Seriously Authentic Stewed Curry Made from Homemade Roux

Seriously Authentic Stewed Curry Made from Homemade Roux

This is the ultimate recipe for a Western-style stewed curry that took 10 years to develop. I've eaten curry at many famous restaurants around Tokyo, and this is as good or even better.

Ingredients: 8 servings

3 (750 g)
3 cloves (30 g)
◎ Apple
1 (300 g)
▲ Carrot
1 (150 g)
▲ Mushrooms
10 (100 g)
Beef (butt (shoulder or roast) or shank)
500 g
Red wine
350 ml
◎ Vegetable juice
900 ml
◎ Milk
100 ml
◎ Canned mango
400 g (200 g of solid parts)
Seasoning ingredients:
80 g
White flour
4 tablespoons (30 g)
S & B curry powder (red can)
4 tablespoons (30 g)
Grated garlic
2 teaspoon
▲ Fond de veau (veal stock) tablets
4 (for 8 servings)
▲ Maggi bouillon
8 cubes
▲ Bay leaves
▲ Salt
2 teaspoons
◇ S & B curry powder in the red can
1 tablespoon
◇ Garam masala
1 tablespoon
◇ Black pepper
1 teaspoon
◇ Red chili powder (optional)
From none (for milk curry) to 3 tablespoon (for ultra-spicy)
Salt and pepper, oil
a little of each


1. Slice the onion thinly, cover with plastic wrap and microwave for 30 minutes at 500 to 600 W.
2. While you wait, cut the other ingredients. Chop the garlic finely, roughly chop the carrot, and dice the apple.
3. (Continued) Cut the hard stems of the mushrooms. Cut into cubes and season with salt and pepper. Drain the syrup from the canned mangoes.
4. Put the ◎ mixture in a blender and purée. Add as much vegetable juice as you can. (The remaining juice will be added directly to the pot.)
5. Melt butter in a pot slowly over low heat.
6. Add onions, and sauté over medium-high heat. Stir while scraping the bottom, so the onions don't burn. If it is getting burnt on the bottom, lower the heat.
7. When the onions have turned to caramel colored, add grated ginger, chopped garlic, and sauté over low heat for about 5 minutes.
8. Add flour and mix. When it has blended, add 4 tablespoons of curry powder. When the curry is fragrant, turn off the heat. The roux is done.
9. Put oil in a frying pan, and brown the beef over hight heat.
10. When the surface of the beef has browned, add red wine and bring to a boil. Simmer over low heat for about 5 minutes.
11. Transfer the red wine from the frying pan to the pot little by little to dissolve the roux. The key is to add the wine slowly to avoid lumps from forming.
12. Add all the contents of the frying pan to the pot, including the beef, then add the contents of the blender and mix well.
13. Add the ▲ ingredients, and bring to a boil over high heat. Simmer for an hour at the lowest heat possible. Mix every 5 minutes.
14. Add the ◇ spices, simmer for 10 minutes or so and turn off the heat. If you don't add chili pepper, the curry will be mild; 1 tablespoon will make it a little spicy; 2 tablespoons will make it spicy, and it'll be very spicy with 3 tablespoon.
15. Let it rest overnight and it's done!

Story Behind this Recipe

In order to make delicious curry, I researched online for methods to make great curry as well as the recipes of famous restaurants. I completed this recipe after a lot of trial and error.