Simi’s Style Curry (No Frying Method)
Simi’s Style Curry (No Frying Method)
Simi’s Side Dish Recipe: Making Golden Curry Without Frying
Quick and easy even on busy days! Introducing Simi’s Side Dish style curry recipe that boasts a deep and rich flavor without any frying. The natural sweetness of the vegetables combined with the savory flavor of pork belly creates a taste everyone will love.
Main Ingredients- 1 handful Potatoes (approx. 1.5 cups, cut into large pieces)
- 1 handful King Oyster Mushrooms (approx. 1 cup, cut into large pieces)
- A little Carrot (approx. 1/3 cup, cut into large pieces)
- 1/2 Onion (approx. 1 cup, cut into large pieces)
- A little Broccoli (optional, trimmed into bite-sized pieces)
- 1/2 Apple (seeds removed, cut into large pieces)
- A little Pork Belly (approx. 100g, cut into bite-sized pieces)
Seasoning & Broth- 900ml Water (approx. 4.5 cups)
- 1 packet Curry Powder (approx. 100g, choose mild or your preferred spice level)
- A pinch of Black Pepper (to taste)
- 900ml Water (approx. 4.5 cups)
- 1 packet Curry Powder (approx. 100g, choose mild or your preferred spice level)
- A pinch of Black Pepper (to taste)
Cooking Instructions
Step 1
First, prepare the king oyster mushrooms for the curry. Trim off the base slightly and cut them into large pieces about 1.5 cm thick for a pleasant chew.
Step 2
Wash the potatoes thoroughly and cut them into large, 2 cm pieces. If you cut them too small, they might break apart while cooking, so aim for a substantial size.
Step 3
Broccoli is nutritious, but you can omit it if you prefer. If using, separate the florets into bite-sized pieces and wash them well.
Step 4
Peel and cut half an onion into large pieces, about 2 cm. Chopping them coarsely helps to release their natural sweetness into the curry broth.
Step 5
The original Simi’s Side Dish recipe uses beef tenderloin, but today we’ll use pork belly from home. Prepare about 100g of pork belly and cut it into bite-sized pieces (about 2-3 cm). The richness of the pork belly will make the curry even more flavorful.
Step 6
In a pot, combine the halved apple (seeds removed and cut large) and 900ml of water. Bring to a boil over high heat. Once boiling, simmer for about 15 minutes until the apple is soft. Remove the apple and set aside. Then, add the large chunks of potato and carrot, and boil for another 10 minutes to cook the vegetables.
Step 7
Once the potatoes and carrots look somewhat translucent and tender, add the sliced onion, king oyster mushrooms, broccoli (if using), and the prepared pork belly to the pot.
Step 8
Now, remove the apple pieces that were boiled earlier and set them aside separately. Cooking the apple for too long can make it mushy.
Step 9
As the vegetables and pork belly cook and the broth reduces slightly, sprinkle in black pepper to your liking. Pepper helps to remove any gamey smell and enhances the overall flavor.
Step 10
Traditionally, solid curry blocks are used, but today we’re using curry powder. Mix one packet of curry powder (approx. 100g) with about 1 cup of cold or lukewarm water until completely smooth, ensuring there are no lumps. Avoid using hot water, as it can cause lumps.
Step 11
Gradually add the dissolved curry powder mixture to the pot, stirring constantly to adjust the consistency. If it seems too thin, dissolve a bit more curry powder and add it. If it’s too thick, add a little more water. For a smoother result, try mixing the curry powder with a slightly thicker consistency initially.
Step 12
Once all the curry powder is incorporated, simmer over medium-low heat for 2-3 minutes, stirring occasionally, until the curry thickens beautifully. Ensure it’s stirred well to prevent sticking.
Step 13
Although we didn’t use beef tenderloin, the combination of savory pork belly and the natural sweetness of the vegetables creates a wonderfully mild and clean-tasting curry. Serve generously over freshly cooked rice and enjoy!
