I'm making some weeb curry in my slow cooker. I got my beef, my onions, carrots, celery, some chopped raisins, grated in a little ginger and semi-sweet chocolate, and added a little soy sauce, Worcestershire (what the fuck, Britain?), and sriracha. Tossed my meat in a little salt and pepper first, and added a little cayenne and dried red chili powder for some extra heat. Got my package of weeb curry roux in there of course, too.
Anything else I can throw in there to really elevate my curry to Fieri-levels of flavortown?
Oh yeah, also threw in a little MSG and I'm using beef stock instead of water for my liquid.
Jonathan Stewart
Oldfag Britchap here.
These sorts of curries were popular here in the 1960's and 70's , they are basically a curried stew. My advice is not to mess about with it too much,. . . .not sure about the 'semi-sweet chocolate, and added a little soy sauce, Worcestershire sauce . . .sriracha'.
Keep it simple mate, don't overdo it.
Austin Morales
butter
Nathaniel Richardson
Well, in my experience, packaged Japanese curries can be a little bland if you're making a giant pot because it gets so diluted. I didn't add a ton of the other stuff, just a bit to make the sauce a little bit richer. It's slow cooking, so I'm not going to lose liquid, if anything, I'll probably wind up with more liquid once the fat in the meat starts to liquefy.
I lived in Japan for a while years back and used to eat this shit all the time. I know curry houses there would often buy packaged roux then add their own signature ingredients to them. A lot of them would add soy sauce or Worcestershire, or chutney (Japanese plum chutney, usually).
Matthew Cook
How much butter? Just throw a knob or two in the cooker?
Eli Gomez
Why do you want to make shit curry when there's good curry?
Adam Perry
Because it tastes good, and I want something I can just throw in my slow cooker and have good for the whole weekend.
Xavier White
Back in the old days, you could only buy 3 types of curry powder, Mild, Medium, Hot. Thickening was done with cornflower.
Yes they are 'bland' by todays standard but it has a unique flavour and if you start messing around too much, then you run the risk of losing it's appeal.
I'm pretty good at curries (we Brits love them) but like I said, if you start going ad hoc, then you are missing the point. This applies to Japanese curries too.
David Peterson
Alright, well I'll let it cook for a bit, see how it thickens up, give it a taste once the meat's at least cooked through. If it's too bland, I can always throw in some other shit.
Easton Harris
HEY OP don't add hot sauce/chili sauce until the end. cooking it will fuck up the flavor
hot sauce and sriracha are what you call "finishing sauces" just my two cents.
Carter Cook
Too late. I was mostly really only adding it for heat anyway, and I only added a little bit. Should be fine.
Nolan Thomas
If you are stewing it, it could go bland, in that case near the end of cooking just add a little more 'curry powder'.
Just as an aside, regarding Worcestershire sauce, listen to this.
The sauce is thickening up very nicely and is quite rich. It was a little saltier than I wanted, so I added a little brown sugar, ancho powder, and cocoa powder, and it's just about perfect.
The meat is still not as tender as I want, so I'm gonna turn the cooker down to low and let it simmer for another hour or so.
Looking forward to stuffing this in my food hole.
Logan Cook
Next time try using some fish sauce for the salt content instead of soy sauce.
Alexander Diaz
I'm not really a big fan of fish sauce and I like the richness that soy sauce adds.
Adam Mitchell
God you're fucking dumb.
Ethan Gomez
I add coconut milk and a heaping tablespoon of peanut butter to my curries. They add a silkiness that's hard to beat.
Alexander Bennett
Did you use turmeric or a pinch of saffron in your long long braise?
