Travelling few thousand miles away from India, it becomes like this:)
In Japan, it becomes a very popular dish among kids and young people.
There are even specialised restaurants which only serve this type of curries.
People usually cook this with a so called 'Curry Roux' a pre-made solid curry mixture made of spices, flour, and stock.
Varieties of those are widely available in Japan not only the curry mixture but also Hayashi-Rice - A sort of red colour beef stroganoff;), 'Stew' (in Japanese definition is different to those being recognised in other countries).
I have made this curry with some spices with bay leaves, galam masala, ground coriander, turmeric, mixed spice, etc. at my choice of my mood on the day;), together with perhaps half amount of the 'curry roux'.
For meat, I use chicken or pork, always with bones as it adds definitely a good flavours.
And onions, carrots, celery stalks, potatoes, mushrooms are used for basic vegetable ingredients.
Please feel free to ask me for more information how to make this curry!
Many thanks for reading again!
There are even specialised restaurants which only serve this type of curries.
People usually cook this with a so called 'Curry Roux' a pre-made solid curry mixture made of spices, flour, and stock.
Varieties of those are widely available in Japan not only the curry mixture but also Hayashi-Rice - A sort of red colour beef stroganoff;), 'Stew' (in Japanese definition is different to those being recognised in other countries).
I have made this curry with some spices with bay leaves, galam masala, ground coriander, turmeric, mixed spice, etc. at my choice of my mood on the day;), together with perhaps half amount of the 'curry roux'.
For meat, I use chicken or pork, always with bones as it adds definitely a good flavours.
And onions, carrots, celery stalks, potatoes, mushrooms are used for basic vegetable ingredients.
Please feel free to ask me for more information how to make this curry!
Many thanks for reading again!
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