Spicy oriental sauce based on turmeric can make any dish more delicious and original. At the same time, it is quite possible to cook it correctly at home. The classic curry recipe and several successful variations of dishes with it are published below.

Classic Curry Sauce Recipe

Well, if you can use coconut milk in this recipe. If such a product was not at hand, you can replace it with low-fat cream.

Ingredients:

  • coconut milk - 1.5 tbsp .;
  • smoked paprika, turmeric, salt and curry spice - 1 small each. a spoon;
  • vegetable oil - 40-50 ml;
  • curry leaves - a small bunch;
  • tomatoes - 4-5 pcs.;
  • mustard seeds - 2 mal. spoons;
  • chili pepper - 2 small pods;
  • water - 1 full glass;
  • onions - 3 heads.

Cooking:

  1. Send all the oil immediately to the stewpan. Warm it up, add mustard seeds and chopped leaves. Shuffle everything. To languish a couple of minutes.
  2. Unpeeled tomatoes are sent to the blender along with pieces of onion. Interrupt until smooth.
  3. Chili without seeds cut into small pieces.
  4. Send all prepared ingredients to the mixture from the first step. Other spices, salt, coconut milk and water should be sent there.

Gently mix the curry sauce and cook over low heat for 7-8 minutes. N

Indian Chicken with Vegetables

When preparing such a dish, it is best to use classic homemade curry sauce.

 

Ingredients:

  • poultry breast - 280-300 g;
  • onion - the whole head;
  • garlic - 4 cloves;
  • curry sauce - 2/3 st .;
  • soy sauce - 1 tbsp. l .;
  • salt and spices.

Cooking:

  1. Finely chop the onion and garlic. Brown these ingredients in any hot oil. Put food on a plate.
  2. Chicken, cut into slices, pour soy sauce. Fry until lightly browned on the remaining fat. Return onion with garlic.
  3. Add curry sauce. Add to taste to taste.
  4. Cook the treat for another 10-12 minutes.

Boiled rice is best served as a side dish for chicken curry prepared according to this recipe.

Cooking from Tomatoes and Rice

This is one of the most popular recipes of Julia Vysotskaya.

 

Ingredients:

  • ripe tomatoes - a pound;
  • basmati rice - 130-150 g;
  • ginger root - about 40 g;
  • fresh cilantro - 1 bunch;
  • garlic - 2 cloves;
  • fresh chili pepper - 1 pod;
  • coconut milk - half a can;
  • lime - 1 pc.;
  • curry and cumin - 1 small each. a spoon;
  • cream fat - 1 tbsp. l a spoon;
  • sea ​​salt.

Cooking:

  1. Crush fresh chilli without seeds.
  2. Dice ginger and garlic separately.
  3. Melt the butter. Fry on it the ingredients from the previous two steps and all the spices.
  4. After 6-7 minutes add slices of tomatoes. Salt everything, pour coconut milk. Boil over low heat for about half an hour.
  5. Pour chopped cilantro, pour juice from a whole lime (it must be pre-filtered from seeds). Cook the dish for another 3-4 minutes.
  6. Boil rice separately.
  7. Mix the cereal with the contents of the pan.

Serve hot treats to the table.

Juicy fish with sauce

Such an exotic recipe suggests serving fish with bananas.

Ingredients:

  • water - half a liter;
  • perch fillet - 380-400 g;
  • green onions - a small bunch;
  • bananas (ripe, but not blackened) - 2 pcs.;
  • flour and tomato sauce - 1 tbsp. l .;
  • curry (spice) - 1 tsp;
  • vegetable oil and salt.

Cooking:

  1. Peel bananas. Cut the remaining parts into fairly thick identical circles. The optimum thickness is 1 cm.
  2. Rinse the fish fillet, remove the seeds, cut into small and approximately equal slices.
  3. Heat a couple of tablespoons of oil in a frying pan. Send him fish and bananas. Fry pieces of perch for approximately 1 minute on each side. Then put the fish and bananas on a plate.
  4. Flour into the pan with the remaining fat. Fry it for a couple of minutes. Add curry and tomato paste. Fill everything with water. Boil and bring to a boil, stirring thoroughly in the process. To salt.
  5. Return the perch and bananas to the resulting sauce. Add finely chopped onions. Darken a couple more minutes on low heat.

It is most delicious to serve such a dish with boiled rice.

Green Curry with Chicken

Coconut milk in the recipe is successfully replaced with low-fat cream. And all parts of lime need to be added to the dish already in the last 3-5 minutes of its preparation.

Ingredients:

  • poultry fillet - half a kilo;
  • water - half a glass;
  • onion - 1 head;
  • oil, fresh lime, soy sauce, brown sugar - 1 tbsp. l .;
  • green curry - 2 tbsp. l .;
  • coconut milk / cream - 350-370 ml;
  • citrus zest - 1 tsp;
  • green beans - 80-100 g;
  • fresh cilantro - 7 leaves.

Cooking:

  1. To prepare such a dish at home, the first thing you need to fry small pieces of onions and green curry in a pan with butter for a couple of minutes.
  2. Pour in cream / coconut milk, boil.
  3. Add beans, chicken pieces. After boiling, reduce heat and simmer for 17-20 minutes.
  4. Pour lime juice and soy sauce.
  5. Add all remaining ingredients (including chopped herbs). Cook for another 3-5 minutes.

Serve with rice.

There are many varieties of the sauce under discussion, for example, Thai, Italian, Japanese curry. Any of its options, if desired, can be prepared at home. The main thing is not to deviate greatly from the recipe.

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