The spicy and slightly sour taste of curry sauce is perfect for any kind of meat, as well as for legumes. This sauce is the property of oriental cuisine, most often associated with India. Here, this sauce is usually served with mutton and poultry meat. It goes very well with pork. At its core, curry sauce has the same name and seasoning. Curry is a complex seasoning consisting of more than ten spices and spices. Some, such as turmeric and coriander, are mandatory; others are optional. The ratio of spices and spices in the curry seasoning is determined by the choice of the chef himself, so the curry sauce for all cooks is different in taste and even color. For this reason, the classic version of curry sauce is difficult to determine, you can only list the spices and spices that make up the seasoning, and describe the technology of making the sauce from it.
Cooking Features
In order to prepare a delicious curry sauce, it is important to successfully select a bunch of seasonings and explore the features of technology.
- At the heart of the curry sauce is chopped turmeric root. It is he who mainly gives this oriental seasoning a distinctive flavor. However, the taste of turmeric, as noted by gourmets, is not very pleasant, so turmeric is necessarily combined with spices that have a pronounced taste. Keeping the balance between them is an important condition when preparing the sauce. If you doubt that you can add all the seasonings in the optimal amount, it is better to use the complex curry seasoning bought in the store.
- In India, meat dishes with curry sauce often serve coconut milk or cream. Gentle creamy taste balances a savory bouquet of sauce. However, curry sauce can be prepared immediately with cream, many recipes allow you to do this.
- The range of shades of curry sauce will open even better in the alliance with fruit. Especially good sauce is obtained from pineapple, apples, oranges.
- Curry sauce is most palatable if it has a smooth consistency. You can get this if you rub the sauce through a sieve. If you want to use the blender to speed up the process, then this is a bad idea: such a thin consistency that manual rubbing through a sieve provides cannot be achieved by using a blender. The sauce must be wiped by hand.
Curry sauce can be used in two forms: cold or hot. In the first case, it is served at a table in a sauce-pan, in the second - meat is stewed in it. The sauce gives snacks not only a savory taste and bright aroma, but also an appetizing yellowish tint.
Classic Curry Sauce Recipe
Composition:
- olive oil - 30 ml;
- cinnamon in sticks - 3 pcs .;
- nutmeg - 2 g;
- hot peppers - 1 pc .;
- cardamom - 15 g;
- cloves - 2 g;
- salt - 10 g;
- onions - 0, 25 kg;
- zira - 2 g;
- anise - 5 g;
- coriander - 15 g;
- fennel - 5 g;
- turmeric - 20 g;
- paprika - 20 g;
- brown sugar - 20 g;
- ginger root - 150 g;
- garlic - 1 head;
- chicken broth - 0, 35 l;
- water - 0, 2 l;
- pitted prunes - 100 g.
Method of preparation:
- Wash prunes and cover with hot boiled water, leave for an hour. Together with water, place in the bowl of the blender and grind to a state of mashed potatoes.
- Put the pan on a very low heat. Put salt, cardamom and cloves in it. Warm, slightly mixing, for 2-3 minutes.
- Pour into mortar and pestle into powder.
- Pour the next batch of spices into the pan. It should be zira, coriander and fennel (the latter can be replaced with dill seeds). Warming them up in the pan for 3 minutes, pound in a mortar, like the previous spices.
- Fry the anise, cinnamon, nutmeg, and whole peppers in a pan. At this time you can pour a little oil into the pan.
- Cut the onion into thin quarters of rings and place it in a frying pan, where the peppers and other spices are already fried.
- Add oil, fry the onions, stirring, for 5 minutes.
- Pour the spices that had been fried before. Continue to fry the onions for another 2-3 minutes.
- Peel the ginger root and rub it.
- Pass the garlic through the press and combine with ginger.
- Add the mixture to the roasting onions. Stir. Add the broth in the amount of 50 ml and simmer for 5 minutes.
- Sprinkle onions with the remaining spices, including ground paprika and turmeric. Continue cooking the sauce for 3-4 minutes. During this time, he will have time to get a pleasant shade and begin to exude an appetizing aroma.
- Place the prune paste onion, sprinkle with sugar. Stir.
- After 5 minutes, add the remaining stock and cook the sauce for 10 minutes.
- Cool the sauce, wipe it through a sieve, or chop it with a blender. Bring to a boil again and remove from heat.
This recipe for curry sauce can be considered basic. Instead of prunes, you can use fruit puree, instead of broth - cream. Each time the sauce will have a different taste, but each time it will be characterized by the unique taste and aroma that curry sauce has.
Simple recipe for curry sauce with pineapple and mayonnaise
Composition:
- mayonnaise - 100 ml;
- curry seasoning - 20 g;
- canned pineapple - 100 g;
- onions - 150 g;
- salt, pepper - to taste.
Method of preparation:
- Pineapple cut with a knife into smaller pieces, put in a blender bowl.
- Peel the onions, cut the onion into 8 pieces, also put in a blender.
- Add salt and seasoning, mayonnaise. Turn on the blender and whip the sauce.
This is where the simple cooking of curry sauce ends. It is sufficient to cool and serve.
Curry sauce with tomato paste and oranges
Composition:
- orange juice - 0, 25 l;
- tomato paste - 120 ml;
- dry curry seasoning - 30 g;
- olive oil - 40 ml;
- cayenne pepper - to taste;
- broth - 0, 25 l;
- salt, pepper - to taste.
Method of preparation:
- Heat the butter in a saucepan, add the tomato paste to it. Put them out together for 5 minutes.
- Add spices and juice. Stir, continue cooking for another 10 minutes.
- Adjust taste by adding salt, sugar, pepper.
- Add seasoning, gradually add broth.
The sauce has a pleasant sweet-sour taste. With this recipe, it will not be too spicy.
Curry Sauce with Apples
Composition:
- meat broth - 0, 25 l;
- cream - 20 ml;
- curry seasoning - 10 g;
- onions - 25 g;
- apple - 50 g;
- garlic - 1 clove;
- lemon juice - 5 drops;
- mustard - 2-3 g;
- flour - 10 g;
- salt - to taste.
Method of preparation:
- Finely chop the onion and garlic.
- Fry them in butter.
- Remove vegetables from butter, add flour in their place, warm slightly.
- In small portions, constantly whipping sauce, enter the broth. It is important that after the sauce does not form lumps. If this happens, you can get rid of the lumps by rubbing the sauce through a sieve.
- Grate the apple, mix with the sauce. Add mustard and lemon juice. Intensely mix.
- Remove from heat and add cream, stir.
Apple curry sauce does not require high culinary skills. However, it turns out to be so tender and savory that it is desirable for every hostess to learn how to do it.
Cream Curry Sauce
Composition:
- curry seasoning - 40 g;
- wheat flour - 35 g;
- butter - 40 g;
- onions - 100 g;
- cream - 0, 4 l;
- salt, spices - to taste.
Method of preparation:
- Peel and finely chop the onion.
- Melt the butter in a frying pan and fry the onions in it until soft.
- Mix curry with salt and other spices.
- Add flour and other ingredients to onions.
- In small portions, each time carefully stirring the contents of the saucepan, add cream to the sauce.
If the sauce for this recipe seems too fat, the next time you can replace the cream with milk.
Curry sauce is one of the most popular seasonings in the East. From it is prepared an appetizing sauce with a rich taste. Curry sauce can be easily made at home, it does not even require much effort.
