Curry mix is used in cooking dishes in East and Asian cuisine. The compositions of this mixture vary for each country and even region (province) in taste, color, quantity, variety of spices, scope: for meat, fish, vegetables or rice.
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There are only 5 essential ingredients for curry: turmeric, fenugreek, coriander, aggon (or cumin) and red pepper. Cumin or cumin are more often used in European cuisine, and zira - in the eastern, the names designate the same plant, or rather its part, 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 vary in the number of spices, their proportions vary in composition. The most aromatic is considered to be South Asian curry. It is cooked more often in Malaysia, Indonesia, India, Indochina and Pakistan. In addition to 5 main spices, it includes:
- ginger
- asafoetida
- black pepper
- white pepper
- clove
- basil
- galangal
- cinnamon
- cardamom
- allspice
- garlic
- nutmeg color (matsis)
- garcinia
- fennel
- mint
In our country, a dark, moderately burning curry mixture is common. The composition of the mixture that is produced in Russia includes the following spices (the recipe for 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.
Various sauces and dressings can be prepared on the basis of this mixture, they are often very concentrated, usually less saturated are prepared on their basis.
To prepare Fish Curry, a mixture is used 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 yield of curry for this recipe is 100 grams.
Sauces often also include: flour, salt, vinegar, pomegranate juice, meat (fish or chicken) broth, applesauce, tomato or plum puree, sometimes soy is added. The content of vinegar in the sauce in large proportions reduces the useful dietary properties of spices, so it is most advisable to use curry as a seasoning. For the qualitative assimilation of the beneficial components contained in spices, it is necessary to “dissolve” curry in hot oil. That is, it is enough to add curry to the fried dish 5 minutes before the end of cooking.