I have been meaning to make this post for quite some time. I took the pictures many months ago but as usual, never got around to it. several people have asked me how i make my curry so i decided to take the time to put a step by step instruction.

Ingredients:

• 3 cups steamed sticky (japanese/sushi) rice
• 1/2 large onion (sub: 1 medium)
• 2 large potatoes (sub: 4-5 small-medium)
• 3 large carrots (sub: 4-5 small-medium)
• 2- 4 garlic cloves (use as little as you want, joel and i love garlic)
• 16oz cubed beef/chicken/pork/fish (i prefer beef)
  • 1/2 cup flour
  • 1 tbsp crushed salt
  • 1 tbsp ground pepper
• 3 cups water
• 1 box S&B Golden Curry Roux – 3.5oz (i use hot)

Instructions – Vegetable Prep:

1. Prep your vegetables. cube potatoes and slice carrots (i prefer carrot ovals).

2. soak carrots and potatoes in 2 cups of water. this prevents the potatoes from oxidizing and turning brown. you will use this water later so don’t throw out. the water collects the starch from the potatoes so its good for a natural thickener for the curry.

3. halve your onion then cut cubed/square slices.



4. dice garlic

5. cook your rice. (hopefully you have a rice cooker, and if you don’t, you already know how to steam your own rice.. if you don’t, learn how. if you use uncle bens or any instant rice you deserve to be shot)

Instructions – Meat Prep:

1. in a large bowl mix the dry ingredients: 1/2 cup flour, 1 tbsp crushed salt, 1tbsp ground pepper.

2. in a frying pan heat a few tbsp’s of oil (olive or vegetable). add cubed meat into dry mix and coat it. do not put it all in at once, the meat will soak up too much flour if you do it this way. coat a few pieces and sear/brown them quickly on both sides. don’t try to cook all the meat at once, this will diminish the heat in the pan and make it harder to sear the outside. do a few pieces at a time for best results.




3. place the meat aside to rest. meat will continue to cook and tenderize itself as it settles.

Instructions – Mixing & Cooking Curry:

1. heat to medium-high a tbsp of vegetable oil in a large pot. add cubed onions and a pinch of salt and ground pepper. saute for about a minute.

2. add garlic to onion. i add the garlic later because garlic burns a lot quicker. saute for a few minutes until slightly brown.

3. add rested seared meat and mix. mix and saute for a minute or 2, stirring very frequently.

4. with a strainer, pour the 2 cups of water from the soaking potatoes and carrots into the pot (don’t add vegetables yet just water).

5. allow water to come to a quick small boil.
6. break apart the curry roux into smaller pieces and disperse them through the pot evenly. constantly mix your water to allow the roux to melt and form the gravy. make sure you’re constantly stirring else the curry will start to burn and stick to the bottom and you will have chunks of curry roux not blended well.



7. the curry will appear very thick and boil, add the remaining 1/2-1 cup of water and stir well. it might appear that its not enough water and the curry is ridiculously thick. not to worry. DO NOT ADD more water as it will water down the taste of your curry. the vegetables will add a lot of water once its cooked in the curry.

8. once the curry is nicely mixed and thick reduce heat to low-medium add the carrots and potatoes. it is not necessary to mix the curry at this point. You want to keep the meat on the bottom just add vegetables to the top and with your mixing spoon press it down to soak under the curry.

9. be sure to cover your curry to prevent all the water from evaporating. cook on low-medium heat for about 10 minutes stirring every few minutes to keep the curry from burning on the bottom. after about 10 minutes reduce heat to low.
10. at this point allow your curry to stew on low for 1-2 hours. you can check on your curry as often as you want to stir. i stir every 10 minutes or so. stewing allows the meat to become extremely tender which i find very important especially when using beef. when using other meats you don’t have to stew for nearly as long.

when your meal is ready you will find that the vegetables added a rich amount of flavorful water to the curry and its not as thick as it was before. the flour in the beef also adds to the thickness and you don’t have to add any cornstarch. i try to avoid cornstarch as much as possible as i find it adds more of a gelatinous texture instead of a rich creamy texture.

i usually eat curry in a bowl, a scoop or 2 of rice on the bottom and i pour my curry over, but i usually serve to others on a plate.

mmm now go make curry!