Delicious Curry with Homemade Roux

Name: Delicious Curry with Homemade Roux
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp Olive oil; 1 large Onion; 1 clove Garlic; 1/2 knob Ginger; 2 tbsp Butter; 4 tbsp Cake flour; 3 tbsp Curry powder; 1000 ml Water; 2 Soup stock cubes; 1 Maggi-brand bouillon cube; 2 tbsp Ketchup; 1 tbsp Japanese Worcestershire-style sauce; 1 tsp Instant coffee; 1 tsp Sugar; 300 grams Meat (whatever you like); 1 medium Potato; 1/2 medium Carrot; 1 dash of each Salt, pepper; 1 Olive oil for stir frying

cookpad.japan @cookpad_jp

When I looked at the ingredients listed on a box of commercial curry roux, I was surprised that it included things like beef fat and lard. I made a version that can be eaten without worrying about the ingredients.

The color and sweetness of the curry depends on how well you sauté the onion. Sauté patiently while stirring to prevent burning until it has caramelized.
I added sugar to make the curry sweeter, but if you use grated apple or honey instead, there will be more depth to the flavor. For 4 servings. Recipe by La Land

cookpad.japan @cookpad_jp

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Ingredients

4 servings

2 tbspOlive oil
1 largeOnion
1 cloveGarlic
1/2knob Ginger
2 tbspButter
4 tbspCake flour
3 tbspCurry powder
1000 mlWater
Flavoring ingredients:
2Soup stock cubes
1Maggi-brand bouillon cube
2 tbspKetchup
1 tbspJapanese Worcestershire-style sauce
1 tspInstant coffee
1 tspSugar
Additonal ingredients:
300 gramsMeat (whatever you like)
1 mediumPotato
1/2 mediumCarrot
1 dashof each Salt, pepper
1Olive oil for stir frying

Saved

Steps

1

Slice the onion along the grain. Cut the meat, potato and carrot into 2cm cubes. Finely chop the garlic and ginger.
2

Heat olive oil in a pot, add onion, garlic and ginger, and sauté over medium-high heat.
3

Keep on stirring so it doesn't burn, for about 10 minutes. When there's almost no moisture in the pan and the onion has caramelized, it's done.
4

Lower the heat, add butter and flour and mix well. Keep sautéing.
5

Add curry powder and mix well. Turn up the heat and keep on sautéing until the curry powder is fragrant.
6

It should look like this.
7

Add 1 cup of water and dissolve the roux.
8

Add the rest of the water and stir well to dissolve. Add the flavoring ingredients, and bring to a boil. Skim off the scum carefully.
9

Turn the heat down to low, and simmer without a lid for 30 minutes. Stir it up from the bottom occasionally to prevent burning.
10

Heat olive oil in a frying pan. Add the meat → potato → carrot in that order. Sauté after each addition and season lightly with salt and pepper. When the potatoes have turned translucent, it's good.
11

When the simmered curry sauce is shiny and thickened, add meat, potato and carrot. When the sauce comes to a boil, turn the heat down to low and simmer for 15 minutes.
12

When the additional ingredients are tender and the curry is nicely thickened, it's done.
13

The curry is delicious when freshly made, but it may be a bit floury. If you let it sit for half a day or overnight, the flouriness and flavor will settle down and the curry will be even more delicious.