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Curry Masala (Use to Make Curry Paste)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.9989
Energy (kCal)380.1975
Carbohydrates (g)67.1991
Total fats (g)11.913
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix the spices together. | 2. Fry 75 grams of butter in a frying pan. | 3. Use 2 tbsp only (for a 4 person meal) of the curry masala and mix with water so that the mixture sluggishly drips off a spoon. | 4. Add the curry paste to the melted butter and cook on a high heat for 2 minutes; keep stirring. | 5. After this time, the paste is now ready and you can add meat, poultry or fish depending upon the curry you wish to make. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    coriander 5 tablespoons 1.15 0.1835 0.1065 0.026000000000000002
    cumin 5 tablespoons 112.5 13.272 5.343 6.681
    garlic powder 2 tablespoons 64.214 14.1096 3.2107 0.1416
    fenugreek seed 2 tablespoons 71.706 12.9537 5.106 1.423
    turmeric 2 tablespoons 58.656000000000006 12.6223 1.8198 0.611
    paprika 2 tablespoons 38.352 7.3426 1.923 1.7530000000000001
    chili powder 1 tablespoon 22.56 3.9760000000000004 1.0768 1.1424
    asafoetida powder 1/2 tablespoon - - - -
    ginger 1/2 tablespoon 2.4 0.5331 0.0546 0.0225
    mustard powder 1/2 tablespoon - - - -
    black pepper 1/2 tablespoon 8.6595 2.2063 0.3585 0.1125
    cinnamon 1/2 tablespoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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