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Rezept von Nancy Singleton Hachisu: Curry rice – Kare Raisu

Japanese Farm Food
Nancy Singleton Hachisu, Andrews McMeel Publishing (2012)

Welten trennen das japanische vom indischen Currygericht. In Japan brät man Gemüse an, kocht es in Brühe, die mithilfe einer curryträchtigen Roux zur Soße wird. Nancy Singltons Sohn liebt dieses Curry über alles – wir verstehen, wieso. Annick

REZEPT: Curry rice – Kare Raisu
Serves 4 to 6

Ingredients
5 medium yellow onions (about 1½ pounds/675 g)
1 (1-inch/2.5-cm) square piece of ginger
4 medium-large carrots (1½ pounds/675 g)
Large handful of herbs such as parsley, thyme, or oregano, with stems (optional)
2 tablespoons mild oil, such as rapeseed or peanut
1 teaspoon sea salt
1 tablespoon dark sesame oil
8 medium potatoes (2¼ pounds/1000 g)
3 tablespoons soy sauce
2 teaspoons garam masala
1 pound (500 g) thinly sliced pork belly (optional)
6 tablespoons (72 g) mild oil
9 tablespoons (72 g) flour
2 tablespoons best-quality hot curry powder (or homemade)
1 tablespoon best-quality mild curry powder (or homemade)
2 cups (500 cc) hot vegetable stock

Cooked Plain Rice or Brown Rice, for serving

Preparation
1. Cut the ends off the onions, then cut them in half from end to end and peel. Drop the peels into a medium-sized stockpot or large saucepan. Slice the onions crosswise into thin (¹⁄8-inch/3-mm) half-rounds.

2. Peel the ginger and drop the peelings in with the onion peels; finely chop the ginger and set aside.

3. Cut the ends off the carrots and peel. Add the ends and peelings to the stockpot. Cut the carrots into 2-inch (5-cm) lengths. Slice in half vertically if the pieces are too thick.

4. Cover the ends of the vegetables and the peelings generously with cold water—throw in some herbs if you have them—and make a light vegetable stock by bringing the covered pot of water to a boil, uncovering, and boiling for as long as it takes you to get through the next steps. (Most people just use water, but I like the idea of grabbing all the flavor you can from the carrots and onions to infuse the water used in the curry.)

5. Heat the oil in a large, heavy pot over high heat. Add the sliced onions and stir to coat all the strands. Add the salt, stir, and continue cooking over high or medium-high heat, stirring occasionally, until the onions have completely caramelized. Be patient as this will take a while—at least 20 minutes or more (depending on the pot). Toward the end of the caramelization process, stir in the chopped ginger and sesame oil. Remove from the heat when done.

6. Meanwhile, peel the potatoes and cut into 1½-inch (3.75-cm) chunks.

7. When the onions are fully caramelized, strain the stock into a clean pot. Add the potatoes and carrots to the onions, then add enough strained vegetable stock to cover (about 4½ cups/1500 cc). Bring to a boil over high heat, lower the heat to medium, and cook at a lively simmer, uncovered, until the vegetables are cooked. (If you are cooking for a crowd, it may be safer to simmer each vegetable separately in stock or water to just cover so you can control the cooking time of each vegetable. Save the cooking juices and add to the curry pot with the vegetables, but don’t flood the pot.)

8. Make the curry roux by heating the oil over medium heat in a medium sized saucepan or frying pan. Dump the flour into the oil and mix together to form a paste. Scrape the paste across the bottom of the pan with a flat wooden spoon to cook the flour for at least 3 minutes. The flour should bubble up and whiten a bit at the edges. Add the curry powders and scrape-fry for a minute or so more.

8. Spoon the hot stock over the roux, one soup ladleful at a time. The roux will bubble madly. Stir with a flat wooden spoon until smooth, or use a whisk should you have any lumps. Add more stock gradually until you have a creamy sauce and simmer over low heat for about 10 minutes. Remove from the heat and set aside.

9. When the potatoes and carrots are about half done, whisk the curry roux sauce into the simmering vegetables. Continue cooking until the vegetables are soft in the center but not disintegrating. Monitor the overall sauce consistency as the vegetables are cooking. You want to end up with a creamy and loose, not gloopy sauce. But this is a matter of taste and preference. It’s not an exact science. Add more stock if needed, or increase the heat to high and boil more furiously if the curry is too runny.

10. When done, swirl in the soy sauce and sprinkle with garam masala. At this point you have vegetarian curry. Serve with cooked rice.

Veröffentlicht im Mai 2013

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