Ray's Original Curry
"It's just my original method"
Asian Curry used to be the soul of my life. I was always greeted with the smell of curry from all the people I love.
This is the dish that I can confidently serve to anyone at any time without any question of failing. It's a dish that I would make to express my true love for them.
This curry is thick, gooey, and gentle until it reaches inside of your mouth. It's a flavor bomb, explosive and smooth. The interesting thing about this dish is that it contains multiple taste in one dish.
It's just really good.
Ingredients
- 1/2 lbs. Grounded Beef
- 1/2 Onion, thinly sliced
- 2 small Carrots, diced
- 3 heads of Shiitake Mushroom, sliced
- 1 (optional) Gold Potato, diced
- 1 Cup of Red Wine
- 2 Cups of Water
- 1 tsp of Beef Boullion
- 1/2 tsp of MSG
- 3 servings of Japanese Curry Mix (I used Golden Curry Hot)
- 1 stem of Rosemarry
- 2 leaves of Sage
- 2 Tbsp of Tomato Paste
- 2 tsp of Sugar
- 1 tsp of Dried Oregano
- 1 Tbsp of Olive Oil
- Rice to serve with
Step 1
Heat the pan into Medium Low, add the Olive Oil and Onion into the pan. Stir for over 8 minutes.
Step 2
Corner the onion, make some room on the pan and add the Sugar. Caramelize until it turns brown. Give it a nice mix afterwards.
Step 3
Turn the heat up to High. Add the Grounded Beef, stir until brown (approximately 2 minutes).
Step 4
Then, add the Carrots, Potatoes, and Shiitake Mushroom. Stir for 2 minutes.
Step 5
Add the cup of Red Wine, and boil for 1 minute. Then, add the 2 cups of water.
Throw in the Rosemarry and Sage.
Step 6
As it boils, reduce the heat to Medium High, then add the 3 servings of Japanese Curry Mix (If you taste, keep it bland. It will become saltier). Keep stirring until it is fully melted.
Step 7
Add the Beef Bouillon, MSG, and Tomato Paste. Give it a nice mix.
Step 8
Reduce the heat to Low as the curry boils, simmer for 30 minutes with a small gap on the lid.
Step 9
Add the Dried Oregano, mix, then serve over rice.