What is curry make from?!
Answers: Different kinds of spices... and coconut milk.
curry powder is a blend of other spices such as cumin, corriander, clove... curry paste is a blend of fresh chili peppers and spices... curry sauces are made from either curry powder or paste and usually include coconut milk.
Curry is a derivitive of Turmeric, which is a deep yellow-to-orange powder that comes from rhizomes that are of the ginger family (Zingiberaceae). The rhizomes are boiled for hours, dried for days or weeks, then powdered.
The word 'curry' just means gravy/dish with gravy!!! So 'curry' can be made of a lot of different things...In Indian cooking, it can be made with coconut, tamarind, onions, onions, tomato blend, only tomatoes, cashews, heavy cream....only to name a few. The list is endless....hope I helped and not confused you further!
Enjoy coz every curry is great and wonderful
Curry is an Asian powdered seasoning made of many spices and it is also the name of some recipes made with that seasoning.
Here is 2 recipes, one to make the powder and the other one is a chicken recipe.
Curry powder recipe
Makes a 1/2 cup of curry powder.
Recipe ingredients:
2 1/2 teaspoons fenugreek
1 teaspoon, about 20 pods, cardamom seeds, cracked with a cleaver to release seeds
3 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon mustard seeds
6 cloves, whole
1 cinnamon stick, thin and broken into pieces
1/4 teaspoon ground mace
1/4 teaspoon nutmeg, grated
1 big pinch cayenne
2 tablespoons turmeric, ground
1 hot pepper, toasted and dried, to taste
Recipe method:
Preheat oven to 225 degrees F.
In a small pan, combine fenugreek, cardamom, coriander, cumin and mustard seeds, cloves and broken cinnamon stick.
Bake for 15 minutes, shaking the pan a few times. Let cool.
In bowl, combine the toasted spices with the mace, nutmeg, cayenne, tumeric and peppers.
Place in a spice mill and grind to a powder.
Store in an airtight container.
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CHICKEN CURRY WITH RICE VERMICELLI
Ingredients
1.5kg chicken
8oz potatoes, peeled and cubed
4 tablespoons vegetable oil
1 onion, finely sliced
1 clove garlic, crushed
3 tablespoons Thai curry powder
1 teaspoon sugar
2 teaspoons fish sauce
1 pint coconut milk
1 lemon grass stem, cut in to half
12oz rice vermicelli, soaked in hot water to soft
1 lemon, cut into wedges to serve
FOR THE GARNISH
4oz bean sprouts
2 spring onions, sliced diagonally
2 red chillies, seeded and finely chopped
Method
Skin the chicken, cut the fresh into small pieces and set aside. Heat half the oil in to a pan, add the onions and garlic fry until soft.
Add the chicken pieces and fry to golden brown. Stir in the curry powder, season with salt sugar then stir in the fish sauce.
Pour in the coconut milk and add the lemon grass, cook on a low heat for 15 minutes.
Meanwhile, heat the remaining oil in a pan add the potato fry to golden brown, add to the chicken and cook until both chicken and potato are both tender.
Drain the rice and cook it in a pan of boiling water for 5 minutes, Drain well, place in shallow dishes with the chicken curry on top. Garnish with bean sprouts, spring onions, chillies and serve with the lemon wedges.
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I hope this information is what you were looking for.
2 tablespoons whole cumin seeds, toasted
2 tablespoons whole cardamom seeds, toasted
2 tablespoons whole coriander seeds, toasted
1/4 cup ground turmeric
1 tablespoon dry mustard
1 teaspoon cayenne
Place all ingredients in a container with an airtight lid. Shake to combine. Store in a cool dry place for up to 6 months. When ready to use, grind and add to dishes according to taste.
This is a complex question! There are many types of curry not only in India but also Thai curries, Malay, Indonesian....
Anyway, specific types of curries contain specific ingredients. In India, most curries ususally start with onion, ginger and garlic. South Indian and coastal curries tend to have coconut or tamarind. The spices also vary depending upon the particular curry dish, the region or state and the chef's or cook's own personal preferences.
Indians do NOT use curry powder, this is a concoction of spices used by the British.
One of the keys to any good curry is freshly toasted and ground spices.