Been awhile since an update on curry? Well I was revising some of my plans, rechecking some measurements, and getting used to my new cookware (burnt the last batch a bit).
My big findings here were:
- I doubled the garlic.
- I tried oatmeal flour, since white flour is do dull, uninteresting, and not even that great nutritionally.
It came out really good! It’s got a good level of richness, nice and tasty, definite milestone. I might tone the garlic down just a bit – I want to eat a few more meals with it to really judge it. I’m not ready to call it complete obviously, but it’s a definite milestone.
I also think the change in flour had a real effect. Good Japanese Curry is about a kind of richness, and there’s so many choices out there to bring a rich flavor. In this case I used oatmeal flour, but I wonder about whole wheat flour, besan, and other options. White flour is just too dull.
So here’s the latest recipe!