Well this is unexpected.
Right after posting my Milestone Curry, I did a slight change of cooking – and it advanced how the Japanese Curry I’ve been working on for ages tastes. In fact, it’s a significant change that I want to note here because it’s very educational.
In the last iteration of the Curry, I added Maple Syrup to the broth. In this case I add it right to the roux and roast it along with the other ingredients This roasting/carmelization adds a richer taste, makes a thicker sauce, and actually seems to amplify the tastes.
As I look at various curries, a surprising amount of odd things go right into the roux. I think next I may need to try the cocoa powder earlier.
Anyway, on to the recipe – and there are some changes in how it’s put together.
Ingredients:
Makes 3 servings or so.
- 4 tablespoons butter or spread.
- 1/4 cup flour
- 2 tablespoons curry powder. (S&B curry preferably)
- 1/8 tsp cayenne pepper
- 1/8 tsp black pepper
- 2 tablespoons tomato paste.
- 1 tablespoons soy sauce
- 1 Tbsp garlic
- 3 cups vegetable broth OR replacement broth below
- 2 tbsp maple syrup
- 1/2 tbsp coaco powder
- Melt the spread over low heat in a pot of your choice.
- When the spread is melted, stir in the flour and curry powder, tomato sauce, soy sauce, maple syrup, red pepper, and black pepper into the sauce. Mmix thoroughly; I mash, fold, and mix until the color is consistent. (Note this is a change from the last version. I mixed everything in at once to avoid a chance of burning the maple syrup, and found it was actually just easy period).
- Turn the heat to medium-low.
- Now, you want to brown the roux, and there’s a bit of an art to it. What I do is let it cook like a pancake, about 20-45 second until one side browns, then mix it up, fold it into a “pancake” and let it cool again. You may have to play with the heat, but the goal is to basically brown it/fry it slowly. This is needed to develop the flavors.
- Eventually it will get crumbly and crack – and you’ll see it visibly brown when it’s let to sit. At that point, it’s time to add the vegetable broth. IMPORTANT NOTE: It seems when you add the maple syrup it gets to a deeper brown color.
- Add the vegetable broth to the roux, followed by the cocoa powder. Turn the heat up so the mixture boils mildly.
- With a whisk, mix the broth and roux. It also helps to use a spatula to crush chunks of roux against the side of the pan. This can take a bit of effort. In general while mixing, I moderate the heat to get the mild boil.
- Stir regularly so it doesn’t adhere/burn.
- I wait until the sauce thickets – it reduces by about a fifth. The key I use is when it’s not “boiling” but has the bubbly “bloops” of a thicker sauce. This can take awhile.
- Serve or put in freezer containers.
Also if you don’t purchase vegetable broth a lot, here’s a decent substitute – but this only works for this recipe.
“Broth:”
- 3 cups water.
- 1/2 tsp onion powder
- 1/4 tsp sage
- 1/4 tsp marjoram
- 1/4 tsp thyme, ground
- 1/4 tsp basil
- 1/4 tsp oregano
- 1/4 tsp dill weed, ground
This recipe, with just a simple change of order, really is an improvement on the last one. It’s a lesson that’s really given me pause as I’ve found “timing” issues are an amazing part of cooking; for instance I found in some soup recipes a dash of olive oil added after cooking ads smoothness and flavor – but it would be erased if cooked with the soup.
It’s a richer, thicker, more powerful sauce with this change. Give it a shot!
I think I’m closer to my goals . . .
Steven Savage is a Geek 2.0 writer, speaker, blogger, and job coach. He blogs on careers at http://www.fantopro.com/, nerd and geek culture at http://www.nerdcaliber.com/, and does a site of creative tools at http://www.seventhsanctum.com/. He can be reached at https://www.stevensavage.com/.