Curry yourself a good curry! This is the homemade recipe

Sometimes he curryIt is only used to awaken the palate and highlight the flavor of the rest of the ingredients, although most often it takes center stage in the dish and ceases to be a simple condiment to become a basic ingredient of our dishes.

But this spice mix it is much more than a culinary resource, because each time we add flavor to a recipe with it, we increase its benefits, reduce the formation of intestinal gas and facilitate the digestion of fats.

Cloves, turmeric, cayenne, cumin, or any of the many spices that go into curry mixes are packed with antioxidant, anti-inflammatory or antiseptic molecules that help protect against free radicals, prevent circulatory problems and improve the effectiveness of the immune system.

Making the curry at home is the best option.

In the market we can find curry powder, but it is difficult for it to have the freshness and personality of a good home mix, prepared with love and selected ingredients. In addition, some of the preparations contain salt or undesirable flavorings, such as monosodium glutamate.

The important thing is to search balance and harmony of flavors. And with a little practice we will get it.

To prepare a classic curry recipe the main ingredients are covered in a spicy liquid and cooked over low heat until they are impregnated with aromas.

As liquid serves any vegetable broth, but it will be tastier with tomato sauce, coconut or almond milk. To give it more consistency you can use soy yogurt, cream of nuts or some tahini.

Most recipes improve with time, so they are ideal for preparing One day to another.

Both olive and sesame oil are great for cooking curry recipes. It is important sauté the spices, also over low heat, before incorporating them into the recipe. This is how they release all their fragrance.

Once ground, it is advisable save the spices in a tightly closed glass container, in a cool, dark place. Pasta is best kept in the fridge.

Chennai (Madras) Curry Powder Recipe

This curry recipe is originally from the city of Chennai, in southern India. As with most popular Indian curries, there are multiple variants, this being one of them.

Ingredients for 4 people

3 tablespoons coriander seeds 2 tablespoons black mustard seeds 2 teaspoons black peppercorns 2 tablespoons cumin 2 teaspoons fenugreek 1 teaspoon ground ginger 1 teaspoon chili powder 2 teaspoons turmeric powder

preparation 5 minutes

In a slightly hot iron or non-stick skillet, add the coriander grains and seeds, black mustard, black pepper, cumin and fenugreek, and toast them over medium heat, stirring constantly. When they exhale aroma, remove them and let them cool. Then, mash them in a grinder until a fine powder is obtained. Add the ginger, chili and turmeric, and mix well.

From India to the Caribbean: endless varieties of curry

The different mixtures that are usually used now are the result of the influence of many cultures and countries like Great Britain, Portugal, Arabia…

But the original formula was born, centuries ago, by the hand of the ayurvedic medicinea holistic treatment system that identifies each flavor with energy and therapeutic value.

Thanks to modern nutritional science, we now know that combination of some spices, as well as its proportion, is not the result of chance. Thus, when turmeric is mixed with pepper, it improves its absorption and its anti-inflammatory power.

In India there are as many varieties of curries as there are families, who keep these recipes as a valuable legacy. Each region has its characteristics, from the spiciest in Sri Lanka, with mustard seeds, to the mildest and fruitiest in the north, where cardamom or anise is used.

However, it is not an exclusive ingredient of India, since places like Thailand, Indonesia, Malaysia or the Caribbean use it generously in their recipes.