Curry (From Wikipedia)

8/3/2019 Curry (From Wikipedia)

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CurryFrom Wikipedia, the free encyclopedia

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Although the names may be similar to traditional dishes, the recipes generally are not.

Korma/Kurma - mild, yellow in colour, with almond and coconut powder

Curry - medium, brown, gravy-like sauce

Dupiaza/Dopiaza - medium curry the word means "double onion" referring to the boiled and

fried onions used as its primary ingredient.

Pasanda - a mild curry sauce made with cream, coconut milk, and almonds.

Roghan Josh (from "Roghan" (fat) and "Josh" (energy/heat - which as in English may refer to

either 'spiciness' or temperature)) - medium, with tomatoes

Bhuna - medium, thick sauce, some vegetables

Dhansak - medium/hot, sweet and sour sauce with lentils (originally a Parsi dish). This dish often

also contains pineapple.

Madras - fairly hot curry, red in colour and with heavy use of chili powder

Pathia - generally similar to a Madras with lemon juice and tomato purée

Jalfrezi - onion, green chili and a thick sauceVindaloo - this is generally regarded as the classic "hot" restaurant curry, although a true

Vindaloo does not specify any particular level of spiciness. The name has European origins,

derived from the Portuguese "vinho" (wine) and "alho" (garlic)

Phaal - extremely hot.

Tindaloo - Extremely hot in a similar vein to Phaal. Generally only found around Bradford[citation

needed ] and the north in general.

Afghan - with chickpeas.

The tandoor was introduced into Britain in the 1960s and tandoori and tikka chicken became popular

dishes; Chicken Tikka Masala was said to have been invented in Glasgow by a bengali chef, when a

customer demanded a sauce with a 'too dry' tikka (legend has it that the cook then heated up a tin of

Campbell's condensed tomato soup and added some spices)

KormaFrom Wikipedia, the free encyclopedia

Look up korma in

Wiktionary, the free dictionary.




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A vegetarian korma

The korma (sometimes spelt kormaa, qorma, khorma, or kurma) is a type of mild

curry dish that originated in India[citation needed ]

and is made with yoghurt or coconutmilk to add a creaminess to the curry. Both vegetarian and non-vegetarian kormas

exist.

History

Korma has its roots in the Mughalese cuisine[1]

of North India. It is a

characteristically creamy and silky Persian-Indian dish which can be traced back to

the 16th century and the Mughal insertions into the North-Western parts of India andmodern day Pakistan and Bangladesh.

Overview

The flavour is based on a mixture of spices, including ground coriander and cumin,

combined with yoghurt or coconut milk kept below curdling temperature and

incorporated slowly and carefully. Nuts can be used but not in great quantities;

usually almonds or cashews. Korma is generally a mild curry with either chicken,

beef or lamb and only a few vegetables, such as onion and potato.

It is important which point at the meat is introduced. Chicken requires fairly thorough

coating with the spice mixture and heating evenly at a fairly high temperature

(enough to cook each piece properly), followed by a cooling period after which the

yoghurt and cream are added. However, lamb requires a very brief initial cooking

process simply to brown the surface of each piece, followed by a similar process of

cooling, similar to the corresponding chicken method; but in this case the

temperature must be maintained at a low temperature throughout. This avoids the

lamb becoming tough, which is often a serious problem if a large amount is to be

cooked (which involves large temperature heterogeneity in the mixture if left to

stand). This low cooking temperature is usually quite difficult to achieve, but if done

correctly results in a memorable dish.

There is a wide variation that may be encountered in individual korma and other mild

curry recipes. Chili is nearly always used, but the precise method of preparation

results in widely different flavours; likewise the way that the ginger is divided and




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cooked is critical. However, occasionally one hears of bay leaves or dried coconut

being added. If this is done, the results can be sharply different.

DhansakFrom Wikipedia, the free encyclopedia

Dhansak is a popular Indian curry, very popular among the Parsi community and combines elements of

Persian and Gujarati cuisine.

Ingredients

It is made of lentils, spices, cumin seeds, ginger, garlic etc. Among the Parsi community, Dhansak usually

contains mutton in addition to the lentils.

MadrasFrom Wikipedia, the free encyclopedia

Madras sauce

(Redirected from Madras (curry))

A pack of madras curry

Madras curry or Madras sauce is a fairly hot curry sauce, red in colour and with heavy use of chilli

powder. It originates in the south of India and gets its name from the city of Madras now known as

Chennai.

This curry can be vegetarian or of meat. It has its origins in Hindu culture and being vegetarian is

common.

There are many variations on Madras curry and cooking in India is more a domestic practice than a

cuisine governed by the conventions of chefs, restaurants, or texts. Availability of local or locally

available ingredients is central to regional Indian foods. The end result of the signatures of Madras




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curries can be achieved through different means; the result often being that of: red colour; toasty

spices; and the smoothness of coconut (or yoghurt); the sour-sweet fruitiness of tamarind; a slight

liquorice flavour of anise; ginger; a range of other spices (sweet and savoury and earthy) and the

flavours of salt, sweet, and sour. The redness is achieved with chilli or a mixture of chilli and paprika, and

the orange of turmeric. A possible variation, to achieve an end result of redness, is also the addition of

the fruity-savoury flavours of tomato. The sourness is from the tamarind with the possible addition of

lemon, lime or vinegar. The spices are complimentary to the fruit and the savoury flavours. The savoury

ingredients include garlic (and possibly also onion or asefoetida). The oil may be ghee or coconut oil.

Garam masala may be part of the spice mixture with other spices including coriander, and black

peppercorns.

Common ingredients may also include fresh curry leaves, and the final addition of fresh coriander.

The variations include the roasting of many of the spices including dried chillis, coriander seed, aniseed,

cummin, and cinnamon. This can be done in an oven for 10 minutes at 180o C, or in a frying pan with no

oil at low heat. A basic spice mix for Madras curry can be made when these dried roasted ingredients

are ground in a mortar and pestle or coffee grinder and mixed with turmeric and stored in readiness for

use.Common accompaniments to Madras curry include raita and fresh coriander. The food of Southern India

is more likely to have rice as the main carbohydrate than any breads eg naan. Individual households will

express their own traditions.

Other common variations will include brown mustard seeds which are fried till they pop, black pepper

corns (a local tropical product), and vinegar as the acidulant instead of, or with the acid fruits.

The dried roasted spices may be cooked in ghee or coconut oil and then other major fresh ingredients

such as garlic, coconut (milk and also meat), and ginger are added with the vegetables and or meat. The

sweet and sour ingredients such as tamarind and lemon juice or vinegar are added with the coconut

milk. Finally the fresh coriander is added immediately prior to serving.

Yoghurt is also a common variation - it adds sweetness, sourness and a smooth thickness which are all

signatures of this curry.Other variations may include the use of cloves, bay leaves, fenugreek, and allspice.

Variations are also related to means of storage. The primary spice ingredients can be stored as; roasted

dried ground powder; a paste of dried ingredients with vinegar; an oil spice infusion.

If meat is used it may be kid goat, lamb, beef, or chicken. When made of kid or lamb it is called Gosht (or

Ghoust) Madras.

JalfreziFrom Wikipedia, the free encyclopedia




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Chicken Tikka Jalfrezi, pilau rice, and cucumber raita

Jalfrezi (also jhal frezi , zalfrezi , and many alternative spellings) is a type of Indian curry in which

marinated pieces of meat or vegetables are fried in oil and spices to produce a dry, thick sauce. It is

cooked with green chillies, with the result that a jalfrezi can range in heat from a medium dish to a very

hot one.[1] Other main ingredients include peppers, onion and tomato.[2]

The jalfrezi dates from the times of the British Raj[3] when it was created as a way of using leftover meat;

the chillies helped to disguise any disagreeable taste.[4] The name comes indirectly from Bengali jhāl ,

spicy food, and Urdu parhezī , suitable for a diet.[5]

VindalooFrom Wikipedia, the free encyclopedia

For other uses, see Vindaloo (disambiguation).

Pork vindalho, served in Lisbon, Portugal, in a Goan restaurant

The term Vindaloo, derivative of the Portuguese "vinho de alho", and also called Vindalho or Vindallo,

refers to a popular Indian dish. It was first brought to Goa by the Portuguese[1] and became a Goan meal

often served during special occasions. The traditional Portuguese dish was made with pork preserved in

red wine or red wine vinegar and stewed with garlic, but later received the Goan treatment of adding

plentiful amounts of spice and dried chilis.[2] Restaurants often serve this dish with chicken or lamb

sometimes mixed with potatoes.[1]

Traditional vindaloos do not include potatoes, the discrepancy arising

because the word "aloo" means "potato" in Hindi.

The dish has gained popularity in Britain and New Zealand, where it is almost universally featured on

Indian restaurant menus and is known as one of the hotter curries available. In many restaurants it is the

hottest dish on the menu, although in some establishments phall and tindaloo may be available, whichare even hotter.

However, it is not known in many parts of India and is famous only among those people who visit Goa.

Trivia

The popularity of the dish inspired the song Vindaloo, The unofficial anthem of the England

football team for the 1998 FIFA World Cup.

Vindaloo is a favorite food of Dave Lister, the lead character of the popular BBC television series

Red Dwarf .




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Punk rock pioneers the Ramones opened their 1978 album Road to Ruin with the lines, "Hanging

out on Second Avenue/ Eating chicken vindaloo ..."

Wikibooks has a book on the topic of

Cookbook:Chicken_Vindaloo

Recipe for Lamb Vindaloo, taken from a 1986 Esquire Magazine

Recipe for Chicken Vindaloo and Vindaloo Paste

Goa Food Pork Vindaloo recipe

Chicken Vindaloo recipe referring to this page on Forkd

PhaalFrom Wikipedia, the free encyclopedia

Phaal, sometimes spelt as phall or paal, is an Indian curry dish, red to red-orange in colour. It is widely

reputed to be one of the hottest forms of curry available, even hotter than theVindaloo, with at least 10or 12 ground chillies included in a standard portion.

The phaal has achieved a certain degree of notoriety as the hottest generally available dish from Indian

restaurants, so much so that many of them do not actually list it on their menus and will only cook it if

specifically requested.

TandoorFrom Wikipedia, the free encyclopedia

A tandoor is a cylindrical clay oven used in Transcaucasus, the Balkans, the Middle East, Pakistan, India and Bangladesh, in which food is cooked over a hot charcoal fire. Temperatures in a tandoor can

approach 480°C (900°F), and it is common for tandoor ovens to remain lit for long periods of time to

maintain the high cooking temperature. The tandoor design is something of a transitional form between

a makeshift earth oven and the horizontal-plan masonry oven, and is used almost exclusively for live-

fire, radiant heat cooking.

Lamb meat, cooked and smoked inside of an Armenian tonir.

Tandoor is used for cooking certain types of Irani, Indian and Pakistani food, such as tandoori chicken

and bread varieties like tandoori roti and naan. (The word tandoori is the adjective form.) It is also

known as a tonir in Armenian which is a widely used method of cooking barbecue and lavash bread. In

Georgia it is called a tone and is used for bread and kebab.

The tandoor is also known by another name of 'Bhatti' in India. The Bhatti tribe of the Thar Desert of

Northwestern India and Eastern Pakistan developed the Bhatti in their desert abode, and thus it gained




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the name of Bhatti. It is thought to have travelled to Central Asia and the Middle East along with the

Roma, who originated amongst the Thar Desert tribes.

The tandoor is currently a very important fixture in many Indian restaurants around the world. Some

modern day tandoors use electricity or gas instead of charcoal.

Etymology

The oldest example of a tandoor was found in the Harappa and Mohenjo Daro settlements of the

ancient Indus Valley Civilization. In Sanskrit, the tandoor was referred to as kandu. The word tandoor

comes from the Urdu words tandūr and tannūr ; these are derived from very similar terms, viz. Persian

tanūr (), Arabic tandūr , Turkish Tandır and Azeri word t ndir (which all have the same meaning as

explained in the article). According to Dehkhoda Persian Dictionary the word has originated from

Akkadian tinûru, Avestan tanûra and Pahlavi tanûr and as such, the term might be neither of Semitic nor

Iranian origin and dates back to periods before migration of Aryan and Semitic people to Iranian plateau

and Mesopotamia when they had been populated by their original native inhabitants.

Tandoori CuisineChicken Tikka

Chicken Tikka ready to be served or used in a Chicken Tikka Masala.

Tandoori chicken is a popular dish in Indian cuisine.

see main article, Chicken Tikka

Chicken tikka (Hindi: / murgh tikka ) is a Northern Indian & Bangladeshi dish made by grilling

small pieces of chicken which have been marinated in spices and yogurt. It is traditionally made on

skewers in a tandoor (Indian clay oven) and is usually boneless. It is normally served and eaten with a

green coriander chutney, or used in a preparing the curry Chicken Tikka Masala.




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Tandoori Chicken

Tandoori Chicken is a Punjabi dish dating back to the time of the Mughal Empire in Central and Southern

Asia, it is still popular throughout that area. The chicken is marinated in a yogurt seasoned with garam

masala, garlic, ginger, cumin, cayenne pepper, and other spices depending on the recipe. Cayenne, red

chili powder, or other spices give it its red color. Turmeric produces a yellow-orange color. In some

modern versions red and yellow food coloring is used instead. It is traditionally cooked at high

temperatures in an earthen oven (i.e. tandoor), but can also be prepared on a traditional grill.

In many Indian restaurants they serve the red Tandoori chicken with sliced onions. It is India's version of

barbecued chicken and being one of the most popular delicacies stemming from the North of India it has

survived years of perfection. The Tandoori chicken when served should be accompanied by freshly cut

onions, and wedges of fresh lemon or lime.

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Curry (From Wikipedia)