In the last post, I have decided to make a Japanese Curry. Then, as usual,
I surfed the net to hunt for the right instructions, and finally I found a recipe that was made from scratch. Most of the easy and fast recipes I found previously were made with an instant roux.
What is a roux? I didn’t know either before I bumped into this recipe. Basically, it’s a thickening agent made out of fat and flour.
So, first of all, I needed to make sure that the roux was made from scratch. And after reading this curry recipe, which I gave a green light, I decided to twist it a bit by changing some of the ingredients without reducing the delicious experience and taste.
You will need:
3 Tbsp olive oil or coconut oil
1 medium sweet potato (peeled, cubed)
1 huge carrot (peeled, chopped)
3 medium potatoes (peeled, cubed)
1-2 big onion (peeled, chopped) — I only used one, because the other onion had sprouted some leaves..
4 garlics (peeled, diced)
1 tsp curry powder (see recipe here)
1 lt water
1 kg squid
2 tsp sea salt (add as you feel it tastes right)
1/4 cup potato starch (important: only add this starch after the heat turned off)
For the roux:
1/4 cup sweet potato flour
2 Tbsp curry powder
1 Tbsp blackpepper
3 Tbsp tomato paste
125 gr butter (I used grassfed butter, but you can also use ghee if you like!)
1 Tbsp fish sauce
1 Tbsp red wine vinegar
1. Prepare the vegetables, onion, garlic, and squid.
2. Heat the oil on the fry pan.
3. Add the onion, sauté until fragrant and caramelised.
4. Add the garlic, until goldish
5. Add the chopped carrot, sweet potato, and potatoes. Sauté a bit.
6. Add water and curry powder. Let simmer with low fire for around 20-30 minutes, until the carrots tender.
7. Add the squid. Stir and let simmer.
8. In a smaller pan, melt the butter.
9. Add the sweet potato flour, curry powder, stir throughly until it mixed thickly. Then add the tomato paste, blackpepper, fish sauce, and red wine vinegar. Let it mixed well and once the combination thickened, turned off the heat.
10. Ladle two cups of liquid from the curry pan, and mix it thoroughly with the roux. Then transfer all the roux mix back to the curry pan. Stir well. Let it simmer for 5-10 minutes.
11. Once the roux has evenly mixed with the curry, turned off the heat. Add the potato starch and salt. Stir until the starch evenly distributed with the curry. It will make the combination thick. See picture below.