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

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, seriously authentic stewed curry made from homemade roux. One of my favorites. This time, I am going to make it a 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 in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Seriously Authentic Stewed Curry Made from Homemade Roux is something which I’ve loved my entire life. They’re nice and they look fantastic.

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 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 cook that.

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

I wanted this homemade Japanese curry roux to look like the roux from the grocery stores. After pouring the roux into the container, you fold the cling wrap over the top. 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.

Steps 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!

It all depends on the heat you are using to make the roux. 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. I make my roux in a small pot on the side while the rest of the stew cooks—because this is a stew at heart.

So that’s going to wrap this up for this exceptional food seriously authentic stewed curry made from homemade roux recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!