Many recipes say that curry powder must be fried in oil before cooking to bring out the aroma of curry. This seemingly simple step is often the most likely place for many novices who use curry powder to cook curry for the first time. It doesn't matter if you don't know how to control the heat, learn this trick and never worry about stir-frying charred and bitter curry again!
How do you make a good flavor with curry powder?
Know first: curry powder vs. curry cubes
Curry powder is mainly made from a mixture of spices, while curry cubes are concentrated semi-finished curry products, which contain starch and a lot of oils in addition to spices, vegetable and fruit extracts. The biggest advantage of using curry cubes to cook curry is that it can reduce a lot of cooking processes, but at the same time, it may also consume too much oil and sodium. Cooking curry with curry powder is relatively more troublesome to cook a rich taste like curry cubes, but it can reduce the intake of oil and sodium, and it is healthier to eat.
The secret of not being afraid of the curry powder being fried and scorched and bitter is...
Most recipes for making curry with curry powder involve stir-frying the curry powder with the ingredients, and if the heat is not properly controlled during the process, it is easy to burn and cause the curry to have a bitter taste. To avoid this, you can follow the following tips:
Mix curry powder with flour in a ratio of 5:1, pour in hot oil at about 140 degrees and mix well before use.
Mix the flour into the curry powder to increase the consistency of the curry sauce. To mix the hot oil of curry powder, you can first add some spices (onion, ginger, garlic) to the oil to increase the aroma.
The temperature of the oil should not be too high, and cold oil should not be used. Too high a temperature of the oil will make the curry powder burn, while cold oil will not make the flour cook and will not bring out the aroma of the curry powder.
3 key points to make curry more delicious
Stock replaces water
When cooking curry with curry powder, in addition to stir-frying all the ingredients in the pot until fragrant, the stew should use stock instead of water, because the ingredients of curry powder are only spices, and if water is used as the base of the sauce, the taste will be relatively bland.
Dairy products make the taste smoother
In addition to using dashi, you can add milk, whipped cream, yogurt, and coconut milk depending on the flavor of the curry to make the texture smooth and increase the consistency of the sauce.
Flavor upgrades rely on these
Japanese-style curry is great for adding apple puree, honey, chocolate, and coffee to upgrade the flavor, while India curry can be added with soy sauce, tomato paste/tomato paste, and bean paste to enhance the overall level. Chocolate, coffee, soy sauce, and tomato paste not only enhance the flavor, but also add color and make the curry look more delicious.