Curry, which in India is sold in leaves and where it is most widely used, shares nothing in common with the other "curry" you may be familiar with - the mixture of spices that can have quite a diverse taste. The most popular ones out West are plain curry and Madras curry, with the latter possessing a distinct spicy taste.
Both types provide dishes with a pleasant yellowish color and can be used for all kinds of meat, rice, fish, vegetables, eggs and other dishes. Now we're going to take a look at 3 recipes with curry which you can prepare, depending on the time of day it is.
Quick omelette breakfast with curry and mushrooms
Preparation: Mix the beaten eggs, feta cheese, mushrooms and curry in a bowl. Heat the butter in a Teflon pan and pour the egg mixture into it. If needed, add salt. Once the omelette is ready, serve it sprinkled with finely chopped wild garlic. If you don't have any, you can use parsley instead.
The perfect lunch consisting of Arabic stew with veal meatballs in curry sauce and coconut milk
Ingredients: 10 seasoned veal meatballs, 3 tbsp olive oil, 4 tbsp curry sauce, 1 1/5 cups coconut milk, 5-6 potatoes, salt to taste.
Preparation: Braise the meatballs until golden in the olive oil and then add a little water, the coconut milk and curry to them. Once the sauce comes to a boil, put the peeled potatoes in it, lower the heat on the stove and saute in the sauce until the potatoes soften. Once the dish is ready, season it with salt to taste.
Tasty dinner of veal with curry
Ingredients: 21 oz deboned lamb meat from the leg, 1 onion head, 2 carrots, 4 potatoes, 3 tbsp curry, 1 pinch black pepper, 4 tbsp olive oil, 5 garlic cloves, 4/5 cup tomato juice, a handful of raisins, several bunches chopped parsley, salt to taste.
Preparation: Peel and dice the carrots and potatoes and blanch them for a few min. in salted water. Strain them. Dice the meat, season it with the black pepper and curry and braise it in the olive oil. Add the finely chopped garlic cloves and chopped onion to it as well. Stir, after 2-3 min. pour in the tomato juice, raisins and season to taste. Transfer the dish to a clay pot and bake about 1 hour in the oven. Serve it sprinkled with parsley.