Seriously Authentic Stewed Curry Made from Homemade Roux
Seriously Authentic Stewed Curry Made from Homemade Roux

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, seriously authentic stewed curry made from homemade roux. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Seriously Authentic Stewed Curry Made from Homemade Roux is one of the most favored of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Seriously Authentic Stewed Curry Made from Homemade Roux is something that I have loved my entire life. They’re fine and they look fantastic.

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 can achieve that.

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