Golden Ratio! Delicious Curry Recipe That Can’t Go Wrong
Making Professional-Quality Curry at Home with a Secret Tip from Restaurateurs
Enjoy a rich and deep-flavored curry effortlessly at home with this special recipe passed down from a friend who runs a restaurant. We reveal the secret to enhancing the umami while bringing out the natural flavors of the ingredients.
Main Ingredients- Curry powder or solid curry roux, 1 cup (approx. 100g)
- Pork (tenderloin or loin), 100g
- Onion, 1 (medium-sized)
- Potato, 1 (medium-sized)
- Carrot, 70g (approx. 1/4)
- Canola oil or cooking oil, 3 tablespoons
Cooking Instructions
Step 1
Drain any excess moisture from the pork, then cut it into bite-sized pieces (about 2cm). This helps the curry flavors penetrate better and improves texture.
Step 2
Peel and wash the potatoes, then dice them into roughly 2cm cubes. Soaking the diced potatoes in cold water for a short while can prevent browning and remove excess starch, resulting in a cleaner taste.
Step 3
Dice the carrot into pieces similar in size to the potatoes, about 2cm. Carrots can take a bit longer to cook, so matching their size to the potatoes ensures even cooking.
Step 4
Peel and wash the onion, then dice it into approximately 2cm cubes, similar to the potatoes and carrots. A key to delicious curry is sautéing the onions sufficiently to bring out their sweetness.
Step 5
Prepare a wide, deep pot or pan, add 3 tablespoons of canola oil or cooking oil, and heat over medium-low heat.
Step 6
Add all the diced onions to the heated pan,
Step 7
and sauté over medium-low heat until the onions become translucent and start releasing their sweetness. Stir occasionally to prevent burning, sautéing for about 5-7 minutes.
Step 8
Once the onions are soft and have a sweet aroma, becoming somewhat limp,
Step 9
add the prepared pork pieces,
Step 10
and stir-fry until the exterior of the pork turns white and it develops a cooked aroma. Searing the meat helps lock in its juices for a richer flavor.
Step 11
When the pork is partially cooked, add the diced potatoes and carrots,
Step 12
and stir-fry for about 2-3 more minutes, allowing them to slightly sauté with the meat. This step enhances the vegetables’ flavor and improves their harmony with the curry.
Step 13
Pour in enough water to generously cover the sautéed ingredients. Generally, about 1.5 to 2 times the volume of the ingredients is a good starting point.
Step 14
Increase the heat to high and bring the liquid to a rolling boil. Skim off any foam that rises to the surface for a clearer broth.
Step 15
Once boiling, reduce the heat to medium and continue to simmer for about 10-15 minutes, or until the potatoes and carrots are tender. They should be easily pierced with a fork when done.
Step 16
When the vegetables are fully cooked, lower the heat to low. Gradually add the curry powder or solid curry roux, a little at a time,
Step 17
using a spatula or ladle to gently stir and dissolve it into the sauce. Continue stirring until the curry thickens to your desired consistency. Be careful not to overcook after adding the curry, as it can develop a slightly bitter taste.
Step 18
Once the curry has reached your preferred thickness, bring it to a brief, vigorous boil. This final simmer deepens the curry’s flavors. Turn off the heat immediately.
Step 19
Taste the curry and adjust the seasoning. If it’s too bland, add a little salt or more curry powder. If it’s too salty, add a small amount of water and bring it back to a gentle simmer. Serve this delicious curry over warm rice and enjoy!
