To give a touch of color and exoticism, the curry is ideal for offering a little spice to a dish, whether salty or sweet. Discover all the secrets of this mixture of spices typical of Indian cuisine.
The curry, also called Cari or Kari, is not strictly speaking a spice but rather a spice mixture that symbolizes alone Indian cuisine Even if there are also mixtures from many Asian countries and Indian Ocean regions. Soft, of moderate or very spicy intensity, the curry is available in a thousand and one flavors Depending on the dosage of the spices that compose it. We can therefore find the same spices in different mixtures but in different proportions which will therefore modify the final taste.
The use of curry in India, its country of origin, goes back very far in history. It is then thanks to British colonization that its use gradually goes spread in the worlduntil becoming a unavoidable of our kitchens today.
Curry, a spice?
In India, we are not talking about curry but of “massala“, which means” mix “. The curry is therefore not a unique spice but the combination of many of them. It is even said that there are as many mixtures as regionsor even families, in India. The spice mixtures work the available spices and their cost, the poorest unable to afford spices dear and rare.
We can thus find in a curry of turmeric, ginger, pepper, cumin, corianderchili, cloves, fenugreek, cardamom, cinnamon, mustard, bay leaf, saffron, paprika …
According to the region from which it comes, a curry will not therefore have the same flavor or the same color because of its composition. So in India, you can taste a curry Madras (made of ginger, turmeric, cumin, mustard seeds, coriander, kaloupilé leaves (which is also sometimes called curry leaf) and red peppers) or even a curry Balti (a little more spicy than Madras thanks to the cayenne pepper and the black pepper that compose it).
There are also curry mixtures In Indonesia (The Curry of the Seven Seas based on coriander, cinnamon, cloves, strong pepper and celery salt), Vietnam (lemongrass curry) in Jamaica (Kari of Kingston, made of turmeric, cloves, nutmeg, coriander, ginger, habanero pepper, fenugreek, cumin) but also Pakistanau Bangladeshon Mauritiusin Afghanistanin Malaysia au Sri Lanka….
In Thailand, the curry is available in color:
- the curry jaunecomposed of coriander, cumin, turmeric, fenugreek, garlic, bay leaf, salt, lemongrass, cayenne chili, ginger, mais (part of nutmeg) and cinnamon
- the curry rougea mixture made of red, garlic, shallot, coriander, cumin, pepper, lemongrass, galangal (a plant of which the root is consumed as ginger), shrimp paste and lemon kaffir
- the curry vert, Based on green pepper, white pepper, shallot, garlic, galanga, lemon kaffir, coriander, lemongrass, galanga, cumin and shrimp paste
Even Reunion Island has its own mixed mixture Massalémade of nutmeg, pepper, cardamom, cloves, coriander, cumin, turmeric, ginger and fenugreek.
Choose well and keep your curry
The curry is mainly in two forms: powder and dough. In the case of a powder preparation, the spices that will compose the mixture are mortar Before being slightly roasted on fire in a little fat. The result is a dry powder ready to use to cook delicious exotic dishes.
You can also make a curry paste by mixing fresh ingredients. You can also find different ready -to -use curry pasta. Note that the dough will be your dishes more than the powder.
But how to be sure to choose a Curry rich in perfumes ? Already, avoid the purchase of spices that would be in the open air (they lose flavor because of the sun and any ways). For a curry full of flavor and quality, bet on mixtures with not or little salt (spices must be enough for a pronounced taste) and whose color reflects the composition. Do you also have your nose if possible.
On the conservation side, the powder curry can be kept about two years After purchase, in an airtight jar and out of light and humidity. The curry paste, she will keep at room temperature Before consumption and then in the refrigerator After opening.
How to use the curry in the kitchen?
Curry mixtures are more or less strong. It can be relatively mild, of moderate intensity such as Curry Madras (probably one of the best known in the world) or very spicy (especially if there are high concentrations of peppers or peppers in its composition). Anyway, it is always very aromatic. But you will need to choose the right mixture to make your meat, vegetables, fish or desserts dishes.
Thus, a yellow curry will integrate very well into dishes based on white meats or vegetables. Do you want to cook a fish? A mixture like the green curry will be very good. The curry also goes very well with Coconut milkwhich can soften its spicy side. You can also integrate it in marinades For red meats before a passage on the barbecue, mayonnaises or dressing that will raise the taste of raw salads. Even fruit salads can be noted from a curry key To travel the taste buds.
Here are some Curry -based recipe ideas To inspire you in the kitchen. All you have to do is get started!
Entrées : Zucchini and curry soup, Curry mold cream, Hot oysters with curry, Curry scallops, Chicken dice with curry and herbs.
Mer : Curry and coconut shrimp, Spicy monkfish with ginger and curry, Curry of Congre, Coblaud Curry-Coco-Orange.
Terre : Lamb curry with potatoes and beans, Madras curry, Curry or chicken caror, Pineapple veal and curry.
Desserts: Sweet Curry cake, chocolate banana cake and curry
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