Definition, Betydelse & Anagram | Engelska ordet CURRIES

Definition av CURRIES

1. böjningsform av curry

Exempel på hur man kan använda CURRIES i en mening

• Many dishes that would be described as curries in English are found in the native cuisines of countries in Southeast Asia and East Asia.
• The rhizomes are used fresh or boiled in water and dried, after which they are ground into a deep orange-yellow powder commonly used as a coloring and flavoring agent in many Asian cuisines, especially for curries, as well as for the dyeing characteristics imparted by the principal turmeric constituent, curcumin.
• Traditional Thai cuisine loosely falls into four categories: tom (boiled dishes), yam (spicy salads), tam (pounded foods), and kaeng (curries).
• Other dishes include Peralan (chicken stir-fries), Meat Thoran (dry curry with shredded coconut), sardine and duck curries, and meen molee (spicy stewed fish).
• Garam masala can be found in a wide range of dishes, including marinades, pickles, stews, and curries.
• They are often seen enjoying various takeaways – curries, various Chinese dishes, and especially pizza - as they navigate their lazy, sedentary homelives.
• In Africa, the roots and leaves of some species are eaten raw and the tubers in India are eaten raw or stewed in curries.
• Balti curries are cooked quickly using vegetable oil rather than ghee, over high heat in the manner of a stir-fry, and any meat is used off the bone.
• Another possible etymological link in the stock vocabulary of the Malay is geylanggan meaning to "twist" or "crush" a reference to the process of extracting the coconut meat and milk used by the locals to thicken curries in Malay-Chinese (Peranakan) cuisine.
• Also, if the securities are priced significantly below market price (as is often the custom), the underwriter also curries favor with powerful customers by granting them an immediate profit (see flipping), perhaps in a quid pro quo.
• It is often referred to as a condiment, but unlike common Western condiments such as pepper, mustard, and horseradish that make dishes more spicy, a dish of dahi or raita has a cooling effect to contrast with spicy curries and kebabs that are the main fare of some Asian cuisines.
• The fresh fruits are parrot green in color and are used as a flavouring agent in many curries made with a paste of coconut, chilis, and other spices.
• Papadam is typically served as an accompaniment to a meal in India, Pakistan, Bangladesh, Nepal, Sri Lanka and the Caribbean or as an appetizer, often with a dip such as chutneys, or toppings such as chopped onions and chili peppers, or it may be used as an ingredient in curries.
• Bunny chows are commonly filled with curries made using traditional recipes from Durban: mutton or lamb curry, chicken curry, trotters and beans curry, and beans curry.
• A traditional meal includes steamed white rice as the main dish accompanied by Burmese curries, a light soup or consommé, and other side dishes, including fried vegetables, Burmese fritters, and ngapi yay gyo (ငါးပိရည်ကျို), a plate of fresh and blanched vegetables served with pickled fish dip.
• Beside of it Roshi (chapatti), mashuni (made of grated coconut, fish, lemon and onions), curries (made from fish or vegetable or egg), are used as popular dishes for breakfast.
• It is commonly used with gallo pinto and tamales, and is also considered particularly complementary with eggs, rice, beans, fish, cheese, curries, and as a marinade for meat.
• Chakalaka is a South African vegetable relish, usually spicy, that is traditionally served with bread, pap, samp, stews, or curries.
• Puttu is usually a breakfast dish served hot with either sweet side dishes such as palm sugar or banana, or savoury with chana masala, chutney, rasam, or meat curries.
• It is used to flavour samosa and pakora fillings, stews and soups, fruit salads and pastries, curries, chutneys, pickles and dals and to tenderize meats, poultry, and fish.

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