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As the weather turns colder, curry becomes a staple in my household. This is thanks to my boyfriend, who turned me on to the dish when I met him two years ago. Prior to meeting him I had never eaten curry. I was a stew girl. Now I'm a curry convert. I can't get enough. Usually I cook Thai curry (Panang is my specialty) but this week I hit up a local Japanese mart and was able to nab a box of Golden Curry. I cooked it up in about an hour on this chilly day and it really hit the spot!
Ingredients:
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 - 1 1/2 pounds lamb (or beef or chicken), cut into inch pieces
4 carrots, peeled and cut into chunks
4 gold potatoes, peeled and sliced
3 1/3 cups water
1/2 container of Japanese curry roux (4 blocks)
1/2 tablespoon honey
1/2 teaspoon ketchup
Salt and pepper, to taste
Rice, to serve
Directions:
Heat your oil over medium. Add your onions and let them sauté until translucent. Then add garlic and cook for one or two minutes longer.
Add your protein and cook until brown all the way through. Next, add your chopped carrot and stir to incorporate.
Add the water, turn the heat up and allow the mix to boil. Once boiling, use a spoon to skim the top of the water and remove the fat and "scum" that will accumulate.
Add your honey and some salt (about a half teaspoon). Reduce your heat to medium low, stir well, and allow to simmer, uncovered, for 20 minutes.
Add your potatoes and cook for 15 more minutes, or until your potatoes have become tender. Once tender, turn the heat up slightly and add your curry blocks, one at a time. Stir until each completely dissolves.
Add the ketchup and stir to incorporate. Taste and adjust your seasoning. Serve with rice and enjoy!
Ingredients:
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 - 1 1/2 pounds lamb (or beef or chicken), cut into inch pieces
4 carrots, peeled and cut into chunks
4 gold potatoes, peeled and sliced
3 1/3 cups water
1/2 container of Japanese curry roux (4 blocks)
1/2 tablespoon honey
1/2 teaspoon ketchup
Salt and pepper, to taste
Rice, to serve
Directions:
Heat your oil over medium. Add your onions and let them sauté until translucent. Then add garlic and cook for one or two minutes longer.
Add your protein and cook until brown all the way through. Next, add your chopped carrot and stir to incorporate.
Add the water, turn the heat up and allow the mix to boil. Once boiling, use a spoon to skim the top of the water and remove the fat and "scum" that will accumulate.
Add your honey and some salt (about a half teaspoon). Reduce your heat to medium low, stir well, and allow to simmer, uncovered, for 20 minutes.
Add your potatoes and cook for 15 more minutes, or until your potatoes have become tender. Once tender, turn the heat up slightly and add your curry blocks, one at a time. Stir until each completely dissolves.
Add the ketchup and stir to incorporate. Taste and adjust your seasoning. Serve with rice and enjoy!
Category Photography / All
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File Size 67.7 kB
Yum! Yum yum!! Wuff does love a nice curry! This looks absolutely delightful, and will get made this weekend!
For those who might have some difficulty obtaining a local source of for Japanese Curry Roux, wuffy found a "from scratch" recipe for making your own:
Ingredients
3 Tbsp. unsalted butter
4 Tbsp. all purpose flour
1 Tbsp. curry powder
1 Tbsp. garam masala
¼ tsp.+ cayenne pepper (optional for spicy)
Directions:
Melt the butter in a saucepan over medium-high heat. Add the flour, and cook to a "butterscotch" or "caramel" color, stirring constantly. Watch the roux carefully, because it can burn quickly. You may need to turn down the heat.
When the roux is a light tan color and smells somewhat nutty, reduce the heat and add the remaining seasonings. Cook for about a minute to combine flavors.
Remove from heat. Can be used immediately. Will keep in a fridge about a week or more, and can be frozen in an airtight container for months.
For those who might have some difficulty obtaining a local source of for Japanese Curry Roux, wuffy found a "from scratch" recipe for making your own:
Ingredients
3 Tbsp. unsalted butter
4 Tbsp. all purpose flour
1 Tbsp. curry powder
1 Tbsp. garam masala
¼ tsp.+ cayenne pepper (optional for spicy)
Directions:
Melt the butter in a saucepan over medium-high heat. Add the flour, and cook to a "butterscotch" or "caramel" color, stirring constantly. Watch the roux carefully, because it can burn quickly. You may need to turn down the heat.
When the roux is a light tan color and smells somewhat nutty, reduce the heat and add the remaining seasonings. Cook for about a minute to combine flavors.
Remove from heat. Can be used immediately. Will keep in a fridge about a week or more, and can be frozen in an airtight container for months.
Ah, thank you for posting this! (: I'm usually all about making things from scratch but the blocks were just too convenient. We had the "hottest" variety, though it wash't spicy at all! At least not compared to some Thai and Indian curries I've tried. I believe Japanese curry is more often sweet than spicy.
From what this wuffy has read about it, you appear to be correct: Japanese curry is both sweeter and milder than many other types. One of the quotes wuff encountered frequently during research is, "My kids really like it because its sweeter, and not too spicy."
Vrghr found a few other variations for the home-made Japanese Curry Roux, but these ingredients seemed to be in nearly all of them. Many also added honey, and a few added dark chocolate. But wuffy saw you already had honey among the other ingredients. And chocolate seemed a more "personal like" addition. The biggest complaint about the roux blocks seemed to be the price. But nearly all liked the convenience.
Thanks again for posting this! There are so very many different variations for curry, it's always fun to try out new ones!
Vrghr found a few other variations for the home-made Japanese Curry Roux, but these ingredients seemed to be in nearly all of them. Many also added honey, and a few added dark chocolate. But wuffy saw you already had honey among the other ingredients. And chocolate seemed a more "personal like" addition. The biggest complaint about the roux blocks seemed to be the price. But nearly all liked the convenience.
Thanks again for posting this! There are so very many different variations for curry, it's always fun to try out new ones!
Well, perhaps wuffy can help you out a bit. There are a lot of different recipes for make-your-own Garam Masala. It is a combination of rather sweet spices, with less "curry-ish" flavor than other blends labeled "curry powder". Wuff scanned half a dozen or so, and came up with this rather easy to make blend. Of course, like all curries (powder or otherwise) feel free to adjust the ratios for your specific tastes.
Ingredients
1-2 bay leaves
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 1/2 teaspoons ground ginger
1/8 teaspoon ground mace (Optional)
Directions:
Grind up the bay leaves in a spice mill or coffee grinder, or you can use a mortar and pestle with a bit of coarse salt to aid the mashing/grinding. Or if it's too much trouble, just leave them out and toss a bay leaf into your dish when you add the prepared garam masala spice mix! *grin*
Combine all the other ingredients into a small jar. Cap tightly and shake vigorously to blend. Store as you would any other spice blend (cool and dark is best).
You can also order from Amazon.com for shipment to your home, even overseas. Here's a link to a nice selection:
http://www.amazon.com/s/ref=nb_sb_s.....sa%2Caps%2C320
Hope this helps you out! *HUGS*
Vrghr
Ingredients
1-2 bay leaves
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 1/2 teaspoons ground ginger
1/8 teaspoon ground mace (Optional)
Directions:
Grind up the bay leaves in a spice mill or coffee grinder, or you can use a mortar and pestle with a bit of coarse salt to aid the mashing/grinding. Or if it's too much trouble, just leave them out and toss a bay leaf into your dish when you add the prepared garam masala spice mix! *grin*
Combine all the other ingredients into a small jar. Cap tightly and shake vigorously to blend. Store as you would any other spice blend (cool and dark is best).
You can also order from Amazon.com for shipment to your home, even overseas. Here's a link to a nice selection:
http://www.amazon.com/s/ref=nb_sb_s.....sa%2Caps%2C320
Hope this helps you out! *HUGS*
Vrghr
Way cool, I used to get my Garam Masala from a friend of mine that used to travel frequently to from India. Now that was a Garam Masala to tantilize the fussiest taste buds. You knew you were having a curry when she was cooking. I can make my own Garam Masala now and curry powder which is most excellent. Thank you so much for doing the search and putting the recipes up. *hugs*
*hugs back happily* You're very welcome! Would love to taste some of the Indian masala, but the local stuff isn't too bad. And of course, there are so many curry powder versions about, it's a big daunting. But with some experimenting, one can be sure of finding something they enjoy! :)
As long as wuffy is handing out recipes for make-your-own spice mixtures, here's a rather nice one for do it yourself Curry Powder:
Ingredients:
5 tablespoons ground coriander seeds
2 tablespoons ground cumin seeds
1 tablespoon ground turmeric
2 teaspoons ground ginger
2 teaspoons dry mustard
2 teaspoons ground fenugreek seeds
1 1/2 teaspoons ground black pepper
1 teaspoon ground white pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
1/2 teaspoon ground Ancho chili peppers (or ground Chipotle pepper for more heat)
Cayenne pepper (Optional for spicy)
1 teaspoon ground fennel seeds (Optional)
Directions:
Put everything in a small jar, cap tightly, and shake well to blend.
Note: The Fenugreek seeds may be a bit difficult to find. You can leave them out, or order online. Penzeys.com has a lovely, tasty selection of many spices!
Ingredients:
5 tablespoons ground coriander seeds
2 tablespoons ground cumin seeds
1 tablespoon ground turmeric
2 teaspoons ground ginger
2 teaspoons dry mustard
2 teaspoons ground fenugreek seeds
1 1/2 teaspoons ground black pepper
1 teaspoon ground white pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
1/2 teaspoon ground Ancho chili peppers (or ground Chipotle pepper for more heat)
Cayenne pepper (Optional for spicy)
1 teaspoon ground fennel seeds (Optional)
Directions:
Put everything in a small jar, cap tightly, and shake well to blend.
Note: The Fenugreek seeds may be a bit difficult to find. You can leave them out, or order online. Penzeys.com has a lovely, tasty selection of many spices!
Personally, when the weather becomes colder I'm much more of a soup person. So I guess it's exchange time, because I am going to try this I'd like to return something to you, so here goes!
For two good portions of cornsoup (with chorizo!) you'll need the following:
250g of corn (split it into 180/70g, you'll need some as soup vegetable)
an onion
1/4l of soup (preferably vegetable soup)
a cup of cream
a few stalks of leek (is leek considered a stalk? You know what I mean I hope)
a teaspoon full of lemon juice
and a tablespoon of chopped parsley
Skin and cut the onion into small bits and sweat it alongside the larger portion of the corn in some butter, add the soup and cream and let it cook for a couple of minutes. Remove the outmost green leaves of the leek, cut it half lengthwise and then into 1cm thick slices, while the chorizo should be cut into relatively thin slices, and then pan-fried until they are nice and crisp.
Blend the soup until it's nice and creamy, add the remaining corn and leek and let it simmer for a few minutes. Add the lemon juice, parsley along with some salt and pepper and serve it, garnished with the chorizo, and enjoy!
For two good portions of cornsoup (with chorizo!) you'll need the following:
250g of corn (split it into 180/70g, you'll need some as soup vegetable)
an onion
1/4l of soup (preferably vegetable soup)
a cup of cream
a few stalks of leek (is leek considered a stalk? You know what I mean I hope)
a teaspoon full of lemon juice
and a tablespoon of chopped parsley
Skin and cut the onion into small bits and sweat it alongside the larger portion of the corn in some butter, add the soup and cream and let it cook for a couple of minutes. Remove the outmost green leaves of the leek, cut it half lengthwise and then into 1cm thick slices, while the chorizo should be cut into relatively thin slices, and then pan-fried until they are nice and crisp.
Blend the soup until it's nice and creamy, add the remaining corn and leek and let it simmer for a few minutes. Add the lemon juice, parsley along with some salt and pepper and serve it, garnished with the chorizo, and enjoy!
Yum, Japanese curry! If you can find it, I prefer Java Curry roux to the Golden Curry that supermarkets usually carry. I usually get it from Amazon, but I believe Japanese/Asian food stores will have it too.
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