Rosi TrifonovaRosi Trifonova

Curry is the name of a mixture of spices in a combination of 5, 7, 13 or more in number. The correlations between spices and their quantities depends mainly on the dish that is cooked with the aromatic mixture. Most often in the composition of curry powder come turmeric, ginger, black pepper, coriander, cumin, cinnamon, cardamom and cloves, as well as fenugreek, nutmeg, cayenne pepper, paprika and more.

The roots of curry may be found in Indian cuisine, where it is believed to be derived from. Today, however, this aromatic mixture used even more in Asian and South American cuisine. The name Curry is used for a dish with a sauce made from the eponymous condiment.

There are many different curries in the cuisine not only of India and China, but Mexico, Thailand and the West Indies. Actually, any curry mixture has its own separate identity that complements and completes the culinary magic of the main products which are prepared with the dish - meat, fish, chicken, vegetables, rice, beans and more.


Old tradition in Japan requires one to consume curry 125 times a year, in the country it is most often combined with rice and pickled vegetables. In British cuisine, curry sauce is used for meat, which is mainly composed of garlic and ginger.

The truth is that there is no standard recipe for a combination of ingredients in the preparation of curry. There are a lot of variations - spicy curry, sweet curry, Malaysian, Thai, Indian, Ceylon and others.

The composition of curry sometimes takes more than 30% black pepper, cinnamon, cloves, coriander, ginger, allspice, Polish fenugreek, paprika, cardamom, nutmeg, cumin, turmeric, cayenne pepper. One of the unwritten rules in preparing the mixture is fragrant essential spices in it to be 90% and 10% is just subsidiary.

Curry has a deep yellow color and a completely unique flavor that can not go wrong. Gives your dishes a mostly spicy flavor, yet it is also a true helper to human health and has many benefits. Practically, curry is versatile and can be added in all dishes. Furthermore, this spice helps the body to absorb food faster.

Nutritional value and composition of curry

100 grams of curry powder contains: 325 calories, 12.66 g protein, 58.15 g carbohydrate, and 13.81 grams of fat. The exotic spice contains no cholesterol and the level of sodium is 52 mg and 1543 mg of potassium. In Curry are found sizable amounts of vitamin A (986 IU), E (21.99 m) and K (99.8 mg). In 100 g of curry is 29.59 mg of iron, 592 mcg of beta carotene, 254 mg of magnesium, 349 mg phosphorus, 478 mg of calcium and the like.

Selection and storage of curry

When choosing a ready-mix curry, make sure the color is a deep yellow hue with a homogeneous structure. Packaged spices will largely guarantee this, but there are some risks when buying bulk curry - sometimes it is wet, and in granules, which is not desirable. Store curry powder in glass jars which were tightly sealed and is not exposed to moisture. Curry powder and garam masala are maintained for about 4 months.

fish Curry

Culinary use of curry

Curry is widely used and whether vegetarian or meat, the dish with curry becomes much more delicious. This spice can fit wonderfully to roast pork, beef or veal, fish dishes, dishes with vegetables and legumes - beans, lentils, etc. Adding curry to prepared mayonnaise or ketchup means you'll get an interesting variation of these classic sauces.

Different recipes for curry follow different combination of spices and quantities. To enhance the flavor of some of them, they are first lightly baked in a pan without overcooking and then crushed in a mortar to continuous remaining ingredients. The prepared curry mixture can go well with wine vinegar and oil until it is a thick paste and is stored in a jar.

Palpating the right balance of spices in curry is very delicate work. For curries for 4 people are enough about 1-2 tablespoons of mixture of this spice. Do not overdo it, lest the taste of your food is too pushy and bitter.

If you want to cook Malay curry, can add lime plants for tartness. Thai curries are widespread and their culinary magic comes to life in dishes with a lighter taste. And if you add a little sugar and curry in tomato sauce, you get incredible ketchup. Standard curry contains a large amount of onions, carrots and potatoes. Sometimes, you can even add apples and honey for a light sweetness. You can make a paste of curry at home and for this purpose we suggest the following recipes:

Curry spices

Madras curry

80 g coriander, 20g turmeric, 20g paprika, 20g black pepper, 20 g mustard seeds, 10 grams ginger, 10 grams of garlic powder, 10g cumin, 40g salt;

Spicy curry

70g coriander, 50g chilies, 10 grams Qimen, 2 grams pepper, 5 grams cumin, 2 g turmeric;

Sweet curry

50g coriander, 20 grams turmeric, 10 grams cumin, 10 grams ginger.

You can use ready grated spices, or you can roast them lightly in a pan and then crushed them or daring.

Health benefits of curry

By regularly eating curries, you both will bring delight to your senses and health for your body. Among the health benefits of curry is the overall stimulation of the immune system and they cleanse the body of toxins. Simultaneously, you will not accrue any extra pounds. Curcumin is contained in turmeric, which is an integral part of curry powder, prevents the formation of fat and removes bad cholesterol from the body.

spices in a bowl

Scientists believe that the ingredients in it support sessions of chemotherapy and destroy cancer cells that do not die during therapy. Experts are certain that people who eat it two or three times a week are at lower risk of dementia and risk of developing Alzheimer's.

Turmeric in the composition of curry powder has anti-inflammatory and antioxidant properties that help in the fight against serious diseases. Components of curry spice may protect the liver from cirrhosis. Curry can reduce the risk of cardiovascular diseases, which the pungent taste of curry helps with. It has the ability to reduce cholesterol levels and block the action of a gene that causes the artery to narrow and restrict the flow of blood to the heart and other organs.

These benefits are due to capsaicin, which is a component of chili peppers and pungent curry respectively. The pungent ingredient helps prostate and pancreatic tumors, has activity as analgesic and helps in the treatment of asthma, cold and flu. Curry consumption may lead to an overall rise in heat in the body, leading to the production of large numbers of endorphins – the happiness hormone.


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