What is curry, how the calorie content was calculated and the chemical composition was determined. Useful and harmful properties of the seasoning. Spice recipes and interesting facts about her. Curry has a particular effect on men of reproductive age. The blood supply to the pelvic region is accelerated, the production of sperm is increased and their quality improves. Potency increases, sexual desire increases. In elderly patients, eating curry helps to stop the growth of prostate adenoma.
Harm and contraindications to the use of curry
There are contraindications to the use of curry based on the properties of the product. These include:
- The need to have an operation in the near future … The spice contains substances that slow down blood clotting. It is also undesirable to introduce spicy foods into the diet, with a tendency to nose or gingival bleeding, immediately after stopping internal bleeding, during rehabilitation after surgery.
- Gallstone or urolithiasis … The spice contains components that enhance intestinal metabolism and increase bile secretion. With an increase in bile secretion, contractions of the gallbladder ducts intensify, which can provoke the passage of calculi.
The use of seasoning is not combined with drugs that reduce blood clotting, directly or indirectly. This group includes Warfarin, Clopidogrel, Heparin, Aspirin and the like.
Curry is used with caution during pregnancy. Stimulation of peristalsis can provoke uterine tone and cause abortion.
The harmful effects of curry are mild. By reducing the amount of seasoning in a dish and not overusing the frequency of use, adverse health effects can be avoided.
Curry recipes
Curry is considered a versatile condiment. It is combined with hot dishes, used in making cheese and added to baked goods when kneading dough.
Curry recipes
- Curry rice … Food proportions are based on 1⁄2 cup of long rice. Rice is washed, poured with water and boiled until cooked in the usual way. 100 g of mushrooms - champignons, white or other, which do not require pre-processing before cooking - are cut into plates and fried in oil. 5 minutes until cooked, add sweet red pepper, cut into circles, to the pan and fry together for 5 minutes. At this stage, add rice, curry powder (2 teaspoons), add salt to taste.
- Shrimp curry … Melt the butter in a deep saucepan, lay out 3 cloves of garlic, chopped into thin petals. Seasonings are added: a tablespoon of dry grated ginger root and curry, half a teaspoon of cumin and coriander, a quarter of a teaspoon of black pepper or pepper mixture. Pour in heavy cream (two-thirds of a glass) and boil until the mixture thickens, stirring constantly. The zucchini is cut into small pieces, dipped in a creamy sauce and, when the vegetable is slightly softened, add 500 g of peeled shrimp to the pan. Put out everything together for up to 3-4 minutes, season with cilantro, stir and turn off. Let it brew for at least 5 minutes. Rice is boiled separately, you can add a little curry on the tip of a knife. When serving, the shrimp are spread on a boiled rice pillow.
- Vegetarian curry … 4 medium-sized eggplants are peeled, cut off thinly, cut into rings 0.7 cm wide. Potatoes (3 red tubers) are cut into cubes and a bulb onion is cut into half rings. Vegetable oil is poured into a deep frying pan - at least 4-5 tablespoons, if it is not enough for cooking, you can add it later. Pour the onion into the heated oil, fry until transparent, add 2 tomatoes, chopped into cubes, then seasonings - 2 teaspoons of curry, chili pepper, fresh cilantro and salt to taste on the tip of a knife. Frying onion is complemented with chopped potatoes and eggplants, stewed until tender, adding water or sunflower oil if necessary. In India, curry is served on unleavened flat cakes, while Europeans use a dish with boiled rice.
- Curry with poultry … It starts with a broth of turkey wings and legs and basmati rice, the best side dish for curry turkey fillets. For 600 g of turkey fillet, you need a glass of basmati. Poultry fillets are cut into even portioned slices, fried in a deep frying pan with onion sliced into rings, 2 cloves of garlic and tomato cubes. Pour in 2 teaspoons of curry, pour in the broth, so as to cover the turkey fillet on a finger, and stew until tender. Salted to taste and add sweet chili sauce.
- Chocolate truffles … A large mango fruit is ground in mashed potatoes, it is desirable to get at least half a glass. Pour heavy cream (320 ml) into a saucepan, add 1 teaspoon of curry and cool. Combine with mango puree, mix until completely homogeneous. Better to use a blender. Melt in a water bath 2, 5 bars of dark bitter chocolate, and half of the bar is crushed to small pieces. Melted chocolate is poured into a hot mixture of mango puree with cream, mixed, and then chocolate pieces are added. Cool the mixture to room temperature and send the chocolate-mango dough to the refrigerator. As soon as it thickens, truffle balls are formed. Each is doused in coconut flakes and placed back in the refrigerator.
- Cheese biscuits … To prepare the dish, you need a chopper or blender with a volumetric bowl. Put in a bowl half a glass of flour mixed with baking powder (2 tablespoons), a teaspoon of curry, 4 tablespoons of parmesan and cheddar each, a tablespoon of roquefort. A little of the grated Parmesan is left. The cheese dough is rolled into a layer, and then rolled into a roll, put into the refrigerator, wrapped in cellophane. An hour later, cut the dough into slices, spread on a baking sheet, spread parchment, sprinkle with Parmesan. Bake at 180 ° C until each piece is golden brown. Remove from the baking sheet only when the dish has cooled.
- Curry smoothie … All ingredients are mashed in a blender. For 2 servings, you need: 4 peeled tomatoes, 2 carrots and medium-sized beets, 3 cloves of garlic, peeled celery stalk per 100 g. Whisk add a quarter teaspoon of curry, cumin and turmeric, 2 tablespoons of peeled pumpkin seeds. This drink stimulates weight loss, it is used as breakfast or dinner for dieting.
Curry is stored, like other spices, in an airtight container, away from light and direct sunlight. The shelf life is not limited, but you can understand when the spice has lost its beneficial properties. To do this, simply rub a handful of powder between your fingers. If you have to sniff to feel the aroma, then curry is not suitable for eating. You cannot get poisoned, but the use will not cause an improvement in the taste of the dish, and the beneficial properties have disappeared. If the aroma has disappeared, the spice will have to be thrown away.
Interesting facts about curry
Interestingly, the Indians call "curry" not only a seasoning, but also dishes with a mixture of spices, and even certain plants. British merchants were convinced that the leaves of the Murraya tree from the Rutov family were a popular Indian spice. In fact, the leaves of this tree are not included in the curry, but are used separately, and only fresh. In Tamil, curry means sauce.
Curry was consumed 4000 BC. Archaeologists have found in the cultural layer on the territory of India the remains of the seasoning on the walls of the clay shards of ancient dishes. Then the spice consisted of 3 main ingredients: turmeric, garlic and ginger. In an English cookbook that dates back to AD 1300, curry was already mentioned in recipes.
In one of the states of India, Madras, curry is prepared according to its own recipe. The spice contains chili, turmeric, coriander, garlic, cumin, salt, fenugreek, cinnamon and mustard. This seasoning is used to make sauces. The calorie content of such a mixture differs from the classic one.
For Indians, curry is an opportunity to improve the taste of rice. It is no secret that among the lower classes (castes), rice is the only product on the daily menu. To replenish the body with useful substances, several grams (grains) of expensive spices were mixed, from which curry was made.
Currently, the traditional Indian spice is widely produced in Europe and the United States. When composing the mixture, from 7 to 24 ingredients are used. In the United States, Murray Koenig leaves and turmeric root powder are an essential ingredient in the spice. The spice, made in America, has a rich yellow color.
A seasoning made in Eastern Europe, it tastes rougher because it contains a high amount of peppers. It is used more in the culinary industry, for the manufacture of marinades. But turmeric prevails in the composition of the spice from Western Europe. The taste is softer, the color is pale yellow.
In Southeast and South Asia, at least 20 herbs are added to curry, the bouquet is impossible to predict. The seasoning in these countries is chosen according to taste and color, if they want to make the presentation brighter.
Seasoning is classified into categories:
- Pungency and taste - softness or pungency, richness of aromas;
- Color - dark or light shades;
- Scope - hot dishes, additions to salads and drinks, rice.
Watch a video about curry:
Experienced chefs have their own curry secrets, add additional ingredients to the ready-made seasoning or mix the components on their own. But still, the Indian seasoning is most in demand on the market. If you are familiar with the recipe for the dish, then we are talking about the classic Indian spice curry!
