Easiest Way to Make Speedy Rich, Mellow, and Thick Curry
Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Simple Way to Make Favorite Rich, Mellow, and Thick Curry. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Rich, Mellow, and Thick Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rich, Mellow, and Thick Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Rich, Mellow, and Thick Curry is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must first prepare a few components. You can cook Rich, Mellow, and Thick Curry using 13 ingredients and 10 steps. Here is how you cook that.
I really think the fried onion is very tasty.
I realised that the meat can be really tender if you cook it very slowly. You must know it already, though.
This is my perfect recipe of curry!! For 10 servings. Recipe by Xxxmeroxxx
Ingredients and spices that need to be Prepare to make Rich, Mellow, and Thick Curry:
- 1 packet Curry roux ( I used 'Melty Curry Roux Medium')
- 260 grams Pork
- 3 Onions
- 1 Carrot
- 2 Potatoes
- 20 grams Butter (for frying onion)
- 1 as required Vegetable oil (for frying other ingredients)
- 1300 ml Water
- Other seasonings:
- 2 Bay leaves
- 1 to 2 tablespoons Chutney (I used S&B Chutney this time)
- 2 tbsp Japanese Worcestershire-style sauce
- 2 tbsp Yakiniku (Japanese BBQ) sauce
Steps to make Rich, Mellow, and Thick Curry
- Heat the butter in a frying pan and fry the onion slowly until golden brown.
- I added little shrimps this time. Prepare the ingredients.
- Heat vegetable oil in a pot and fry the meat until the colour changes. Add potatoes.
- After the potatoes are coated with oil and cooked for a while, add the little shrimps and carrot. Sauté a little further.
- Pour in the water and add bay leaves. Bring to a boil.
- After bringing to a boil, skim any scum. Turn down the heat to low to medium and simmer for 20 minutes.
- Turn off the heat (this is necessary), break the curry roux, and add to the pot.
- Add the fried onion, Japanese Worcestershire-style sauce, Yakiniku Japanese BBQ sauce and chutney.
- These are the seasonings I used in this recipe.
- Simmer over low heat.
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