Curry Rice
Related Recipes
Ingredients and seasonings quantity
| Volume | Measuring spoon | Ingredients |
|---|
Procedure
| 1 | Cut the pork into 1-2 cm wide pieces. Slice the carrots and potatoes thickly into half-moon shapes. Thinly slice the onion lengthwise into half-length pieces. |
| 2 | Make the roux. Melt butter in a frying pan. Add flour and stir constantly until it becomes smooth and sandy, being careful not to burn it (about 10 minutes as a guideline. About 5 minutes if the amount is small for about 10 people). Turn off the heat and mix in the curry powder. |
| 3 | Heat oil in a pot. Sauté carrots, onions, pork, and potatoes in that order. Add water, skim off any scum, and simmer thoroughly. Once tender, add bouillon, ketchup, medium-thick sauce, and salt. Simmer further. |
| 4 | Add skim milk dissolved in lukewarm water and the curry roux from step 2. Stir while heating gently over low heat until well blended. |
| 5 | Serve over cooked rice. |
Sold now!
You must be logged in to view comments. If you are not a member, please register.