Curry sauce was first made in India using various spices and vegetables. It is the basis of the cuisine of this country and it is made there for almost all dishes - from meat and fish to vegetables and rice. Thanks to its unique piquant taste and ease of preparation, curry sauce is loved by other peoples as well.
Secrets of delicious curry sauce
This sauce has many recipes, especially in India, where every housewife prepares it to her taste. It usually contains turmeric or curry leaves, garlic, onions, mustard, chili peppers, salt, tomatoes, coconut. Sometimes apple, fennel, nutmeg, cloves and other spices are also added to it.
To make a delicious curry sauce, you don't need to use powdered spices and seasonings, but grains. As for vegetables and fruits, it is also better to add them fresh - then the taste of the sauce will turn out to be richer and richer.
It is also very important to put all the ingredients in a saucepan or pan one at a time so that each of them can fully give its taste and aroma. This is especially true for spices. If you throw it all in at once, the sauce will only remotely resemble a real curry.
Traditional curry sauce
To make a classic curry sauce, you need the following foods:
- 5 tbsp. tablespoons of vegetable oil;
- 2 tbsp. tablespoons of mustard seeds;
- 1 teaspoon of fenugreek seeds;
- 1 teaspoon of dried garlic;
- curry leaves;
- 4 green chili peppers;
- 5 cm of ginger root;
- the head of an onion;
- 1 teaspoon of ground chili;
- 1 tbsp. a spoonful of turmeric;
- 5 medium sized tomatoes;
- 200 ml of water;
- 1 teaspoon of salt;
- 250 ml coconut milk.
Put a saucepan on fire and pour sunflower oil into it. When it's hot, add the mustard, fenugreek, and dried garlic. When the beans begin to burst, reduce the heat and add a handful of curry leaves. Then cut off the tails of the chili pepper, cut it in half lengthwise and peel it off. Cut the peppers into thin longitudinal strips, add to the rest of the ingredients and stir. Peel the ginger root and grate it directly into the saucepan. Stir again.
Peel the onions and chop them in a blender, add to the spices and add some ground chili to it to enhance the spiciness of the sauce. Then add the turmeric, which will give the curry its characteristic yellowish hue. Mix everything well. Cut the tomatoes into small cubes and add to the saucepan. Pour in a glass of water, salt and add coconut milk. Mix everything well and simmer for about 5 minutes over low heat. After the allotted time, remove from the stove and cool.
Serve the curry sauce with chicken and rice, grilled fish, or vegetables. And also use it for savory dishes by adding 8-10 spoons to your stew or seafood.
