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Indian Curry - Home

Is eaten in most parts of the Indian Sub-Continent and outside. The curries prepared in various regions of India, Pakistan or Bangladesh have varying degrees of style, taste and aroma depending on local ingredients used. Basics of a Curry. Ground coriander seed is widely used as a thickening agent, and turmeric is added for colour and its digestive qualities. Better-quality restaurants will normally make up new sauces on a daily basis, using fresh ingredients wherever possible and grinding their own spic...

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Is eaten in most parts of the Indian Sub-Continent and outside. The curries prepared in various regions of India, Pakistan or Bangladesh have varying degrees of style, taste and aroma depending on local ingredients used. Basics of a Curry. Ground coriander seed is widely used as a thickening agent, and turmeric is added for colour and its digestive qualities. Better-quality restaurants will normally make up new sauces on a daily basis, using fresh ingredients wherever possible and grinding their own spic...
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Indian Curry - Home | currycircle.com Reviews

https://currycircle.com

Is eaten in most parts of the Indian Sub-Continent and outside. The curries prepared in various regions of India, Pakistan or Bangladesh have varying degrees of style, taste and aroma depending on local ingredients used. Basics of a Curry. Ground coriander seed is widely used as a thickening agent, and turmeric is added for colour and its digestive qualities. Better-quality restaurants will normally make up new sauces on a daily basis, using fresh ingredients wherever possible and grinding their own spic...

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Indian Curry - Curry Types

http://www.currycircle.com/curry-types.html

Parts of the sub-continent have their own regional variations of curry. Although the names may be similar to traditional dishes, the recipes generally are not. The most popular curry types are:. Korma - mild, yellow in colour, with almond and coconut powder. Curry - medium, brown, gravy-like sauce. Dupiaza/Dopiaza - medium curry the word means "double onion" referring to the boiled and fried onions used as its primary ingredient. Pasanda - a mild curry sauce made with cream, coconut milk, and almonds.

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Indian Curry - Addicted to Curry

http://www.currycircle.com/addicted-to-curry.html

Of studies have claimed that the reaction of pain receptors to the hotter ingredients in curries, even Korma, leads to the body's release of endorphins and combined with the complex sensory reaction to the variety of spices and flavours, a natural high is achieved that causes subsequent cravings, often followed by a desire to move on to hotter curries. Some refer to this as addiction, but other researchers contest the use of the word "addiction" in this instance. Top 20 Authentic Recipes.

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Is eaten in most parts of the Indian Sub-Continent and outside. The curries prepared in various regions of India, Pakistan or Bangladesh have varying degrees of style, taste and aroma depending on local ingredients used. Basics of a Curry. Ground coriander seed is widely used as a thickening agent, and turmeric is added for colour and its digestive qualities. Better-quality restaurants will normally make up new sauces on a daily basis, using fresh ingredients wherever possible and grinding their own spic...

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