Updated: Jul 25
Japanese curry, most people don't really think of Japan being a popular curry country but I cant stress enough how unique and delicious their curries actually are. For this recipe I wanted to show you all how to make it from scratch. I kept this recipe pretty traditional but with a slight few tweaks. As for the prawns I just thought I would show you an alternative way of cooking them by being wrapped in potato. Japanese curry is defiantly one of my go too dishes when I'm hungry! With all that said lets cook.
to serve 4
10 - 20 whole tiger prawns
1 white onion
Japanese pickles (optional)
2 garlic cloves
1 tbsp minced ginger
1 whole pear
2 tbsp curry powder
1 tbsp tomato puree
500ml water or chicken stock
1 tbsp instant coffee (yes coffee although optional)
2 tbsp Worcestershire sauce
2 tbsp ketchup
4 tbsp light soy
First step is to prepare the prawns, begin by removing the outer shell and the head but try and keep the tail of the prawn on. Next you want to remove the tract by slicing a thin cut down the back of the prawn then pull out. When the prawns are prepared you want to place 1 potato into a spiral cutter and cut. When the potato is prepared dredge the prawns lightly in flour, next wrap the prawns in a few strands of the potato spirals. This does take a slight bit of practice but its optional to do this. Alternatively you could wrap the prawns in a wheat noodle or even just fry the prawns dredged in flour. When the prawns are prepared set aside in a bowl as we will come back to these later.
2. Now onto making the curry, First we need to make a roux. In a large pan add 50g of butter then melt, next add 50g of flour until we get an almost sand like consistency. Cook the roux until it becomes a little darker than blonde colour. Next add 2 tbsps of curry powder and 1 tbsp of tomato puree. Then slowly add around a quarter of either the water or chicken stock whilst constantly mixing, when the roux becomes smooth and a little thinner remove and place into a bowl.
3. In a pan add 1 finely sliced onion, 2 chopped garlic cloves 1 tbsp grated ginger and lightly fry in a pan with a little oil until the veg becomes more transparent and fragrant. Next add 1 diced potato and 1 diced carrot then fry for a further 2 minutes. In the same pan we want to add our curry roux back into the pan and slowly continue to add the rest of the water or stock.
4. Now let's make the curry more interesting, start by adding 1 peeled grated pear, 1 tbsp of instant coffee, 2 tbsp Worcestershire sauce, 2 tbsp of ketchup and 4 tbsp of light soy. Leave the curry to cook on a low heat for around 30-45 minutes.
5. Just before we are about to serve the curry we can now cook our prawns, in a pan add a generous amount of oil and fry at 180 degrees centigrade for 2 minutes until crispy. When cooked place onto a paper towel to get rid of any excess oil and season with a little salt.
6. We can now finally serve our curry, check the seasoning of the curry by adding either more sugar, salt, white pepper or soy. The consistency of the curry should coat the back of a spoon, if too thick add more water or if too thin simply reduce more. When ready place a few ladles into a bowl then place the crispy prawns on top followed by some finely sliced spring onions.
Enjoy making Japanese curry!!!
If you need a carb fix then by all means add cooked rice to this dish, commonly in Japan curry is served with tonkatsu which is a pork chop coated in panko breadcrumbs then deep fried. As for the liquid we use to make the curry instead of using water or stock you could also try apple juice as that sweet note works great with this style of curry. This focus of this recipe was mainly on how to create a curry from scratch, hope you like it...