Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, seriously authentic stewed curry made from homemade roux. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Seriously Authentic Stewed Curry Made from Homemade Roux is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Seriously Authentic Stewed Curry Made from Homemade Roux is something that I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can have seriously authentic stewed curry made from homemade roux using 25 ingredients and 15 steps. Here is how you can achieve that.
The ingredients needed to make Seriously Authentic Stewed Curry Made from Homemade Roux:
- Take Ingredients:
- Take 3 Onion
- Make ready 3 clove Garlic
- Make ready 1 ◎ Apple
- Take 1 ▲ Carrot
- Get 10 ▲ Mushrooms
- Take 500 grams Beef (butt (shoulder or roast) or shank)
- Prepare 350 ml Red wine
- Make ready 900 ml ◎ Vegetable juice
- Take 100 ml ◎ Milk
- Make ready 400 grams ◎ Canned mango
- Make ready Seasoning ingredients:
- Make ready 80 grams Butter
- Take 4 tbsp White flour
- Get 4 tbsp S & B curry powder (red can)
- Get 2 tsp Grated garlic
- Get 4 ▲ Fond de veau (veal stock) tablets
- Prepare 8 cubes ▲ Maggi bouillon
- Prepare 4 ▲ Bay leaves
- Get 2 tsp ▲ Salt
- Make ready 1 tbsp ◇ S & B curry powder in the red can
- Get 1 tbsp ◇ Garam masala
- Get 1 tsp ◇ Black pepper
- Make ready 1 from none ◇ Red chili powder (optional)
- Make ready 1 dash of each Salt and pepper, oil
Instructions to make Seriously Authentic Stewed Curry Made from Homemade Roux:
- Slice the onion thinly, cover with plastic wrap and microwave for 30 minutes at 500 to 600 W.
- While you wait, cut the other ingredients. Chop the garlic finely, roughly chop the carrot, and dice the apple.
- (Continued) Cut the hard stems of the mushrooms. Cut into cubes and season with salt and pepper. Drain the syrup from the canned mangoes.
- 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.)
- Melt butter in a pot slowly over low heat.
- 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.
- When the onions have turned to caramel colored, add grated ginger, chopped garlic, and sauté over low heat for about 5 minutes.
- 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.
- Put oil in a frying pan, and brown the beef over hight heat.
- When the surface of the beef has browned, add red wine and bring to a boil. Simmer over low heat for about 5 minutes.
- 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.
- Add all the contents of the frying pan to the pot, including the beef, then add the contents of the blender and mix well.
- Add the ▲ ingredients, and bring to a boil over high heat. Simmer for an hour at the lowest heat possible. Mix every 5 minutes.
- 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.
- Let it rest overnight and it's done!
So that’s going to wrap it up with this special food seriously authentic stewed curry made from homemade roux recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
