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Simple Taste- Curry Made from Homemade Roux: Simple with Flour
Simple Taste- Curry Made from Homemade Roux: Simple with Flour

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We hope you got insight from reading it, now let’s go back to simple taste- curry made from homemade roux: simple with flour recipe. To cook simple taste- curry made from homemade roux: simple with flour you need 20 ingredients and 8 steps. Here is how you do that.

The ingredients needed to prepare Simple Taste- Curry Made from Homemade Roux: Simple with Flour:
  1. Provide Ingredients:
  2. Prepare 275 grams Your favorite meat (I use ground)
  3. Use 2 Onions (medium)
  4. Use 2 Carrots (medium)
  5. You need 2 Potatoes (medium)
  6. Use Seasonings:
  7. Provide 1 Margarine (or butter)
  8. You need 700 ml Water
  9. You need 200 ml Apple Juice
  10. You need 3 cubes Bouillon Cubes
  11. Get 2 tbsp Curry powder
  12. Prepare 2 tbsp Japanese Worcestershire-style sauce
  13. Use 1 tbsp Ketchup
  14. Take 1 tsp Garlic (tubed)
  15. Use 1 dash Grated ginger
  16. Provide 1 just a hint Honey
  17. You need 1 tsp Salt
  18. Prepare For thickening:
  19. Provide 4 tbsp Plain flour
  20. Provide 100 ml Water
Steps to make Simple Taste- Curry Made from Homemade Roux: Simple with Flour:
  1. Saute the onions in margarine until they wilt, add meat, cook it through, then add the vegetables. Season with a hint of salt and pepper.
  2. Add water, apple juice, and bouillon once it cooks through. Taste-testing while adding ingredients is fun from here on.
  3. After bringing to a simmer over a low heat, add curry powder, Japanese Worcester sauce, ketchup, garlic, ginger, and honey. Add salt a bit at a time, and decide on the flavor!
  4. Once you're content with the taste, cover with a lid and gently simmer (simmer well here before adding the thickener). Do the dishes and other chores while you wait.
  5. Add the thickener at the last step. I will introduce a trick so you can make this with no clumping. You can make this thick without using. Add water to flour slowly and mix well.
  6. Work the flour in, a little at a time, to a thick consistency. If you make it this far, you don't have to worry about it clumping up anymore.
  7. This is what it should look like. Add it in a bit at a time to the curry while blending, turn the heat on once again, and it is done once it comes to a gentle simmer.
  8. ~Shortcut Step~ After sauteing the onions, add the base (water, juice, bouillon) and simmer. Then you can add the vegetables as you finish cutting them.

Because Japanese people are not used to eating spicy foods, curry in Japan has a balancing sweetness that's added using ingredients such as fruit, honey, or even sugar. Because it includes a fat and flour roux, it's also much thicker. A roux is primarily used to thicken sauces such as gravies and cream sauces. Because the flour is cooked, you don't have to worry about the flour clumping and ruining the texture of your sauce. Any fellow Cajuns out there (or Cajun food enthusiasts) try their hand at making a roux with a different type of flour?

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