Приправа для говядины/курицы

JALFREZI
Jalfrezi is a curry dish containing stir-fried meat or fish with vegetables.

It is cooked in a thick spicy sauce that uses green chili peppers, tomatoes, onions, and bell peppers.

Although it comes from the Bengal region, it is also popular beyond the Indian subcontinent.

BIRYANI
Biryani is curry-infused rice invented by the Muslims of India.

It has also become a famous dish in Afghanistan, Iran, Iraq, and South Asia.

Made with different meat, vegetable, and rice combinations, Biryani stands a complete meal.

DHANSAK
Coming from a combination of Gujarati and Persian influence, dhansak is a popular Indian food invented by the Parsi Zoroastrian community.

It usually contains lamb or goat meat with some vegetables cooked into a mushy sauce.

Dhansak is another complete dish served with rice cooked in spices and caramelized onions.

BHOONA OR BHUNA
Bhoona is a type of dry curry that contains meat fried with spices at a high temperature.

Considered as medium-hot, it appeals to anyone who wants a little less spice on their curry.

Bhoona also originates from Bengal.

PASANDA
Pasanda is a curry dish popularized from India and Pakistan and derived from a Mughal court meal.

The term “pasanda” stems from the word pasande, meaning “favorite,” and pertains to premium meat cuts.

People prepare pasanda by marinating the meat in yogurt, chili powder, and several other spices.

KOFTA
If you are looking for a meatball or meatloaf version of the curry, kofta is what you want.

Kofta uses different meats, vegetables, or sometimes a combination of both.

You can find different versions of kofta from Albania and Greece all the way to Bangladesh.

KORMA
Korma is any thick-sauced curry that has been braised in yogurt, cream, soup stock, and spices.

Another dish of Mughal origin, korma is an Urdu verb that means “to braise.”

DOPIAZA
The key ingredient for any dopiaza dish is a lot of onions.

Although it has the same variations of meats and vegetables, dopiaza is cooked by adding onions at different stages during the cooking process.

KARAHI
Although you can prepare many dishes in it, karahi is a circular cooking pot shaped like a wok.

It is used to prepare dishes in the Indian subcontinent.

Many dishes such as curry chicken and tikka karahi are types of curry dishes prepared using the karahi.

BALTI
Like the karahi, the balti also refers to a cookpot or any curry dish prepared with it.

“Balti” directly translates to “bucket,” but it is more like a thin metal wok.

NENTARA
You can step up a korma by adding more ingredients to make nentara.

Nentara curry contains mushrooms, capsicums, Indian ferns, onions, and fresh cream.

TIKKA
Any meat or vegetable marinated in curry and then grilled or roasted into a barbecue is called tikka.

You can use any curry mixture to marinate chicken, beef, lamb, goat, or pork before roasting or grilling.

VINDALOO
Spicy and fiery vindaloo is usually a pork curry dish, although you can make it using other meat types.

Vindaloo comes from a Portuguese dish popularized in Goa, Vasai, Konkan, and Kerala.

TANDOORI
A tandoor is a cylindrical clay or metal oven used for cooking or baking.

Tandoori refers to curry-based dishes predominantly cooked using the tandoor.

Since the tandoor is an oven, tandoori is usually roasted, grilled, or baked.

JAIPURI
Jaipuri is another Indian curry that uses ginger garlic pastes as an added ingredient to garam masala.

It is a Rajasthani dish with medium spiciness, but you can alter it by adding or reducing chili powder.

MASALA
Masala is the general term for any combination of spices used to make a curry dish.

Any menu indicating that a meal is a masala means it is a type of curry.

DHAL
Sometimes spelled dal or dahl, dhal is a general term for dried and split pulses that do not require pre-soaking.

Pulses include lentils, peas, and beans.

India is the largest producer of pulses in the world.

Any curry dish with the term “dhal” in its name means it has been slow cooked with some pulses in the sauce.

PATHIA
Pathia is a British curry originating from ancient Persian influence.

Also called the hot, sweet, and sour curry, pathia uses tamarind, lime, and jaggery as its ingredients.

ROGAN JOSH
Rogan Josh is a red meat curry originally coming from Persia or Kashmir.

Its color and flavor come from alkanet flowers and roots and Kashmiri chilies.

GREEN THAI
Green Thai curry is a mix of green chilies, lemongrass, shallots, shrimp paste, kaffir lime, coriander root, and other ingredients cooked in coconut milk.

Its name suggests it has a lovely appetizing green hue.

RED THAI
Dried red chilies, cilantro root, cumin, galangal, and turmeric make up the red hue of red Thai curry in addition to other ingredients.

It is usually the hottest form of Thai curry.

YELLOW THAI
Yellow Thai curry is milder and sweeter than red Thai curry.

You can make yellow curry paste by combining turmeric, curry powder, and other native Thai ingredients.