Curry rice without curry roux
Persons
5
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour, 30 minutes
Ingredients
- 2 tbsp vegetable oil
- 4 garlic cloves - finely chopped
- 15g fresh ginger - finely chopped
- 500g pork or beef - cut into strips (then soak with 2 tbsp white cooking wine.)
- 1 carrot - small cubes
- 1 onion - roughly chopped
- 50g butter
- 80g cake flour/plain flour (T45)
- 5 tbsp curry powder
- 1/2 tbsp cumin powder
- 1/2 tbsp paprika powder (not spicy)
- 2 tbsp brown sugar
Ingredient A
- 1 tsp instant coffee powder
- 1/2 tsp kosher salt
- 1/2 tsp soy sauce
- 1 1/2 apricot jam
- 2 beef stock cubes (20g)
- 2 tbsp ketchup
- 900g water or more water if necessary
- dash of salt
Instructions
- 1. In a small bowl, add all the flour ingredients and mix. (flour, curry powder, cumin, paprika, brown sugar) Set aside.
- 2. In a frying-pan, heat 1 tbsp oil and cook pork (or beef) until no longer pink. Set aside.
- 3. In a large cooking pot (non-stick is ideal), heat 2 tbsp oil and fry garlic and ginger until fragrant. Add onion and cook until lightly browned.
- 4. Add carrot and cook for a few minutes. Add butter and melt it completely. When the butter is melted, then add the flour mix from #1 in one go. Mix well to combine evenly.
- 5. Now add water. At the beginning add the water little by little and mix (mix well at each addition so that you don't make any lumps).
- 6. Add the ingredient A, prepared meat and mix. Bring it to a boil, then cover and simmer for about 40 to 50min.
- 7. Add some water if you think it is too thick. Adjust with salt and pepper to your taste.
- 8. Serve hot with hot steamed rice!
- (Sorry there was no picture with the rice as it was too dark to take a decent shot...)
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