Frippery of curry colour and lustre, aroma is full-bodied. Its composition includes to have Sui of cardamom seed of chili, ginger, clove, cinnamonic, fennel, beans, Guan child, mustard, sage, peppery and the mass-tone of curry -- turmeric pink. All sorts of flavor raid the person's aroma and flavour distinctly, mix hand in knead together, form the style of different and phyletic curry. Will divide with color, have red curry, green curry, yellow curry, white curry; Will divide by producing area, indian curry, Thailand curry, Pakistan curry, Malaysia curry waits; Will divide with condition, curry powder, curry creams, curry sauce, curry piece. No matter be tie-in flesh kind, seafood or vegetable, shirt-sleeve and blossom those who go out is harmonious mutiple level mouthfeel, your person confuses drunk dump for it.
Indian yellow curry powder -- the curry that belongs to taste to compare massiness, besides acrimony with fragrance, increased the proportion of turmeric pink, can the fishy smell of the smell of mutton of better cloak red meat, because this is used,do hotpot, beef very pretty good, once enter the mouth to be able to let a person feel heavy to Chinese ink great variety falls, the tender aroma of be overwhelmed with sorrow or joy.
Pakistan red curry powder -- by chili dry, chili pink reachs curry a variety of flavor such as Xie Hegai powder are compound and into, because joined bigger proportional chili, so very acrimony, when unaccustomed person takes food shed tear easily. Because tie-in seafood is quite acrimony, taste particularly exciting also.
Malaxiya curry creams -- the burden in fundamental curry is normally medium, still can join banana the local special local product such as silk of leaf, coco and coconut oar, flavour slants hot. The flavor that because use,arrives is more rich, because this is sweet thick special. Besides making delicate curry chicken, with will do Laksa Le sand face and curry bag are very marvellous also.
Day type curry piece -- call Ou Feng curry again, ming Zhiwei new period just passes into Japan by Europe. General not quite hot, because was added,condense fruit mud, so sweet taste lay particular stress on, taste is gentle. Outside can accompanying a meal to eat, still can regard the boiling water that draws the noodles in soup such as face and black winter cover as the bottom, get the better of in quite convenient, economic time.
Sauce of Thailand green curry -- because used coriander and green lemon skin,wait for material, present green giving blueness so. Add coconut sauce to come bring down piquancy and enhance fragrance, and additional the flavor such as leaf of the citronella that join, fish sauce, bay, make green curry gust more distinctive, the famousest country that should belong to Thailand soup: Soup of wintry shade result.