I made an excellent curry rice (kare raisu) Sunday
We had it again last night (in many ways it's better the second day).
I've hit upon a great method, browning the pork and then stewing it with onions, garlic, and some of the curry block for about one and a half hour before adding the carrots. This way the pork stays moist and tender. I'm a big Vermont Curry fan and I use a combo between hot and medium hot. Before adding the potatoes, I separately bring them to a boil first, so they don't break up too much in the curry. I add them about 30 minutes before eating. Served with koshihikari, it was very, very good. Few things beat a good kare raisu. |
This is a much better food in the winter. Great on a winter campout.
My scouts liked it so much that they made it on their own. |
Quote:
|
what kind of curry do you use?
we were given a bunch of indian curry powder by our neighbors and it is delcious. However, i would be interested in trying some asian curries, as well. |
Recipe?
Thanking you in advance. |
you can buy curry blocks at a number of places in the Asian section. The basic principle is that the curry block mixes with hot water to form the sauce.
Brown chicken pieces. Toss in some water. Add carrots first (take longest to cook). Then potato cubes/pieces and onions. Add curry cube/blocks. Done. Dish over sticky white rice. |
Quote:
|
Only Nipponophiles eat Vermont Curry. True curry aficionados eat Thai-style curries.
|
Quote:
|
Quote:
I also like the suggestion that they use apples in their curry block/paste. |
All times are GMT. The time now is 11:03 AM. |
Powered by vBulletin® Version 3.8.2
Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.