Dish "Curry": recipes with photos

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

When the dish "Curry" is mentioned, only one association comes to mind for those who have not tried it: Indian spices, a lot of Indian spices.

And so they call both the finished dish and the mixture of spices for its preparation. Below we will look at "Curry" and learn how to cook it in a home kitchen. Why not? A little exotic doesn't hurt, and spices are great for both digestion and metabolism.

A bit of history

This dish, incomprehensible and multifaceted, appeared a very long time ago. Moreover, depending on the parts of the world where it is served, the composition of products and spices may vary.

The very word "curry" in translation from the language spoken by the inhabitants of the south of ancient India, means "sauce". In parallel with this, it was widely believed that "Curry" got its name from the bush of the same name, whose leaves the inhabitants of India dried and ate. British merchants who did business with India promptlygot confused in all the varieties and intricacies of the cuisine of this state and, for ease of perception, called "curry" any dish that included vegetables, poultry or shellfish and the following spices:

• ginger;
• cumin;
• bow;
• garlic;
• turmeric;
• coriander.

Over time, history has changed, the influence of peoples on each other has changed. At that time, when the followers of Islam came from the west, in which the basis of the diet was meat, the recipe also changed. Later, from Asia, "Curry" was enriched with cloves, and thanks to the Portuguese, it acquired chili peppers.

Human history, its fluctuations and changes can be easily traced by what people ate at one time or another, interesting, isn't it? However, the first curry dish, according to experts, appeared around 2500 BC. Thus, this food can rightfully be considered one of the oldest.

Curry in modern cuisine

Despite its age, "Curry" does not lose popularity. It is believed that this dish came to civilized Europe thanks to Great Britain, whose colonies were located on the territory of India. It was not always cooked the way it should be and correctly, but the fact remains - "Curry" is served in almost all English establishments.

However, according to experts, it is not worth relying completely on authenticity in such establishments, since spices are capricious and do not like haste. The best choice forthose who want to immerse themselves in the heady atmosphere of India - themed establishments, preferably those that are supported by families from generation to generation. Also, the dish "Curry" has permanently entered the portfolio of eminent chefs, as it is flexible and allows you to adapt to tastes, easily tolerates new combinations of products and methods of their processing.

Spices

Now in any supermarket you can buy a bag with the inscription "Curry". This is a ready-made crushed mixture, which should be immediately used. However, such "cocktails" of spices are a double-edged sword, since in most cases the most unsuccessful samples are poured into such bags, in the hope that together they form a more or less acceptable taste. For those who are not looking for easy ways, we recommend getting a marble mortar and:

• dried chili flakes or chunks;
• turmeric;
• cumin seeds;
• cardamom seeds;
• coriander seeds.

Also, optionally, depending on preferences and possibilities, you can add to the "Curry" dish and mixture for it:

• black peppercorns;
• whole cloves;
• dried ginger pieces;
• dried garlic;
• nutmeg;
• curry leaves.

Mix everything, grind thoroughly in a mortar and use as directed.

Chicken curry

Theory is enough, it's time to come to practice, as everyone has already managed to get hungry. So, "Curry" (dish). The recipe was given to us by the well-known British chef, public figure and just a good person Jamie Oliver. Yes, it is harder to cook than pasta with sausages, but believe me - it is intoxicatingly delicious. We will need:

• chicken breasts without skin and bones - 500 grams;
• peeled tomatoes - 1 kilo;
• onion - 300 grams;
• ginger root - 3 cm piece;
• coconut milk - 1 can;
• odorless vegetable oil - 70 ml;
• fresh hot pepper - 2 pods;
• mustard seeds - 1 tbsp. spoon;
• turmeric - 2 tsp;
• curry leaves - a pinch (if possible, if not, skip);
• fenugreek seeds - 1 tbsp. spoon;
• cilantro - medium bunch;
• s alt to taste.

Step by step

To cook "Curry" - a dish whose photo makes you salivate, follow the instructions below.

1. Place a thick-walled saucepan over medium heat. Pour oil into it, wait until it heats up.
2. Throw mustard seeds into the oil, and after 5-7 seconds - fenugreek seeds. As soon as the mass begins to "pop" - throw curry leaves.
3. In parallel, wash fresh hot peppers, free from seeds and cut into thin half rings. Throw into the pan with oil and spices.
4. Grate ginger and toss to pepper with spices. Don't forget to stir!
5. Onion must be peeled and chopped. You can do it in blender orcombine. Throw the onion mass into the pan, then simmer for 5 minutes.
6. Add the remaining dry seasonings to the pan.
7. Chop the tomatoes so that small textured pieces remain. Throw in the same pan and simmer for 5-7 minutes.
8. Add 200 ml of pure water and all the coconut milk to the cooking dish. Boil for 7-8 minutes. That's all, the universal sauce for "Curry" (dish) is ready!
9. Separately chop the chicken into small pieces, fry it in vegetable oil until golden brown.
10. Put the chicken into the sauce and cook for another third of an hour over low heat. Serve with boiled rice sprinkled with chopped cilantro.

Curry for Vegetarians

This dish can be considered ideal for vegetarians, as it is full of flavors, thick and satisfying. And replacing pieces of meat with vegetables and legumes is not difficult. We will need the following set of products:

• dry chickpeas - 300 grams;
• garlic - 1 clove;
• onion - 1 small head;
• curry leaves - 1/2 teaspoon;
• vegetable oil - 2 tbsp. spoons;
• peeled pumpkin - 400 grams;
• tomato paste - 1 tsp;
• ground paprika - 1 tsp;
• vegetable broth - 1/2 cup;
• garam masala - 1/2 tsp;
• s alt to taste.

So, vegetarian dish "Curry" - what is it? Cooking description below.

1. Soak the chickpeas overnight, then boil them until tender.
2. Heat the oil in a heavy frying pan.
3. Separately finely chop the onion and garlic, throw into the pan. All the spices are there. Heat for 5 minutes, stirring occasionally.
4. Cut the pumpkin into small cubes, put into the pan and cook again for 5 minutes.
5. Pour chickpeas, tomato paste into pumpkin mixture, pour over everything with broth and mix thoroughly.
6. Cook over medium heat for a third of an hour, stirring regularly. S alt to taste at the end. Serve with rice.

Bon appetit!