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Home made curry
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Hot, spicy, colourful curries bring a touch of exotic character to our kitchen and bring out the flavours of dull dishes. Often we don’t know what curry really is and we prefer buying powder or read-made paste from the supermarket, but it's very easy to make your own curry. Here's how!
True or false?
There is a spice called curry, which is acutally a small leaf found in
- Curry is always yellow. False! Depending on the spices chosen, it can be green, red, yellow or orange.
- Curry, cari and masala are one and the same thing. True and false. In our current language, these names generally designate a mix of spices. But in reality, curry (or cari) is a dish made with a mix of spices, while masala means ‘mix’ in
- Curry is an Indian dish. False! Of course, a lot of spices are used in
Powder or paste?
These differ slightly. Curry powder only contains ground spices, whereas curry paste contains condiments and mixed herbs, and is generalyl more fragrant (however, you can’t keep it for as long as you can curry powder).
How do you make your own curry?
It's advisable to use an electric coffee grinder, herb chopper or pestle and mortar to get an even mix of fine curry powder. To make curry paste, use a blender. A third of your mixture should be liquid so that the blades turn correctly. Use water, oil or coconut milk. Keep curry paste in a clean glass container in the fridge for up to several weeks.
The most common ingredients
Here is a little list of essential ingredients for masala:
These lists are not exhaustive and every chef conjures up their own.
Colourful Thai curry paste
Adapt according to your personal tastes (what spices you prefer, how hot you like it, whether you add lemon, coconut, etc).