Curry Sacrilege

I love being a hack of a cook. I have no shame in blending cultures and flavors. My latest was Curry Sacrilege blending a traditional Thai Yellow curry with a Indian Madras flavors. It made a perfect meal prep for the onset of cooler weather. The reality is I did not have the ingredients to make either traditionally, so why sacrifice. Tasty curry is all I care about.

I don’t peel my potatoes! I started out thinking traditional Japanese style curry because a friend taunted me with a photo of a recent batch he had made. I decided against the more traditional brown gravy of the Japanese style and went for the Thai Yellow, but was missing some ingredients. Also blending curry powder from scratch you can make it yours.

Curry powder

I blended my own curry powder by adding the list below into my mini chop food processor and blitzing it until a fine powdered consistency.

• 1 tsp Garlic Powder
• 1 tsp Fenugreek seeds
• 1 tsp Fennel seeds
• 2 tsp of Indian three chili powder.
• 1 tsp ground coriander
• 2 tsp of turmeric powder
• 1 tsp cumin powder

Curry process

I had the chuck portioned and pre-cut into chunks in the freezer so I defrosted it naturally and then added one thumb sized piece of grated ginger, 1 tablespoon of soy sauce, juice from 1/2 of the lime, and 1 tablespoon of mirin to marinate the meat. I would have added the missing lemongrass at this time chopped into a fine mess or grated like the ginger.

While the meat marinated I prepared all the vegetables by washing and cutting into bite size pieces. I don’t know why I peel my carrots, but not my potatoes. I also used the mini chop to make a garlic paste as it was already dirty from the curry powder. Normally I would have just chopped the garlic.

Brown the beef in oil or ghee. I used a combination of ghee and coconut oil as is my preference but vegetable oil would work. Once the meat is browned on the outside add the onions and garlic. saute slightly and then add the curry powder to bloom all the spices in the oils.

Once the spices are very fragrant add the coconut milk and the vegetables. Hot water or stock can be added to cover slightly and them simmer for at least 30 minutes until potatoes and carrots are firm but tender. Bell peppers can be added at this time as well as any spice additions like salt or i touched it up with a bit of Madras curry powder to add a bit more heat. I also added the juice from the remaining 1/2 of lime at this time to ensure the lime flavor was bright and came through a bit. 5 or so more minutes until the bell peppers are tender and portion out for meal prep.

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Served with rice to double up on the winter starches.