Curry Rice

"Curry", despite its origins in India, has manifestations in every country. Perhaps especially unique is Japanese curry, or curry rice as it is uaully known, as it's always served with rice.

The Japanese don't especially care for spice, so Japanese curry tends to be toned down quite a bit form its Indian counterpart, and unlike curry, which is thickened through yogurt, cream, or coconut milk, curry rice is thickened with roux, more like a stew or etouffee.

Japanese garam masala isn't exactly like Indian garma masala, although you can use the latter for a slightly spicier mix.

Curry Rice

Prep Time: 15 minutes

Cooking Time: 2 1/2 hours

Serves: 6

Ingredients:

1 lb beef stewing chunks

6 large onions, sliced

3 cloves garlic, minced

1 inch piece of ginger

1 can crushed tomatoes (2 cups)

1 beef stock cube

1 bay leaf

1 star anise

2 tbsp garam masala

3 large carrots, chopped

1 medium apple, peeled and grated

salt and pepper to taste

3 tbsp oil or ghee

Roux:

4 tbsp butter ghee or oil

4 tbsp white flour

2 tbsp curry powder

Ingredients:

Heat 3 tbsp oil or ghee in the bottom of a large pot. Brown beef chunks, and then set aside on a paper towel.

Add onions and a pinch of salt. Slowly sautee onions until caramelized. Be patient, as this proces may take a long time.

Once the onions are soft and browned, add ginger and garlic and cook for a couple more minutes. Add the canned tomato, 6 cups of water, beef cube, the bay leaf, star anise, and apple. Bring to a boil, then lower and simmer for an hour.

While this is happening, dry roast 1 tbsp garam masala about 30 minutes into simmering.

Produce a Roux:

Melt the 4 tbsp ghee or oil in a pan over very low heat, and mix in the flour. Cook very slowly, stirring constantly. There's an art to this, and it takes patience. If you burn it, throw it out and try again. In about five minutes the mixture will be peanut butter colored. This mix, known as a Roux (pronounced "roo") will thicken your curry rice.

Remove the roux from heat and add the curry powder to the roux.

When the meat is about as tender as you'd like add the potatoes, and continue slowly simmering until potatoes are soft.

Take the pot off the heat and stir in the roux. Return it to heat and simmer for a couple more minutes. Dry roast the rest of the garam masala and add it to the curry.

Serve over sushi rice.