IZAKAYA SAKURA KURO CURRY (BLACK CURRY)
The curry normally would be served over tonkatsu (breaded pork cutlets) but can be served over grilled vegetables or just straight over cooked rice. The curry can be made ahead of time and reheated just before serving. Vegetarians can omit the port butt cubes and still have a very delicious meal.
Provided by Member 610488
Categories Curries
Time 2h39m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Heat the oil in a large saute pan over medium high heat.
- Salt and pepper the pork cubes then add to the pan in a single layer. Let the meat brown on one side, then use tongs or chopsticks to flip them over and brown the other side. Transfer the pork to a bowl and turn the heat down to medium low.
- Add the onions and cover with a lid for 10 minutes. Remove the lid and continue caramelizing the onions until they are dark brown and glossy (about 1 hour). Stir occasionally.
- Add the browned pork, wine, water, carrots, potatoes, salt, tonkatsu sauce, tomato paste, applesauce, and black garlic oil then bring to a boil over high heat. Turn the heat down to medium low and simmer partially covered until the carrots are tender (about 45 minutes).
- Meanwhile, make the roux by melting the butter over medium low heat. Add the flour, stirring while cooking until the mixtures turns a golden brown. Add the curry powder and black pepper and stir to incorporate (it will turn into a paste). Remove from the heat and set aside until the carrots are tender.
- Make a batch of tonkatsu (breaded pork cutlets) or grill some vegetables to serve the curry sauce on.
- Finish the curry by ladling some of the liquid the meat and veggies have been cooking in into the roux and whisk until there are no lumps. Pour this mixture back into the other pot and gently stir until the curry is thickened. Taste for salt and adjust as needed. When you're happy with it, add the peas and chocolate and stir until the chocolate is melted and incorporated.
- Slice the tonkatsu or portion the grilled vegetables and plate along with some cooked rice. Pour the sauce all over the plated food and serve.
Nutrition Facts : Calories 637.9, Fat 30.8, SaturatedFat 12.3, Cholesterol 97.7, Sodium 1092.5, Carbohydrate 48.1, Fiber 7.1, Sugar 9.1, Protein 27.2
BLACK CURRY POWDER
Make and share this Black Curry Powder recipe from Food.com.
Provided by Ellen Duffy
Categories Indian
Time 10m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Remove seeds from cardamom pods.
- Grind seeds along with cumin and coriander seeds.
- Combine with other ingredients.
Nutrition Facts : Calories 42.1, Fat 2, SaturatedFat 0.3, Sodium 7.1, Carbohydrate 6.3, Fiber 2.5, Sugar 0.3, Protein 1.5
HOMEMADE CURRY POWDER
Make and share this Homemade Curry Powder recipe from Food.com.
Provided by Dancer
Categories Vegan
Time 10m
Yield 1/4 cup
Number Of Ingredients 9
Steps:
- In a blender container, place all.
- Cover and grind for 1 to 2 minutes or till mixture is a fine powder.
- Store spice mixture in airtight container in cool dry place.
Nutrition Facts : Calories 236.3, Fat 11.2, SaturatedFat 1.3, Sodium 46.9, Carbohydrate 41.2, Fiber 21.1, Sugar 1.6, Protein 8.5
CARIBBEAN CURRY POWDER
Make and share this Caribbean Curry Powder recipe from Food.com.
Provided by _Pixie_
Categories Grains
Time 15m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Add the cumin, coriander, poppy and mustard seeds to a nonstick pan, toast them over medium heat until the mustard seeds start to jump about.
- Add the cloves and pepper and mix.
- Remove from heat and grind the mixture either with a mortar or a food processor/blender.
- When finely ground, mix well with the tumeric and ginger.
- Put the mixture through a fine sieve and store in a covered glass jar.
Nutrition Facts : Calories 502.1, Fat 16.9, SaturatedFat 2.7, Sodium 90.9, Carbohydrate 95.5, Fiber 38.1, Sugar 3.6, Protein 20
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