Curry + curry

I LOVE curry! Any kind is okay: Indian, Thai, Japanese ... Truly I like it so much that I could eat curry every day!

Today I had Indian keema curry (chicken mince) for lunch at New Mira and Thai yellow curry base mutton curry (homemade one) for dinner.


Japanese curry is a bit different. You can buy a wide variety of flavors, but most Japanese curry bases come as blocks of 'ru'. This Japanese word comes from the French 'roux'. Roux is some kind of sauce base that uses butter and flour as thickening agents. The roux can be kept to use later. I guess the closest thing like this in Australia is soup stock cubes. But Japanese curry 'ru' looks like big blocks of chocolate!

To make Japanese curry, you stir fry some pieces of meat and onions and then add chopped potatoes and carrots plus any other vegetables you like. Then you add water and simmer for a while. Finally you add the curry roux which thickens the mix and simmer for a little longer. Pretty easy! Actually, you can buy various stew type mixes that are used in the same way, including one for 'white stew' which is chicken stew made with a milk base.

If you've never tried it, add some plain unsweetened yogurt to hot curry. It not only makes it milder, but also deepens the flavors!