Curry rice from scratch
vote now
Ingredients
4
For roux:
You may like
Rice salad with chicken, zucchini, pine nuts and balsamic vinegar
Preparation
Preparation15 min
Cook time40 min
- Melt butter in saucepan, add sliced onions. Fry till translucent.
- Using a wire whisk, stir the butter-flour mixture until it bubbles. This is called a roux.
- Cook and stir the roux for 1-2 minutes. This gets rid of the raw flour taste and allows the starch granules in the flour to accept the liquid.
- Add in your desired amount of curry powder and stir until well mixed. Add in your stock and whisk well.
- Add in your potatoes, carrots and beef and simmer till beef is tender. Lastly if you are using mushrooms, add in the mushrooms.
- If the curry gets a bit thick, add in a bit more stock or water or even milk.
- Serve with Japanese rice and fukushinsuke on the side.
Questions
Photos of members who cooked this recipe
Comments
Rate this recipe:
There are no comments!