Curry rice from scratch

Ingredients

For roux:

• 50 g butter
• 2 tablepsoons plain flour
• chicken or beef stock
• Meat curry powder
• 1 onion (sliced)
• button mushrooms (sliced)
• beef or chicken (sliced or cubed - your preference)
• Boil beef before hand to tenderize it
• Carrot - big cubes
• potatoes - big cubes
• Fukushinsuke (pickles to go with Japanese curry)

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Preparation

• 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.

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