Gold Curry

I once naively thought that curry was made from one mysterious ingredient that (like pepper, for example) was dried and ground. Although in fact this is the most complex combination of various spices: the Indians call this delicate powder “masala”, that is, “mixture”. Today, curry is popular in a variety of cuisines – Africa, Asia or, for example, the Antilles. Parts of various plants (grains, pods, stems, roots, flowers) are ground in a mortar or ground on a stone, and in India this is preferred to be done immediately before cooking in order to preserve all the flavor. There, this seasoning is added to the oil so that it opens its bouquet and so that “the fire of the spices does not remain in the throat.”

The composition of the curry includes from 7 to 30 ingredients – depending on what this mixture is intended for. At a high temperature, the taste of each individual spice begins to sound more distinct, the notes add up to a chord, which is transmitted to the rest of the products. I love to combine curry with rice, fish, chicken – products instantly change their usual taste, turning into works of culinary art. That is why this seasoning is so appreciated all over the world. The well-known author of many cookbooks, Englishman Pat Chapman, even created the “Curry Club”, which brought together admirers of “sunny” cuisine. However, I always advise being careful with this spice, as its aroma and richness can be easily overdone. If you are sure that you want a really bright taste, add curry to the dish itself. But in order to simply add a twist to the meal, you can make a light curry sauce. The traditional recipe is based on bananas and cream, sometimes bananas are replaced with apples.

In general, you can experiment endlessly with curry. Add it on the tip of a knife to fresh cream or yogurt to dress a salad. Or in olive oil, on which fry shrimp, scallops, freshwater fish fillets. And of course, there is no better seasoning for pumpkin or zucchini soups than a pinch of this golden flavored powder.

Shrimp tempura with curry sauce

For 4 persons Prepare: 15 minutes Preparation: 45 minutes

For curry sauce:

• 2 heads shallots
• 1 onions
• 1 банан
• 2 garlic cloves
• 3 art. l. grated fresh ginger
• 6 hours. L. curry
• 2 Art. l. cognac
• 4 Art. l. olive oil
• 1 / 2 glass of thick cream
• a few sprigs of thyme
• salt and pepper

For the shrimp tempura:

• 1 kg large shrimp
• 2 l sunflower oil
• 1 carrots
• 4 Art. l. olive oil
• 2 Art. l. balsamic vinegar
• 100 g flour
• 1 glass of soda water
• a few lettuce leaves
• salt and pepper

Preparation

Sauce: in olive oil, sauté, seasoned with thyme, chopped onion, garlic, ginger and banana. Then add cognac and set fire (flambé). When the fire goes out, stir in the curry, then pour in the cream and continue to simmer until the sauce has reduced by about half. Pass it through a blender; strain through a sieve.

Tempura: Clean the shrimp, leaving the tails. Pour sunflower oil into a saucepan, bring to a boil. Mix flour with water, salt, pepper and beat with a whisk. Dip the shrimp into the resulting batter and fry in boiling oil. Mix corn lettuce with thinly sliced ​​carrots, season with olive oil and vinegar. Put the salad and shrimp on a dish, serve the sauce separately.

Curry Zucchini Soup

For 4 persons Prepare: 30 minutes Preparation: 20 minutes

• 4 zucchini
• 3/4 cup olive oil
• 4 garlic cloves
• 2 heads of onions
• 3 hours. L. curry
• 1 l chicken broth
• natural yogurt
• a few sprigs of thyme
• salt and pepper

Preparation

In a heavy bottomed saucepan lightly sauté the garlic cloves and thyme sprigs in olive oil. Add chopped onion and saute. Add the curry and then fry the thinly sliced ​​zucchini. Remove the thyme, garlic, and 4 slices of zucchini (you’ll need them for garnish). Pour the broth into the pot, bring to a boil. Salt and pepper to taste. Remove from heat and puree with a blender until smooth. Now you can pour the puree soup into bowls, decorating it on top with a spoonful of yogurt, a pinch of curry, a rolled slice of zucchini and thyme.