How to make curry paste with curry powder
When using curry powder or comprehensive spices, stir-fry onion, ginger and garlic, then pour curry powder or comprehensive spices into the pot and stir-fry, then add meat and vegetables, and stew with water.
For example, put oil in a hot pot. When the oil smokes, you can add chopped green onion and stir fry until the onion turns yellow, and add curry powder to stir fry. How much weight do you want? Curry can be strong or weak, depending on your taste. Usually, it is best to wrap the chopped onions in curry powder, and the heat should not be too strong. At this time, put down the meat or fish or vegetables you want to cook, stir fry with a spatula, mix curry with ingredients, and prepare a big bowl of coconut milk. If you can't buy coconut milk, you can use milk instead.
When the curry is cooked until it almost sticks to the bottom of the pot, add coconut milk or milk. When the materials are wet, continue to stir fry. When it is half cooked, transfer the ingredients in the wok to a deep pot, and then add a lot of coconut milk or milk to cook until it is completely cooked. How do I know if the curry is cooked? You can use chopsticks to clip the ingredients of the test dish, and you can insert them in one clip, indicating that it is cooked.
The difference between curry powder and curry sauce
Curry sauce can be eaten directly.
2. When using curry powder or comprehensive spices, after the onion, ginger and garlic are slightly fried, the curry powder or comprehensive spices can be poured into the pot to stir fry, then the meat and vegetables are added and stewed with water.
3. If the curry block contains flour and oil (that is, oil curry and curry paste), in order to avoid caking and not easy to dissolve, it is best to fry other materials first, then add water to boil, and then put them into the curry block. When boiling, stir from time to time to avoid burning or sticking to the bottom of the pot. Using curry blocks, you can also bring out Indian-style curry dishes, which are rich and spicy.
How to make curry seasoning
Method for making curry sauce
Ingredients: curry powder 250g, onion100g, garlic 75g, ginger 50g, peanut butter150g, tomato 200g, coconut milk 50g, salt 50g, monosodium glutamate 25g, chicken essence powder 25g, sesame oil 50g, salad oil 200g, and appropriate amount of water.
Method: peeled onion, garlic and ginger, cut into fine powder, washed tomato, pedicled and cut into small pieces; Put the wok on fire, add salad oil to heat it to 60%, add Jiang Mo, chopped green onion and minced garlic, stir-fry until golden and fragrant, add curry powder, stir-fry slowly with low fire, add tomato pieces and stir-fry juice, add peanut butter, coconut milk and salt, stir-fry evenly, add clear water, cook with low fire for about 2 hours to form a thin paste, and take off the fire to get curry sauce; After taking out the pot, put it in a clean container, pour in the lid of sesame oil, cover it, and use it as you like.
Method for making curry juice
Ingredients: 500g of ginger, 500g of garlic, 750g of onion, 30g of nutmeg, 40g of dried tangerine peel, 20g of licorice10g, 20g of osmanthus fragrans, 700g of curry powder, 0g of clove10g, and 0g of star anise10g.
Method: Put garlic, ginger and onion into the pot in turn, cook until the onion is dehydrated, add spices, cook for about 2 hours, then add curry powder to make it, then add water and cook for about 2 hours. Take a proper amount of cooked curry juice, add sanhua milk, coconut milk and a little curry powder to boil.
Method for preparing curry oil
Ingredients: 25g curry powder, 50g onion, 25g ginger, 50g garlic, 5 fragrant leaves and 300g peanut oil.
Method: Peel and cut the onion into small pieces, peel and slice the ginger, peel and slice the garlic, wash the fragrant leaves, set fire to a wok, add peanut oil to heat, add ginger slices and onion slices to stir fry, add garlic slices, curry powder and fragrant leaves, stir well, and take out the ginger, garlic, onion and fragrant leaves when fragrant, thus obtaining the spicy and delicious yellow curry oil.
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