What Makes An Excellent Curry?

By Author: yogendra shinde
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Curry is the favourite meal for many individuals. It has numerous flavours and ingredients which you couldn't avoid the delicious food. Incorporating different types of meat, veggies and spices is what makes a great curry.

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Spices that are mainly used in curries consist of:

Turmeric - This spice makes the sauce yellow and improves the fragrance of the whole dish. Simply a small amount of turmeric is utilized because it is quite a strong taste.

Masala - this is a mixture of different ingredients that really adds the main taste of the curry. Usually, masala includes curry powder, chilli powder, garlic salt and seasoned salt.

Chilli - although the masala includes 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 herb are generally ground into a powder and works well whenever combined with cumin.

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

The next list of ingredients which are included in the curry are:

Onions - onions are usually pungent roots that, whenever cooked, give the sauce a sweet and sour taste. Frying onion in a bit of sunflower oil reveals that sugary and sour taste.

Garlic - a little bit of garlic clove is usually a great addition to any meal. 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.

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Sunflower Oil - There is not any cooking without some sunflower oils. This is the essential ingredient to prevent the sauce from sticking to the bottom of the pan and adds a hint of flavour to the dish.