Curry powder is a spice that is most often associated with Indian food although it is used for flavoring many types of cuisine including Australian, Asian, Caribbean, and Thai. Authentic curry powder can vary greatly depending on a number of different variables. Curry powder is actually a combination of several ingredients including herbs, seeds, and spices that are pulverized and blended together.
Some of the ingredients used to create this powder include cardamom, chilies, cinnamon, coriander, cumin, fennel seed, fenugreek, garlic, nutmeg, red and black peppers, poppy and sesame seeds, saffron, tamarind and turmeric. Coriander, cumin, and black or red pepper are at the heart of most curry powders with some blends being much hotter or spicier than others.
Some of the other flavors that complement curry powder wonderfully include basil, cilantro, ginger, and mint.
It is rather versatile and it can be used for flavoring so many different types of foods ranging from soups and stews to sauces and marinades to salads and pasta as well as many dishes featuring meat and seafood. The hottest curry is made primarily from fenugreek, garlic, and turmeric while the redder blends mostly feature red peppers and cardamom. The sweetest of curry powders will contain plenty of cinnamon and cloves also with cardamom.
Some interesting soups to try featuring curry powder as a primary ingredient include curried carrot or pumpkin soups along with rice and vegetable curry soup.
Store your curry powder in an airtight container and make sure you use it within two months, as it will lose most of its pungency after that time.
Hot Curried Corn Bisque Recipe
What You Need
2 teaspoons canola oil
1 cup onions, chopped
1 tablespoon curry powder
1 teaspoon hot sauce
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 16 ounce packages frozen corn
2 cups chicken broth
2 cups water
1 cup coconut milk
1 cup plain yogurt
1/2 cup scallions, chopped
How to Make It
In a large saucepan, heat the canola oil over medium to high heat before adding in the chopped onions. Cook the onions while stirring occasionally for about 3 minutes or until soft.
Add the curry powder and the hot sauce along with the salt and pepper to season the onions and then stir to coat well.
Add in the packages of frozen corn with the 2 cups of chicken broth and water and bring the mixture to a boil.
In a food processor or blender, puree the mixture well until just some of the texture remains.
Add the soup to another pot and stir in the coconut milk and cook over low to medium until the soup is heated through.
Serve the hot curried corn bisque soup while hot along with a dollop of plain yogurt and a few chopped scallions. You can also allow this versatile soup to cool down for a few minutes and then refrigerate it for about a half hour before serving while cold also garnished with the same ingredients.
Serves 6
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