Cooking properly and delicious. Curry sauce.

Curry seasoning, which came to us from India,is a golden brown powder. It affects us with a variety of tastes, as well as the medicinal properties provided to our body. This seasoning can have a diverse composition, which can include up to 30 different spices. Each of them has a beneficial effect on the human body, cleaning it and improving the work of many vital systems.

Curry is a seasoning that has a complex composition. Basically, this is 2-3 dozen carefully selected spices. But the basis of this mixture is turmeric. It is thanks to turmeric (otherwise called - Indian saffron), the mixture also acquires this pleasant, golden brown color. There are no exact requirements for curry composition. But for any of its variants the root powder of turmeric is the main one. It is at least 30% of the total. The second important component is coriander, which is added from 20 to 50% of the total amount of the mixture. Approximately 6% is cayenne pepper, red and very spicy and only 10% - curry leaf powder. It is this composition that has a real flavor of curry, which you can buy only in India itself. Curry shrubs do not grow in any other country, and its leaves quickly lose flavor.

Because manufacturers from other countries tomake the curry sauce especially fragrant, instead of curry leaves use fenugreek Greek - Fenugreek. In this case, all the main components can be only from 10 to 50% of the main mixture. The remaining volume can consist of cloves, ginger, cinnamon, fennel, mustard, nutmeg. May contain black, white and red pepper. Cardamom, cumin (Roman cumin) and even ground garlic can also be a part of the seasoning. There may be other spices. And it is the combination of added spices that determines the basic flavor and aromatic qualities of the resulting seasoning. The taste of it is diverse and can range from mild to spicy.

But curry is not an acute seasoning. It is perfect for making a variety of dishes, for example, meat, vegetables. Perfectly combined with poultry meat. It is used in cooking rice, to give it a golden color and a unique flavor. It is used for preserving, preparing soups and soup concentrates. And, of course, it is added to curry sauce, which, in addition to its bright taste qualities, has a number of medicinal properties. For example, its use helps to prevent diseases of colds.

Curry sauce is perhaps one of the maincomponents of Indian cooking, its integral part. And it is the magnificent, unique taste of this sauce that is so fond of the inhabitants of many countries of the world. For example, in Asia it is used almost daily. Let's get to the specifics of its preparation.

To make the right curry sauce,it is necessary to stock up in advance a fairly solid amount of various spices. We will need hot pepper, cumin, coriander seeds and turmeric root, which is usually sold already in powder. All spices must be properly re-ground in a mortar. The main part of the mixture should be coriander. Cumin is taken only a large pinch and quite a bit of hot pepper. If you could not find the cumin, you can replace it with zira. Next, you need to take a little ginger, garlic - 1 large denticle, a few shallots, add Schisandra and seed-peeled chili pepper. All this put in a blender, add a little broth or water and grind into a homogeneous paste. Then put the mixture into a saucepan. Add a few spoons of tomato paste, a little lime juice and soy sauce and then put the cooked spices - 2 tablespoons. Then sugar and salt. Blend the mixture very thoroughly. It turns out a blank for the sauce itself, which can be stored for several weeks. To get the original, real sauce, it should be diluted with coconut milk and brought to the boiling point. Can not boil! Served curry sauce to a variety of dishes.

Of course, in our country to prepare the sauce precisely inthis option is very difficult. Therefore, you can do easier. Grind a small onion and clove of garlic, fry them on low heat in olive oil (4 tbsp). Add flour and put out a few minutes. Then you need to remove the pot from the plate, pour the broth into it (250ml.) And add 2 tablespoons of the ready curry seasoning, which you can buy in the store. Stir and boil on low heat for no more than five minutes. Then add a small, grated apple to the resulting sauce (of course, without the peel). After that, put 1 tsp. juice of lemon and mustard, once again mix and add 2-3 tablespoons cream. Serve sauce hot. Enjoy your meal!