Curry powder: taste, type, classification, benefits and harms, delicious recipes and seasoning photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Curry powder is a nice-colored mixture of several different but interesting and he althy spices. It is added to many dishes, both meat and vegetable. Traditionally, this spice is considered Indian, because it is in this country that curry is actively used in many dishes. But since the composition of this seasoning allows you to experiment, groups of spices from different countries have appeared, which are commonly called curry. Some contain herbs, some contain mixtures of peppers. However, like most products, curry has both beneficial properties and contraindications. So, it is better to know about the properties of this seasoning. In addition, you can cook many delicious and interesting dishes with curry.

What is curry?

Curry powder itself got its name from a plant whose dried leaves were actively used as a seasoning. However, their disadvantage was that the essential oils contained in them weathered too quickly, which made them unsuitable for long-term storage and transportation. According to another version, the word "curry" means "sauce". Therefore, many dressings for dishes are made from this spice.

In India, every housewife can present her curry powder recipe. Of course, there will also be flavorsdifferent. However, there are elements that are necessarily present in the original seasoning. But it is worth noting that due to the different amounts of ingredients, the spice always turns out a little different. But this does not bother anyone, because curry powder is tasty and he althy.

Original spice recipe

What is in curry powder? The original version includes only four ingredients:

• Turmeric. It can take up fifty percent of the total mass of the curry. What is her beauty? Turmeric itself does not have a pronounced taste, but it allows other seasonings to open up. It also has a pleasant red color and a bright aroma. Therefore, no curry powder option is complete without turmeric.
• Coriander. Dried cilantro seeds need to be finely crushed. This ingredient can take up to twenty percent of the total weight of the curry. It has an interesting aroma and gives the powder a savory sweet taste.
• Chili pepper. This spice is the smallest in the total mass of ingredients. Of course, it adds spice, making the curry more spicy.
• Fenugreek is the dried leaves of a shrub. They replace the original curry plant. Give spices a sweet taste.

It is worth considering that the composition of curry powder may vary, but these four ingredients are always present.

Additions to the traditional recipe

What else can be put to this seasoning? There are a number of spices that bring out the flavor of the dish. Oftenuse:

• Fenugreek seeds.
• Cumin seeds.
• Cardamom – grains.
• Cinnamon sticks.
• Carnation.
• Ginger.
• Mint.
• Basil.
• Different types of peppers.

Each of these elements can bring something different to the seasoning. So, the European version involves the presence of a large amount of black pepper, which makes the curry more coarse. Asian versions are softer, more intelligent, contain sour flavors.

How to make your own curry?

To prepare the seasoning, you need to take all four elements, namely turmeric, fenugreek, chili pepper, coriander. The proportions may vary, but turmeric is the most, followed by coriander, and chili peppers close the list.

All spices are slowly heated in a dry frying pan. After that, add another pinch of fresh turmeric and pepper, also a pinch of s alt. Everything is mixed in a mortar, kneaded. To make the mass more plastic, pour in a spoonful of vegetable oil. The mixture prepared in this way is stored in glass jars for about two months, but always away from sunlight. Purchased spice can be stored for more than a year.

Curry classification: basic differences

Photos of curry seasoning show that all spices are different not only in composition. But also in appearance. Therefore, industrial curry powders are usually classified according to a number of criteria:

• Sharpness of the spice. They are divided into soft and burning. Directly depends on the amount of hot pepper.
• Use: for meat,fish, cereals.
• Color: dark and light, also depends on a number of auxiliary ingredients.

Useful properties of spices

What is the use of curry? Of course, all the properties of the powder directly depend on the ingredients. So, a mixture of four spices is great for those who want to normalize metabolism, eliminate swelling, get rid of body fat.

Thanks to turmeric, curry can be an excellent remedy for colds, for the prevention of a number of viral diseases. Turmeric also helps improve blood composition, which is important for patients with anemia. Also, according to a number of experts, curry, and in particular turmeric, helps in the prevention of cancer.

Coriander has a pronounced choleretic effect. It also helps improve digestion. In any case, curry helps lower cholesterol, improves tone and promotes weight loss.

In the homeland of this seasoning, it is often used as a remedy for rheumatism. It also improves the functioning of the respiratory tract. It is even recommended for asthma. And studies have shown that the systematic use of curry in dishes allows you to protect yourself from atherosclerosis.

Who shouldn't eat curry

As expected, the harm of curry seasoning also exists. For example, you should not use it if you are allergic to any ingredient. It is also worth noting that curry powder should not be abused while pregnant or breastfeeding.

Also, the properties of curry lead to the fact that blood clotting decreases, that is, notyou should use it before surgery or along with a number of medications.

Curry sauce: a quick way to cook

Curry powder sauces are often named after the spice. However, all recipes are different from each other. The simplest contains the following ingredients:

• Two tablespoons of curry powder.
• One onion.
• A couple of cloves of garlic.
• A tablespoon of flour.
• One sour apple.
• 250 ml stock.
• A teaspoon each of mustard and lemon juice.
• Two tablespoons of cream.
• Four - olive oil.

This powdered curry sauce is quick to prepare. It can be served with vegetable dishes or cereals, it will improve their taste, make the dish more harmonious.

Preparing curry sauce

First, the olive oil is heated in a saucepan. Peel onion and garlic. Finely cut. Send to the heated oil and simmer over low heat for about five minutes. Pour flour, mix thoroughly and fry the ingredients for a couple more minutes.

Remove mixture from heat, add broth, stir and add curry powder. Mix thoroughly. They send everything back to the fire, bring to a boil, reduce to a minimum and simmer for another five minutes.

The apple is peeled from the skin and seeds, rubbed on a fine grater, sent to the sauce, after a minute lemon juice and mustard. Simmer for another five minutes, pour in the cream, mix quickly and remove from heat. The curried dish is served hot.

Cabbage Curry: Delicious Recipe

For this dish you need to take the following ingredients:

• 600 grams of cabbage.
• Five pieces of potatoes.
• Five onions.
• A tablespoon of curry.
• A little vegetable oil.
• A glass of any broth.
• One hundred grams of tomato paste.
• S alt and pepper to taste.

Which dishes are best served with curry? To vegetables! The spice fully brings out the taste and aroma of vegetables without interrupting it.

Cooking cabbage with spices

Pour the oil into a deep frying pan and heat it up. Onions are peeled and cut into thin rings. Sent to fry in a pan. Curry seasoning is diluted in half of the broth, sent to the onion and stewed for another ten minutes. Add finely chopped cabbage, keep the same amount under the lid.

Potatoes are peeled and cut into small cubes. In the rest of the broth, tomato paste is bred. Both ingredients are sent to the cabbage and kept until tender. S alted at the very end.

Intricate vegetable dish

Actually, preparing this dish is quite simple. But it contains many ingredients, which allows it to be independent, not requiring meat components. For cooking you need to take:

• Three cups of chickpeas.
• Two onions.
• Four potato tubers.
• A glass of green beans.
• A couple of carrots.
• One bell pepper.
• Pod of hot pepper.
• Three cups of spinach.
• Tomatoes in their own juice - 400 grams.
• A tablespoon of curry.
• A teaspoon of grated fresh ginger.
• 400 ml of water.
• S alt and pepper to taste.
• A teaspoon of sugar.
• Olive oil.

To begin with, chickpeas should be left overnight in water. This curry recipe is quite interesting and spicy. And due to the huge number of ingredients, it is not even noticeable that there is no meat in it.

Cooking chickpeas with curry

Onions are peeled and finely chopped. Carrots are also chopped into small cubes. Heat olive oil over high heat and fry onions, carrots, chickpeas, green beans in it, add curry. Cook for about seven minutes.

Chili pepper finely cut, add it to the chickpeas. Also put ginger, sugar, mix and fry for another minute. Potatoes are cut into small cubes. Also come with bell peppers, add everything to chickpeas and vegetables. Pour in water and tomatoes in their own juice. Add s alt and pepper to taste, cover with a lid and simmer for about six hours over low heat.

Add spinach at the end. You can add some coconut milk. Waiting for the greens to soften. Vegetable curry is garnished with a slice of lemon when served.

Shrimp curry soup

The use of curry seasoning is quite wide. For example, it is used in soups. For this recipe, you need to take the following ingredients:

• Three cups of chicken stock.
• Three tablespoons of butter.
• A quarter cup of finely chopped onion.
• Same amount of chopped celery.
• A tablespoon of curry.
• Three tablespoons of wheat flour.
• A little paprika.
• 250 grams of boiled shrimp.
• Half a cup of 10% fat cream.
• A tablespoon of tomato paste.
• 60 ml cognac.
• S alt and pepper to taste.

How to cook curry soup?

Put butter in a saucepan, melt it. Add onion and celery and simmer for about five minutes. You should check their softness. Then curry, flour and paprika are added. Partially pour in chicken broth, stirring the dish.

When the soup boils, reduce the fire to a minimum and cook for fifteen minutes. Shrimps are added to the pot, leaving a few to decorate the soup. Pour in the cream, remove from the fire. Using a blender, grind all the ingredients. Divide the soup into serving bowls. A little cognac is poured into each, shrimp are laid out. You can also add a couple of green onions for garnish.

Curry is a condiment consisting of a mixture of at least four spices, namely turmeric, coriander, chili pepper and fenugreek leaves. You can prepare this mixture yourself by purchasing all the necessary components. However, most often it is much easier to buy a ready-made version. Here you need to pay attention to the composition. It is best to take the classic version, that is, only with these ingredients. Since it’s easier then just add the right spices directly to the dish. It is also worth paying attention to the fact that there are no additives in the composition. Spices keep well without them.

Curry –this is not only the basis for the sauce of the same name, but also an excellent remedy in its useful properties. It helps to normalize metabolism, fights colds, and also normalizes the digestive system. However, excessive use of the seasoning can lead to poor blood clotting, so it is better not to combine it with certain medications. Many wonderful dishes can be garnished with curry. So, the most advantageous spice looks with vegetables, giving them a brighter flavor, without losing its individuality. Either way, curry is the spice to have in your kitchen.