Curry ingredients are different in different places, and tastes are also different.
Curry originated in India. After it spread to other countries, it was roughly adjusted by people in different regions according to their own tastes, so that the curries in different restaurants would have their own taste.
Even in India, every housewife's curry will have her own recipe and will never be the same.
Curry is a general term for comprehensive spices. It generally contains soup or stew made with ginger, garlic, onions, turmeric, peppers and oil. Most of them are yellow, red, oily, spicy and rich.
Today, curry as we know it is generally defined as frying in oil with fresh or dry spices, adding mashed onions, garlic, and ginger to boil together. There are no restrictions on spices, and you can add different spices according to your own taste, such as chili, cumin, coriander, turmeric, etc.
Curry risotto
Recipe Recommendations
- low-gluten flour 1000g
- pork 500g
- potatoes of 2
- purple Onion 300g
- white onions 300g
- broccoli appropriate amount
- coriander appropriate amount
- soy sauce 2 tablespoons
- sugar 2 tablespoons
- water 2500ml
- evaporated milk one-fifth spoon
- coconut powder two-thirds spoon
- peanut butter one-third spoon
- salt One-half spoon
- ketchup 1 spoon
- carrot appropriate amount
Steps for Curry risotto
1
Cut the pork meat into uniform size and place it in a conditioning bowl.
2
Add soy sauce to the pork.
3
Add Japanese curry.
4
You can adjust the amount of curry powder you add according to your preferences (Japanese curries are sweet).
5
Add a tablespoon of sugar.
6
Start massaging the meat and thoroughly grasp the seasonings and meat.
7
Massage until the sugar grains melt.
8
Add Indian yellow curry powder.
9
Mix well again and place in the refrigerator for 1 hour (non-frozen).
10
Place 3 tablespoons Indian curry powder in a dry pan.
11
Stir fry over low heat until the aroma comes out.
12
Add low gluten flour.
13
Stir the flour and curry for 35 minutes.
14
Take another pot, heat the oil in the pot to 180℃, and pour in the marinated meat pieces.
15
Keep turning the meat.
16
Remove the golden surface immediately.
17
Remove the filter oil.
18
Heat the oil in the pan to 190℃ and pour in the potatoes.
19
Turn the potatoes and stir quickly.
20
Fry until golden brown.
21
Pick up and spare.
22
Cut the onions into fine grains.
23
Leave the oil in the pan, add the onions and stir-fry until.
24
Stir fry until softened. It takes about 40 minutes, mainly depending on the amount of onions.
25
Completely puree the onions and pour in water.
26
Add the light milk, coconut powder, sugar, and Indian curry powder in the conditioning bowl and beat well with an egg beater to make curry water.
27
Add salt to the onion water in the pan.
28
Add peanut butter.
29
Add ketchup.
30
Pour in half of the curry water you have just mixed.
31
Pour in the potatoes you just fried.
32
Pour in the carrot.
33
Add the other half of the curry powder water again.
34
Stir constantly with a spatula.
35
Adjust the heat to a boil over high heat, and continue to stir and cook for another 5 minutes.
36
Pour in the spare pork pieces.
37
Pour in the pork pieces and turn to low heat.
38
The stewing time does not need to be long, because the pork pieces have already been seasoned with curry.
39
Pour the curry directly on the cooked rice, add a little kimchi, broccoli, and a little coriander to garnish.