How can I choose the best Curry marinade?

The best curry marinade uses a large amount of fresh vegetables that are cleaned together with a mixture of curry and Garam Masala. It can be prepared in two phases that will be used to suck meat and cook separately. The taste of the spice should be combined with fresh vegetables and roasted meat in a sweet and spicy mixture, which is a trademark of Indian cooking. The first part of the marinade will be used to suck meat overnight. This is often produced using yogurt as a bland base for the basis of curry spices, lemon juice, chopped hot chily and soy sauce. These ingredients can be very strong when they are mixed together and should be placed together with the meat in a closed container overnight in the fridge. Chicken can marinate up to eight hours, while fish can marinate up to four hours.

The second curry marinades will be used for cooking and serving meat. During this part of the recipe, less strongly aromatic ingredients can be used, as the rich tastes of the first marinade will be deep for meat forni. The last mixture between the two marinades is rich and unique, representing hot undertones carried by sweet and salty currents.

ingredients used in the second curry marinade may include pineapple pieces, carrots, onions, red peppers, celery, coconut milk and chicken broth. All foods can be mixed together in a kitchen robot up to a liquid in consistency. This second marinade is often higher in the number of ingredients used than the first to create a wider range of flavors, and chefs should freely improvise by inclusion of all fresh foods that can have at hand or enjoy their curry. During this large number of fresh vegetables, it creates a fresh and enthusiastic sauce that is bold. The mixing process allows you to mix and relax into the liquid without creating a robust sauce that can often be reminiscent of soup instead of marinade.

2 Garam Masala is a mixture of different spices, which is often used in many types of Indian cooking. This spice can be purchased already mixed in a special grocery store or mixed at home. It often includes a mixture of coriander, cumin, cinnamon, cloves, ginger, cardamom and bay leaves.

Once the meat is ready for cooking, the first marinade can be discarded. The meat can be roasted in the second marinade until it boils and served over hot white rice. Traditional side spices used as icing include coconut flakes, chopped nuts and gold raisins.