Curry is a mixture of spices originally from India that not only enhances the flavor and aroma of your dishes. It is also very healthy because of its antioxidant, anti-inflammatory and antiseptic properties.

Although it is originally from India, It has spread to places as different as Great Britain, Arabia and the Caribbean countries. In fact, we can travel through curry, since each region has given it a special touch. In Sri Lanka, for example, it is made very spicy by adding more mustard. In addition, each person can make their own variations of the recipe.

When it comes to varying the basic recipe and make your own homemade curry, one possibility is to change the quantity of some curry ingredients to adapt it to personal tastes. Another option is add other elements such as cardamom, ginger, cinnamon, nutmeg, garlic, fenugreek or anise.

Here we not only tell you what are the basic ingredients that every curry should contain, but we also give you several recipes so that you can make your own curry mixtures at home. The difference between a regular supermarket curry and a homemade curry is spectacular!

6 curry ingredients, essential in all versions

Although we can affirm that there are as many versions of curry as there are people, there are 6 ingredients that are common to all variants of this spice mix. These are also the secret of why it is so healthy.

1. Turmeric, an anti-inflammatory medicine

Turmeric is a curry staple. Add it to give color to your mixture and, above all, to give it agreat anti-inflammatory and purifying powerthanks to its stimulating effect on the liver.

Studies indicate that a very small amount is enough to benefit from its properties, but consumption must be regular. Prevents the cancer and the cardiovascular diseases.

• How much turmeric to use: 3 tablespoons

2. Black mustard, good friend of your heart

Of the black mustards (Brassica nigra), white (Brassica alba) and brown (Brassica juncea), the first is the one that has the spicier flavor.

All mustards are rich in seleniuma mineral with antioxidant properties, and heart-healthy omega-3 fatty acids, magnesium and vitamin B1, which participates in energy production.

• How much black mustard to use: Add a tablespoon of ground mustard to your mixture. Toast the seeds a little, as toasting helps release the aromas (the same goes for other seeds, such as coriander and cumin).

3. Chili pepper stings, but calms the discomfort

The chilli is a flavor and health bomb. Provides vitamin E (one tablespoon provides 7% of the daily need), provitamin A, vitamin B6 and iron.

Among the multiple properties of capsaicinthe substance responsible for the spicy taste, are those of its anti-inflammatory and anti-infective action.

There are chillies intensity and different qualities. Choose the one you like because it will give your personality to the curry. What if you use a chilli that you planted yourself?

• How much chilli to use: add a teaspoon.

4. Black pepper, the great companion of turmeric

The body needs very little manganesebut this antioxidant mineral is essential for bones and skin. Black pepper provides it and is essential in any mixture that includes turmeric, as it multiplies its absorption several times.

• How much black pepper to use: Add half a teaspoon of freshly ground peppercorns. You can use an electric coffee grinder to grind all the ingredients that need it.

5. Coriander, digests without any difficulty

Coriander seeds give the curry citrus and sage notes.

Furthermore, their medicinal effects. In Europe, it is attributed properties to control blood sugar and cholesterol. In Asia it is considered digestive and useful for fever, lack of appetite and inflammation.

owns dodecenala compound with anti-infective properties.

• How much cilantro to use: add 2 tablespoons of dried cilantro.

6. Cumin to avoid flatulence

Cumin seeds are small but add up to a great healthy contribution curried.

Highlights your digestive actionas they stimulate the secretion of pancreatic enzymes. That is why they are recommended as an ingredient in dishes with legumes that can cause gas.

For this it is very useful make an infusion: Leave a tablespoon of seeds in boiling water for 8-10 minutes. It is recommended for people with a lack of appetite.

• How much cumin to use: put a tablespoon and a half into your curry mixture.

Homemade curry recipe

In the market we can find curry powder, but it is difficult for it to have the freshness and personality of a good homemade mixprepared with love and selected ingredients. In addition, some of the preparations contain salt or undesirable flavorings, such as monosodium glutamate.

The important thing is to search balance and harmony of flavors. And with a little practice we will achieve it. With the help of chef Santi Ávalos, we propose some mixtures for you to try making at home.

Once ground, it is advisable save spices in a tightly closed glass container, in a cool, dark place. Pastas are best kept in the refrigerator.

Chennai Curry Powder Mix (Madras)

This curry recipe that Santi Ávalos recommends to us is originally from the city of Chennai, in southern India. As with most popular Indian curries, there are multiple variants, this being one of them. To prepare the mixture at home, follow the following instructions:

Ingredients for 4 people

• 3 tablespoons coriander seeds
• 2 tablespoons black mustard seeds
• 2 teaspoons black peppercorns
• 2 tablespoons of cumin
• 2 teaspoons fenugreek
• 1 teaspoon ground ginger
• 1 teaspoon chili powder
• 2 teaspoons turmeric powder

Preparation 5 minutes

1. In a slightly hot iron or non-stick frying pan, add the coriander grains and seeds, black mustard, black pepper, cumin and fenugreek, and toast them over medium heat, stirring constantly.
2. When they exude aroma, remove them and let them cool.
3. Then grind them in a grinder to a fine powder.
4. Add the ginger, chili and turmeric, and mix well.

Some tips for cooking with curry

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«To prepare a classic curry recipeit is important cover the main ingredients in a spicy liquid and then cook them, over low heat, until they are infused with the aromas,» Santi Ávalos tells us.

According to the expert, any liquid can be used as vegetable brothbut it will always be tastier with tomato sauce, coconut or almond milk. To give it more consistency, you can also use soy yogurt, nut cream or some tahini.

Most recipes improve over time, so they are ideal for preparing from one day to the next.

Both olive and sesame oil are excellent for cooking curry recipes. It is important sauté the spicesalso over low heat, before incorporating them into the recipe. This way they release all their fragrance.

many varieties of curry

The different mixtures that are usually used now are the result of the influence of many cultures and countries like Great Britain, Portugal, Arabia… But the original formula was born, centuries ago, by the hand of ayurvedic medicinea holistic treatment system that identifies each flavor with an energy and therapeutic value.

Thanks to modern nutritional science, we now know that combination of some spicesas well as its proportion, is not the result of chance. Thus, when turmeric is mixed with pepper, its absorption and anti-inflammatory power improves.

In India there are as many varieties of curry as there are families, who preserve these recipes as a valuable legacy. Each region has its characteristics, from the spicy ones in Sri Lanka, with mustard seeds, to the softer and fruitier ones in the north, where cardamom or anise is used.

However, it is not an exclusive ingredient of India, since places like Thailand, Indonesia, Malaysia or the Caribbean use it generously in their recipes. If you get into trying different curries, a whole world of flavors will open up to you!