Seriously Authentic Stewed Curry Made from Homemade Roux
Seriously Authentic Stewed Curry Made from Homemade Roux

Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, seriously authentic stewed curry made from homemade roux. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Seriously Authentic Stewed Curry Made from Homemade Roux is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Seriously Authentic Stewed Curry Made from Homemade Roux is something that I’ve loved my whole life. They are fine and they look wonderful.

Great recipe for Seriously Authentic Stewed Curry Made from Homemade Roux. In order to make delicious curry, I researched online for methods to make great curry as well as the recipes of famous restaurants. This roux recipe is to make Japanese curry, so it's a paste before adding into the broth for curry.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook seriously authentic stewed curry made from homemade roux using 25 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Seriously Authentic Stewed Curry Made from Homemade Roux:
  1. Take Ingredients:
  2. Prepare 3 Onion
  3. Make ready 3 clove Garlic
  4. Take 1 ◎ Apple
  5. Make ready 1 ▲ Carrot
  6. Make ready 10 ▲ Mushrooms
  7. Take 500 grams Beef (butt (shoulder or roast) or shank)
  8. Take 350 ml Red wine
  9. Take 900 ml ◎ Vegetable juice
  10. Get 100 ml ◎ Milk
  11. Prepare 400 grams ◎ Canned mango
  12. Get Seasoning ingredients:
  13. Get 80 grams Butter
  14. Prepare 4 tbsp White flour
  15. Get 4 tbsp S & B curry powder (red can)
  16. Prepare 2 tsp Grated garlic
  17. Prepare 4 ▲ Fond de veau (veal stock) tablets
  18. Prepare 8 cubes ▲ Maggi bouillon
  19. Take 4 ▲ Bay leaves
  20. Get 2 tsp ▲ Salt
  21. Get 1 tbsp ◇ S & B curry powder in the red can
  22. Make ready 1 tbsp ◇ Garam masala
  23. Get 1 tsp ◇ Black pepper
  24. Make ready 1 from none ◇ Red chili powder (optional)
  25. Get 1 dash of each Salt and pepper, oil

Japanese Curry is a roux thickened stew that typically includes a protein, onions, carrots, and potatoes. It comes in varying levels of spiciness; still, most Japanese curries have a sauce the texture of a thick gravy, which makes it pair well with Japanese short-grain rice. Thinner curries make Japanese rice lose its stickiness, which is. Japanese Chicken Curry with Homemade Curry Roux How to make homemade Japanese curry powder.

Instructions to make Seriously Authentic Stewed Curry Made from Homemade Roux:
  1. Slice the onion thinly, cover with plastic wrap and microwave for 30 minutes at 500 to 600 W.
  2. While you wait, cut the other ingredients. Chop the garlic finely, roughly chop the carrot, and dice the apple.
  3. (Continued) Cut the hard stems of the mushrooms. Cut into cubes and season with salt and pepper. Drain the syrup from the canned mangoes.
  4. Put the ◎ mixture in a blender and purée. Add as much vegetable juice as you can. (The remaining juice will be added directly to the pot.)
  5. Melt butter in a pot slowly over low heat.
  6. Add onions, and sauté over medium-high heat. Stir while scraping the bottom, so the onions don't burn. If it is getting burnt on the bottom, lower the heat.
  7. When the onions have turned to caramel colored, add grated ginger, chopped garlic, and sauté over low heat for about 5 minutes.
  8. Add flour and mix. When it has blended, add 4 tablespoons of curry powder. When the curry is fragrant, turn off the heat. The roux is done.
  9. Put oil in a frying pan, and brown the beef over hight heat.
  10. When the surface of the beef has browned, add red wine and bring to a boil. Simmer over low heat for about 5 minutes.
  11. Transfer the red wine from the frying pan to the pot little by little to dissolve the roux. The key is to add the wine slowly to avoid lumps from forming.
  12. Add all the contents of the frying pan to the pot, including the beef, then add the contents of the blender and mix well.
  13. Add the ▲ ingredients, and bring to a boil over high heat. Simmer for an hour at the lowest heat possible. Mix every 5 minutes.
  14. Add the ◇ spices, simmer for 10 minutes or so and turn off the heat. If you don't add chili pepper, the curry will be mild; 1 tablespoon will make it a little spicy; 2 tablespoons will make it spicy, and it'll be very spicy with 3 tablespoon.
  15. Let it rest overnight and it's done!

Like I said, you can use any brand of curry powder for making this homemade Japanese curry roux, but S&B curry powder is probably the one most widely used inside Japan. I have tried tinkering with the curry powder mix over the years, and I think this particular mix is quite close to S&B version. Make sure to stir the butter and flour constantly, otherwise you risk the roux burning. If the roux burns, you'll have to start from scratch. It all depends on the heat you are using to make the roux.

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