Curry sauce

Curry sauce . The sauce curry sauce is a traditional Indian origin, but the years has spread everywhere and it is normal to use it in the most important cuisines. It is normally used as an accompaniment sauce for fish and meat , but it can be used in other dishes , since it combines well with many ingredients.

Summary

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  • 1 Its use
  • 2 History
  • 3 Ingredients for the Curry Sauce
  • 4 How to make the curry sauce
  • 5 Sources

Its use

The curry sauce can be used to serve it with meat recipes , especially chicken , and fish .

History

Curry (from kari, ‘sauce’ in támil) or curri is the name generally adopted in the West to describe a set of dishes made with a mixture of spices , more or less spicy, developed in Asian, East and Southeast Asian cuisines . These dishes were spread in Europe by the United Kingdom and the Netherlands , by transferring the knowledge acquired in their colonies during the 18th century . Curry is a mixture based on different spices that are used in India, for stews or stews with sauce; It also refers to the dishes prepared with that sauce. The name curry comes from the Támil kari word that goes back to southern India and is used to describe any dish with rice accompaniment. In the same way, the so-called curry tree that in the Támil language is designated as karuvapillai (which literally means dark leaves) is an abbreviation of the támil word kari-veppilai and is used in many dishes of the state of Támil Nadú (south of the India) as an accompaniment to vegetables , meat and rice . The term curry means stew and was adopted by the language English before the arrival of the English merchants to the subcontinent, and it was used to designate the stewed dishes that had a broth rich in various spices. The term has now spread throughout the world , and is applied to any spicy dish that has an Indian or Asian style, or to a mixture of dehydrated spices marketed under different brands as a dressing for all kinds of dishes and trying to get closer. to the taste of the original preparations. In the East , the term is most commonly used in the south of India and rarely is used in the north . Commercial Curry Powder BlendsThey are called garam masala in Hindi, Nepali and other dialects of North India . The term is also used in most dishes that include dried lentils called dal, or refers to specific spices used in the preparation. There is a family of dishes in North India of Indian and Pakistani descent that are called curries or kadi using yogurt, ghi and kisses.

The curry mix often includes the following spices: chili, basil, caraway, saffron, cinnamon, cardamom, dried onion, celery, coriander , cumin, turmeric, fenugreek, ginger , mustard , nutmeg, cayenne pepper, pepper, and tamarind. . The curry recipe varies according to each region and its color depends on the ingredients of the mixture. In the north of India and Pakistanthe word curry generally means gravy and since it sounds the same as the word tari (which has the same meaning as gravy for many inhabitants of the north and Pakistan) Bengali dishes called torkari or vegetables are usually braised in a broth and these preparations were called curries by the English who occupied India . According to another theory, the word curry could come from the word kadahi or karahi, denoting the container with which this sauce is served .

Ingredients for the Curry Sauce

  • 100 ml milk
  • 100 ml of water
  • 175 ml of white wine
  • Half a large onion
  • Two garlic cloves
  • One teaspoon of curry powder
  • Oil of olive virgin

How to make curry sauce

We start by peeling and chopping the onion into small pieces. We need half a large onion or one that is rather small. Peel after the teeth of garlic and cut into thin slices. In the end we put them in a saute pan with an adequate amount of oil of olive virgin, with some salt above to help soften the onion. We fry everything over medium heat and stirring so that we do not burn anything and cook well on all sides. When we have the garlic and onion pieces well browned we are going to add the curry and the wine to the pan and raise the intensity of the firefor the alcohol to evaporate from it, which will take a few minutes. If you want to make a more intense curry sauce, you can add more curry. After this we lower the heat again to leave it at a mild intensity and add the milk and water to the pan , and let the sauce reduce , so that it does it little by little. Once the sauce has the proper texture, we will have the sauce ready-to-serve curry. It can be made more or less dense as we like in one way or another, for which you can add more or less milk, you can even change the milk per cream for cooking, so that the sauce would be denser, which can come in handy depending on the dish in which we are going to serve it, but this should already be adjusted according to your tastes.

 

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