Japanese Curry

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Japanese Curry

This is based on the recipe for 'Minced Meat Curry' in 'Stone Soup' (one of my favourite Japanese cookbooks!). It makes lots- enough for a few days, which is great because it always tastes better the second day (sometimes I 'cheat' and make it early in the day, stick it in the fridge for a few hours, then reheat to get that second day flavour on the first day!). But if you don't want to eat curry for days then you can half the recipe.

• 3 large onions, chopped
  
• 2 T vegetable oil
  
• 6 cloves garlic, minced
  
• 1 knob ginger, peeled and grated
  
• 1 T (approximately) spices- I use a mix of curry powder, turmeric and cumin.
  
• 400 g ground pork (or beef)
  
• 400 ml beef bouillon
  
• 400 ml tomato juice
  
• 2 bay leaves
  
• 160 g curry roux (a full box, a spicy kind is better than a sweet one)
  
• salt, pepper and more spices to taste
  

Saute onion in oil for a few minutes, add garlic, ginger and spices, saute until fragrant. Add ground meat and saute until browned.

Add bouillon, tomato juice and bay leaves, simmer about 10 minutes, skimming the foam from the top from time to time.

Turn off heat and add the curry roux, stirring until the roux dissolves. Turn heat back on, taste the curry and add salt and pepper if needed. More spices can be added too, but be sure to simmer for another 10 minutes or so.

Curry can be eaten when heated through, or it can be simmered for as long as you wish to make the spices smoother and milder.

Good over rice, great with nan, and can be frozen

Keywords: Main Dish, Dinner, Japanese

( RG515 )