Curry Krydda

Ändra sidan Visa ditt intresse Ämne 148477, v3 - Status: normal.
är en sorts Krydda

Välkänd indisk kryddblandning, som måste innehålla minst 7 olika kryddor för att få kallas curry, varav fyra är ett krav; Kanel, Cayennepeppar, Kardemumma och Kryddnejlika.

Alias: curry


We consider curries native to India and do not realize how many different types there are. There seems to be many misconceptions about curries in general. Curry is a fashion of cooking: a process whereby meats, fish, vegetables or even fruit are cooked in varying combinations of ground herbs and spices, (known as curry pastes), to produce a stew like dish. All dishes that are hot and spicy are not curries, nor are all curries fiery hot. Curry powder is an amalgam of some Indian spices best applied to the flavorings of curry dips and dishes where a hint of curry influence is desired.

In a Thai curry, the proportion of solids to liquid is small. As they are always eaten over large mounds of steamed rice, just a few solids suffice and the flavour of the spicy, highly flavored gravy is extended by the bland rice.

Curry pastes should be a marvelous, aromatic mixture of freshly ground herbs and spices. When preparing a curry paste, it is preferable to first use a mortar and pestle with the hard fibrous ingredients rather than including them with other ingredients in a food processor or blender. The pounding of the pestle crushes the husks and fibers releasing the oils and juices, whereas the processor and blender merely cut the spices.

For the modern kitchen cook with no time to spare, a food processor in conjunction with an electric spice or coffee type grinder can be used. This does not however eliminate the requirement for a mortar and pestle. For mashing moist herbs like lemon grass, garlic and shallots there is no substitute. However, the whole dried spices (chilies, cloves), give out their best aroma when pulverized by a good grinder. When you are preparing a paste, single out the hard and dried spices and pound or grind them first before proceeding further.


Red curry paste

  • 14 medium, dried red chilies, seeded or 1 tbs. ground red chili
  • powder (cayenne).
  • 2 shallots, minced.
  • 1 tsp. caraway seeds or 1 tsp. ground caraway.
  • 1 tbs. whole coriander seeds or 1 tbs. ground.
  • 8 pieces galangal root (Laos), chopped or powdered.
  • 2 tbs coriander roots, minced.
  • 1 tsp, salt.
  • 1 lime peel, finely chopped.
  • 1 stalk lemon grass, minced.
  • 1 tsp. whole black peppercorns or 1 tsp. freshly ground black
  • pepper.
  • 1/2 tsp. kaffir lime powder (pew makrut) or substitute 1 bay
  • leaf.
  • 1 tbs. garlic, minced.
  • 4 tbs. vegetable oil.


1. Place the whole dried spices (chilies, caraway, coriander, galangal root and peppercorns) in an electric spice grinder or mortar and grind or pound to a powder. Omit this step if ground spices are used. Empty this powder into the food processor and add the remaining ingredients, including the oil, and process or pound to a smooth, even paste.


Curryns magiska gåva till Dig

Kryddblandningen måste innehålla minst sju olika kryddor, varav Kanel, Cayennepeppar, Kryddnejlika och Kardemumma är obligatoriska.
Oftast innehåller den tio, och förutom de obligatoriska, är dessa Ingefära, Vitpeppar, Senap, Gurkmeja, Muskotblomma och Koriander.


Enligt lag om upphovsrätt av den 30 december 1960 är ändringar eller omskrivning av innehållet i denna text, helt eller delvis, förbjudet utan medgivande av författarinnan Zorna, eller Zornas Utbildnings Centrum. Förbudet gäller även varje form av mångfaldigande genom tryckning, kopiering eller bandinspelning.