Custom Curry Made Your Way
Custom Curry Made Your Way
Crafting Your Own Personalized Curry
Introducing a ‘Make Curry My Way’ recipe, perfect for those days when you’re wondering what to cook or want to use up leftover vegetables! This recipe allows you to create your own custom curry by omitting ingredients you dislike and including only those you love. And don’t worry, it’s not lacking in nutrition just because you’re picking and choosing! We even share tips on how to deliciously incorporate disliked ingredients without even noticing. Make and enjoy your very own unique curry with ingredients tailored to your taste buds and preferences. Your whole family will love it!
Curry Ingredients- 5 button mushrooms
- 1 onion
- 4 curry blocks (check product packaging for recommended amount)
- 4 cups water (approx. 800ml using a paper cup)
- 100g thinly sliced pork belly (or your preferred meat)
- Assorted vegetables (zucchini, carrots, bell peppers, etc., prepared to your liking)
Cooking Instructions
Step 1
First, place about 100g of thinly sliced pork belly in a pan and cook until golden brown. Cooking slowly over medium heat to render some fat will enhance the flavor. If you don’t have thinly sliced pork belly, you can use regular pork belly, pork jowl, or even tender beef cuts like sirloin or chuck, depending on your preference and what you have. Set the cooked meat aside on a plate for now.
Step 2
Peel and thinly slice 1 onion into about 0.5cm thick strips. Onions play a crucial role in adding sweetness and depth to curry. As they cook, they soften and release their natural sweetness, making the finished curry richer and more delicious. They’ll add a sweetness that even children can enjoy.
Step 3
Clean 5 button mushrooms, trim the tough ends, and cut them into quarters or sixths, depending on your preference. You can also use other mushrooms like king oyster mushrooms, enoki mushrooms, or oyster mushrooms for different textures and flavors. If you’re not a fan of mushrooms, feel free to omit them; it won’t significantly impact the curry’s taste.
Step 4
In the pot or deep pan you’ll be cooking the curry in, utilize the rendered pork fat from the cooked pork belly. Over medium-low heat, add the sliced onions and mushrooms and sauté them thoroughly. Stir-frying until the onions turn translucent and soft, about 3-5 minutes, will help release their sweetness and further enhance the curry’s flavor profile.
Step 5
To the sautéed onions and mushrooms, I’ve added prepped zucchini and carrots that were in my fridge. Feel free to add any other vegetables you like! Chop vegetables like broccoli, bell peppers, potatoes, or sweet potatoes into small, bite-sized pieces and sauté them along with the other ingredients. Including a variety of vegetables will make your curry more colorful and nutritionally balanced.
Step 6
Add the thinly sliced pork belly, which was cooked and set aside earlier, back into the pot with the sautéing vegetables. Briefly stir-fry everything together. This step helps all the ingredients meld together, forming a delicious base for your curry.
Step 7
Now, pour in 4 cups of water (approximately 800ml using a paper cup) into the pot. Add 4 blocks of curry roux and bring it to a boil over high heat. For the most accurate water measurement, refer to the recommended amount on your curry product’s packaging. You can adjust the water quantity to achieve your desired consistency.
Step 8
Solid curry roux blocks can sometimes be difficult to dissolve completely, so once it starts boiling, reduce the heat to medium-low. Use a spatula or ladle to stir vigorously and ensure the roux dissolves without any lumps, creating a smooth, consistent sauce. This step is key to a well-textured curry.
Step 9
Continue to simmer the curry for about 10 to 15 minutes, or until it reaches your desired thickness. Stir occasionally to prevent it from sticking to the bottom of the pot. Serve generously over warm rice and enjoy your delicious, personalized curry!
