Skip to main content

What Makes a Good Curry?

By
Curry is the favourite meal for many people. It has so many flavours and ingredients that you couldn't resist the delicious meal. Adding different types of meat, vegetables and spices is what makes a good curry.
Spices that are mainly used in curries include:
  • Turmeric - this spice makes the sauce yellow and enhances the aroma of the entire dish. Only a small amount of turmeric is used as it is quite a strong flavour.
  • Masala - this is a mixture of different ingredients that really adds the main flavour of the curry. Usually, masala contains curry powder, chilli powder, garlic salt and seasoned salt.
  • Chilli - although the masala contains chilli powder, it always tastes better with that extra bite.
  • Coriander - originally, this is a Mediterranean plant but has been adapted to be used in curries. The seeds of the plant are usually ground into a powder and works well when mixed with cumin.
  • Cumin - cumin is another seed that makes the curry taste amazing. Originally, the cumin seeds are related to the parsley plant.
The next set of ingredients that are added to the curry are:
  • Onions - onions are pungent roots that, when cooked, give the sauce a sweet and sour taste. Frying onion in a bit of sunflower oil brings out that sweet and sour flavour.
  • Garlic - a little bit of garlic is always a great addition to any dish. The strong and spicy flavoured clove assists the cook when bringing the curry to life. Many dishes can't go without this ingredient because of the wonderful flavour.
  • Whole Chilli - this is an optional ingredient, especially if you have already put the chilli powder and masala in the curry. This simply makes the dish hotter with a fresher ingredient.
  • Vegetables - this is another optional ingredient. It makes the dish wholesome but many chefs don't worry too much about adding any vegetables such as potatoes, beans, peas and peppers.
  • Ginger - the root is sweet and works hand in hand with garlic and onion. The ginger root is yellow and quite strong on the tongue and throat but a minimal amount adds a really good flavour to this dish.
  • Meat - the type of protein added to the curry is completely up to the chef and his or her preferences. The juices from the meat contribute a lot to the dish and assists in making the curry what it should be.
  • Sunflower Oil - There is no cooking without some sunflower oil. This is the key ingredient to prevent the sauce from sticking to the bottom of the pan and adds a hint of flavour to the dish.

Comments

Post a Comment

Popular posts from this blog

7 Sautéing & Stir Frying Recipes to Try With MEC

By
Sauteing & Stir frying is easier and healthier when done with MEC pots and pans. One of the biggest issues with this kind of cooking in conventional pots/pans is — the food sticks to the bottom, burns, and quite a bit is lost to burnt food. Some might think the non-stick pans and other coated or enameled cookware are a good options for this reasons, but they have an even more serious issues — the coating that makes them “non-stick” is full of chemicals and toxins that contaminate food and render it unhealthy.  Just  one  of these chemicals are a group called  perfluoroalkyl substances.   These and other so called “oil and water repellent chemicals” are in all the coating materials. These chemicals are also known for their disruption in the hormone producing organs, immune dysfunction, high cholesterol and even various forms of cancer. How is Sautéing & Stir Frying Different with MEC? Food sticking or burning to the pot is a ...
Post a Comment
check it out yourself>>

Back to Basics Cooking, Baking & Grilling

By
keeping your area clean while you cook is a chore in its self. My husband always laughs about the after math when I'm done baking. Here are some helpful ways to improve on making less of a mess in the first place. Use a bowl for your scraps and garbage as you go saving you time running to the trash making you more efficient. Using a thin flexible mat for your cutting board makes transferring vegetables to your pot much easier, by using the flexible mat as a funnel. Getting into the habit of using a splatter screen when sauteing or shallow frying will save you a lot of time on your clean-up later. Measuring ingredients and using cooking spray over the sink will keep messes confined to an easy to clean area. Keeping a bottle of soapy water handy make it more likely that cleaning up as you go will become part of your cooking habits. Another tip is to cook more slowly. Be a deliberate in measuring, chopping and wiping between each step. but this is one tip I often don't follow m...
Post a Comment
check it out yourself>>

Grilling Fresh Vegetables: 5 Tips Every Griller Should Know

By
When it comes to grilling, cooking fresh produce is different compared to cooking meat. One is quicker cooking time. Most vegetables have water content so when cooked on the grill, most of it will evaporate. As a result, the sugars become more condensed and the flavour becomes more concentrated, their natural flavour is enhanced. Enjoy a healthy snack or side dish - remember these helpful tips when grilling fresh vegetables! Wash veggies thoroughly Vegetables should be washed thoroughly before cooking. After washing, pat them dry with paper towels. Brush veggies with melted butter or oil or use non-stick cooking spray to prevent them from sticking to the grates. Make sure they are dry before brushing with oil - otherwise the oil won't stick. Cut them right To achieve perfectly-grilled vegetables, cut or slice them in uniform sizes - not too small that they'll fall through the grill grates but not too large to prevent longer cooking time. Use skewers if you prefer cooki...
Post a Comment
check it out yourself>>