seven minutes add the crushed ginger root and fry another couple of minutes. Now we lay the chopped two by two cubes, fry until the color changes, then add the mug of purified carrots and fry the food for a few more minutes. Now pour in the hot broth, let the contents of the vessel boil and cook, depending on what type of meat is used, from ten to forty minutes. For the chicken, we determine the minimum time, and the veal is cooked to the maximum.
Wasting no time, prepare a mixture of curry. To do this, we pass the flour to a cream shade on the melted butter, then pour the masala grams, curry powder, add thin and catsup, stir and stir for a little while continuously stirring to the maximum possible homogeneous texture of the mixture.
To the cooked meat, we put in the chopped peeled potatoes, the grated apple and cook until all components are ready. Finally, we mix the curry, mix it until it dissolves completely, warm up now to a boiling and thickening and can serve the food, supplemented with boiled rice.