Sunday, 9 March 2008

Japanese-style Curry

Curry is one of the most popular dishes in Japan. Japanese-style curry is usually thicker than curry found in other cuisines. I got interested to cook Japanese-style Curry when i read about Chicky egg's post on Japanese curry roux that i decided to make my own mixture of this so called "Curry Roux". I've got all the important ingredients to make curry roux but i dont know if its my 1/4 of indian blood or what..but i kept veering myself to make it taste like an indian curry...erghhhhhh! So...what i do is i combined a little bit of both so what i got is actually called "Japchidian" Curry :) hahaha....what a mixture :P

So the ingredients got close to the Japanese_styled Curry with all the ingredients particularly the vegetables. Typical Japanese curry includes vegetables, such as onion, carrots, and potatoes, and meat. But i didnt use meat for this one as i used Fish fillet instead. You guys must be wondering cooking thesedays seemed to include a lot of vegetables and FISH or Chicken. Well thats because im preparing myself to be a Vegetarian. Well, a semi vegetarian at least for now for i still and wil only take Fish and white meat like chicken meat and veetables only now. So hopefully i will live healthily with eating good and nutritious food only :) Its one of my wish to better myself this year and thats healthier living :)
Ok here is the recipe i got from heltier living on how to make the basic curry roux from scratch.

1 tbsp curry powder
2 onion
2 tbsps flour
3 cups water
2 cubes soup bouillon
1 tsp grated fresh ginger
1 tsp grated garlic
1/2 tsp garam masala
2 tbsps butter

Heat water in a pan and add soup bouillon to make soup. Slice onion thinly. Heat butter in a pan and saute onion slices slowly until they are brown for 15-20 minutes. Add garlic and ginger in the pan and saute well.
Add flour and curry powder and saute over low heat. Pour soup in the pan little by little, stirring quickly. Simmer the curry roux until thickened, and add garam masala at last.

Ok done with that and now to prepare our vegetables and fish fillet :)


1 1/2 Tbsp. plus 1 Tbsp. olive oil
1 large potatoes, peeled and cut intobite-size pieces (1 cup)
2 small green capsicum, cored and cut into bite-size pieces (1 cup)
2 small tomatoes cut into bite-size pieces (1 cup)
1 medium carrot, peeled and cut into bite-size pieces (1 cup)
2 pieces of fish fillet cut into bite-size pieces (1 cup)
Salt and pepper to season
1 clove garlic, minced
1 small onion, sliced (1 cup)
4 cups water
Japanese curry roux mixture ( 1 cup)

Heat 1 1/2 Tbsp. of olive oil in medium skillet over medium heat. Saute potatoes, carrots and bell pepper for a few minutes, or until tender. Sprinkle with salt and pepper and set aside. Heat 1 Tbsp. of olive oil in large and deep pot over medium heat.

Saute garlic and onion until onion is tender, about a few minutes. Add fish fillet and stir-fry with onion for a minute. Add water, stir well, and simmer on low heat for about 15 minutes, or until carrot is tender. Add the Japanese curry roux mxture in the soup and stir lightly and add tomatoes let sit for 5 minutes. Serve curry with steamed rice.

All done and here are the finished product :)

The Pot

yummy :)

Vegetarian wannabe



Denise ^ ChiCkyEGG said...

lots of comment
a. It "looks" like Sweet & Sour Fish to me

b. I think more like Chidian curry la SIAL! kan i said looks like sweet & sour, and yet got ginger, curry powder, nah! chi-idian lah!

anyways, it tastes better than it's look I'm sure

I_ AM _ CLARITY ! said...

it taste like jachindian curry! hahahah...just dont really know what taste is what..but i think my parents like it and i like it quite a bit coz its not sweet at all...but dunno lah hahaha

Thats why its hard to cook when every part of you is comflicting with each other..only when im cooking that is :) all my mixes are trying to outdo with each other ...couldnt make up their this is the end result of it..plenty of colours and flavours :)

Alice The Menace! said... no like to seeeeeeee!! me get hungry!!!!!