Life

Indian Curry “Masala”

  Curry is a condiment made from a variety of spices. It is common in Indian, Thai, Japanese and other cuisines, and has become one of the popular condiments in the Asia-Pacific region.
  In people’s minds, India is a big country of curry, and a meal cannot be separated from curry. However, if you come to India and tell the locals that you want to try “Indian curry”, they will probably be confused. Because here, the “Indian curry” in our concept has a relatively uncommon name-Masala.
  Masala refers to spices in the local language. As the name of curry, it usually refers to a seasoning made by mixing a variety of spices. It has a variety of combinations, from cinnamon, nutmeg to black pepper, cloves, etc. can be added. In other words, there is no fixed recipe for masala, and each family has its own unique method, which is the same reason as the spices used to make lo mei in different parts of China.
  This is also the secret to the success of Indian Masala – there is no need for too complicated cooking skills, as long as you use your imagination and creativity in the combination of spices according to your personal taste. This characteristic gives Masala endless possibilities.
  On Indian tables, Masala is everywhere: rice should be mixed with Masala, naan should be dipped in Masala, dishes should be served with Masala, and many people even sprinkle some Masala when eating cold drinks .
  The popular curry in China is roughly equivalent to the spicy Masala in India. The formula of this kind of seasoning is relatively fixed, so it has already realized industrial production, and its finished seasoning packets can be seen everywhere in stores in various countries.
  Indian cuisine can be summarized as “simple ingredients + simple cooking + a combination of various seasonings”. Generally speaking, chicken, mutton, seafood, vegetables, etc. are selected and cooked by roasting, roasting, frying, etc. The real difficulty lies in the selection of seasoning types and proportion configuration. It is said that Indian cuisine uses the most seasonings in the world, and there are no less than 10 kinds of seasonings in each dish. Indians have developed a good skill in using various complex seasonings in day-to-day cooking, which has created a rich and varied taste of Indian cuisine.
  Out of interest, I have also tried cooking with Marsala on weekdays, and I have an intuitive feeling for the variety of Marsala: even with the simplest finished seasoning package, just add a few more cloves or less cardamom , There will be a significant difference in taste, which is really wonderful.
  In addition to using curry, Indian cuisine has another feature-it is mushy. For a long time, almost without exception, Masala will be presented in a paste, which makes many “face value control” painful. This is actually related to the Indian cooking philosophy. They believe that if the taste of the various spices in Marsala is to be brought out to the extreme, cooks must simmer these spices together with the ingredients for a long time. Except for a few ingredients such as meat and potatoes, which will be put into the miso soup at the end, most of the other ingredients will be put into the pot early, so the side dishes such as tomatoes, onions, and chickpeas will become thick in the slow cooker. Thick mush.
  In fact, this cooking method has another advantage, that is, it can play the role of pickling and prolong the preservation time of food. Most of India is located in the tropics and subtropics, where the temperature is high and food preservation is difficult. Although stewed dishes are not very good in appearance, they can greatly extend the shelf life of dishes.
  With the popularity of Indian curry all over the world, in recent years, many food anchors have begun to produce related programs. Some anchors will teach viewers how to prepare spices by hand in the kitchen, while others prefer to “explore the store” tour.
  In these shows, Indian food is often presented to the audience in the form of street food. To be honest, most of the snacks are indeed a bit too “bold and unrestrained”. Not only are the kitchen utensils and tableware not exquisite at all, but the cooking and dining environment is even more difficult to describe. Some viewers complained that the dishes made in this way are really unappetizing. Rather than saying that the anchors are “exploring the store”, it is better to say that they are “exploring with their stomachs”.
  However, in terms of the selection of ingredients and spices alone, there is no essential difference between the snacks made by these street stalls and the dishes provided by regular restaurants in big Indian cities. Although the things made on the simple table are extensive, they may not be unpalatable. After all, whether it is a street vendor or a chef in a big restaurant, they all live on the same land and use similar ingredients with minor differences. As for the difference in taste, in addition to “technical reasons”, it depends more on a sudden inspiration at a certain moment. Who dares to say that that lucky person is not the owner of a street stall.

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