Breaking
FoodNerdy Recipes Management System
Tag

curry)

Browsing
Myanmar (formerly Burma)

Can you tell me more about the traditional Burmese curry?

Introduction: The Basics of Burmese Curry

Burmese curry is a popular and beloved cuisine in Myanmar. It is a staple dish that is enjoyed for breakfast, lunch, and dinner. This flavorful dish is made with a combination of meat, vegetables, spices, and herbs, which are simmered to perfection in a rich and aromatic sauce.

What makes Burmese curry unique is its use of a variety of spices, such as turmeric, cumin, coriander, and ginger. These spices give the dish its distinct aroma and flavor profile. The curry is typically served with rice or noodles, and is often accompanied by a variety of side dishes.

Ingredients: What Goes into a Traditional Burmese Curry

The ingredients in a traditional Burmese curry vary depending on the region and availability of ingredients. However, the staple ingredients include meat, such as chicken, pork, beef, or mutton, along with vegetables like potatoes, tomatoes, onions, and green beans. The spices used in the curry include turmeric, cumin, coriander, ginger, garlic, and chili.

Coconut milk is also used to give the curry a creamy texture and a mild sweetness. Fish sauce, soy sauce, and shrimp paste are also used to enhance the flavor of the curry. Other herbs and spices, such as lemongrass, kaffir lime leaves, and bay leaves are added to give the curry a pleasant aroma.

Cooking Techniques: How to Make a Delicious Burmese Curry

The first step in making Burmese curry is to fry the spices in oil until fragrant. Then, the meat is added and cooked until browned. Afterward, vegetables are added along with water or stock. The curry is simmered until the meat and vegetables are tender and the sauce has thickened.

The key to making a delicious Burmese curry is to cook it slowly over low heat. This allows the flavors to meld together and create a rich and complex taste. The curry can be served immediately or stored in the refrigerator for later.

Regional Variations: Burmese Curry Across Myanmar

Burmese curry varies from region to region in Myanmar. In the northern part of the country, the curry is typically spicier and made with more herbs, while in the southern part of the country, the curry is milder and sweeter. In other regions, such as Mandalay and Yangon, the curry is made with a variety of meats and vegetables.

Some regions also have their own unique twist on the curry. For example, the Shan state in eastern Myanmar has a popular dish called Shan-style curry, which is made with chicken, turmeric, and tamarind paste.

Serving Suggestions: What to Eat with Burmese Curry

Burmese curry is typically served with rice or noodles. It can also be eaten with bread or roti. It is often accompanied by side dishes such as pickled vegetables, fried onions, or boiled eggs. Some people also serve the curry with a side of fresh vegetables, such as cucumber or tomato.

Conclusion: The Delightful Flavors of Burmese Curry

Burmese curry is a delicious and flavorful dish that is enjoyed by many in Myanmar. Its unique blend of spices, meat, and vegetables makes it a staple food in the country. Whether you are a fan of spicy or mild curries, you are sure to enjoy the delightful flavors of Burmese curry.

Keep Reading
By
Angola

Caril de Galinha (Chicken Curry)

What is Caril de Galinha?

Caril de Galinha, also known as Chicken Curry, is a popular dish in Portuguese cuisine. This dish is made by cooking chicken pieces in a flavorful sauce made of curry powder, coconut milk, and other spices. It is typically served with rice and garnished with fresh herbs like coriander.

The dish has a creamy texture and a spicy flavor that is loved by many people around the world. Chicken Curry is a hearty and satisfying meal that is perfect for any occasion, whether it’s a family dinner or a special gathering with friends. It’s easy to prepare and can be customized with different ingredients to suit your taste preferences.

History and Origin of Caril de Galinha

Chicken Curry has its roots in Indian cuisine. When the Portuguese arrived in India in the 16th century, they were introduced to a variety of new spices and ingredients. They brought these flavors back to Portugal and adapted them to suit their taste preferences.

Over time, Chicken Curry became a popular dish in Portugal and other countries with Portuguese influence, such as Brazil and Goa. Each region has its own unique spin on the dish, but the basic recipe remains the same – chicken cooked in a flavorful curry sauce.

Ingredients and Preparation of Chicken Curry

To make Caril de Galinha, you will need chicken, curry powder, coconut milk, onion, garlic, ginger, tomato, and spices like cumin and coriander. The chicken is first marinated in a mixture of curry powder, salt, and pepper. Then, it is cooked in a sauce made of coconut milk, onion, garlic, ginger, tomato, and spices.

The onion, garlic, and ginger are sautéed in oil until they are soft and fragrant. The tomato is added next and cooked until it is soft and has released its juices. The curry powder and other spices are then added to the mixture and cooked until fragrant.

Finally, the chicken is added to the sauce and cooked until it is tender and fully cooked through. The dish is then served with rice and garnished with fresh coriander. This recipe can be adapted to include other ingredients like potatoes or vegetables, depending on your taste preferences.

Keep Reading
By
Food

Curry Herb: Its Use and Recipe Ideas

Curry herb is still quite unknown in the local kitchen. Here we explain what you can prepare with the plant and how you can use it.

Curry herb is a bushy, evergreen plant that originally comes from the Mediterranean region. It is also called immortelle or Italian helichrysum and actually has nothing to do with Indian curry powder. However, they taste very similar – that’s how the plant got its name.

Curry herb is mainly used in cooking; but it is also said to have various healing effects.

Curry herb in the kitchen: recipe ideas

Curry herb is used in particular as a spice for rice and meat dishes and can be prepared in different ways:
You can chop the needle-like leaves of the curry herb and add them to your vegetable pan as a herb spice. The herb goes particularly well with Asian dishes with coconut milk, but also as a tart addition to a risotto. Tip: Do not let the curry herb cook for longer than 5-6 minutes, otherwise it will give off bitter substances.
The finely chopped leaves can also be added fresh to a salad and add value to any dressing. Note, however, that the intense flavor of the curry herb only really comes into its own when it is cooked briefly.
If you want some variety for your spread, you can also use the chopped herb for homemade herb butter or herb quark.
Curry herb also has a slight sage note and is therefore also suitable as a seasoning for veal or lamb dishes. The whole stalk of the herb is added to the pan. Important: You should not serve the stalk, as eating it can lead to stomach problems.
It is best to harvest the stalks and leaves of the herb before flowering, because after that they lose their aroma. You can also use curry herb not only fresh, but also dried – this way you make it last longer, but the aroma of the dried leaves is not quite as intense.

Curry herb as a medicinal plant

Curry herb contains essential oils, flavonoids and bitter substances. It should therefore have a digestive, antispasmodic and anti-inflammatory effect and promote the body’s own defense mechanisms.

A tea made from curry herb can help, especially with cold symptoms such as a cough or sore throat. For a cup of tea, pour boiling water over about two teaspoons of dried curry herb blossoms and let the brew steep for about seven minutes.
The essential oil obtained from the curry herb can be used well for irritations on the skin, such as light sunburn. It can also serve as a basis for healing ointments.
Curry herb is therefore versatile and also very easy to care for – the perfect addition to your herb bed in the garden or on the balcony.

Keep Reading
By
Food

Curry Powder: What it Consists of and How it Works

Curry powder is very popular around the world and can be used in many ways – from Asian wok dishes to currywurst. We tell you what you need to know about the yellow powder.

Curry powder: ingredients and their effects

Curry powder is a mixture of up to 20 different spices. Depending on the composition, the powder varies in taste from sweet and mild to fiery and hot.

Some ingredients can be found in almost every curry powder. These ensure the unmistakable taste and can also offer a variety of health benefits:
Turmeric gives the powder its characteristic color. The tuber regulates digestion and also has anti-inflammatory and anti-carcinogenic effects.
Coriander has an antibiotic, anti-inflammatory and blood circulation-enhancing effect and prevents digestive problems such as flatulence and a feeling of fullness.
Cumin strengthens the immune system and supports digestion.
Cardamom contains essential oils that have a positive effect on the gastrointestinal tract and prevent flatulence.
Black pepper boosts fat burning. The contained piperine also has an antibacterial, antifungal and antioxidant effect.
Ginger also has an antibacterial effect and inhibits the multiplication of viruses. It can also contribute to a healthy intestinal flora and stimulates digestion.
Fenugreek naturally lowers blood sugar.
Chilli stimulates blood circulation and thus promotes digestion.
Mustard seeds support the activity of the excretory organs
Cloves help with a number of digestive problems, such as gastritis or constipation.
So you see: Many of the ingredients in the curry powder support digestion and also have an antibacterial effect. So it’s worth using the spices more often in the kitchen, not just for the taste.

The origin of curry powder

Contrary to what is often mistakenly assumed, curry powder does not come from India. The name derives from the Tamil word “kari”, which means sauce. However, the powder itself was invented by the English during the colonial period. The spice mixture should make it easier to give dishes the typical Indian taste.

In India itself, curry powder is unknown. In Indian cuisine, the spices are mainly used freshly ground. In addition, spice mixtures such as garam masala are used.

Curry herb has similarities in taste, but otherwise has nothing to do with the spice mixture that we are familiar with.

What you should consider when buying curry powder

Because of the different effects of the individual components, the following applies in principle to curry powder: the more colorful the spice mixture, the better.

However, especially in cheap versions from the supermarket, in addition to pesticide residues, there are often fillers such as:
Strength
sugar
Salt
dextrose
When buying, you should therefore pay attention to the composition of the curry powder and choose a mixture that does not contain these fillers and other additives such as preservatives. In general, we always advise you to use organic quality spices.

Storage: Once opened, curry powder loses its flavor quite quickly. We therefore recommend that you do not buy large quantities and that you store the spice in an airtight container, protected from light.

Alternatively, you can also make your own curry mixture yourself. Similar to curry paste, you simply grind the individual spices with a mortar just before you use them. This makes the mixture taste more intense and you can put it together to suit your taste.

Keep Reading
By
Food

Curry Leaves: Origin and Use of The Spice

Curry leaves are popular for cooking, especially in Asian cuisine. The leaves are rather unknown to us, but they are said to have health benefits. Here you can learn more about the effects and uses of curry leaves.

The dark green, oval leaves of the curry tree are called curry leaves. It belongs to the rue family and reaches a height of four to six meters.

Attention, do not confuse:
Curry leaves have nothing in common with classic curry powder. Because curry powder is an English spice mixture made from various Indian spices.
The curry tree is also not related to the curry herb. The herb comes from the Mediterranean region and grows up to 60 centimeters tall.
In this article, you will learn where curry leaves come from and how to use them in the kitchen.

Curry leaves: origin and effect

The curry tree is native to the Indian subcontinent. The tree is now widespread in large parts of Asia, including Sri Lanka, Nepal, Laos, Vietnam and Thailand. For the sale of the curry leaves, cultivation takes place mainly in India.

The leaves are oval and distinctly darker on top than on their underside. Curry leaves are not only valued in Asian cuisine. The leaves are also used in traditional Ayurvedic medicine. This is due to the valuable ingredients in the leaves. These include, among others:
flavonoids
antioxidants
phenolic acid
essential oils
Scientists have also studied the effects of curry leaves in recent years. They came to the following conclusions:
In 2016, the European Journal of Pharmaceutical and Medical Research succeeded in proving the antibacterial effect of the leaves in a study. Researchers consider the leaves to be a possible alternative to antibiotics for multi-resistant germs.
Another study from 2014 looked at the antioxidant effects of the leaves. The active ingredients of the curry leaves reduce oxidative stress, fight free radicals and support the body in cell renewal. This effect could also play a role in the treatment of cancer patients in the future.
In addition, the ingredients have a positive effect on blood sugar and cholesterol levels, as a study found out in 2012.

Cooking with curry leaves

Curry leaves have a spicy, slightly nutty, pungent aroma. Since curry leaves come from Asia and only develop their full flavor when fresh, they are not very common here. You are most likely to get curry leaves in well-stocked Asian shops. Unfortunately, they are hardly available in organic quality.

Curry leaves are particularly good for these dishes:
vegetarian curry
vegetable stew
asian soup
chutney
How to use curry leaves:
Depending on the size, you will need one to four leaves for a meal for four people.
Fry the curry leaves so that they develop their aroma as best as possible.
Cook the curry leaves along with the other ingredients, similar to bay leaves.
You can remove the leaves before serving, but you can also eat them without any problems.
You can usually get the leaves from us in dried form. However, since they lose a large part of their aroma when they dry, you should double the amount from recipes. If you are lucky and have large quantities of fresh curry leaves, it is best to freeze them to benefit from their full aroma for longer.

Keep Reading
By
Food

Vegan Jackfruit Curry: Spicy, Quick, Healthy

The jackfruit curry is a healthy and vegan alternative to Indian meat dishes. We’ll tell you which spices are best and how to cook a delicious curry with just a few ingredients.

Jackfruit curry is the vegan version of classic curry dishes that contain meat. You only need a few ingredients for this simple dish. The fresh spices are particularly important, and it is best to grind them before cooking. They develop an intense aroma that gives the jackfruit curry an Asian touch.

Jackfruit: The exotic meat substitute

As the name suggests, the jackfruit curry is based on the tropical fruit jackfruit. Jackfruit has become increasingly popular with vegans and vegetarians in recent years. The consistency is meat-like and the pulp tastes neutral. Thus, jackfruit is used in a variety of dishes and national cuisines.

However, jackfruit is a tropical fruit with a poor ecological balance: it mainly grows in India and Bangladesh. The long transport routes to Europe significantly increase CO2 emissions and contribute to a high ecological footprint.

Therefore, when shopping for the jackfruit curry, make sure that the jackfruit is organically certified. The start-up company Jacky F. offers sustainably produced jackfruit. The organic manufacturers Govinda, Taiga Naturos and Lotao also have jackfruit products in their range. You can get Jackfriut in well-stocked health food stores or in Asian shops.

If possible, buy the remaining products from organic farming and from regional cultivation. This reduces transport routes and CO2 emissions. In addition, organic-certified labels such as Bioland, Naturland or Demeter do not use environmentally harmful chemical-synthetic pesticides.

Jackfruit Curry: An easy recipe

In this recipe we use canned jackfruit. This is quick to prepare and often easier to find in stores than fresh fruit.

Ingredients:

1 tsp coriander seeds
1 tsp cumin seeds
1 teaspoon of grenades
20 ginger
3 cloves garlic
1 tsp turmeric
1 green chili pepper
2 onions
2 pieces of tomatoes
3 tablespoons coconut oil
250 g jackfruit
100 ml water
1 tablespoon date syrup
1 teaspoon garam masala
1 handful of fresh coriander, chopped

Directions:

Place coriander seeds, cumin, and allspice seeds in a mortar and pestle. Paint the seeds until they crumble.
Peel the ginger and garlic.
Roughly chop the ginger, garlic, turmeric powder, and green chilli. Grind them together with the spice mixture in the mortar until you get a coarse paste.
Peel the onion, wash the tomatoes. Cut the onion into fine strips and the tomatoes into small cubes.
Heat the coconut oil in a large pan.
Sauté the onion in it for five minutes.
Add the spice mixture from the mortar and simmer over high heat for a minute.
Mix the tomatoes with the ingredients in the pan. Cover and simmer over medium heat for 10 minutes.
Meanwhile, drain the canned jackfruit and cut into small, bite-sized pieces as needed. Put the jackfruit in the pan.


Mix the ingredients with the water. Let the curry continue to cook for ten minutes over medium heat.
Refine the jackfruit curry with date syrup and garam masala.
Garnish the finished jackfruit curry with fresh coriander and serve.
Tip: Serve the delicious jackfruit curry with some naan bread or chapati (an Indian flatbread). Of course, the classic rice goes well as a side dish with the jackfruit stew.

Keep Reading
By
Food

Creamy Cauliflower Curry: An Easy, Vegan Recipe

A cauliflower curry is prepared in no time at all and warms from the inside during the cold months. Find out here how to prepare the hearty vegan dish.

Curries are hearty dishes of Southeast Asian and South Asian cuisine and consist of vegetables such as cauliflower, potatoes, eggplant and zucchini with a spicy sauce and sometimes extra ingredients such as fish, meat or dairy products.

The spices are of particular importance in a curry. By default, the following are used:

  • cardamom
  • Ginger
  • coriander
  • turmeric
  • mustard seeds
  • cumin

Below we show you the recipe for a vegan cauliflower curry. The recipe is quick and easy.

Important: If possible, buy your ingredients for the curry with an organic seal to avoid chemical-synthetic pesticides. Also read, for example: Buying organic spices: the most important brands and online shops. Depending on the season, you can also buy the vegetables unpackaged at the weekly market.

Vegan Cauliflower Curry: A quick recipe

Ingredients:

1cauliflower
1 onion
2 cloves of garlic
4 tablespoons olive oil
400 ml vegetable broth
400 ml coconut milk
4 tsp paprika powder
2 tbsp curry powder
salt and pepper
200 peas, TK

Directions:

Wash the cauliflower and divide it into small florets.
Peel and finely chop the onion and garlic cloves. Heat some oil in a large pan and sweat both in it.
Add the cauliflower to the pan and sauté for a few minutes.
Deglaze the vegetables with the vegetable broth and coconut milk.
Let the curry simmer for about 20 minutes.
Season with paprika and curry powder and salt and pepper.
Add the peas to the curry and simmer for another ten minutes. When the sauce in the curry gets thicker and creamier, it’s done.

Cauliflower curry: tips for modification

You can vary the cauliflower curry according to your preferences. For example, if you don’t like peas, you can just leave them out. If desired, you can add a few chickpeas instead, for example. You can also combine the cauliflower curry with potatoes or sweet potatoes. You simply cut them into small, bite-sized pieces and let them simmer right from the start. And you also have a free hand with the spices: try out chilli powder, fresh coriander or oregano, for example.

Tip: Due to its richness, you can serve the curry as an independent main course. If you want, you can also eat rice or naan bread with it.

Keep Reading
By