Kareeraisu soosu / curry rice sauce

My curry rice sauce is a mix of Japanese, western and Indian.

<Ingredients>

(10-12 servings)

3 large onions
2 large carrots
3 celery stalks
2 garlic cloves
1 large knob ginger
1/3 apple
2 tbsp cumin seeds
2 tsp turmeric
2 tsp coriander powder
2 tsp cumin powder
2 bay leaves
3 red chili peppers
3-4 cubes of Japanese curry roux
2 tsp garam masala
3 tbsp olive oil or canola oil (not in photo)
1500 cc kobu-dashi kelp stock or water (not in photo, optional)


<Directions>
1.

Finely chop onions, carrots, celery, garlic and ginger.

2.

In a large (shallow) pot, put oil and cumin seeds and saute until fragrant.

Add onion, and fry until translucent on medium high heat. If water accumulates at the bottom, raise heat to get rid of it.

Add celery, garlic and ginger, and saute until celery becomes somewhat translucent.

Add carrot, and saute until vegetables become like mushy paste, about 30 minutes.

If ingredients start to stick to bottom, lower heat.

Keep stirring to prevent ingredients from burning.

3.

Add turmeric and stir, making sure turmeric comes in contact with hot pot surface and coats vegetables well.

Add coriander powder and cumin powder, and stir well. Spice powders should work together to make vegetables somewhat like dry, crumbling paste.

Add kobu-dashi or water.

4.

Grate apple in curry sauce mixture, and add bay leaves and red chili peppers.

Skim.

Cover, and simmer for 30-60 minutes.

5.

Remove cover, and boil down if too watery.
Add Japanese curry roux, 2/3 of specified amount at first; add more until desired thickness (consistency of loose ketchup) is achieved.

6.

Add garam masala, and mix well.

<Notes>

• Store-bought Japanese curry roux are generally high in sodium (720-900+ mg/serving [approx. 20 g roux]).
• The sauce would taste quite sweet if more apple is used.
• The final curry sauce tastes rather weak; when other ingredients are added for curry rice, it takes on a more substantial flavor.
• The sauce freezes well. Put the amount for one or two persons (less than 2 ladle scoops (150 cc) for one, about 4 ladle scoops (300 cc) for two) in a Ziplock bag or vacuum pack, and freeze.
  

(Last updated: July 30, 2015)