The curry mixture is used in oriental and Asian cuisine. The compositions of this mixture differ for each country and even region (province) in taste, color, quantity, variety of spices, scope: for meat, fish, vegetables or rice.
There are only 5 mandatory ingredients for curry: turmeric, fenugreek, coriander, ajgon (or cmine) and red pepper. Cumin or cumin is more often used in European cuisine, and cumin - in Eastern cuisine, the names denote the same plant, or rather a part of it, which is used as a seasoning. And fenugreek is known to many as fenugreek, these are also synonyms.
There is a wide variety of curry mixtures, they differ in the number of names of spices, their proportions in the composition differ. The most aromatic is the South Asian curry. It is prepared more often in Malaysia, Indonesia, India, Indochina and Pakistan. In addition to the 5 main spices, it includes:
- ginger
- asafoetida
- black pepper
- white pepper
- carnation
- basil
- galangal
- cinnamon
- cardamom
- allspice
- garlic
- nutmeg (matsis)
- garcinia
- fennel
- mint
A dark, moderately pungent curry mixture is common in our country. The composition of the mixture, which is produced in Russia, includes the following spices (recipe for obtaining 100 grams of seasoning):
- cayenne pepper - 6 gr.
- cardamom - 12 gr.
- coriander - 26 gr.
- cloves - 2 gr.
- zira - 10 gr.
- fennel - 2 gr.
- fenugreek - 10 gr.
- ginger - 7 gr.
- black pepper - 7 gr.
- turmeric - 20 gr.
Based on this mixture, various sauces and dressings can be prepared, they are often very concentrated, usually less saturated are prepared on their basis.
To prepare the Fish Curry dish, use a mixture consisting of:
- jamaican pepper - 4 gr.
- cayenne pepper - 5 gr.
- coriander - 36 gr.
- zira - 10 gr.
- fenugreek - 10 gr.
- ginger - 5 gr.
- white mustard - 5 gr.
- black pepper - 5 gr.
- turmeric - 20 gr.
The curry yield for this recipe is 100 grams.
The composition of sauces also often includes: flour, salt, vinegar, pomegranate juice, meat (fish or chicken) broth, apple, tomato or plum puree, sometimes soy is added. The content of vinegar in the sauce in high proportions reduces the beneficial dietary properties of the spice, so it is most advisable to use curry as a seasoning. For high-quality assimilation of the beneficial components contained in the spices, it is necessary to "dissolve" the curry in hot oil. That is, it is enough to add the curry to the fried dish 5 minutes before the end of cooking.
