Curry, traditionally associated with the Asian cuisine, is increasingly present in our kitchens. I love curry, as I love usually spices combine all the criteria I provided my limited experience and my dubious sense. About the curry, I have encountered people who think that it is a grind of a particular ingredient, a detail that reveals the little curiosity and interest in their own health than those who do not read the label of the food they buy.
The fact is that curry is fairly common spices combined, and therefore can be done at home. I am not saying you have to do the homemade curry whenever needed, but it never hurts to know how to make curry, in case you ever need it on occasion. What I do is flatly reject any purchased curry ingredients to be placed in her coloring artificial flavoring, or any unnecessary additives.
1/2 tablespoon cumin
1/2 tablespoon cilantro
1/2 tablespoon paprika
1/2 teaspoon of turmeric
2 cardamom seeds
1 bay leaf
1 star anise
To make curry, Chefs use an electric coffee grinder. If we do, we can do it with any electric grinder, or even by hand, although the latter option requires strength and patience to large doses, and it is appropriate that the remaining curry ground into a fine powder.
The main advantage of making curry at home, as well as allowing perform the ritual of entanglement necessary to learn the culinary arts, it gives us the option of giving our touch by adding or subtracting a few other ingredients, depending on our tastes.
I declare myself unconditionally faithful to this recipe, but also like little tricks and “minor” elaborations such as curry. The simplicity of his way of telling me invites you to experience. Would you join to make a homemade curry?