Curryosity

Keema Curry

 

To say that curry (curry rice) is a national Japanese food is not an over statement. The British Empire once colonized India, and developed Indian curry stew into their own flavor. England’s C&B curry powder landed in Japan in early Meiji Era but some elitists already knew of ‘curry’ existence as early as the Edo Shogunate Era. Japanese curryosity (just kidding) transformed curry to appeal to the Japanese taste..  

Since House Foods Inc. developed home friendly curry roux in 1926,  made ‘Rice Curry’ a household name. Many other solid curry roux are available now days yet I still favor the revolutionized, not spicy - until then we had mind set of curry equal spicy - House Vermont Curry (1963) and remember the old commercial song – apple and honey, House Vermont Curry! Appearing in a curry commercial is a barometer of a star’s popularity. In1997 baseball phenomenon Ichiro did his gig here. 

Keema is Indian word for minced meat and keema curry is happening in Japan! I once served this dish at a luncheon and it was well received. This recipe also adapted and Japan-nized . I highly recommend of adding diced fresh tomatoes. They add terrific zing to the dish…I wish tomatoes in our garden are ripe already. Anyhow, I believe Japanese curryousity going strong?

Ingredients and how to for 5-6 servings

• 1 large onion minced
• 3-5 cloves of garlic minced
• Ginger roots minced about 3 Tablespoons
• 3-4 fresh shiitake mushrooms caps only minced
• Olive oil 2 Tablespoons
• Ground beef 1 pound
• Ground pork 1 pound
• Curry powder 4-5 Tablespoons
• Red wine 50cc
• Tomato Juice 2 cups
• Chicken broth 150cc
  
• Curry roux (solid type) 1-2 square
• Soy sauce 1-2 teaspoons
• Salt to taste

1. Heat olive oil in a large pan, sauté onion, garlic, ginger until the onion is transparent, about 10 minutes.
   
2. Add shiitake and sauté for additional 5 minutes.
3. Add both ground meats and sauté for 3-4 minutes.
4. Sprinkle in curry powder, add the red wine, tomato juice and chicken broth. Simmer for 20 to 30 minutes on low heat – most of liquid is gone at this stage
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5. Turn off heat and add soy sauce and  curry roux then stir to dissolve.
6. Put the pan on the burner again to cook for 3-4 minutes on low heat. Add 1 teaspoon of salt if desired. Serve over rice or have it as dip.The left over keema curry was made into fried curry rolls. What was I thinking? That was clearly a stupid move on my part, now I must run an extra 5 miles…Not!

In our back yard…

Figs are ripe at last!And roses are releasing its fragrance.Chelsea is frequent visitor in our back yard too. My heart stops sometimes; she resembles our late cat.

Happy birthday to our grandson who had his 3rd birthday yesterday.This painting was done in 2011.