Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, seriously authentic stewed curry made from homemade roux. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Seriously Authentic Stewed Curry Made from Homemade Roux is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Seriously Authentic Stewed Curry Made from Homemade Roux is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook seriously authentic stewed curry made from homemade roux using 25 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Seriously Authentic Stewed Curry Made from Homemade Roux:
- Get Ingredients:
- Take 3 Onion
- Prepare 3 clove Garlic
- Get 1 ◎ Apple
- Get 1 ▲ Carrot
- Prepare 10 ▲ Mushrooms
- Get 500 grams Beef (butt (shoulder or roast) or shank)
- Prepare 350 ml Red wine
- Take 900 ml ◎ Vegetable juice
- Take 100 ml ◎ Milk
- Get 400 grams ◎ Canned mango
- Get Seasoning ingredients:
- Get 80 grams Butter
- Make ready 4 tbsp White flour
- Make ready 4 tbsp S & B curry powder (red can)
- Prepare 2 tsp Grated garlic
- Get 4 ▲ Fond de veau (veal stock) tablets
- Get 8 cubes ▲ Maggi bouillon
- Prepare 4 ▲ Bay leaves
- Take 2 tsp ▲ Salt
- Take 1 tbsp ◇ S & B curry powder in the red can
- Prepare 1 tbsp ◇ Garam masala
- Make ready 1 tsp ◇ Black pepper
- Prepare 1 from none ◇ Red chili powder (optional)
- Get 1 dash of each Salt and pepper, oil
Steps 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 this up with this special food seriously authentic stewed curry made from homemade roux recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
