Writer, Agilist, Elder Geek
Well the last time I made curry, I experimented with mixing the Maple Syrup into the roux, not the broth. It changed the flavor, and got me thinking. The roux is where the flavors really combine, so what else should go in there?
So this time, I added the cocoa powder to the roux. Did it make a difference? Yes, enough to call it a Milestone It’s a more subtle improvement than I got from adding the Maple Syrup to the roux, but it is a definite improvement.
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.
So my last post on curry was on a very basic recipe. This is my “milestone” curry, a curry that’s more than average, one I’m rather pleased with. It’s not perfect, but it definitely is satisfying and has personality.