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Veal

Recipe: Perfect Seriously Authentic Stewed Curry Made from Homemade Roux

Seriously Authentic Stewed Curry Made from Homemade Roux.

Seriously Authentic Stewed Curry Made from Homemade Roux You can cook Seriously Authentic Stewed Curry Made from Homemade Roux using 25 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Seriously Authentic Stewed Curry Made from Homemade Roux

  1. You need of Ingredients:.
  2. You need 3 of Onion.
  3. You need 3 clove of Garlic.
  4. You need 1 of ◎ Apple.
  5. It’s 1 of ▲ Carrot.
  6. It’s 10 of ▲ Mushrooms.
  7. You need 500 grams of Beef (butt (shoulder or roast) or shank).
  8. It’s 350 ml of Red wine.
  9. It’s 900 ml of ◎ Vegetable juice.
  10. You need 100 ml of ◎ Milk.
  11. Prepare 400 grams of ◎ Canned mango.
  12. Prepare of Seasoning ingredients:.
  13. Prepare 80 grams of Butter.
  14. You need 4 tbsp of White flour.
  15. Prepare 4 tbsp of S & B curry powder (red can).
  16. It’s 2 tsp of Grated garlic.
  17. Prepare 4 of ▲ Fond de veau (veal stock) tablets.
  18. Prepare 8 of cubes ▲ Maggi bouillon.
  19. You need 4 of ▲ Bay leaves.
  20. You need 2 tsp of ▲ Salt.
  21. It’s 1 tbsp of ◇ S & B curry powder in the red can.
  22. Prepare 1 tbsp of ◇ Garam masala.
  23. You need 1 tsp of ◇ Black pepper.
  24. It’s 1 of from none ◇ Red chili powder (optional).
  25. You need 1 dash of of each Salt and pepper, oil.

Seriously Authentic Stewed Curry Made from Homemade Roux instructions

  1. Slice the onion thinly, cover with plastic wrap and microwave for 30 minutes at 500 to 600 W..
  2. While you wait, cut the other ingredients. Chop the garlic finely, roughly chop the carrot, and dice the apple..
  3. (Continued) Cut the hard stems of the mushrooms. Cut into cubes and season with salt and pepper. Drain the syrup from the canned mangoes..
  4. 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.).
  5. Melt butter in a pot slowly over low heat..
  6. 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..
  7. When the onions have turned to caramel colored, add grated ginger, chopped garlic, and sauté over low heat for about 5 minutes..
  8. 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..
  9. Put oil in a frying pan, and brown the beef over hight heat..
  10. When the surface of the beef has browned, add red wine and bring to a boil. Simmer over low heat for about 5 minutes..
  11. 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..
  12. Add all the contents of the frying pan to the pot, including the beef, then add the contents of the blender and mix well..
  13. Add the ▲ ingredients, and bring to a boil over high heat. Simmer for an hour at the lowest heat possible. Mix every 5 minutes..
  14. 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..
  15. Let it rest overnight and it's done!.

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