What Makes A Good Curry?

By Author: yogendra Shinde
Total Articles: 234
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Curry is the favorite meal for many individuals. It has so many flavors and ingredients that you couldn't resist the tasty meal. Adding different types of meat, veggies and spices or herbs is the reason why a good curry.

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Spices which are mainly found in curries include:

Turmeric - this spice helps make the sauce yellow and improves the aroma of the entire dish. Only a small amount of turmeric is utilized as it is quite a strong taste.

Masala - this is a mixture of different ingredients which really adds the main flavor of the curry. Generally, masala contains curry powder, chili powder, garlic clove salt, and seasoned salt.

Chilli - although the masala consists of chili powder, it always tastes better with that extra chew.

Coriander - initially, this is a Mediterranean plant but has been tailored to be used in curries. The seeds of ...
... the plant are usually ground into a powder and work well when combined with cumin.

Cumin - Cumin is yet another seed that makes the curry taste amazing. Initially, the cumin seeds are related to the parsley plant.

The next set of ingredients that are added to the curry are:

Onions - onions tend to be pungent roots that, when cooked, give the sauce a sweet and bitter flavor. Frying onion in some sunflower oil brings out that sweet and sour flavor.

Garlic - a little garlic clove is always a great addition to any dish. The strong and spicy flavored clove assists the cook when delivering the curry to life. Many meals can't go without this ingredient due to the wonderful taste.

Whole Chilli - this is an optional ingredient, particularly if you have already put the chili powder and masala in the curry. This simply helps make the recipe hotter with a more fresh ingredient.

Vegetables - this is another optionally available ingredient. It makes the dish nutritious but many chefs don't worry too much about adding any vegetables such as potatoes, beans, peas, and peppers.

Ginger - the root is wonderful and works together with garlic and onion. The ginger root is yellow and quite powerful on the tongue and throat but a minimal amount adds a really good flavor to this meal.

Meat - the type of proteins added to the curry is completely up to the chef and his or her choices. The juices from the meat make contributions a lot to the dish and assist in making the curry what it should be.

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Sunflower Oil - There is absolutely no cooking without some sunflower oil. This is the key ingredient to prevent the sauce from sticking to the bottom of the pan and provides a hint of flavour to the dish.