What a good question Hibiki, how do you make curry?
Well really it’s pretty simple. You start with all your ingredients..
Which are, onions, carrors, potatoes, beef, some garlic, a bit of red wine, and of course your spices. Since I’m making a Japanese style curry I’m actually using Port since it’s a bit sweet, and Japanese curry is much sweeter than other curries.
I might have forgotten to take pictures of the in between steps. I browned the beef, took it out, then sauteed the onions in the pot. Once they were translucent I added the meat back in and poured in some port to deglaze the pot. After you let the alcohol burn off, you throw in the vegetables then add whatever kind of stock you are using. You should let the curry simmer now, and not use a flame thrower to speed up the process :p
One of the most important parts of curry is having a good roux. All a roux is, is some flour that is browned in butter, with the curry spices. Typically you would just buy this at your local asian market, but regrettably I’m intolerant of gluten so I get to make it by hand.
Once the roux has browned a bit, you add the spices in and stir it into your curry once it is done cooking. You give it a good stir and let the roux thicken up the curry and give it a really nice texture. Now that the curry is pretty much done, it is pretty common to grate in some apple to give it a bit of sweetness. I chose to add apricot preserve here at the end. It basically does the same thing. Doesn’t it look good?
And there is the final product. If you hadn’t figured it out yet, I’m a fan of wine, so of course I paired a wine with my curry. I chose a sweeter Riesling to go with it. I think a lot of people would chose a light to medium red wine, which wouldn’t be wrong, but a very light sweet white wine is actually an excellent pair with a lot of spicy Asian cuisine. The sweetness of the wine cuts into the spiciness of the curry and leaves a very pleasant flavour behind.
So there you go, that’s how you make curry!